Amuse-bouche : the taste of art : interdisciplinary symposium on taste and food culture / managing editor, Lise Anette Ahlers.

Format:

Book

Contributor:

Ahlers, Lise Anette, editor.

Museum Jean Tinguely Basel, host institution, editor.

Language:

English

Subjects (All):

Food in art--Congresses--Exhibitions.

Food in art.

Genre:

Conference papers and proceedings.

Exhibition catalogs.

Physical Description:

142 pages : illustrations (chiefly color), portrait ; 24 cm

Other Title:

Taste of art : interdisciplinary symposium on taste and food culture

Place of Publication:

Berlin, Germany : Hatje Cantz ; Basel, Switzerland : Museum Tinguely, [2020]

Summary:

One literally can't argue about taste, but there is certainly a lot to say about it. How is it articulated within the spectrum of our senses? And how are perceptions of taste created in the first place? Can taste be manipulated? How can taste be verbalized? What role does the experience of taste play in social interaction and as artistic material?0After the Museum Tinguely addressed visitors? senses with 'Belle Haleine: The Scent of Art' and 'Please Touch: Art's Sense of Touch', an interdisciplinary symposium on taste and food culture followed in early 2019, which put the many fields of human activity affected by taste to the test. This book contains the resulting essays written from the points of view of art and cultural history, as well as psychology, linguistics, and biochemistry.00Exhibition: Museum Tinguely, Basel, Switzerland (19.02. - 17.05.2020).

Contents:

Amuse-bouche. The Taste of Art Foreword p. 6 / Roland Wetzel

Amuse-bouche: Insights into an Exhibition on the Taste of Art p. 10 / Annja Müller-Alsbach

Swallow or Spit: On the Origins of Taste Perception p. 22 / Wolfgang Meyerhof

Black, White, and Clear: On the Semantic and Symbolic Meanings Associated with the Absence of Color in Food p. 30 / Charles Spence

Sensory Language in Perspective: An Interdisciplinary Exchange on Taste Descriptions p. 40 / Jeannette Nuessli Guth and Maren Runte

A Question of Taste p. 48 / Elisabeth Bronfen

Cooking with Stones p. 56 / Stefan Wiesner in Conversation and Annja Mülfer-Alsbach

The Still Life as a Feast for the Eyes p. 68 / Karin Leonhard

Mouth of Hell, Ravenousness, Palatal Pleasures: Incorporating as Mythical, Political, and Erotic Parallel Action p. 78 / Ralf Beil

Food as a Medium and a Material in Art and the Kitchen p. 88 / Felix Bröcker

Tasting, Not Eating p. 96 / Daniel Spoerri

Tasting Harmony in the World p. 98 / Paul Stoller

When Noodles Surprise: An Encounter with Changing Cultures of Taste in the Andes p. 108 / Antje Baecker

The Taste of the Foreign: Eating and Migration p. 118 / Thomas Macho

Hortus Deliciarum p. 126 / Marisa Benjamim.

Notes:

Includes bibliographical references.

Published in conjunction with the exhibition Amuse-bouche. The Taste of Art. Held at Museum Tinguely, Basel, February 19 - May 17, 2020--Colophon.

Publication of a symposium held April 5-6, 2019.

Local Notes:

In conjunction with an exhibition held at Museum Tinguely, Basel, February 19 - May 17, 2020.

Other Format:

German edition

ISBN:

9783775746397

3775746390

OCLC:

1145779700

Publisher Number:

9783775746397