This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieu’s sociology of taste. For the first time, this book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts.
The volume is divided into four sections. The first section on ‘Taste and art’, shows how art practice was drawn into the sphere of ‘good taste’, contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on ‘Taste making and the museum’ examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, ‘Taste after Bourdieu in Japan’ offers a case study of the challenges to the cross-cultural transmission and local reproduction of ‘good taste’, exemplified by the complex cultural context of Japan. The final section on ‘Taste, the home and everyday life’ juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of ‘good taste’ have extended the possibilities of experience and sharpened our consciousness of identity.
As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieu’s sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste ‘after Bourdieu’. It does so at a moment when the practice of taste is being radically changed by the globa
Introduction: Taste, Hierarchy and Social Value after Bourdieu, Malcolm Quinn Part I: Taste and Art Introduction, Dave Beech 1. Historical Drag: Bourdieu, Taste and the Bourgeois Revolution, Dave Beech 2. Transgressions in Taste: Libraries Ornamental, Gastronomical, and Bibliomaniacal, Denise Gigante 3. Dialectics of Taste and Non-Taste: Archive as Afterlife and Life of Art, Peter Osborne 4. The Anti-Spectator, Mark Hutchinson 5. The Configurational Encounter and the Problematic of Beholding, Ken Wilder Part II: Taste Making and the Museum Introduction, Michael Lehnert 6. Musealisierung: Leadership, Tastemaking and Cultural Diplomacy, Michael Lehnert 7. The (Un)narrated, the (Un)curated, Penelope Curtis 8. Tasting Rembrandt: Examining Taste at the Point-of-Experience, Dirk vom Lehn 9. ‘J’adore!’ Aesthetics in Bourdieu’s Account of Tastes, Laurie Hanquinet 10. For the Love (or not) of Art in Australia, Tony Bennett and Modesto Gayo 11. Confessions of a Recalcitrant Curator: Or How to Re-Programme the Global Museum, Paul Goodwin Part III: Taste After Bourdieu In Japan: A Case Study Introduction, Stephen Wilson 12. Beside Bourdieu: Japan, Contemporary Art, Weeds and a Fox, Stephen Wilson 13. Nude Art, Censorship and Modernity in Japan: from the ‘Knickers Incident’ of 1901 to now, Toshio Watanabe 14. Taste, Snobbery and Distinction on the Periphery of European Bourgeois Hierarchies, Sharon Kinsella (followed by an interview with Stephen Wilson 15. Grotesque and Cruel Imagery in Japanese Gender Expression: Nobuyoshi Araki, Makoto Aida and Fuyuko Matsui, Yuko Hasegawa Part IV: Taste, The Home and Everyday Life Introduction, Carol Tulloch
"...the editors draw out the richness of his influence, while also exposing the productive con-tradictions in the diverse ways his work is invoked across disciplines and fields. This editorial strategy is so effective because each paper contributes a new perspective to what Quinn describes as the “socially distributed practice of taste...”
Saul Albert, Loughborough University