Artifact III: Food as Art
Artifact:Food is Art?
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.
Reflection
Tefler’s “Food as Art” addressed the question of food being considered art. The article defined art in terms of the aesthetic experience, which extends beyond any art form, but was used to help determine where, when, and in what context food should be considered art. I believe that in certain contexts, food is art. The article laid out the the theory behind the aesthetic value of art, and how it relates to food, which is what I identified as being the strongest argument in favor of food as art. The chef that labors to combine flavors, textures, temperature, etc. with the expectation that the eater will critically consider the dish as a whole beyond just satisfying his or her appetite.
The distinction between craft and art was the other aspect of the discussion that I found supported the idea of food as art. In a comment I left on a group members post, I explored the distinction Tefler made between craft and art. The entire article, while focusing on food, is applicable to most, if not all questions of art. When is something considered art? Tefler does a great job of laying out some specific and tangible criteria for determining the artistic merit of a medium or specific piece.
Moving Forward
In the future, I would like to further explore the notion of food as art. Being a college student, I am usually more concerned with price and convenience when preparing a meal. After I graduate and start my new job, I will have more money and more time to discover new cuisines and techniques to critically consider the aesthetic experience of a meal.