Food as art research
From the article, “A matter of Taste?” by William Deresiewicz, the author brings up the idea that food is not an art but an artistic form to create aesthetic reactions. He states a general view of food. As we have been entering to 21th centuries, food has been stated in the center of our life. More and more young people look to the expressive possibilities of careers in food. It is no exaggeration that food is creativity, commerce, politics and religion. Like arts, they consider food is a real passion that people like to share with friends and treat the food itself as a cultural apparatus that creates numerous dishes in many different countries. The food obviously brings a literature of criticism, journalism, appreciation and theoretical debate. Recently, televised performances and awards on food can be seen. However, food is somewhat different from an art. Food absolutely evokes human senses but that is where food stops. Food does not organize and express emotion. Food itself does not create a story, idea or deep emotions. People generally or roughly feel emotion on foods. Anger, sorrow and thousands of other feelings are not presented in food. Well decorated and delicious food is a fine thing but does not allow people to see the world in a new way.
The article that William wrote concludes that the food is not included in art. In-class reading also sees the food is not an art but a minor art. Both articles approach the conclusion by explaining several elements that art should contain. William explains that the food create aesthetic reactions but in limited scope. The food cannot create wide ranges of emotion. Fine food gives a pleasure to people but mostly the emotions are positive that people cannot feel sorrow and angry. However, Tefler says that the aesthetic reactions are non-neutral that people can feel emotions in two ways. Moreover, he states that aesthetic reactions should not be favorable and pleasure is often not the right way to characterize it. Both statements are understandable but I think the food creates aesthetic reactions like Tefler’s statement. A chef cooks raw materials and put them into dishes with some decoration. By smelling, observing or tasting it, people might feel pleasure and thankful to have the dishes. On the other hand, people can dislike the food and think of payment before enjoying their food. They should be deserved to eat delicious foods but the food that is far away from people’s expectations obviously creates anger.
The second thing which I want to talk about is that whether the food is categorized in a work of craftsmanship or art. Teflers well defined the differences, “if the work contains a good deal of creativity it will be thought of as art, if it contains a modest amount it will be thought as craft”. In Tefler’s view, the degree of creativeness is key factor to judge whether food is an art or not. Recipe is a representative example in this case. A chef who creates recipe and cook based on it is considered as an artist but assistants who follow the recipe are technicians. Like architects and masons, Teflers explains the distinction of art and crafts but he states that “But even the cook who follows precise recipes has to makes choices about the combination and sequence of dishes in a meal and so to that degree is an artist.” People who follow a recipe should interpret the words and change little bit to serve better dishes. Decorating and presenting the food on dishes obviously involves in creations and evoke people who receive the dishes to interpret what the dishes tell about. In this point, the food can be a combination of art and craft. On the other hands, William says “An apple is not a story, even if we can tell a story about it. A curry is not an idea, even if its creation is the result of one.” He has strong opinions that food itself cannot be a creation. He believes that the art and creativity enhance people to meet the world in a new way. However, the food has been limited on the perspectives. People can interpret differently on the food, but the food itself does not give an insight. By adding craftsmanship, people recognize a story and ideas which the food has.
Likewise, both articles insist whether food is included in arts or not. I believe the food is categorized into a combination of craftsmanship and art. It depends on not only chef’s ability to create a food but also how people interpret and enjoy the food. Some can see the food as an art and some are not. The most important thing is our views on food.
William D. (2012, October). A Matter of Taste? [On-Line Newspaper] from www.nytimes.com/2012/10/28/opinion/sunday/how-food-replaced-art-as-high-culture.html