The Taste of Art - Valva, Margherita d'Ayala
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Offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. The volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society.

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Produktbeschreibung
Offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. The volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society.
Autorenporträt
Silvia Bottinelli received her doctoral degree from the University of Pisa, and she teaches in the Visual and Critical Studies Department of the School of the Museum of Fine Arts at Tufts University, Boston. She has published extensively in the fields of modern and contemporary art. Margherita d'Ayala Valva received her PhD from the Scuola Normale Superiore in Pisa, where she also teaches. She has published on the history of collecting in early twentieth-century Italy, art history sources, and artists' writing.