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?
Where does it take place?
Centre Pompidou-Metz
1 parvis des Droits de l'Homme
57000 Metz
France
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