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This book is highly intertextual: it ‘absorbs and transforms’ (Julia Kristeva) texts and images from various eras and cultures. The interpretations of these texts and images (always her own) point to the author’s extraordinary knowledge and intellectual proficiency in many scholarly disciplines. The...
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| Natura: | Online |
| Lingua: | polacco |
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Instytut Badań Literackich Polskiej Akademii Nauk
2024
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| Accesso online: | ONIX_20240916_9788367637510_168 |
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| Riassunto: | This book is highly intertextual: it ‘absorbs and transforms’ (Julia Kristeva) texts and images from various eras and cultures. The interpretations of these texts and images (always her own) point to the author’s extraordinary knowledge and intellectual proficiency in many scholarly disciplines. Theoretical reflections centre on the question of ‘is food art’. The reader will find out how this question would be answered by prominent thinkers, and learn these thinkers’ culinary tastes. What did Kant eat, what was the signature dish of Hume, why did Sartre avoid shellfish, and why Giard avoided cooking altogether? Dorota Koczanowicz creates a certain comparatistics of food; if it could be called this way: comparative culinary arts, from a humanities angle. The author pays particular attention to artistic practices from F.T. Marinetti, Abramović and Ulay, as well as Martha Rosler to Julita Wójcik, Elżbieta Jabłońska, Anna Królikiewicz, Marije Vogelzang, and especially Daniel Spoerri. The art of the latter was interpreted by the author in first-person narrative. On the other hand, reflections on the art of Rirkrit Tiravanija transport us to Thai culture, thanks to which the book is enhanced with a postcolonial perspective. Meeting with and, I would add, hospitality towards, the Other is a heavily present experience in the contemporary art of food. (Dr hab. Tomasz Kitliński) |
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