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Paperback. Zustand: new. Paperback. This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieus sociology of taste. For the first time, this book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts.The volume is divided into four sections. The first section on Taste and art, shows how art practice was drawn into the sphere of good taste, contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on Taste making and the museum examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, Taste after Bourdieu in Japan offers a case study of the challenges to the cross-cultural transmission and local reproduction of good taste, exemplified by the complex cultural context of Japan. The final section on Taste, the home and everyday life juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of good taste have extended the possibilities of experience and sharpened our consciousness of identity.As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieus sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste after Bourdieu. It does so at a moment when the practice of taste is being radically changed by the globa This book considers the legacy of Bourdieus sociology of taste and the ideas on art and aesthetics that informed it. It employs an interdisciplinary framework and international perspective that includes contributions from arts practitioners, sociologists, philosophers, museum directors, curators, design historians and art historians from Asia, Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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Paperback. Zustand: New. This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieu's sociology of taste. For the first time, this book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts.The volume is divided into four sections. The first section on 'Taste and art', shows how art practice was drawn into the sphere of 'good taste', contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on 'Taste making and the museum' examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, 'Taste after Bourdieu in Japan' offers a case study of the challenges to the cross-cultural transmission and local reproduction of 'good taste', exemplified by the complex cultural context of Japan. The final section on 'Taste, the home and everyday life' juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of 'good taste' have extended the possibilities of experience and sharpened our consciousness of identity.As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieu's sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste 'after Bourdieu'. It does so at a moment when the practice of taste is being radically changed by the globa.…

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Paperback. Zustand: new. Paperback. This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieus sociology of taste. For the first time, this book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts.The volume is divided into four sections. The first section on Taste and art, shows how art practice was drawn into the sphere of good taste, contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on Taste making and the museum examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, Taste after Bourdieu in Japan offers a case study of the challenges to the cross-cultural transmission and local reproduction of good taste, exemplified by the complex cultural context of Japan. The final section on Taste, the home and everyday life juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of good taste have extended the possibilities of experience and sharpened our consciousness of identity.As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieus sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste after Bourdieu. It does so at a moment when the practice of taste is being radically changed by the globa This book considers the legacy of Bourdieus sociology of taste and the ideas on art and aesthetics that informed it. It employs an interdisciplinary framework and international perspective that includes contributions from arts practitioners, sociologists, philosophers, museum directors, curators, design historians and art historians from Asia, Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Taschenbuch. Zustand: Neu. The Persistence of Taste | Art, Museums and Everyday Life After Bourdieu | Malcolm Quinn (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2019 | Routledge | EAN 9780367877903 | Verantwortliche Person für die EU: Taylor & Francis Verlag GmbH, Kaufingerstr. 24, 80331 München, gpsr[at]taylorandfrancis[dot]com | Anbieter: preigu. …

Paperback. Zustand: New. This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieu's sociology of taste. For the first time, this book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts.The volume is divided into four sections. The first section on 'Taste and art', shows how art practice was drawn into the sphere of 'good taste', contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on 'Taste making and the museum' examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, 'Taste after Bourdieu in Japan' offers a case study of the challenges to the cross-cultural transmission and local reproduction of 'good taste', exemplified by the complex cultural context of Japan. The final section on 'Taste, the home and everyday life' juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of 'good taste' have extended the possibilities of experience and sharpened our consciousness of identity.As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieu's sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste 'after Bourdieu'. It does so at a moment when the practice of taste is being radically changed by the globa.…

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