Cecilia Novero discusses an aspect of the European avant-garde that has often been neglected—its relationship to the embodied experience of food. She exposes the key roles that food plays in the theoretical foundations and material aesthetics of works ranging from the Italian Futurist Cookbook to the magazine Dada, Walter Benjamin’s writings on eating and cooking, Daniel Spoerri’s Eat Art, and the French New Realists.
Subjects: Art & Art History
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