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Giuseppe Arcimboldo. Vertumnus. 1590-1591. Oil on wood. Skoklosters Slott, Balsta, Sweden

Food & Art. Joe Lau. Giuseppe Arcimboldo. Vertumnus. 1590-1591. Oil on wood. Skoklosters Slott, Balsta, Sweden . Food, Art and Culture. What is art? What is special about food as art? Comparing food & other forms of art. What is art?.

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Giuseppe Arcimboldo. Vertumnus. 1590-1591. Oil on wood. Skoklosters Slott, Balsta, Sweden

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  1. Food & Art Joe Lau Giuseppe Arcimboldo.Vertumnus. 1590-1591. Oil on wood. Skoklosters Slott, Balsta, Sweden

  2. Food, Art and Culture • What is art? • What is special about food as art? • Comparing food & other forms of art.

  3. What is art? • Forms of art – music, literature, paintings, sculptures, movie, … • Why do we participate in artistic activities?

  4. Simple definition • A piece of art is an object that gives us pleasure.

  5. Objections A = P • Many things produce pleasure but do not constitute art. • Many pieces of art do not produce pleasure.

  6. ~A & P

  7. Marcel Duchamp Fountain 1917. Damien Hirst A Thousand Years A & ~P

  8. Modification • A piece of art is an object that is DESIGNED to produce AESTHETIC pleasure.

  9. What is aesthetic pleasure? • Positive aesthetic judgment. • Better not define it in terms of art (otherwise a circular definition). • To be continued …

  10. Food as art

  11. Food as an artform • Can food constitute a unique form of art, other than being a painting, sculpture, etc? • What is distinctive – taste (with sight and smell)

  12. Depth in art • A piece of artwork has depth. • Possessing structure & order that allows contemplation and analysis.

  13. El Bulli’s chef - Ferran AdriàTIME 2004 Top 100 http://www.time.com/time/2004/time100/

  14. Innovative dishes • Pea and mint soup • Carrot air • More information • http://forums.egullet.org/index.php?showtopic=57174 • http://www.egullet.org/index.cgi?pg=ARTICLE-27courses • http://www.doylerogers.com/el_bulli_menu.htm • Features • New combination of flavors, textures … • Intellectual surprises

  15. Trends in haute cuisine • Post-modernism • Bacon and egg ice cream at the Fat Duck • Sadaharu Aoki’s green tea eclair • But informed by • Science • http://www.fatduck.co.uk/low_temperature_cooking.html • http://www.pierre-gagnaire.com/anglais/cdmodernite.htm • International influences • http://www.robuchon.com/

  16. L'Atelier de Joel Robuchon in Tokyo

  17. Famous artwork

  18. Questions • Can food be great art? • Why or why not?

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