From Plato’s dismissal of food as a distraction from thought to Kant’s relegation of the palate to the bottom of the hierarchy of the senses, the sense of taste has consistently been devalued by Western aesthetics. Kant is often invoked as evidence that philosophers consider taste as an inferior sense because it belongs to the realm of the private and subjective and does not seem to be required in the development of higher types of knowledge. From a gastrosophical perspective, however, what Kant perceives as a limitation becomes a new field of enquiry that investigates the dialectics of diet and discourse, self and matter, inside and outside.
The essays in this book examine the importance of food as a pivotal element – both materially and conceptually – in the history of the Western avant-garde. From Gertrude Stein to Alain Robbe-Grillet and Samuel Beckett, from F.T. Marinetti to Andy Warhol, from Marcel Duchamp to Eleanor Antin, the examples chosen explore the conjunction of art and foodstuff in ways that interrogate contemporary notions of the body, language, and subjectivity.
1 Tasting Is Believing: A Few Thoughts on Still Life Poetics
2 On Tender Buttons and Brussels Sprouts: Modernism and the Aesthetics of Consumption
3 Pop Serialism: Soup Cans, Pie Counters and Things that Look like Meat
4 Minimalists and Anorexics
5 Uncontrollable Materialities: Food and the Body in Performance
Epilogue: The Food and Hunger Poet at the Turn of the Century; Anorexia, Anthropoemia and Abjection
From Joyce to Rushdie, Modernism to Food Writing, Routledge Studies in Twentieth Century Literature looks at both the literature and culture of the 20th century. This series is our home for cutting-edge, upper-level scholarly studies and edited collections. Considering literature alongside religion, popular culture, race, gender, ecology, travel, class, space, and other subjects, titles are characterized by dynamic interventions into established subjects and innovative studies on emerging topics.