References of "Delville, Michel"
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See detailMichael Gizzi, New Depths of Deadpan
Delville, Michel ULg

in Sentence: A Journal of Prose Poetics (2009), 7

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See detailMuddy Mouth : Beckett’s Poetics of Tastelessness
Delville, Michel ULg

in Litteraria Pragensia (2009), 17

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See detailThird Body
Delville, Michel ULg; Lombardo, Gian

Book published by Quale Press (2009)

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See detailLe Falstaff de Shakespeare
D'Anna, Vinciane; Delville, Michel ULg

Article for general public (2009)

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See detailThe Art of Erasure
Delville, Michel ULg

Scientific conference (2008, December 04)

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See detailWriting Skills
Delville, Michel ULg; Pagnoulle, Christine ULg; Uskalis, Eriks ULg et al

Textual, factual or bibliographical database (2008)

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See detailThe Grotesque
Delville, Michel ULg

Learning material (2008)

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See detailWriting Skills
Delville, Michel ULg

Scientific conference (2008, March 13)

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See detailHamlet et les Renaissances en Europe
Delville, Michel ULg; Michel, Pierre ULg

Scientific conference (2008, February 12)

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See detailFood, Poetry, and the Aesthetics of Consumption
Delville, Michel ULg

Book published by Routledge (2008)

From Plato’s dismissal of food as a distraction from thought to Kant’s relegation of the palate to the bottom of the hierarchy of the senses, the sense of taste has consistently been devalued by Western ... [more ▼]

From Plato’s dismissal of food as a distraction from thought to Kant’s relegation of the palate to the bottom of the hierarchy of the senses, the sense of taste has consistently been devalued by Western aesthetics. Kant is often invoked as evidence that philosophers consider taste as an inferior sense because it belongs to the realm of the private and subjective and does not seem to be required in the development of higher types of knowledge. From a gastrosophical perspective, however, what Kant perceives as a limitation becomes a new field of enquiry that investigates the dialectics of diet and discourse, self and matter, inside and outside. The essays in this book examine the importance of food as a pivotal element – both materially and conceptually – in the history of the Western avant-garde. From Gertrude Stein to Alain Robbe-Grillet and Samuel Beckett, from F.T. Marinetti to Andy Warhol, from Marcel Duchamp to Eleanor Antin, the examples chosen explore the conjunction of art and foodstuff in ways that interrogate contemporary notions of the body, language, and subjectivity. [less ▲]

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See detailLes Avant-Gardes Contemporaines
Delville, Michel ULg

Learning material (2008)

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See detailPlagiat et citations: fascicule relatif à la rédaction du mémoire
Delville, Michel ULg; Simons, Germain ULg; Ramais, Thierry

Learning material (2008)

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See detailMorton Marcus, Pursuing the Dream Bone
Delville, Michel ULg

in Sentence: A Journal of Prose Poetics (2008), 7

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See detailThe Belly of the Writer
Delville, Michel ULg

in Interval(le)s (2008), 2

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See detailP. H. Liotta, the Graveyard of Fallen Monuments
Delville, Michel ULg

in Sentence: A Journal of Prose Poetics (2008), 7

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See detailFour Saints: Gertrude Stein’s Avant-Arrière-Garde
Delville, Michel ULg

in Baetens, Jan (Ed.) Littérature et transformation (2008)

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See detailUncontrollable Materialities: Experimental Poetry and the Body
Delville, Michel ULg

in Freitag, Kornelia (Ed.) Another Language - The Contemporary US-American Poetic (2008)

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