By Jean Dubuffet
Period il 1968 quando apparve Asfissiante cultura. I tempi erano maturi consistent with un testo violento e ribelle. L'accoglienza fu calorosa, da una parte, e ovviamente scandalizzata, dall'altra. In ogni caso, fornì non pochi spunti di dibattito.
Il libro di Jean Dubuffet (1901-1985) è infatti ricchissimo di argomenti fondamentali according to l'arte contemporanea. L'autore più celebre dell'Art Brut fa piazza pulita dei luoghi comuni del mondo culturale e pone l'esigenza di una «rinascita», di un nuovo modo di fare arte al di là della verbosità critica e del conformismo mercantile.
Dubuffet rivendica los angeles necessità dell'immediatezza individualista, della «sregolatezza» creativa dell'artista, contrapponendole alla normatività regolatrice e castrante della società culturale, ossia a un atteggiamento autoritario e gerarchico che riduce tutto a codici, canoni, ascendenze, influenze, regole interpretative. Da una parte, dunque, l'artista sovversivo e anarchico e, dell'altra, l. a. società omogeneizzante e repressiva. È l'eterna sfida dell'artista d'avanguardia nei confronti della società. In questo, Asfissiante cultura è un piccolo classico del Novecento.
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Additional resources for Asfissiante cultura
Whether using starches or meats and vegetables, these women also developed a distinct cuisine. In their 1951 volume, Cherokee Cook lore, Mary Ulmer and Samuel E. Beck identified historic Cherokee recipes, including the following one for succotash: "Shell some corn, skin it with wood ashes lye. Cook corn and beans separately, then together. " Ulmer and Beck's book also includes directions for preparing such dishes as bean bread, chestnut bread, hominy soup, barbecued fish, ramps, bean salad, dried cabbage, dumplings, parched corn, hominy corn drink, honey locust drink, succotash, and parched yellow jackets (made with bees).
In the absence of pork chops, they served pork ribs and backbones, fried chicken, or country ham. With this they often offered fried potatoes or hash browns, buttermilk biscuits, white sausage gravy, homemade wild blackberry jam, hominy or hominy grits, and eggs, eggs, eggs. Finally, mountaineers enjoyed wedges of blackberry, apple, or pumpkin pie and milk, juice, and coffee. They called these foods "victuals" because they supported workers' labor until the midday lunch. In the early industrial period, workers needed a big breakfast because work breaks were short and hours on the job long.
15 16 APPALACHIAN HOME COOKING A dinner of this style might be prepared in, and served on, cooking and tableware crafted by the pioneers themselves. The well-established frontier home was equipped with items crafted from stone, wood, tin, clay, and iron. Pioneers used wood to make boxes, bowls, barrels, churns, trays, spoons, stirrers, hooks, rolling pins, and mashers. Tinware was light and easy to fashion, and tinsmiths made cups, candlesticks, graters, simple saucepans, cake pans, and pie plates.