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Good Taste: Food, Consumption & Pleasure

Good Taste: Food, Consumption & Pleasure

Vol 19 no 4


Guest editor Hannah Fink. There is a current of nausea running through this issue...yet this queasiness has perhaps more to do with a dis-ease with the manner in which we take our pleasures than the creative impulse itself. Food as cultural history, cookbooks, artists as cooks, artists' recipes, being Greek in Australia, artists and restaurants, paintings about food, bush tucker, honey in indigenous art, monument to Irish famine. Reviews


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NAVA - National Association for the Visual Arts

New Internationalist













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You are here » Artlink » Vol 19 no 4 » Greek as a Souvlaki

Greek as a Souvlaki

Author: Mr Nikos Papastergiadis, feature

Musings on seeds, weeds and the author's mother's cooking. An exploration of Greek food, issues of multiculturalism and history. Touches on genetically modified food and colonisation.



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