Food, Feminism, and Women’s Art in 1970s Southern California

Emily Elizabeth Goodman

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English

Routledge
04 October 2024

History of Art & Design Styles; Art Treatments & Subjects

Series: Routledge Research in Gender and Art

This book explores how feminist artists continued to engage with kitchen culture and food practices in their work as women’s art moved from the margins to the mainstream.

In particular, this book examines the use of food in the art practices of six women artists and collectives working in Southern California—a hotbed of feminist art in the 1970s—in conjunction with the Women’s Art Movement and broader feminist groups during the era of the Second Wave. Focused around particular articulations of food in culture, this book considers how feminist artists engage with issues of gender, labor, class, consumption, (re)production, domesticity, and sexuality in order to advocate for equality and social change.

The book will be of interest to scholars working in art history, food studies, and gender and women’s studies.

By: Emily Elizabeth Goodman
Imprint: Routledge
Country of Publication: United Kingdom
Dimensions: Height: 246mm, Width: 174mm,
Weight: 471g
ISBN: 9780367566883
ISBN 10: 0367566885
Series: Routledge Research in Gender and Art
Pages: 180
Publication Date: 04 October 2024
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Paperback
Publisher's Status: Active

Introduction Part 1: Labor 1. Cooking: Suzanne Lacy’s Learn Where the Meat Comes From 2. Serving: The Waitresses’ Ready to Order? 3. Nursing: Womanhouse and The Nurturant Kitchen Part 2: Consumption 4. Feeding: Feminist Art Workers’ Heaven or Hell? 5. Eating: Martha Rosler’s Losing: A Conversation with the Parents 6. Being Eaten: Barbara T. Smith’s Ritual Meal Conclusion

Emily Elizabeth Goodman is Assistant Professor of Art History at Transylvania University.