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Aesthetics of Everyday Life
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"As developed by Henri Lefebvre and other theorists of modernity, the concept of everyday life has proven an indispensible instrument for the analysis of contemporary culture and society. The essays in this richly varied collection build upon this vital intellectual tradition by demonstrating the centrality of aesthetic experience to the diverse modalities of the quotidian. Exploring landscape, architecture, cinema, sports, weather, and food, the contributors to this volume imaginatively and provocatively extend an older paradigm into the present and thereby confirm its relevance to the intell...
"As developed by Henri Lefebvre and other theorists of modernity, the concept of everyday life has proven an indispensible instrument for the analysis of contemporary culture and society. The essays in this richly varied collection build upon this vital intellectual tradition by demonstrating the centrality of aesthetic experience to the diverse modalities of the quotidian. Exploring landscape, architecture, cinema, sports, weather, and food, the contributors to this volume imaginatively and provocatively extend an older paradigm into the present and thereby confirm its relevance to the intellectual debates of the twenty-first century in which questions of place and experience prominently figure. Philosophers, environmentalists, and scholars across the humanities and social sciences are certain to welcome the appearance of this book and to engage with its arguments vigorously and enthusiastically."
-Edward Dimendberg, University of Michigan
"After sleepwalking for several decades under the exclusive trance of fine art, philosophers are once again recognizing that aesthetics denotes a far wider and more significant field. In the real world of everyday living, aesthetics helps determine the clothes we wear and the food we eat, but also the company, the environments, and the beliefs we keep, and even the officials we elect. The Aesthetics of Everyday Life should be welcomed as a useful and wide-ranging collection that explores this fascinating domain."
-Richard Shusterman, author of Pragmatist Aesthetics
This imaginative new collection explores the aesthetic qualities of human relationships, sports, taste, smell, food, and natural and built environments. With essays from philosophers working in a variety of traditions in the humanities and social sciences, this collection offers an important contribution to and expansion of traditional aesthetics.
Contributors: Arnold Berleant, Long Island University; Emily Brady, Brooklyn College, City University of New York; Allen Carlson, University of Alberta; Arto Haapala, University of Helsinki; Glenn Kuehn, Culinary Institute of America; Tom Leddy, San Jose State University; Andrew Light, New York University; Michael A. Principe, Middle Tennessee State University; Yuriko Saito, Rhode Island School of Design; Jonathan M. Smith, Texas A&M; Pauline von Bonsdorff, Jyväskylä; Wolfgang Welsch, Jena University
-Edward Dimendberg, University of Michigan
"After sleepwalking for several decades under the exclusive trance of fine art, philosophers are once again recognizing that aesthetics denotes a far wider and more significant field. In the real world of everyday living, aesthetics helps determine the clothes we wear and the food we eat, but also the company, the environments, and the beliefs we keep, and even the officials we elect. The Aesthetics of Everyday Life should be welcomed as a useful and wide-ranging collection that explores this fascinating domain."
-Richard Shusterman, author of Pragmatist Aesthetics
This imaginative new collection explores the aesthetic qualities of human relationships, sports, taste, smell, food, and natural and built environments. With essays from philosophers working in a variety of traditions in the humanities and social sciences, this collection offers an important contribution to and expansion of traditional aesthetics.
Contributors: Arnold Berleant, Long Island University; Emily Brady, Brooklyn College, City University of New York; Allen Carlson, University of Alberta; Arto Haapala, University of Helsinki; Glenn Kuehn, Culinary Institute of America; Tom Leddy, San Jose State University; Andrew Light, New York University; Michael A. Principe, Middle Tennessee State University; Yuriko Saito, Rhode Island School of Design; Jonathan M. Smith, Texas A&M; Pauline von Bonsdorff, Jyväskylä; Wolfgang Welsch, Jena University
