Meal Time as Medium: Duration and the work of AO&

Roberdeau, Wood. 2012. Meal Time as Medium: Duration and the work of AO&. Performance Research, 17(5), pp. 130-134. ISSN 1352-8165 [Article]

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Abstract or Description

This article takes the work of the Austrian collective AO& as its primary case study. Immanuel Kant's concept of ‘civilized bliss’, as considered by Peter Melville, allows for further enquiry into the history of food preparation, as outlined by Luce Giard in her research on ‘living and cooking’. The article also looks to ephemerality and meaning, juxtaposing Henri Lefebvre's assertion that the everyday is the mediator between nature and culture with notions of meal time. From a temporal perspective grounded in Henri Bergson's conception of consciousness and slowed rhythms, it is argued that the methodology of AO& allows for the extension and distillation of the everyday by rescuing an aesthetics of eating from readymade urban experience.

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Departments, Centres and Research Units:

Visual Cultures
Sociology > Kitchen Research Unit


9 October 2012Published

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Date Deposited:

16 Mar 2016 12:42

Last Modified:

12 Mar 2024 16:25

Peer Reviewed:

Yes, this version has been peer-reviewed.


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