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Yemekten sanata: Kısa bir kronoloji

Year 2023, Volume: 3 Issue: 2, 48 - 65, 31.07.2023
https://doi.org/10.56723/dyad.1271984

Abstract

Gündelik olanın sanatsal malzemeye dönüşümü yemeği ya da gıdayı sanatçının tercih ettiği alternatif malzemelerden biri yapmıştır. Bu nedenle makale en temel ihtiyaçlarımızdan yemeği işliyor ve yemek ile sanatın kurduğu ilişkiyi modern pratikler üzerinden ele almayı amaçlıyor. Malzeme, teknik ve izleyici kesişiminin dönüşümü konu sınırlaması çerçevesinde öncü bir bölüm olarak işlendi. Çalışma, gerçek ortamından sanat ortamına taşınan yiyecek-içecek, mutfak materyali ve mekânını kısaca hemen her türlü yemek ve yemekle ilgili nesnenin sanatta karşılaştığımız kullanımını araştırıyor. Bunlara yüklenen anlamları gösteren seçilmiş eserlerden kronolojik bir bölümle devam ediyor. Kronolojide konuyla ilgi kuran 15 sanatçı ele alındı. Sanatçılar Alison Knowles, Claes Oldenburg, Victor Grippo, Daniel Spoerri, Martha Rosler, Antony Gormley, Sarah Lucas, Janine Antoni, Marina Abramovic, Nayland Blake, Gay Outlaw, Tom Friedman, Urs Fischer, Subodh Gupta, Kader Attia olarak belirlendi. Makale yemek temalı sergilerin incelendiği bir bölümle devam ediyor. Bu örnekler Nisan 1998 ile Aralık 2022 tarihleri arasında Avustralya, İspanya, İngiltere, Almanya, İsviçre, Brezilya, Fransa, Avusturya, Kanada ve Amerika Birleşik Devletleri’nde açılmış 11 sergiyi kapsıyor. Multidisipliner yapıya sahip bu kavram sosyal ve kültürel kodlarla bağlantılıdır. Bu ilgi farklı metot ve materyal deneyimine sahip çeşitli alanlarda araştırıldığında, örneğin plastik sanatların malzeme ve tema bağlantısıyla yemek ile bir füzyon oluşturduğu görülür. Bu çeşitlemelerin disiplin ortaklıkları yarattığı, sanatçıyla izleyiciyi farklı yönelişlere sevk ettiği gözlenmektedir. Makalede sanat pratiğinde gıdayla kurulan ilişki de buna benzer bir tutum üzerinden okunmaya çalışılmıştır. Yemek ve sanatın daha yaşanılabilir bir dünya için değer ve ortaklıklar ürettiği hâlâ görülüyor olduğundan geleceği şimdiden daha güvenilir şekillendirmek de olasıdır.

Supporting Institution

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Project Number

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Thanks

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References

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From food to art: A brief chronology

Year 2023, Volume: 3 Issue: 2, 48 - 65, 31.07.2023
https://doi.org/10.56723/dyad.1271984

Abstract

The transformation of the dailiness into artistic material has made meal or food one of the alternative materials preferred by the artist. For this reason, the article deals with food, one of our most basic needs and aims to address the relationship between food and art through modern practices. The transformation of the intersection of material, technique and audience is treated as a pioneering chapter within the framework of subject limitation. The study investigates the use of food and drink, kitchen material and space, in short, almost all kinds of food and food-related objects that we encounter in art. It continues with a chronological section of selected works showing the meanings attributed to them. In the chronology, 15 artists who have established an interest in the subject are analysed. The artists are identified such as Alison Knowles, Claes Oldenburg, Victor Grippo, Daniel Spoerri, Martha Rosler, Antony Gormley, Sarah Lucas, Janine Antoni, Marina Abramovic, Nayland Blake, Gay Outlaw, Tom Friedman, Urs Fischer, Subodh Gupta, Kader Attia. The article continues with a section analysing food-themed exhibitions. These include 11 exhibitions held between April 1998 and December 2022 in Australia, Spain, the United Kingdom, Germany, Switzerland, Brazil, France, Austria, Canada and the United States. This multidisciplinary concept is linked to social and cultural codes. When this interest is investigated in various fields with different methods and material experience, it is seen that, for example, plastic arts create a fusion with food through material and theme connection. It is observed that these variations create disciplinary commonalities and lead the artist and the viewer to different orientations. In this article, the relationship established with food in art practice is tried to be read through a similar attitude. As food and art can still be seen to generate values and partnerships for a more livable world, it is possible to shape the future more reliably now.

Project Number

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References

  • [1] Hisar AŞ. Çamlıca’daki Eniştemiz. 1. baskı. İstanbul, Türkiye, Bağlam yayıncılık, 1996.
  • [2] Güvensoy D. ““Kunst Kebab” deneyimi: Göçmenlik ve yemek teması üzerinden toplumsal mekânın yeniden üretimi”. Varlık Aylık Edebiyat ve Kültür Dergisi,1363, 12-14, 2021.
  • [3] Bourriaud N. İlişkisel Estetik. 1. baskı. Çev: Özen S. İstanbul, Türkiye, Bağlam yayıncılık, 2005.
  • [4] Collins J. Sculpture Today. 1. baskı, London, İngiltere, Phaidon, 2007.
  • [5] NGVWA. “Man Ray/Pain Peint-Blue Bread”. https://digital.nga.gov.au/archive/americanmasters/images/600/33078.jpg (09.01.2023).
  • [6] All My Eyes. “John Cage/Edible Papers”. http://allmyeyes.blogspot.com/2012/09/edible-cage.html (03.12.2022).
  • [7] Lieberman C. “That Food Thing You Do”, Sculpture Magazine,19(10), 46-53, 2000.
  • [8] Rids Museum. “Joseph Beuys”. https://risdmuseum.org/art-design/collection/capri-batterie-capri-battery-200866 (12.05.2023).
  • [9] Galerie Laroche/Joncas. “Jana Sterbak/Cake Stool”. http://larochejoncas.com/jana-sterbak/ (04.12.2022).
  • [10] Smell the Contemporary Art. “Jana Sterbak/Chair Apollinaire”. https://smellthecontemporaryart.blogspot.com/2012/11/chair-apollinaire.html (04.12.2022).
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  • [12] Vulture. “Kara Walker’s Next Act”. https://www.vulture.com/2017/04/kara-walker-after-a-subtlety.html (24.02.2023).
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  • [38] MuCEM. “Food Exhibition Catalogue”. “Works: Marina Abramović/The Onion (1995)”. 2014, https://www.mucem.org/sites/default/files/202003/Catalogue_exposition_food_mucem.pdf (28.12.2022).
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  • [44] NGV. “Subodh Gupta”. https://www.ngv.vic.gov.au/essay/subodh-gupta-everyday-divine/ (16.11.2022).
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  • [47] Hicks A. Küresel Sanat Pusulası, 21. Yüzyıl Sanatında Yeni Yönelimler. 1. baskı, Çev: Şendil D, Haydaroğlu M, Evren S. YKY, İstanbul, Türkiye, 2015.
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  • [50] Museum of Contemporary of Art Australia. “EAT! Exhibition”. https://www.mca.com.au/artists-works/exhibitions/eat/ (09.12.2022).
  • [51] Corbeira D. “To eat or not to eat/Eat, Create, Think, Enjoy”. Kunsttexte.de. 1, 1-8, 2010. https://edoc.hu-berlin.de/bitstream/handle/18452/7940/-corbeira.pdf (04.06.2022).
  • [52] The New Art Gallery Walsall. “Pot Luck (food and art) Exhibition”. https://thenewartgallerywalsall.org.uk/exhibition/pot-luck-food-and-art/ (10.01.2023).
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There are 62 citations in total.

Details

Primary Language Turkish
Subjects Sculpture
Journal Section Research Articles
Authors

Derya Baran 0000-0002-5827-9468

Project Number -
Publication Date July 31, 2023
Submission Date March 27, 2023
Published in Issue Year 2023 Volume: 3 Issue: 2

Cite

APA Baran, D. (2023). Yemekten sanata: Kısa bir kronoloji. Disiplinlerarası Yenilik Araştırmaları Dergisi, 3(2), 48-65. https://doi.org/10.56723/dyad.1271984
AMA Baran D. Yemekten sanata: Kısa bir kronoloji. Disiplinlerarası Yenilik Araştırmaları Dergisi. July 2023;3(2):48-65. doi:10.56723/dyad.1271984
Chicago Baran, Derya. “Yemekten Sanata: Kısa Bir Kronoloji”. Disiplinlerarası Yenilik Araştırmaları Dergisi 3, no. 2 (July 2023): 48-65. https://doi.org/10.56723/dyad.1271984.
EndNote Baran D (July 1, 2023) Yemekten sanata: Kısa bir kronoloji. Disiplinlerarası Yenilik Araştırmaları Dergisi 3 2 48–65.
IEEE D. Baran, “Yemekten sanata: Kısa bir kronoloji”, Disiplinlerarası Yenilik Araştırmaları Dergisi, vol. 3, no. 2, pp. 48–65, 2023, doi: 10.56723/dyad.1271984.
ISNAD Baran, Derya. “Yemekten Sanata: Kısa Bir Kronoloji”. Disiplinlerarası Yenilik Araştırmaları Dergisi 3/2 (July 2023), 48-65. https://doi.org/10.56723/dyad.1271984.
JAMA Baran D. Yemekten sanata: Kısa bir kronoloji. Disiplinlerarası Yenilik Araştırmaları Dergisi. 2023;3:48–65.
MLA Baran, Derya. “Yemekten Sanata: Kısa Bir Kronoloji”. Disiplinlerarası Yenilik Araştırmaları Dergisi, vol. 3, no. 2, 2023, pp. 48-65, doi:10.56723/dyad.1271984.
Vancouver Baran D. Yemekten sanata: Kısa bir kronoloji. Disiplinlerarası Yenilik Araştırmaları Dergisi. 2023;3(2):48-65.