American Foodie: Taste, Art, and the Cultural Revolution

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Rowman & Littlefield, 14.01.2016 - 188 Seiten
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As nutrition, food is essential, but in today’s world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, and ingenuity. Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.
 

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activity aesthetic experience aesthetic properties Alice Waters American argued artists attention beauty Brillo Boxes chefs comfort food commitment consume consumption contemporary context create creative culinary culture desire dimension dish edible arts efficiency ence engage enjoyment everyday Ferran Adrià flavors and textures focal practices focus food and wine food revolution food traditions French cuisine global Grant Achatz Hanh home cooking human identity imagination important ingredients instrumental reason interest in food intrinsic value Italian meal Jacques Rancière judgments Julia Child Kant Kant’s kind knowledge lack lives locavorism map and bible Martin Heidegger matter meaning Michael Pollan mindful eating modern modernist cuisine molecular gastronomy moral mouth taste narrative nostalgia object one’s ordinary original painting particular past philosophers play pleasures of food production paradigm represents restaurant rock music role romance sense sensibility sensuous Slow Food movement social soup symbol tion tissue of little tuna casserole

Autoren-Profil (2016)

Dwight Furrow is professor of philosophy at San Diego Mesa College. He specializes in the philosophy of food and wine, aesthetics, and ethics. He is also a Certified Wine Specialist with certification from the Society of Wine Educators and an advanced level certification from the Wine and Spirits Educational Trust. Furrow is the author of Edible Arts, a blog devoted to food and wine aesthetics. He is also the author of many books, professional journal articles, op-ed pieces, and magazine articles in publications such as the San Diego Union Tribune, Los Angeles Times, The Humanist, and Enterprise Virginia.

Bibliografische Informationen

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TitelAmerican Foodie: Taste, Art, and the Cultural Revolution
Autor/inDwight Furrow
VerlagRowman & Littlefield, 2016
ISBN1442249307, 9781442249301
Länge188 Seiten
  
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