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
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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
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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
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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
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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
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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)
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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
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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
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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
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