Abstract
ABSTRACTRecently, artists have launched restaurant projects that experiment with aesthetic form and disrupt conventional links between nationality, class, and food consumption. The phenomenon of artists opening restaurants and holding banquets offers audiences an opportunity to ingest artwork and thereby synthesize it on material, aesthetic, and bodily registers. This analysis explores examples of artists' restaurants by Carsten Höller and Dean Baldwin that center on an embodied and sensorial gustatory aesthetic experience.
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