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Cuisine plasticienne : Faire oeuvre à partir de la cuisine dans les pratiques artistiques contemporaines

Abstract : Nowadays, cooking includes a growing number of artistic practices. This daily, domestic or professional activity must be defined precisely as to place it in our contemporary work society, currently marked by a return to « make ». The goal of this essay is to distinguish the different activity levels of cooking and, more specifically, to demonstrate that there is an artistic practice of cooking, « plastician cooking » which could also involve certain designer practices. If a historic perspective is necessary, many 20th century trends have included cooking in their practices (Futurist Cooking, Eat Art, Fluxus, « relational esthetics »), the purpose is to show why and how some artists, who have been working for two decades, seize « make » and the various problematics tied to it as to « make art ». Based on the analysis of the work and interviews of three artists, Laurent Moriceau, Ines Lechleitner and Laurent Duthion, identified as representative of this trend, a definition of what a plastician practice of cooking is will be introduced, indicator of a new « make » paradigm within contemporary art. One volume will also be dedicated to the poietic analysis of my practice as a plastician artist.
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Submitted on : Monday, March 9, 2020 - 11:11:14 AM
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David Faltot. Cuisine plasticienne : Faire oeuvre à partir de la cuisine dans les pratiques artistiques contemporaines. Art et histoire de l'art. Université Charles de Gaulle - Lille III, 2019. Français. ⟨NNT : 2019LIL3H030⟩. ⟨tel-02502369⟩



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