{"product_id":"9781610756075","title":"The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices","description":"\u003cp\u003e\u003ci\u003eThe Taste of Art\u003c\/i\u003e offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society.\u003c\/p\u003e \u003cp\u003eThe collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere.\u003c\/p\u003e \u003cp\u003eHere are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.\u003c\/p\u003e","brand":"University of Arkansas Press","offers":[{"title":"Default Title","offer_id":47151589228784,"sku":"9781610756075","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781610756075_p0.jpg?v=1763840929","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781610756075","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}