Dr Simon Harvey
Nicolas Ibaceta (Ciudad Abierta), visiting 21-22 September
Anne-Gro Erikstad (LevArt, Levanger)
Hospitality has become an important issue within art and architectural practices, in many contexts, not least the production of a creative, collaborative environment to make art that is open to guests, exchange and new ideas. Food, is becoming more and more important in this environment, both for itself, as the focus for art organized as public event, and also for raising questions about the relational aesthetics and social commitment of artistic practices.
This semester, Art and Common Space will focus on food and hospitality as it relates to the following issues and contexts:
The art history of hospitality.
Architectures of hospitality – inns, waystations, tea houses etc. How they relate to the senses.
Hospitality as an important part of the everyday – as low, as well as high, culture.
Gallery as host, exhibition as participation.
Hospitality in public space – fairs, art events etc.
Artists’ residency as a form of hospitality.
Exchange, with particular reference to Marcel Mauss’ concept of `The Gift`.
Food culture in a context of hospitality.
The feast and its relation to art practice, as well as its significance in literature and cinema.
Guest or alien in contexts of migration and resettlement.
Relational Aesthetics vis a vis more socially engaged situations.
Feast: Radical Hospitality in Contemporary Art, SITE, Santa Fe, 2014.
Futurist cooking; Fluxus; Relational Aesthetics.
MFA (maximum of 8 masters art students) and BFA students, plus students from other departments within NTNU.
Artists’ residency at Surnadal – workshop on `the culture of residencies`.
Boisvert, Raymond D., and Heldke, Lisa, Philosophers at Table: On Food and Being Human (2016).
Berry, Wendell, `The Pleasures of Eating` (1989).
Botinelli, Sylvia, and D’Ayala Valva, Margherita eds., The Taste of Art: Cooking, Food and Counterculture in Contemporary Practices (2017).
Certeau, Michel de, The Practice of Everyday Life (1988).
Claviez, Thomas, ed., The Conditions of Hospitality: Ethics, Politics and Aesthetics on the Threshold of the Possible (2013).
Derrida, Jacques, Of Hospitality (2000).
Korsmeyer, Carolyn, Making Sense of Taste: Food and Philosophy (2002).
Mauss, Marcel, The Gift
When and where:
Every other Thursday 1000-1300, some Fridays, in Kunstarken, KiT.
First class Thursday 7th September, 1000.
Kunstakademiet i Trondheim
Norwegian University of Technology and Science (NTNU)