Foodculture: Tasting Identities and Geographies in Art
1999
Why has history viewed the enjoyment of food as a lower form of artistic pleasure? The writers and artists in this anthology have addressed this question by taking a renewed interest in the symbolic value of food and eating as well as in the rituals of preparation and consumption. In their interrogation of "foodculture" in art, they investigate food in all its materiality, its social value, and its power to transform our culture—from the role of food in aesthetic concepts throughout history to modern concerns with global food production and distribution. Foodculture focuses on food as a site of negation in the relations between East and West, between colonizer and colonized, as well as in the formation of cultural and personal identity in an increasingly globalized world.
YYZBOOKS