Università degli Studi di PaviaFacoltà di Economia, Giurisprudenza, Ingegneria, Lettere e Filosofia, Scienze Politiche

Corso di Laurea Specialistica Interfacoltà inEditoria e Comunicazione Multimediale

Relatore:Prof.ssa Giuseppina Marilisa Di Giovanni

Correlatore:Prof. Edoardo Fittipaldi

Tesi di laurea di Debora Dusina

Art is served

Art is served 2

Overview

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 become

s art

Slow Food

and Art

Once: Studying food is only erudition (Etymological fallacy)

3

Intro

Since the ‘50s: Studying food is culture(Age of abundance)

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Aestheticizationform and not function

(P. Bourdieu)

Democratization

quantity not quality

Globalization- Exoticism

- StandardizationDeep-frozen food

Fast food

Diseases- Obesity

- Anorexia and bulimia

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Art becomes food Food becomes art Slow art and food

The forerunners

• Fight against pasta• Abolition of cutlery• New culinary materials• New vocabulary

FuturistsManifesto 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

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Art becomes food Food becomes art Slow art and food

Contemporary art

Food as subject

• Globalized food• Food as memory• Food as compositional element

Food as object

• Relational food• Food as relic• Obscene food• Sick food

Pop ArtCulture and religion

Assemblage

FluxusEat art

Decay, body, violence, sexAnorexia and obesity

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Art becomes food Food becomes art Slow 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

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Art becomes food Food becomes art Slow art and food

What: food as a work of artBeautiful to eat

• Nouvelle cuisine (1960)• Molecular gastronomy (1980)• Food Design

Who: chef as stars and artists

• Gualtiero Marchesi• Ferran Adrià

Where: museum restaurants as ateliers

• Abroad• Italy

Manipulation of formManipulation 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)

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Art becomes food Food becomes art Slow art and food

Slow movementDownshifting: 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 foodCarlo Petrini (1989)

Territorial links

Inns

Banquets

Food for everyone

Slow artPhil Terry (2009)

Thinking

Museums, galleries

Exchange of views

Art for inexperts

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ConclusionDifferences between art and food

• More rooted in memory• Deeper level of involvement• More difficult to modify and to lie

SensesTaste (vs sight)

• Performative but material Dematerialization

• Sense of incompletenessCommunication

Food

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Se la fame e la sete sono gli impulsiprimitivi 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