| Přispěvatelé: |
Giombini,L., Kvokačka, A., Lehtinen, S., Somhegyi, Z., Butsykina, Y., Šenk, F., Baďová, P., King, I.W., Abate, E., Malíčková, M., Démuth, A., Démuthova, S., Makky, L., Tratnik, P., Ewing, D., Berstrand, T., Emmerik, C., Gomes, C., Mortu, A., Paštéková, M., Martach, S., Szyszkowska, M., Di Stefano, Elisabetta |
| Popis: |
Food and the practice of cooking hold a privileged place in contemporary aesthetics, as attested by the extensive literature that has been devoted to this topic. Food has been addressed in both Anglo-American and European studies from multiple points of view, including a cognitivist, pragmatist, phenomenological, everyday and somaesthetic perspective. In this essay I will try to identify a path that allows us to hold together these readings through the ordinary-extraordinary dichotomy. First, I shall analyze food through the lens of the extraordinary, taking into consideration some examples in which food is presented as a true work of art in museums or as an exceptional experience in increasingly aestheticized daily life. Then, using the key of the ordinary, I will consider food preparation and consumption as routine practices. Finally, I will make an attempt to reconcile the two categories by identifying the moments in which the extraordinary manifests itself in everyday |
