From Plato's dismissal of food as a distraction from thought to
Kant's relegation of the palate to the bottom of the hierarchy of
the senses, the sense of taste has consistently been devalued by
Western aesthetics. Kant is often invoked as evidence that
philosophers consider taste as an inferior sense because it belongs
to the realm of the private and subjective and does not seem to be
required in the development of higher types of knowledge. From a
gastrosophical perspective, however, what Kant perceives as a
limitation becomes a new field of enquiry that investigates the
dialectics of diet and discourse, self and matter, inside and
outside. The essays in this book examine the importance of food as
a pivotal element - both materially and conceptually - in the
history of the Western avant-garde. From Gertrude Stein to Alain
Robbe-Grillet and Samuel Beckett, from F.T. Marinetti to Andy
Warhol, from Marcel Duchamp to Eleanor Antin, the examples chosen
explore the conjunction of art and foodstuff in ways that
interrogate contemporary notions of the body, language, and
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||Routledge Studies in Twentieth-Century Literature
||Electronic book text
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