Feast and Folly: Cuisine, Intoxication, and the Poetics of the Sublime

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SUNY Press, Sep 26, 2002 - Cooking - 157 pages
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What would it mean to speak of cuisine as a “fine art”? Combining an analysis of French cuisine with cutting-edge postmodernist critique, Feast and Folly provides a fascinating history of French gastronomy and cuisine over the past two centuries, as well as considerable detail regarding the preparation of some of the colossal meals described in the book. It offers a deep analysis of the social, political, and aesthetic aspects of cuisine and taste, exploring the conceptual preconditions, the discursive limits, and the poetics and rhetorical forms of the modern culinary imagination. Allen S. Weiss analyzes the structural preconditions of considering cuisine as a fine art, connects the diverse discursive conditions that give meaning to the notion of cuisine as artwork, and investigates the most extreme psychological and metaphysical condition of the aesthetic domain—the sublime—in relation to gastronomy.
 

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Contents

Drunken Space
17
The Ideology of the Potaufeu
39
In the Devils Kitchen
59
The Epic or the Cephalopod
73
Tractatus LogicoGastronomicus
85
An Introduction to Modern French Cuisine through Several Exemplary Menus
103
Notes
125
Select Bibliography
149
About the Author
153
Index
155
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Page 11 - To see something as art requires something the eye cannot decry — an atmosphere of artistic theory, a knowledge of the history of art: an artworld.

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About the author (2002)

Allen S. Weiss teaches in the Departments of Performance Studies and Cinema Studies at New York University. He is the author and editor of over twenty-five books, including The Aesthetics of Excess and Perverse Desire and the Ambiguous Icon, both published by SUNY Press, and (with Lawrence R. Schehr) French Food: On the Table, On the Page, and in French Culture.

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