Objective:
- 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.
Post:
Before looking at the question of food as art, I first want to think about how to define art. I have always seen art as the product of some type of artistic expression that was done with the intention of being art. There should be a reason or meaning behind whatever the artist is producing and it should be able to be received by the audience in someway or another. Tefler quotes in the article that art is “an artifact primarily intended for aesthetic consideration.” What I would like to question is what is “aesthetic consideration” entail? Is it just whether or not you think the work is pleasely to the eye? Or could this include touch, hearing, or even taste?
If taste is part of the “aesthetic consideration then maybe food can be art. I think that there is a difference that needs to be made though between making a sandwich for lunch and creating a work of art made with food. It all comes back to the intention of the creator. If the intent is to create art and create an experience for the audience using taste as a means to create it, then that could be considered art.
We can also think about the idea of craft. In the “Slow Food” video it decribes how a tradtional dish is being put together. There was a process that involved a craft of sorts as will as the intent to create a dish that would be aesthetically pleasing to he people who planned to enjoy it. The idea of craft as another word for art goes back to even earlier than the Renaissance where painting and sculpting were considered crafts.
Even in this world of craft beer that Eugene seems to hold sacred, could the making of that be considered art? Now this might be a stretch, but it relates to the idea that even craft beers can create type of connoisseurship that people enjoying participating in and it gives them an aesthetic pleasure in the experience and that is the makers intent.
Reflection:
When thinking about this idea of food as art, I still have trouble fully deciding my stance. I have mostly agrued that it can be art if the intent is for it to be art. I want to consider the idea though of the different between fine art and craft because I think it could help make the line a little clearer. When I think of craft, I think of a skill that has been taught to a person and that there are traditional elements that needed to be passed down to understand how to preform that craft. This is how art was viewed during the renaissnace times, but now the idea is the art is not something that always has to be taught but the focus is on the creation and innovation as well as the intent.
When is comes to food, I think that both the idea of craft and fine art can relate to different types of cooking and using food. When I think about the idea of slow food and tradional dishes passed down through generations I think of craft. When I think about a new, innovative dish created and designed by a master chef I think fine art. Can both of those be considered art just in a different way? I still think they can be and that it is all about what the creater is trying to express to their audience.
Future Goals:
I want to learn more about this idea of food as art. I also want to explore what other artist that work in different mediums have to say about this and if they think it lessens the value of what they do. I would also like to learn more about different cultures’ views of food as an artform and how it can differ from one to the next based on the values of the society.