Pozycja smaku
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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| Médium: | Online |
| Jazyk: | polština |
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Instytut Badań Literackich Polskiej Akademii Nauk
2024
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| On-line přístup: | ONIX_20240916_9788367637510_168 |
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| _version_ | 1869526165072379904 |
|---|---|
| author | Koczanowicz, Dorota |
| author_browse | Koczanowicz, Dorota |
| author_facet | Koczanowicz, Dorota |
| author_sort | Koczanowicz, Dorota |
| collection | Directory of Open Access Books |
| description | 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) |
| format | Online |
| id | doab-20.500.12854ir-144961 |
| institution | Directory of Open Access Books |
| language | pol |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Instytut Badań Literackich Polskiej Akademii Nauk |
| publisherStr | Instytut Badań Literackich Polskiej Akademii Nauk |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1449612024-09-16T09:49:07Z Pozycja smaku Koczanowicz, Dorota taste food art thema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHM Anthropology 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) 2024-09-16T09:49:06Z 2024-09-16T09:49:06Z 2018 book ONIX_20240916_9788367637510_168 9788367637510 9788365832245 https://directory.doabooks.org/handle/20.500.12854/144961 pol Nowa Humanistyka image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://www.7switch.com/fr/ebook/9788367637510/from/openedition https://books.openedition.org/iblpan/4573 Instytut Badań Literackich Polskiej Akademii Nauk 10.4000/books.iblpan.4573 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) 10.4000/books.iblpan.4573 477a500c-a33d-4a1b-a93c-25951fa98708 9788367637510 9788365832245 358 Warszawa open access |
| spellingShingle | taste food art thema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHM Anthropology Koczanowicz, Dorota Pozycja smaku |
| title | Pozycja smaku |
| title_full | Pozycja smaku |
| title_fullStr | Pozycja smaku |
| title_full_unstemmed | Pozycja smaku |
| title_short | Pozycja smaku |
| title_sort | pozycja smaku |
| topic | taste food art thema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHM Anthropology |
| topic_facet | taste food art thema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHM Anthropology |
| url | ONIX_20240916_9788367637510_168 |
| work_keys_str_mv | AT koczanowiczdorota pozycjasmaku |