{"product_id":"antidiets-of-the-avant-garde-from-futurist-cooking-to-eat-art-paperback","title":"Antidiets of the Avant-Garde: From Futurist Cooking to Eat Art - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCecilia Novero\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDiscussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the \u003ci\u003eItalian Futurist Cookbook\u003c\/i\u003e to the magazine \u003ci\u003eDada\u003c\/i\u003e, Walter Benjamin's writings on eating and cooking, Daniel Spoerri's \u003ci\u003eEat Art\u003c\/i\u003e, and the French New Realists.\u003c\/p\u003e \u003cp\u003eStarting from the premise that avant-garde art involves the questioning of bourgeois aesthetics, Novero demonstrates that avant-garde artists, writers, and performers have produced an oppositional aesthetics of indigestible art. Through the rhetoric of incorporation and consumption and the use of material ingredients in their work, she shows, avant-garde artists active in the 1920s and 1930s as well as the neo-avant-garde movements engaged critically with consumer culture, memory, and history.\u003c\/p\u003e \u003cp\u003eAttention to food in avant-garde aesthetics, Novero asserts, reveals how these works are rooted in a complex temporality that associates memory and consumption with dynamics of change.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eCecilia Novero is lecturer of German and European studies at the University of Otago in New Zealand.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.3 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 19, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47457503052029,"sku":"9780816646012","price":56.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/3414\/0157\/files\/YW1Lam0xbVV0N2N3SlJuVzkzVy9hQT09.webp?v=1777237951","url":"https:\/\/booktolia.com\/products\/antidiets-of-the-avant-garde-from-futurist-cooking-to-eat-art-paperback","provider":"booktolia","version":"1.0","type":"link"}