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Metamodernism, Or Exploring the Afterlife of Postmodernism
“We’re Lost Without Connection”: Metamodernism, or Exploring the Afterlife of Postmodernism MA Thesis Faculty of Humanities Media Studies MA Comparative Literature and Literary Theory Giada Camerra S2103540 Media Studies: Comparative Literature and Literary Theory Leiden, 14-06-2020 Supervisor: Dr. M.J.A. Kasten Second reader: Dr.Y. Horsman Master thesis submitted in accordance with the regulations of Leiden University 2 Table of Contents Acknowledgments ................................................................................................................................. 3 Introduction ........................................................................................................................................... 4 CHAPTER 1: Discussing postmodernism ........................................................................................ 10 1.1 Postmodernism: theories, receptions and the crisis of representation ......................................... 10 1.2 Postmodernism: introduction to the crisis of representation ....................................................... 12 1.3 Postmodern aesthetics ................................................................................................................. 14 1.3.1 Sociocultural and economical premise ................................................................................. 14 1.3.2 Time, space and meaning ..................................................................................................... 15 1.3.3 Pastiche, parody and nostalgia ............................................................................................ -
Metamodernism and Vaporwave: a Study of Web 2.0 Aesthetic Culture
Nota Bene: Canadian Undergraduate Journal of Musicology Volume 14 | Issue 1 Article 3 Metamodernism and Vaporwave: A Study of Web 2.0 Aesthetic Culture Nicholas Morrissey University of Wisconsin-Oshkosh Recommended Citation Morrissey, Nicholas. “Metamodernism and Vaporwave: A Study of Web 2.0 Aesthetic Culture.” Nota Bene: Canadian Undergraduate Journal of Musicology 14, no. 1 (2021): 64-82. https://doi.org/10.5206/notabene.v14i1.13361. Metamodernism and Vaporwave: A Study of Web 2.0 Aesthetic Culture Abstract With the advent of Web 2.0, new forms of cultural and aesthetic texts, including memes and user generated content (UGC), have become increasingly popular worldwide as streaming and social media services have become more ubiquitous. In order to acknowledge the relevance and importance of these texts in academia and art, this paper conducts a three-part analysis of Vaporwave—a unique multimedia style that originated within Web 2.0—through the lens of a new cultural philosophy known as metamodernism. Relying upon a breadth of cultural theory and first-hand observations, this paper questions the extent to which Vaporwave is interested in metamodernist constructs and asks whether or not the genre can be classed as a metamodernist text, noting the dichotomy and extrapolation of nostalgia promoted by the genre and the unique instrumentality it offers to its consumers both visually and sonically. This paper ultimately theorizes that online culture will continue to play an important role in cultural production, aesthetic mediation, and even -
Transmodern Reconfigurations of Territoriality
societies Article Transmodern Reconfigurations of Territoriality, Defense, and Cultural Awareness in Ken MacLeod’s Cosmonaut Keep Jessica Aliaga-Lavrijsen Centro Universitario de la Defensa Zaragoza, Zaragoza 50090, Spain; [email protected] Received: 5 September 2018; Accepted: 17 October 2018; Published: 19 October 2018 Abstract: This paper focuses on the science fiction (SF) novel Cosmonaut Keep (2000)—first in the trilogy Engines of Light, which also includes Dark Light (2001) and Engines of Light (2002)—by the Scottish writer Ken MacLeod, and analyzes from a transmodern perspective some future warfare aspects related to forthcoming technological development, possible reconfigurations of territoriality in an expanding cluster of civilizations travelling and trading across distant solar systems, expanded cultural awareness, and space ecoconsciousness. It is my argument that MacLeod’s novel brings Transmodernism, which is characterized by a “planetary vision” in which human beings sense that we are interdependent, vulnerable, and responsible, into the future. Hereby, MacLeod’s work expands the original conceptualization of the term “Transmodernism” as defined by Rodríguez Magda, and explores possible future outcomes, showing a unique awareness of the fact that technological processes are always linked to political and power-related uses. Keywords: cultural awareness; future warfare; globalization; Fifth-Generation War; intergalactic territoriality; planetary civilizations; SF; space ecoconsciousness; speculative fiction; technological development; transmodernism “Where there is no vision, the people perish.” —Proverbs 29:18 “If these are the early days of a better nation there must be hope, and a hope of peace is as good as any, and far better than a hollow hoarding greed or the dry lies of an aweless god.” —Graydon Saunders 1. -
ASIB 110 Winter 2014 LETTER
M E R I C A T U D I E S R I T A I N NO. 110 WINTER 2014 ISSN 1465-9956 N ASINB BAAS.AC.UK 6 0 Special Anniversary Issue EDITOR’S ASIB 110 Winter 2014 LETTER ‘Neurolysis’ and Wilka Hudson ext year is the 60th anniversary of BAAS. To mark the address as Chair of the Association is reprinted from occasion, this special issue of ASIB pays homage to page 4. (Sue reviewed many of the recent activities Nsome of the beautiful architecture of next year’s and achievements across the community at the 59th conference host city, Newcastle-upon-Tyne. The BAAS conference in Birmingham organised by Sara image above is a wide-angle shot of the Newcastle Wood.) This issue of ASIB also includes a piece by Quayside. The cover shows the Sage Gateshead and Hannah Murray (p. 11) on the transatlantic legacy of Tyne Bridge at dusk. More details about the the civil rights activist and author Frederick Douglass. conference, including the website and Twitter handle Finally, postgraduate students in the community are supplied by Northumbria University, can be found on encouraged to get in touch with the BAAS PG the next page. A preliminary programme is expected representative, Rachael Alexander (p. 12). in March on baas.ac.uk. I hope you enjoy this issue of ASIB. As ever, this issue of ASIB is brimming with report writing by the Association’s travel/research Warm regards, award recipients. There is certainly enough to ignite any Americanist’s wanderlust, with articles (starting p. -
FIVE NEW ONE-STAR RESTAURANTS RECOGNIZED in 10Th EDITION of MICHELIN GUIDE CHICAGO
PRESS INFORMATION 27 September 2019 FIVE NEW ONE-STAR RESTAURANTS RECOGNIZED IN 10th EDITION OF MICHELIN GUIDE CHICAGO Michelin today released the 2020 edition of The MICHELIN Guide Chicago. Michelin inspectors, who have been dining anonymously around Chicago for more than a decade, recognized 25 establishments that have been awarded one or more Michelin stars, including five new one-star restaurants. “Our inspectors are especially impressed by the high-end Japanese cuisine available in the West Loop,” said Gwendal Poullennec, international director of the MICHELIN Guide. “We have five new one-star restaurants in the 2020 MICHELIN Guide Chicago, each of which demonstrates a fine attention to detail and serves high-quality, top-notch cuisine.” Kikkō, a tasting counter secretly tucked away in the luxe cocktail den, Kumiko, earns one star for 2020. Executed by chef de cuisine Mariya Russell and overseen by Oriole’s Noah Sandoval, culinary highlights include sashimi, house-made tofu and seared mackerel with creative, clever touches. Chicago veteran chef B.K. Park earns one Michelin star with Mako, an impressive omakase offering a strikingly beautiful procession of sushi, while chef Sangtae Park’s Omakase Yume, an intimate spot where diners enjoy high-quality food at a good value, also earns one star. Located in the former Grace space, executive chef Mari Katsumura and team at Yūgen serve up a thoughtfully composed dining experience, where contemporary cooking is influenced by Japanese flavors and techniques that creatively reflect the chef’s personal experience. Yūgen also earns one star for 2020. Michelin inspectors recognized Next, the innovative concept from chefs Edgar Tinoco and Grant Achatz, with one star in the 2020 edition. -
Dipping in the L2O by Michael Nagrant
chow IS THIS CHICAGO’S BEST RESTAURANT? Dipping in the L2O By Michael Nagrant Pour my beer in a Solo cup and give me a spit-roasted pork Gras’ raw presentations, like a scrim of translucent fluke The interior of L2O, designed by Chicago architect Dirk taco and I’m a happy man. It’s not that I don’t appreciate lux- garnished with swooshes of basil seed, a zingy lemon vinegar Denison, which features low-slung brown leather Le ury dining, but the balance between food and other details and a many hours of my salary in Osetra caviar, have poten- Corbusier-inspired banquettes and dividers made of ten- at the high end has increasingly tipped toward silly. Given tially ruined regular sushi for me. I haven’t found many local sioned wire that you wanna get up and pluck as if they were the current climate, it’s probably only a matter of time before sushi chefs who express a balance of flavors or have the mar- a guitar, is redefining. The trend has been to build restaurants someone offers high colonics in lieu of a post-meal digestif. gins to outfit raw fish with luxury accoutrements like Gras. in converted residential spaces, which, in theory, capture the Couple this kind of silliness with $4 gas prices, disap- Luxury is not the separating factor at L2O, though. Anyone intimacy of a real house. The reality is that these spots, with pearing rice and wheat, increased prices on European wines, can scoop fat quenelles of raw fish eggs from a tin. -
Metamodernism and New Romanticism
Metamodernism & New Romanticism The world must be romanticized. In this way its original meaning will be rediscovered. To romanticize is nothing but a qualitative heightening. In this process the lower self becomes identified with a better self. (…) Insofar as I present the commonplace with significance, the ordinary with mystery, the familiar with the seemliness of the unfamiliar and the finite with the semblance of the infinite, I romanticize it1. These words by Novalis have long been suppressed by the modern paradigm and ignored by postmodern discourses. However, over the last two decades or so, they have gradually begun to re-emerge. In 2005 they were reprinted in Max Hollein’s catalogue Ideal world: New Romanticism in Contemporary Art2. They were expressed with such conviction, there could be no more doubt about it: a new sense of the Romantic has emerged3. Our society is marked by increasing mobility and the waning of social bonds. As a response, a new yearning for intimacy and security seems to prevail. As a result we are now confronted with a revival of the traditional work wherever we turn to4. It can be seen in the re-appraisal of Bas Jan Ader’s questioning of Reason, in the attention for Peter Doig’s re- appropriation of culture through nature and it can be perceived in Olafur Eliasson’s obsession with the commonplace5. It can also be observed in David Thorpe’s fascination with the 30 fictitious or in Charles Avery’s interest for fictional elsewheres6. Many contemporary artists seem to have taken up the Romantic spirit. -
OUTSTANDING RESTAURATEUR a Working
OUTSTANDING RESTAURATEUR A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least 10 years. Bob Amick Concentrics Restaurants, including One Midtown Kitchen, Two Urban Licks, and Trois, Atlanta, GA. Ashok Bajaj Ardeo, Bardeo, Bombay Club, The Oval Room, Rasika, and 701 Restaurant, Washington, DC. Tom Baron big Burrito Restaurant Group, including Mad Mex, Casbah, Eleven, Kaya, and Umi, Pittsburgh, PA. Joe Bastianich/Mario Batali Including Babbo Ristorante y Enoteca, Esca, Del Posto, Otto, Casa Mono, New York, NY. Pizzeria Mozza and Osteria Mozza, Los Angeles, CA. B&B Ristorante, Las Vegas, NV. Jimmy Bradley Red Cat Restaurants including The Red Cat and The Harrison, New York, NY. Larry and Richard D'Amico D'Amico Cucina, Campiello, Café Lurcat and Bar Lurcat, Masa, and D'Amico & Sons, Minneapolis, MN. Campiello, Café Lurcat and Bar Lurcat, and D'Amico & Sons, Naples, FL. Tom Douglas Tom Douglas Restaurants, including The Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, Serious Pie, and The Dahlia Bakery, Seattle, WA. M. Steven Ells Chipotle Mexican Grills, Inc,. Denver, CO. More than 500 locations nationwide. Sam Fox Fox Restaurant Concepts, including The Green House, Olive & Ivy, and Bloom, Scottsdale, AZ. Wildflower and Blanco Tacos & Tequila, Tucson, AZ. North, Scottsdale and Glendale, AZ. Sauce, multiple outlets Tucson, AZ and Denver, CO. Jim Goode Goode Company Restaurants, including Goode Co. Texas Seafood (2 locations) Goode Co. Texas BBQ (2 locations), Goode Co. -
Andrew Zimmern
5 Questions with Grant Achatz Submitted by andrew.zimmern on Tue, 09/09/2008 Alinea is part kitchen, part science lab. This highly-regarded, curious kitchen experiments with balloons, snow, fire... all with the hopes of creating innovatve dishes. Whatever the process, just ask anyone lucky enough have a bite: Grant Achatz is one hell of a chef. AndrewZimmern.com: What did you learn from the amazingly talented chefs who have mentored you over the years before you opened Alinea? Grant Achatz: I have been lucky to have a few key people take me under their wing at various points in my development. Steve Stallard was the first chef that I worked for. I credit him with giving me a great deal of confidence at a very young and essential age. His focus very European, I remember making procuitto from scratch and butchering game that he had shot on hunting trips. He would lecture me on the importance of hanging the birds, having a light touch and cooking sensibly. Thomas Keller mentored me at the French Laundry... really, he is the main one who guided me during my formative years as a young chef and I was exceptionally fortunate to have him as a teacher. Chef Keller leads by example and more than any technique, recipe, or dish, I learned that it takes incredible commitment, time, and passion to get things right. I truly learned how to season food from him. He is the one whom I credit fully understanding food and the experience of dining can be emotional and therefore art. -
World's Best Fine Dining Restaurants Named in Tripadvisor Travelers' Choice Awards
October 18, 2016 Bon Appetit! World's Best Fine Dining Restaurants Named in TripAdvisor Travelers' Choice Awards Martin Berasategui in Spain Tops World List for 2nd Consecutive Year; Chicago's Alinea Best in the U.S. Top Bargain Dining in the U.S. Revealed for the First Time NEEDHAM, Mass., Oct. 18, 2016 (GLOBE NEWSWIRE) -- TripAdvisor®, the travel planning and booking site, today announced its Travelers' Choice™ awards for top restaurants around the world. This year's awards recognize 528 restaurants overall, including the top 25 fine dining in the world and dedicated lists for Asia, Canada, Europe, India, Mexico, South America, South Pacific, the U.K. and the U.S. This year, TripAdvisor has also awarded some of the best bargain dining establishments around the world. Award winners were determined using an algorithm that took into account the quantity and quality of reviews for restaurants around the world, gathered over a 12- month period. "Thanks to insights from the millions of tastemakers in the TripAdvisor community, we're excited to recognize the top restaurants around the world," said Barbara Messing, chief marketing officer for TripAdvisor. "This esteemed restaurants list can be consulted for a special night out, a meal without breaking the bank, or anyone looking to book a special gourmet getaway." Top 10 Fine Dining Restaurants in the U.S.: 1. Alinea — Chicago, Illinois For its 10th anniversary, chef Grant Achatz decided to deconstruct his own creation, revamping the restaurant interior and its popular menu that promises a timeless spin on the freshest food. A TripAdvisor reviewer stated, "You will be there for four hours, but it will be four hours of culinary ecstasy! Each course is carefully prepared and executed like a work of art. -
For Grace Director: Kevin Pang and Mark Helenowski 92 Minutes
Cinema/Chicago and the Chicago International Film Festival Education Program Screening: For Grace Director: Kevin Pang and Mark Helenowski 92 minutes Please use the below synopsis/study questions to lead your students in film preparation and post-screening discussion. Following the field trip, students are required to respond to the screening with a one-page essay. Essays must be sent to Cinema/Chicago in order to be invited to subsequent film screenings. Synopsis After cooking his way through several of Chicago’s top restaurants, Chef Curtis Duffy is ready to open his new and ambitious restaurant, Grace. An in depth look at what it takes to create and manage one of the world’s greatest eateries, For Grace also tells the complex story of a man constantly pushing forward in a quest to overcome his traumatic past and create his own future. Chicago Restaurant History Before it closed in 2012, Charlie Trotter’s was one of the most famous restaurants in Chicago and in the world. It was named one of the 30 best restaurants in the world by Restaurant Magazine in 2007 and was one of three restaurants in Chicago to be rewarded two Michelin stars. Many famous Chicago chefs, like Alinea’s Grant Achatz and Curtis Duffy, began their careers working in the Charlie Trotter kitchens. Michelin stars began in 1900, when the Michelin tire company began creating travel guides as a way to promote road trips in France. Being awarded a Michelin star is a hallmark of fine dining and is also a very difficult process. Michelin stars can also be taken away if the food is not to the same standard. -
VONESSEN-THESIS-2015.Pdf
Copyright by Ellen Terry Von Essen 2015 The Thesis Committee for Ellen Terry Von Essen Certifies that this is the approved version of the following thesis: Mediating Metamodernity in Bulgarian Cultural Production: An Exploratory Case Study of Klaxon Press Collective APPROVED BY SUPERVISING COMMITTEE: Supervisor: Joseph Straubhaar Laura Stein Mediating Metamodernity in Bulgarian Cultural Production: An Exploratory Case Study of Klaxon Press Collective by Ellen Terry Von Essen, B.A. Thesis Presented to the Faculty of the Graduate School of The University of Texas at Austin in Partial Fulfillment of the Requirements for the Degree of Master of Arts The University of Texas at Austin May 2015 Dedication For my parents, who have always encouraged my curiosity. Acknowledgements First and foremost I would like to thank my advisor Dr. Joseph Straubhaar for his kind guidance and support during my time at UT Austin, as well as my second reader, Dr. Laura Stein for her input and the valuable learning opportunities that she has provided for me. I would also like to thank Monica Georgieff and the staff of Klaxon Press Collective for their enthusiasm, hard work and collaboration in this project. On the whole, I want to thank the rest of the RTF department for the exceptional and challenging learning experiences that I know they have worked hard to provide. I am also grateful to the Bulgarian-American Fulbright Commission and Foreign Service Officer Sherri Woods for making my time in Bulgaria possible, as well as my mentor Fannie Krispin, who taught me a new appreciation for life and literature.