Where does our current obsession for interactivity stem from? After the consumer society and the communication era, does art still contribute to the emergence of a rational society? Bourriaud attempts to renew our approach toward contemporary art by getting as close as possible to the artists works, and by revealing the principles that structure their thoughts: an aesthetic of the inter-human, of the encounter; of proximity, of resisting social formatting.
Examines themes of being-in-common in today’s world and their relation to the development of art practices. As these practices are implemented, other ways of seeing, understanding, and making appear.
Part of the Study Room Guide on Live Art and Displacement (P3107).
The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient moments that make up this field of experimentation’, as well as a study of the connections between dining, theatre and ritual, and a survey of recent research in science and technology, and how this may impact on how we make, eat and perceive food.
In Spanish and English – re-catalogued on 24.11.2010
A Study Room Guide on eating and dining as explored in performance
Oreet Ashery, Larissa Sansour Ashery, Paul Wolf, Melissa Wolf