CfP/AàC Literary Taste Map: From Taste Culture to Taste Industry | Vilnius | 1er mai 2020

@Cosa Dhers : « La Fille À La Vache, À L’Accordéon, Aux Coussins, Aux Ballerines Roses Et À L’Orange »

Literary Taste Map: From Taste Culture to Taste Industry, September 24-25, 2020

Call for Paper : dead line May 1, 2020 : Taste conference-2020_leaflet

As identities mix, the essentialism of taste has been
replaced by the pluralism of taste, thus making room
for a supranational, standardized taste of the “world,”
disconnected from country-specific heritage and
influenced by cultural industries. Therefore, in the
literary debate, we invite to discuss not only taste
cultures, but also taste subcultures that emphasize
taste differentiation and individualization. Through
taste experience and perception, we invite you to
analyze the national self-concept and alimentaria relationships
with other nations as reflected in various
literatures.

We propose to discuss taste and related literary images
not only as aesthetic categories, narrative of
pleasure and gourmet savor, but also using other
analytical and problematic viewpoints that highlight
their symbolic functions:
● As a system of signs and communication (the
semiotic aspect);
● As a ritual of preserving, fragmenting, or rejecting
identity, and as a meaningful input to the national
character of a nation (the imagological aspect);
● As a reference to literary characters’ social
origins, status, and cultural attribution (the
sociological aspect of literature);
● As an expression of cultural body, subjective
experience, and consciousness (the
phenomenological aspect);
● As a marker of the superiority of one culture over
another (the postcolonial aspect) and so on.
Conference languages: Lithuanian and English.
Please provide an abstract in English of maximum
300 words along with a short bio. Please indicate the
section your proposed paper addresses at the top of
the page.

Noting the recent changes in the “taste culture” that
are present in literary texts, discourses, and practices,
the organizers invite you to discuss contemporary
issues of taste in literature. How has taste evolved
from the canonical concept of beauty, the norm of
good taste, and taste as aesthetic experience to a
wide range of cultural industries gaining a foothold
in consumer society? By employing comparative
analysis, the conference proposes to draw an innovative
map of gustatory and gastronomic experiences,
moving away from sensory poetics or phenomenology
towards the “experience economy” that affects
literary themes, genres, and reader’s preferences.

Email your abstracts to
acta.comparativa@gmail.com
by May 1, 2020. The proposals will be blind
peer-reviewed by a scientific committee.
The authors will be informed by June 1, 2020.

Conference fee:
Regular fee of 40 EUR paid by July 31, 2020;
late fee of 55 EUR paid by August 31, 2020.
LCLA members: 10 EUR.

Organizers:
Dr. Dalia Cidzikaitė (Vytautas Magnus University,
Lithuania), Prof. Nijolė Vaičiulėnaitė-Kašelionienė,
Dr. Jurgita Katkuvienė (Vilnius University, Lithuania),
Assoc. Dr. Žydronė Kolevinskienė (Vytautas Magnus
University, Lithuania), Prof. Dalia Kuizinienė (Vytautas
Magnus University, Lithuania), Prof. Ojārs Lāms
(University of Latvia, Riga), Dr. Laura Laurušaitė
(Institute of Lithuanian Literature and Folklore,
Lithuania), Prof. Dainius Vaitiekūnas (Vilnius University,
Lithuania), Dr. Manfredas Žvirgždas (Institute of
Lithuanian Literature and Folklore, Lithuania).
Articles based on conference papers and selected by
the scientific committee will be published in the peerreviewed
journal Acta litteraria comparativa.
If you have any questions, please write
acta.comparativa@gmail.com

Date: September 24-25, 2020
Venue: Vilnius, Lithuania
Closing date for submissions: May 1, 2020

The Lithuanian Comparative Literature Association
and Institute of Lithuanian Literature and Folklore invite
you to the international conference dedicated to
the 20th anniversary of the Lithuanian Comparative
Literature Association.

The organizers look forward to comparative papers discussing the theoretical and practical aspects of the meaning of taste and its changes in literature, highlighting an intercultural perspective on taste that would reveal different (or similar) taste representations. Taste covers the entire spectrum from local / regional to global, from extreme subjectivity to social roles as it is primarily related to person’s self-identification and thus highlights the motives of individual decision and choice. On the other hand, taste is also driven by folk traditions, heritage, taboos, and stereotypes.
The cultural implications of taste are particularly suitable for interdisciplinary analysis because they combine aesthetic range which includes literary production and its evaluation, a variety of cultural practices, cultural memory, social links, and research on national identity. Philosophers, historians, ethnologists, linguists, psychologists, cultural and social anthropologists have long been interested in various implications of taste. Recent years have witnessed a renewed interest in this field of research and new theoretical approaches. A term gastrosophy coined by Michel Onfray has entered philosophy and aesthetics. Literary scholars discuss the gastropoetics (Parama Roy) and culinary (Alois Wierlacher).
Taste culture is an important ingredient of national identity as it is linked to place and tradition. Since a similar taste generated by a group covers all individuals of one country as a collective decision, a nation can be perceived as a community of taste. Latin expression de gustibus non disputandum est (in matters of taste, there can be no disputes) forestalls the essentialist view which argues that one nation’s taste is better than others and asserts the principle of equality and ideologically politically correct tolerance to various, even specific, tastes.

We invite proposals for papers on the following specific subtopics:

SECTION I: History of Taste in Different Cultures and the (Changing) Canon of Taste
● Taste of the epoch, the links between taste and style;
● Beauty as aesthetics of taste;
● Evaluation as taste expression; taste disputes in literature (literary criticism);
● Taste parallels and differences in literature: mission (im)possible?;
● Bad taste and kitsch in literature as phenomena of popular culture;
● Taste leveling as a consequence of mixing cultures.
SECTION II: Social Aspects of Taste in Literature; Taste as a Representation of Social Identity
● The phenomenon of mass (crowd) taste;
● Elitism: gourmet taste and tastefulness;
● Taste as a life style and philosophy;
● Taste subcultures: Informal and alternative taste communities;
● The aesthetics of ugliness in literature;
● Eating as a collective act of identification; holiday communication, and fast food as a factor of fractured socialization.

SECTION III: Taste and Identity
● The influence of taste on identity and vice versa;
● Taste as a measure of ethnicity; subjectivity of taste, and the importance of national cuisine
● Similar / different taste traditions as a prerequisite for cultural (mis)understanding;
● Hospitality as a feature of national character;
● Gastronomic taste in literature as the most sustainable marker of national and personal identity;
● The problem of (un)translatability of culinary terms.

SECTION IV: The Semantic Potential of Food in Literature; Food as Text
● Edible-inedible and useful-poisonous;
● Taste receptor variability and their symbolism (dolce vita, bitter experience, sweet revenge, and sour face);
● Taste standards; topics of hunger and overeating in literature (diet, bulimia, and anorexia);
● Food as ideology (veganism and freeganism) and taste deviations (cannibalism and vampirism);
● Gastronomy as intertextual phenomenon: recipes in literary works;
● The reader as the subject of taste;
● Taste standardization: Euronovel, fast food fiction.

SECTION V: Taste in Different Contexts and the Interdisciplinary of Taste
● The dynamics of flavor and visual (art, cinema, theater, and photography);
● Predominance of everyday aesthetics in art; anti-poetic tendencies in literature;
● Taste industry: consumption; fashion as a device of shaping taste;
● Taste eroticism (aphrodisiacs, naked body, and vulgarity);
● The blend of art and modern technology and its influence on aesthetic taste changes.

Anne Simon

Responsable du programme "Animots"

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