Eat type
The term Eat Art (Engl. Ess-Art ) was created by the artist Daniel Spoerri for one direction of contemporary art coined by the object art and New Realism belongs.
precursor
Although it had completely different ideological approaches, the Cucina Futurista , founded in 1930 by several Italian exponents of Futurism , is considered a forerunner . Similar to Spoerri later, they declared public banquets to be works of art.
1960s and 1970s
The beginnings of the Eat-Art were the so-called trap pictures (French: tableau piège ) by Spoerri, for which he fixed the remains of finished or broken meals with glue and preservatives in the 1960s in order to create vivid snapshots. It is more or less a three-dimensional still life . The intention is to represent part of the real everyday world with various formal means.
Spoerri viewed the culinary arts as part of the visual arts. In his Eat Art campaigns in restaurants, he himself appeared as a cook and invented new dishes and recipes, in which he partially parodied the fine cuisine.
Daniel Spoerri ran his own restaurant with the Swiss landlord Carlo Schröter (* 1935) between 1968 and 1972 in the old town of Düsseldorf ( Burgplatz 19, corner of Mühlenstraße) and, from 1970, an Eat Art Gallery . In addition to trap pictures, he also created objects from bread dough and exhibited them.
The idea of the commercial art of Pop Art was taken up and continued in a different way.
Other representatives of Eat Art - in collaboration with Spoerri - were André Thomkins and Dieter Roth (including art objects that are made as cakes to order at the bakery). From 1961 Roth produced around 50 "literary sausages", for which he chopped up book and magazine pages, mixed them with gelatine, fat and spices and filled them into sausage casings. In this way he "messed up" u. a. The Tin Drum by Günter Grass and the collected works of Hegel .
Exhibitions (selection)
- 2010/11: Eating the Universe . From eating in art , Kunstmuseum Stuttgart
literature
- Ralf Beil: Artistic kitchen: food as art material from Schiele to Jason Rhoades. Cologne, DuMont 2002, ISBN 3-8321-5947-9 .
- Claus Stephani: Daniel Spoerri and the Conception of Eat-Art. “Everyday Culture” and the Contemporary Art . In: Studia Judaica (Cluj-Napoca, EFES) , XIV, 2006, pp. 129–144, 6 fig.
- Eating the universe. Of food in art. Published by Kunsthalle Düsseldorf, Gallery in the Taxispalais Innsbruck, Kunstmuseum Stuttgart. DuMont 2009, ISBN 978-3-8321-9240-2 .
- Harald Lemke: The art of eating: an aesthetic of culinary taste. Bielefeld, Transcript, 2007, ISBN 978-3-89942-686-1 .
- Cecilia Novero: Antidiets of the Avant-garde. From Futurist Cooking to Eat Art. University of Minnesota Press, Minneapolis 2010, ISBN 9780816646012 .
Web links
Individual evidence
- ↑ a b Madalina Diaconu: touch - smell - taste. An aesthetic of the anesthetized senses. Königshausen & Neumann, Würzburg 2005, ISBN 978-3826030680 , p. 408 ff.