An aesthetics of the mouth
Creativity between the culinary and the arts
Bibliographic Data
| ID | 3774187 |
|---|---|
| Authors | Rick Dolphijn (0000-0002-2145-5579, Erasmus University Rotterdam) |
| Year | 2006 |
| Volume | 11 |
| Issue | 1 |
| Pages | 179-188 |
| Publication date | 2006-04-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Angelaki (JOURNAL) |
| Journal identifiers | ISSN: 0969-725X • E-ISSN: 1469-2899 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/09697250600798086 |
| OpenAlex | W2040714858 |
| Language | EN |
| Citations received | 1 |
| References cited | 6 |
It is for good reason that Deleuze and Guattari, when exploring the nature of art, attach great importance to the tenderness of the flesh (What is Philosophy? 179). The skeletal structure gives the
Aesthetics · Art · Deleuze and Guattari · Flesh · Tenderness · Chemistry · Culinary Culture and Tourism · Geographies of human-animal interactions · Media, Gender, and Advertising · Medicine
| Unique citing works | 1 |
|---|---|
| Citations per year | 0.05 |
| Citation span | 2007 - 2007 (1) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 1 |