Università degli Studi di Pavia Facoltà di Economia, Giurisprudenza, Ingegneria, Lettere e Filosofia, Scienze Politiche Corso di Laurea Specialistica Interfacoltà in Editoria e Comunicazione Multimediale Tesi di laurea di Debora Dusina Relatore: Prof.ssa Giuseppina Marilisa Di Giovanni Correlatore: Prof. Edoardo Fittipaldi Purpose: to show the mutual relationship between art and food, underlining their striking similarities Introduction Analysis of the evolution of eating habits Body Conclusion Art becomes food Food becomes art Slow Food and Art Differences between art and food Art is served 2 Once: Studying food is only erudition Democratization Aestheticization (Etymological fallacy) form and not function Since the ‘50s: Studying food is culture (P. Bourdieu) (Age of abundance) Globalization quantity not quality Diseases - Exoticism - Obesity - Standardization - Anorexia and bulimia Deep-frozen food Fast food Art is served 3 Food becomes art Slow art and food The forerunners Futurists Manifesto della cucina futurista (1930) • • • • Fight against pasta Abolition of cutlery New culinary materials New vocabulary “Eating not only food, but also works of art…” Surrealists • Salvador DalÍ • Leonora Carrington “Beauty will be edible, or it won’t be” Odd recipes Art is served 4 Food becomes art Slow art and food Contemporary art Food as subject • Globalized food Pop Art • Food as memory Culture and religion • Food as compositional element Assemblage Food as object • • • • Relational food Fluxus Food as relic Eat art Obscene food Decay, body, violence, sex Sick food Anorexia and obesity Art is served 5 Art becomes food 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 Nature “physical sense” Taste Precocious development in human beings Culture Art “source of judgement” It derives from learning Art is served “Gasterea est la dixième Muse” Manipulation of nature 6 Art becomes food Slow art and food What: food as a work of art Beautiful to eat • Nouvelle cuisine (1960) Manipulation of form • Molecular gastronomy (1980) Manipulation of chemistry • Food Design Manipulation of design Who: chef as stars and artists • Gualtiero Marchesi “The cook turns cooking into art” Invitation to documenta 12 in Kassel • Ferran Adrià Where: museum restaurants as ateliers • Abroad • Italy Georges (Paris) The Modern (New York) Combal.Zero (Rivoli) GourmArt (Palermo) Art is served 7 Art becomes food Food becomes art Slow movement Downshifting: 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 food Slow art Carlo Petrini (1989) Phil Terry (2009) Territorial links Thinking Inns Museums, galleries Banquets Exchange of views Food for everyone Art for inexperts Art is served 8 Differences between art and food Food Senses Taste (vs sight) • More rooted in memory • Deeper level of involvement • More difficult to modify and to lie Dematerialization • Performative but material Communication • Sense of incompleteness Art is served 9 Se la fame e la sete sono gli impulsi primitivi 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 Art is served 10