Cru, cuit, pourri : quand l'art se mange

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  • food
  • Mmmhhh tu sembles intéressé par "food". Clique sur les mots clefs qui te plaisent... et hop ne rate plus rien les concernant. A toi de jouer !

From Judy Chicago's feminist banquet (1974-1979), Sophie Calle's chromatic meals (1997), to the culinary experiments of the Enoki collective, food carries a subversive charge in the history of art. The birth of Food art under the leadership of Daniel Spoerri in the 1960s opened the way to new approaches focused on collective, multisensory and political experiences of meals. This conference proposes to return to the uses of food in contemporary art, a long-despised category of fine arts which is experiencing an unprecedented revival of interest at the start of the 21st century. She will ask the question: taste, an aesthetic criterion like any other?



Centre Pompidou-Metz

Where does it take place?

57000 France 1 parvis des Droits de l'Homme, 57000 Metz, France

Centre Pompidou-Metz
1 parvis des Droits de l'Homme
57000 Metz
France



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thu. 26
10° / 14°

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  • 2024-09-26 18:30:00 2024-09-26 19:30:00 Europe/Paris Cru, cuit, pourri : quand l'art se mange From Judy Chicago's feminist banquet (1974-1979), Sophie Calle's chromatic meals (1997), to the culinary experiments of the Enoki collective, food carries a subversive charge in the history of art. The birth of Food art under the leadership of Daniel Spoerri in the 1960s opened the way to new approaches focused on collective, multisensory and political experiences of meals. This conference proposes to return to the uses of food in contemporary art, a long-despised category of fine arts which is experiencing an unprecedented revival of interest at the start of the 21st century. She will ask the question: taste, an aesthetic criterion like any other? 1 parvis des Droits de l'Homme, 57000 Metz, France Centre Pompidou-Metz
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