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Tuesday, February 23, 2010
Wednesday, February 17, 2010
Monday, February 15, 2010
Rehearsal Refinement #1
Every rehearsal I will be compiling all of the movement into the most refined moments on film.
Here is what we did so far.
Here is what we did so far.
Venue
This is the space for the dinner party, it's the banquet room at Candid Cafe near Angel.
Check out more about Candid Cafe at http://www.candidarts.com/
Thursday, February 11, 2010
Taste and Consumption
It's all about having, finding good taste. Beautiful, good, proper (with a little edge):
TaStE-----------
Taste as an aesthetic, sociological, economic and anthropological concept refers to a cultural patterns of choice and preference. While taste is often understood as a biological concept, it can also be reasonably studied as a social or cultural phenomenon. Taste is about drawing distinctions between things such as styles, manners, consumer goods and works of art. Social inquiry of taste is about the human ability to judge what is beautiful, good and proper.
Social and cultural phenomena concerning taste are closely associated to social relations and dynamics between people. The concept of social taste is therefore rarely separated from its accompanying sociological concepts. An understanding of taste as something that is expressed in actions between people helps to perceive many social phenomena, like fashion, that would otherwise be inconceivable.
Some judgements concerning taste may appear more legitimate than others, but most often there is not a single conception which would be shared by all members of society. People with their individual sensibilities are not very unique either. For instance, aesthetic preferences and attendance to various cultural events are associated with education and social origin. Different socioeconomic groups are likely to have different tastes, and it has been suggested that social class is one of the prominent factors structuring taste.
Pierre Bourdieu (1 August 1930 – 23 January 2002) was an acclaimed French sociologist.
Bourdieu pioneered investigative frameworks and terminologies such as cultural, social, and symbolic capital, and the concepts of habitus, field or location, and symbolic violence to reveal the dynamics of power relations in social life. His work emphasized the role of practice and embodiment or forms in social dynamics and worldview construction, often in opposition to universalized Western philosophical traditions. He built upon the theories of Ludwig Wittgenstein, Maurice Merleau-Ponty, Edmund Husserl, Georges Canguilhem, Karl Marx, Gaston Bachelard, Max Weber, Émile Durkheim, Erwin Panofsky, and Marcel Mauss. A notable influence on Bourdieu was Blaise Pascal, after whom Bourdieu titled his Pascalian Meditations.
He used methods drawn from a wide range of disciplines, particularly philosophy, sociology and anthropology. His best known book is Distinction: A Social Critique of the Judgment of Taste, in which he argues that judgments of taste are related to social position. His argument is put forward by an original combination of social theory and data from surveys, photographs and interviews, in an attempt to reconcile difficulties such as how to understand the subject within objective structures. In the process, he tried to reconcile the influences of both external social structures and subjective experience on the individual (see structure and agency).
TaStE-----------
Taste as an aesthetic, sociological, economic and anthropological concept refers to a cultural patterns of choice and preference. While taste is often understood as a biological concept, it can also be reasonably studied as a social or cultural phenomenon. Taste is about drawing distinctions between things such as styles, manners, consumer goods and works of art. Social inquiry of taste is about the human ability to judge what is beautiful, good and proper.
Social and cultural phenomena concerning taste are closely associated to social relations and dynamics between people. The concept of social taste is therefore rarely separated from its accompanying sociological concepts. An understanding of taste as something that is expressed in actions between people helps to perceive many social phenomena, like fashion, that would otherwise be inconceivable.
Some judgements concerning taste may appear more legitimate than others, but most often there is not a single conception which would be shared by all members of society. People with their individual sensibilities are not very unique either. For instance, aesthetic preferences and attendance to various cultural events are associated with education and social origin. Different socioeconomic groups are likely to have different tastes, and it has been suggested that social class is one of the prominent factors structuring taste.
Pierre Bourdieu (1 August 1930 – 23 January 2002) was an acclaimed French sociologist.
Bourdieu pioneered investigative frameworks and terminologies such as cultural, social, and symbolic capital, and the concepts of habitus, field or location, and symbolic violence to reveal the dynamics of power relations in social life. His work emphasized the role of practice and embodiment or forms in social dynamics and worldview construction, often in opposition to universalized Western philosophical traditions. He built upon the theories of Ludwig Wittgenstein, Maurice Merleau-Ponty, Edmund Husserl, Georges Canguilhem, Karl Marx, Gaston Bachelard, Max Weber, Émile Durkheim, Erwin Panofsky, and Marcel Mauss. A notable influence on Bourdieu was Blaise Pascal, after whom Bourdieu titled his Pascalian Meditations.
He used methods drawn from a wide range of disciplines, particularly philosophy, sociology and anthropology. His best known book is Distinction: A Social Critique of the Judgment of Taste, in which he argues that judgments of taste are related to social position. His argument is put forward by an original combination of social theory and data from surveys, photographs and interviews, in an attempt to reconcile difficulties such as how to understand the subject within objective structures. In the process, he tried to reconcile the influences of both external social structures and subjective experience on the individual (see structure and agency).
Tuesday, February 9, 2010
Tabledancing woman
I'm considering covering more parts of the body than I anticipated, maybe the food just needs to be presented around the body, with only certain foods as decoration on the body to give an overall impression from the beginning of the dinner party.
Monday, February 8, 2010
Friday, February 5, 2010
A Research Scheme
Idea: Rework dinner and a show into interdependent entities rather than separate but related events.
Methodology:
Play in the studio and film in the studio with creating evocative movements in the smallest amount of space beginning in the 'table' position. Creating passionate and interesting movement that will draw people in as they engage in a highly socialised environment. Experiment on tables.
Interview potential audience members and create short pieces to try out the idea on several groups of people.
Attend Cabaret, Burlesque, and other typically performance/food or drink related events in London and other cities. For example, Afternoon Tease! is the original burlesque afternoon tea party. You sit down to a full spread of afternoon tea and are interrupted in the nicest possible way by stunning burlesque and cabaret performances. I hope to interview performers and audience members on their reactions, what draws them to these events.
Research nyotaimori, a Japanese tradition that refers to "female body presentation", often referred to as "body sushi," is the practice of serving sashimi or sushi from the body of a woman, typically naked...Interview people in this field about what the clientele is like and how they approach the body.
Work with a fashion designer to create costumes appropriate for placing food upon, while retaining a level of sensuality and mobility for the performers.
Engage with the pre-performance ritual of cleaning the body and preparing for long levels of stillness, perhaps through film.
Find collaborators in the catering business and a proper venue space.
Methodology:
Play in the studio and film in the studio with creating evocative movements in the smallest amount of space beginning in the 'table' position. Creating passionate and interesting movement that will draw people in as they engage in a highly socialised environment. Experiment on tables.
Interview potential audience members and create short pieces to try out the idea on several groups of people.
Attend Cabaret, Burlesque, and other typically performance/food or drink related events in London and other cities. For example, Afternoon Tease! is the original burlesque afternoon tea party. You sit down to a full spread of afternoon tea and are interrupted in the nicest possible way by stunning burlesque and cabaret performances. I hope to interview performers and audience members on their reactions, what draws them to these events.
Research nyotaimori, a Japanese tradition that refers to "female body presentation", often referred to as "body sushi," is the practice of serving sashimi or sushi from the body of a woman, typically naked...Interview people in this field about what the clientele is like and how they approach the body.
Work with a fashion designer to create costumes appropriate for placing food upon, while retaining a level of sensuality and mobility for the performers.
Engage with the pre-performance ritual of cleaning the body and preparing for long levels of stillness, perhaps through film.
Find collaborators in the catering business and a proper venue space.
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