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dc.contributor.advisorSchoepp, Cameronen_US
dc.creatorAnaya, Sheryl
dc.date.accessioned2023-05-09T16:29:58Z
dc.date.available2023-05-09T16:29:58Z
dc.date.issued2023-05-04
dc.identifieraleph-7210673
dc.identifier.urihttps://repository.tcu.edu/handle/116099117/58324
dc.description.abstractLet Things Taste of What They Are distorts the norms of a typical dining experience. Considering the deconstruction and consumption of the body, absurd actions surprise and set the tone for the examination of roles within gendered labor, sexuality, and domestic space. Humor tempers the seriousness of these topics to avoid confrontation at the dinner table. From handbuilt candelabras, cake stands, plates, goblets, and utensils to apron-adorned pears and beds made of bread, lettuce, and Swiss cheese for sleepy eggs, the viewer is invited to dine at a grand tablescape topped with a tablecloth sewn from deconstructed men’s business shirts. Except dinner is the last thing on their minds. Three videos of the artist making sandwiches in unsuspecting ways become centerpieces as comparisons are made to Judy Chicago’s The Dinner Party and inspiration taken from the tragic story of Saint Agatha and her disembodied breasts.en_US
dc.format.mediumFormat: Onlineen_US
dc.language.isoenen_US
dc.subjectFine artsen_US
dc.titleLet things taste of what they areen_US
dc.typeTexten_US
dc.typeImageen_US
etd.degree.levelMaster of Fine Artsen_US
local.collegeCollege of Fine Artsen_US
local.departmentArten_US
dc.type.genreThesisen_US


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