The Art Of Food
Following the explosion of new and radical art forms of the 20th century, advancements in Philosophy, Sociology and the ultimate downfall of the Enlightenment world view, It is Clear that one particular genre of human expression has been ignored, left to wither in it's own outdated and outmoded decadence. Articles by such Bourgeoisie dinosaurs as the (unduly) reputable Mr. Holmes make clear the crisis of the Art of Food, it's utter need for liberation and appropriation. The majority of artists working within the medium of the Foodic Arts today slavishly cling to such outmoded concepts as "taste", "aesthetic pleasure" and "sensory innovation". Here, a new and revolutionary review of the art of food will be undertaken, in hopes that the medium itself may be reclaimed by the proletariat, and elevated to the domain of Modernity. In this review, the monumental achievement of 3 particular artists employed outside the field of Academic cooking will be observed, in hopes that the reader may comprehend the radical changes and problems that face the scientific food critic of today.
Title: Sartre Espresso
Herman Krauus
-Existential aesthetic movement.
To understand this astounding work by the Neo-German school of coffee artists one must rethink the very notion of coffee itself. Here a cup is presented to the diner Unexpectedly, unasked for, yet strikingly present in it's tactile existence. Here is a cup of coffee, of one may even still refer to the subject in such outmoded terminology, so unbelievably black that the very nothingness of modern existence is reflected back at the viewer. The receptive function of the diner is no longer to drink such a blend, though he may be tempted to do so, the utter void of the espresso is all consuming, reflecting back only the striking visage of the diner himself.
Title: Scrambled life
George Tompson
-Post modern Breakfast club
This is innovative work that inspired the New York school of cooking and led eventually to the groundbreaking work of the Post Modern Breakfast club, founded by Tompson. Here the very notion of artistic creation is challenged by the artist himself, who literally inserts himself into the process of scramblling eggs itself. The work may be considered both a reinvention and an allegory of the artistic process of food preparation. No longer is the final product of the Cief to be simply eaten in an isolated setting, for the work itself is an intensely personal process, and indeed it becomes impossible to separate chef from his creation, creation from chef.
Burnt Toast Dada
Henre Pierre Faloucaut
-Dadaist Breadworks movement
The Dadaist Breadworks movement of the 1930's should be examined as the final culmination of earlier examinations of form and silverware By Picasso. In this the central aspect is the shocking placement of toast on a plate specifically pre- burned. The motivation here is somewhat ambiguous as with other Dadaist works. The artist both shocks the diner with the placement of such a clear violation of cookistic practice, but also invites a speculation into the meaning of cooking itself. The toast is the Anti-Aestetic, but is this not itself a valid form of artistic expression? Although the Breadworks movement did not survive much pas the fall of the Wiemar republic, this work stands as historical testimony to the spirit of the movement at its height.
Title: Sartre Espresso
Herman Krauus
-Existential aesthetic movement.
To understand this astounding work by the Neo-German school of coffee artists one must rethink the very notion of coffee itself. Here a cup is presented to the diner Unexpectedly, unasked for, yet strikingly present in it's tactile existence. Here is a cup of coffee, of one may even still refer to the subject in such outmoded terminology, so unbelievably black that the very nothingness of modern existence is reflected back at the viewer. The receptive function of the diner is no longer to drink such a blend, though he may be tempted to do so, the utter void of the espresso is all consuming, reflecting back only the striking visage of the diner himself.
Title: Scrambled life
George Tompson
-Post modern Breakfast club
This is innovative work that inspired the New York school of cooking and led eventually to the groundbreaking work of the Post Modern Breakfast club, founded by Tompson. Here the very notion of artistic creation is challenged by the artist himself, who literally inserts himself into the process of scramblling eggs itself. The work may be considered both a reinvention and an allegory of the artistic process of food preparation. No longer is the final product of the Cief to be simply eaten in an isolated setting, for the work itself is an intensely personal process, and indeed it becomes impossible to separate chef from his creation, creation from chef.
Burnt Toast Dada
Henre Pierre Faloucaut
-Dadaist Breadworks movement
The Dadaist Breadworks movement of the 1930's should be examined as the final culmination of earlier examinations of form and silverware By Picasso. In this the central aspect is the shocking placement of toast on a plate specifically pre- burned. The motivation here is somewhat ambiguous as with other Dadaist works. The artist both shocks the diner with the placement of such a clear violation of cookistic practice, but also invites a speculation into the meaning of cooking itself. The toast is the Anti-Aestetic, but is this not itself a valid form of artistic expression? Although the Breadworks movement did not survive much pas the fall of the Wiemar republic, this work stands as historical testimony to the spirit of the movement at its height.