Co-editorship, co-written Editorial "Menu Dégustation – We insist the entire table participates An introduction to On Taste" and sole written article "Devouring Theatre: After Taste" in a Special Issue of Performance Research 'On Taste'
- Submitting institution
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University of South Wales / Prifysgol De Cymru
: A - A – Faculty of Creative Industries, University of South Wales
- Unit of assessment
- 33 - Music, Drama, Dance, Performing Arts, Film and Screen Studies : A - A – Faculty of Creative Industries, University of South Wales
- Output identifier
- 1885582
- Type
- B - Edited book
- DOI
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10.1080/13528165.2017.1353240
- Publisher
- Taylor & Francis/Routledge
- ISBN
- 0000000000
- Open access status
- Compliant
- Month of publication
- March
- Year of publication
- 2018
- URL
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- Supplementary information
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- Request cross-referral to
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- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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0
- Research group(s)
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A - Drama, Theatre and Performance
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- This issue builds upon Gough’s sustained thirty years work on the relationships between food, performance and cookery, that extends to: feasting and fasting; hunger and excess; generosity and commensality - performances at home (domestic kitchen and dining room), in public space (restaurants and street), and civic ceremonies (rituals and state banquets). Since he curated the ground-breaking and genre-defining international conference: Performance Food and Cookery (Cardiff 1994), he has instrumentally contributed to the development of a significant sub-discipline of performance studies – Food & Performance – and edited On Cooking (PR Vol: 1996). Parallel to this strand of research, Gough has pursued complimentary practice-led research into the senses (especially taste, smell and touch) leading to On Smell (PR Vol: 1996).
For On Taste, Gough invited Dr Joshua Abrams (RCSSD) to co-curate/edit as a fellow researcher in the field (specialising in chefs and restaurants). Taking as a challenge the proverb that there is no disputing about taste, ‘De gustibus non est disputandum’, On Taste brings together a variety of contributors to examine notions of gustatory taste in relation to performance and performativity. Ranging across historical cookbooks, contemporary performance art, home cooking and restaurant dining as well as across varied cultures from throughout the world, the articles in this issue upend relationships of the aesthetics of sense and sensibility, as a means of understanding varying practices through embodied cognition, asking questions about what epistemologies of understanding might gain from a serious contemplation of taste as and in performance.
Gough’s own 9,500-word article Devouring Theatre: After Taste, functioned as a keynote to the entire issue and was a development of work researched and presented during his fellowship at the International Research Center: Interweaving Performance Cultures, Freie Universität, Berlin (in 2015/16). Of the other nineteen articles that formed the issue he edited twelve.
- Author contribution statement
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- Non-English
- No
- English abstract
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