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Università degli Studi di Pavia Facoltà di Economia, Giurisprudenza, Ingegneria, Lettere e Filosofia, Scienze Politiche Corso di Laurea Specialistica Interfacoltà.

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Presentazione sul tema: "Università degli Studi di Pavia Facoltà di Economia, Giurisprudenza, Ingegneria, Lettere e Filosofia, Scienze Politiche Corso di Laurea Specialistica Interfacoltà."— Transcript della presentazione:

1 Università degli Studi di Pavia Facoltà di Economia, Giurisprudenza, Ingegneria, Lettere e Filosofia, Scienze Politiche Corso di Laurea Specialistica Interfacoltà in Editoria e Comunicazione Multimediale Relatore: Prof.ssa Giuseppina Marilisa Di Giovanni Correlatore: Prof. Edoardo Fittipaldi Tesi di laurea di Debora Dusina

2 Art is served2 Purpose: to show the mutual relationship between art and food, underlining their striking similarities Introduction Analysis of the evolution of eating habits Body Conclusion Differences between art and food Art becomes food Food becomes art Slow Food and Art

3 Once: Studying food is only erudition (Etymological fallacy) 3 Since the ‘50s: Studying food is culture (Age of abundance) Art is served Aestheticization form and not function (P. Bourdieu) Democratization quantity not quality Globalization - Exoticism - Standardization Deep-frozen food Fast food Diseases - Obesity - Anorexia and bulimia

4 Art is served4 Food becomes artSlow art and food The forerunners Fight against pasta Abolition of cutlery New culinary materials New vocabulary Futurists Manifesto della cucina futurista (1930) Salvador DalÍ Leonora Carrington Surrealists “Eating not only food, but also works of art…” “ Beauty will be edible, or it won’t be” Odd recipes

5 Art is served5 Food becomes artSlow art and food Contemporary art Globalized food Food as memory Food as compositional element Food as subject Relational food Food as relic Obscene food Sick food Food as object Pop Art Culture and religion Assemblage Fluxus Eat art Decay, body, violence, sex Anorexia and obesity

6 Art is served6 Art becomes foodSlow art and food Taste has always been considered inferior to other noble senses (sight and hearing) Taste and touch lead to perceptual distorsions (Kant) has always been limited Taste Nature “physical sense” Precocious development in human beings Culture “source of judgement” It derives from learning Art “Gasterea est la dixième Muse” Manipulation of nature

7 Art is served7 Art becomes foodSlow art and food Nouvelle cuisine (1960) Molecular gastronomy (1980) Food Design What: food as a work of art Beautiful to eat Gualtiero Marchesi Ferran Adrià Who: chef as stars and artists Abroad Italy Where: museum restaurants as ateliers Manipulation of form Manipulation of chemistry Manipulation of design “The cook turns cooking into art” Invitation to documenta 12 in Kassel Georges (Paris)The Modern (New York) GourmArt (Palermo)Combal.Zero (Rivoli)

8 Art is served8 Art becomes foodFood becomes art Slow movement Downshifting: to slow down the rhythms of life in every field, “to challenge the epidemic of overwork and time famine that now threaten our health, our families and relationships” Slowness Traditional places Pleasure of sharing Democratization Slow food Carlo Petrini (1989) Territorial links Inns Banquets Food for everyone Slow art Phil Terry (2009) Thinking Museums, galleries Exchange of views Art for inexperts

9 Art is served9 Differences between art and food More rooted in memory Deeper level of involvement More difficult to modify and to lie Senses Taste (vs sight) Performative but material Dematerialization Sense of incompleteness Communication Food

10 Art is served10 Se la fame e la sete sono gli impulsi primitivi nell’uomo – nella bestia, l’associare tali impulsi a “valori estetici” è un servire la causa della cultura ben più efficacemente che le noiose e oziose dissertazioni morali e filosofiche Gabriele D’Annunzio, documento manoscritto conservato al Vittoriale


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