华盛顿论文代写-食品艺术与社会文化实践相结合

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02/08/2019

本篇文章主要讲述食品艺术与社会文化实践相结合,基于同样的逻辑,可以说食物是分类的艺术,但可能不是评价的艺术(Tefler, 2002)。她说,事实上,食物是一种次要的艺术,因为与普通艺术不同,它是非常短暂的,它本身并不具有代表性,也不能打动人们的情感。在描述食品艺术场景时,特尔弗概述道,“对于食品艺术,我们有两个问题。我们需要在特定场合食物的审美要求和社会要求之间取得平衡。本篇华盛顿论文代写文章由美国论文通AssignmentPass辅导网整理,供大家参考阅读。

Based on the same logic, it can be said that food is art by classification, but might not be art by evaluation (Tefler, 2002). She states that food is in fact a minor art because unlike the normal art it is very transient, it is not representative in itself, and cannot move the person exposed to it emotionally. In stating the food-art scenario, Telfer outlines,
“With the art of food, we have two problems. We need to strike a balance between the aesthetic claims of the food on a particular occasion and the social claims of the occasion.
We also need to find a middle way between two unsatisfactory attitudes to the aesthetic dimension of food: we must not be so heedless as to waste a satisfying kind of aesthetic experience, but not so precious as to expect more to it than it can give” (Telfer, 2002, p.60).
So based on Telfer’s arguments on food as a minor art, she states that the aesthetic claims of the food will depend on the occasion. The occasion could be a social one, a cultural one or a religious one. Based on the occasion, the food is perceived and sensed (by means of taste). The occasion is what therefore adds to the artistic and aesthetic value of the food (the time of tasting).
Food makes more sense as an art and an aesthetic object when it is associated with socio-cultural elements or experiences. As examples consider the sushi eating experience that the restaurant of Jiro Ono manages to create. The making of the sushi (before the customers) and partaking the food is the restaurant experience. It can be a minor art such as how Tefler presents it. Only in its association with the Japanese culture and craft of sushi making, does it become a truly complete art or aesthetic experience.

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