Feasting on Art

Women & Performance: a journal of feminist theory, Vol 21., No. 3, 2011. Special issue: FOOD.

Invisible Culture, an electronic journal for visual culture, Issue no.14: Aesthetes and Eaters — Food and the Arts

Barbara Kirshenblatt-Gimblett, “Playing to the Senses: Food as a Performance Medium.” Performance Research, 4, 1 (1999).

Barbara Kirshenblatt-Gimblett, ” Making Sense of Food in Performance: the Table and the Stage.” Sally Banes and Andre Lepecki, eds., The Senses in Performance (NY: Routledge, 2006).

Barbara Kirshenblatt-Gimblett, Alicia Rios, Christopher Winks, “Alicia Rios: Tailor of the Body’s Interior: An Interview.” TDR, Vol. 41, No. 2 (summer, 1997).

Food Culture Index

Food in 2 Worlds

 

Carolyn Korsmeyer, Making Sense of Taste: Food and Philosophy (Cornell University Press, 2002)

 

Alison Perlman, Smart Casual: The Transformation of Gourmet Restaurant Style in America (Chicago: UNiversity of Chicago Press, 2013)

 

Allen Weiss, Feast and Folly: Cuisine, Intoxication, and the Poetics of the Sublime (Suny Series in Postmodern Culture), SUNY Press, 2002


 

Yael Raviv, “Still Life: Performing National Identity in Israel and Palestine at the Intersection of Food and Art,” Global Jewish Foodways. H. Diner and Simone Cinotto Eds. (University of Nebraska Press, 2018)

Yael Raviv, “Food and Art: Changing Perspectives on Food as a Creative Medium,” The Bloomsbury Handbook of Food and Popular Culture. P. Naccarato and K. LeBesco, Eds. (Bloomsbury Press, 2017)

Yael Raviv, “Breaking Bread: Culinary Performances and National Politics in Israeli and Palestinian Artists' Work,“ p-e-r-f-o-r-m-a-n-c-e 3 (1-2), June 2017

​​

“Food and the Avant-Garde: Eating Art, Interpreting Food”

Encyclopedia of Food and Agricultural Ethics, P. B. Thompson and D. M. Kaplan Eds., Springer, 2013

 

Yael Raviv, “Eating My Words: talking about food in performance

InVisible Culture - Aesthetes and Eaters Issue, Issue 14, Winter 2010.

 

Ame Gilbert and Yael Raviv, “Space to Grow: Women, Art, and the Urban Agriculture Movement

Women & Performance, “Food Legacies,” Vol. 21, No. 3, 2011

​Baldwyn, Lucy "Blending In: the Immaterial Art of Bobby Baker's Culinary Events." TDR, Vol 40, No. 4 (T152), Winter 1996.

 

Banes, Sally "Olfactory Performances" TDR, Vol 45, No. 1 (T 169), Spring 2001

 

Barthes, Roland. "Ornamental Cookery." Mythologies, A. Lavers trans. (New York, Hill and Wang, 1972).

 

Borsato, Diane. "Sleeping with Cake and Other Affairs of the Heart." TDR, Vol 45, No. 1 (T169), Spring 2001.

 

Boucher, Melanie, ed., Orange -- Contemporary Art Event of Saint-Hyacinthe (Quebec: Expression, Centre d'exposition de Saint-Hyacinthe, 2005).

 

Carr C. "Unspeakable Practices, Unnatural Acts: the Taboo Art of Karen Finley." Acting Out: Feminist Performances, L. Heart and P. Phelan eds. (Ann Harbor: Michigan University Press, 1993).

 

Delville, Michel, Food, Poetry, and the Aesthetics of Consumption: Eating the Avant-Garde (New York and London: Routledge, 2008).

 

deZegher, Cathrine ed, Martha Rosler: Positions in the Lifeworld, (Cambridge, MA and London : MIT Press, 1999).

 

Epstein, Marcy J. "Consuming Performances: Eating Acts and Feminist Embodiment" TDR Vol. 40, No. 4 (T152), Winter 1996.

 

Finley, Karen. "The Constant State of Desire" in Out from Under: texts by women performance artists. L. Champagne ed. (New York: Theater Communications Group, 1990)

 

Geis, Deborah R. "Feeding the Audience: Food, Feminism and Performance Art," in Eating Culture, R. Scapp and B. Seitz eds (New York: State University of New York Press, 1998)

 

Gilbert, Ame and Yael Raviv, “Space to Grow: women, art, and the urban agriculture movement,” Women & Performance, Vol. 21, Issue 3, 2011.

 

Heathfield, Adrian. "Risk in Intimacy: an interview with Bobby Baker." Performance Research, Vol 4, No. 1, Spring 1999, "On Cooking."

 

Higgins, Hannah. Fluxus Experience (Berkeley and Los Angeles: University of California Press, 2002), (in particular: pp. 33-67)

 

Kirshenblatt-Gimblett, Barbra "Making Sense of Food in Performance: the Table and the Stage" in The Senses in Performance. S. Banes and A. Lepecki eds, (New York and London: Routledge, 2006).

 

----. "Alicia Rios: Tailor of the Body's Interior " an interview. TDR, Vol. 41, No. 2 (T154), Summer 1997.

 

Knechtel, John ed., Food  (Cambridge, MA and London: MIT Press: 2008).

 

Korsmeyer, Carolyn. “Feasts and Philosophers: Continuity and Change in Theories of Taste,” in FEAST Radical Hospitality in Contemporary Art, Stephanie Smith ed., 371-367 (Chicago: SMART Museum of Art, University of Chicago, 2013)

 

--- . 2008.  “Taste, Food, and the Limits of Pleasure,” in Aesthetic Experience R. Schsterman & A. Tomlin, eds. (London and New York: Routledge, 2008).

 

Lanzillotto, Annie. "Cosa Mangia Oggi" Gastropolis: Food and New York City, Annie Hauck-Lawson and Jonathan Deutsch eds. (New York: Columbia University Press, 2008), pp. 233-251.

 

Lawson, Jenny, “Food legacies: Playing the culinary feminine.” Women & Performance, Vol. 21, Issue 3, 2011.

 

Montano, Linda ed., "Food and Art," High Performance Vol 4, No. 4, Winter 1981-2

 

Smith, Caroline . “Eating Secrets in Odzbreveci, Serbia 2010.” Women & Performance, Vol. 21, Issue 3, 2011.

 

Smith, Stephanie. Feast: Radical Hospitality in Contemporary Art (Chicago: Smart Museum of Art, University of Chicago, 2013).

                                                   

Szano, David “Performing With(in) Food” in The Bloomsbury Handbook of Food and Popular Culture. P. Naccarato and K. LeBesco, Eds. (Bloomsbury Press, 2017), pp. 226- 242.

 

Invisible Culture | Issue 14 | Winter 2010

Guest Editors: Alexandra Alisauskas and Paula Pinto

http://www.rochester.edu/in_visible_culture/Issue_14/index.html

 

Culinary:

 

Barthes, Roland "Toward a Psychology of Contemporary Food Consumption" Food and Culture, C. Counihan and P. Van Esterik eds. , New York and London: Routledge, 1997.

 

Hamilton, R., & Todoli, V. Food for Thought, Thought for Food (Barcelona and New York: Actar, 2009).

 

Parasecoli, Fabio. “Deconstructing Soup: Ferran Adriaa’s Culinary Challenges” Gastronomica: The Journal of Critical Food Studies, Vol. 1 No. 1, Winter 2001, pp. 60-73.

 

Questlove. Something to Food About (New York: Clarckson Poetter Publishers, 2016). ]

 

Ruhlman, Michael. The Reach of a Chef (New York: Viking Press, 2006).

 

Laura Shapiro, "The Performance of Me," Julia Child (New York: Viking, the Penguin Group, 2007) (in particular: pp. 96-127).

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