Artifact 2: Food as 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 art-form.
●Consider cultural differences in the production and consumption food.
ORIGINAL POST:
Elizabeth Telfer points out that food is art in his article from the perspectives of aesthetic reactions first. He mentions that “there can be aesthetic reaction to tastes and smells, be visual aesthetic experience connected with foodstuffs ” and “ the non-neutral, vivid and non-instrumental reaction to taste and smells can be combined with a judgment for which the judger claims objectively (p.11). So it can be explained that we have vivid reactions on the pretty dishes, for they are art themselves and it will resonate the preference from people’s inherent perspective. However, Elizabeth also argues that eating may not be a art of food, appreciation of arts need understanding (p.24). The similar opinion can be found in Ellen Dissanayake’s theory that art interpretation means that individual experience the world by their own cultural appreciation and sensibilities from the point of postmodernism,(Dissanayake, 1991, p19). So if just eating, it can not be an art of food. In my point of view, food are absolutely artistic value if the food contains the emotional information like the best wishes for farewell or birthday. And art is part of our lives, and food is the easiest art that we can understand without any practice understanding. And when talking about the food, it can not be avoided talking about chefs.A good chef is often a good artist and psychologist, they will not just cook as they are asked to but to try new dishes both on the taste and appearance. The creative chefs often provide profound value on the food, which makes the food having more aesthetic perception. I was impressed by a chef worked in a 5 star restaurant in Beijing, he made the kong pao chicken very tasty. A little bit spicy with red pepper, exquisite meat and delicate carved flower on the plate, the dish is kind of like a art product made by the artistic chef. So there is no doubt that food is art because it took the serious design and effort to create such a aesthetic dinner.
REFLECTION:
This assignment gave me the opportunity to look at food in a different way than I ever had before. I just evaluate the quality of food from its taste before. However, I begin to consider the food deserving appreciation from the aesthetic perspective when I read the assigned reading. Elizabeth Telfer points out that food is art in his article from the perspectives of aesthetic reactions first. He also mentions that “there can be aesthetic reaction to tastes and smells, be visual aesthetic experience connected with foodstuffs ” (p 11). Although some people argue that not all the food including fast food and slow food are art for fast food can not be considered as art, I still think all the food are art because they all contain the wishes and needs. Learning form Ellen Dissanayake’s theory, he believes art interpretation means that individual experience the world by their own cultural appreciation and sensibilities from the point of postmodernism,(Dissanayake, 1991, p19). I never imagined myself thinking food in such a deep way. I enjoyed the process learning new stuff with new values.
Future:
I hope I can have more talented eyes on the food made by myself or others. I feel like cooking is not a easy thing for it combines not only the different flavors but also the emotion and appreciation. And it will be a interesting topic on the food from all over the world.
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