Objectives:
- Examine methods for evaluating qualities of art, such as product versus process, the difference between craft and fine art, must art be archival, and what is an aesthetic reaction.
- Explore the notion of food as an artform.
- Consider cultural differences in the production and consumption food.
Telfer claims that, “it (food) cannot have meaning and cannot move us.” I have many qualms with the arguments presented here and this is only one of them. As I reflect back, weeks later, on my thoughts about the subject, not only have they not changed, if anything they have become more resolved. It seems that Telfer’s best argument is that food isn’t art because she has no appreciation for it. If this is a valid standpoint, I could argue the same about sculpture or music. Does this devalue these crafts? No. Her assessment of artfully crafted food is the equivalent of me saying that Monet’s “Woman with a Parasol” is just a lady with an umbrella. I have been moved by food. I have not been moved by Michelangelo’s “David.” Does this make it not art? I have had a steak that transported me to another dimension, momentarily. I have had a beer dance about my tongue. Does my lack of appreciation of things devalue those paintings and sculptures? Do other’s underdeveloped palates devalue the food that I revere? I would say no.
As I further ponder food as an art I am thankful that the copyright laws discussed in week 9 have no ability to govern the food scene. Can you imagine a world where you weren’t able to make a spin off a Reuben because someone else owned the rights to that combination of ingredients?
I’ll end this post with a picture of some Japanese cuisine. I think that they are some of the best as synthesizing delicious food and amazing designs and layouts. You can conclude for yourself if food can be art or not.
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