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[Commlist] Combined CfP Global Humanities 10 and 11: "Looking for Aura in the 21st Century" and "Dining Out"

Thu Feb 17 11:29:55 GMT 2022




Global Humanities (ISSN: 2199-3939) new calls.


CfP

LOOKING FOR AURA IN THE 21ST CENTURY
Global Humanities, Vol. 10 (Fall 2022)
https://www.edizionimuseopasqualino.it/riviste/global-humanities/ <https://www.edizionimuseopasqualino.it/riviste/global-humanities/>
Double blind peer reviewed
No payment from the authors will be required

The biannual journal Global Humanities (ISSN: 2199-3939) issued by Edizioni Museo Pasqualino, the publishing house of the Museo Internazionale delle Marionette Antonio Pasqualino, Italy, in print and open access, looks for proposals for its forthcoming issue (Fall 2022). The journal continues its attempt to strengthen interdisciplinary research in Humanities in relation to its topical issues. For the fall 2022, volume 10 is planned to deal with the topic “Looking for aura in the 21st Century”. 86 years have passed since the publication of the Benjamin’s pivotal work ([1936] 1968) entitled Das Kunstwerk im Zeitalter seiner technischen Reproduzierbarkeit (The Work of Art in the Age of Mechanical Reproduction) where he introduces the concept of aura, referring to a quality allegedly missed by the mechanically reproduced work of art, that of its uniqueness, defined by its presence in time and space, at the place where it happens to be located. Such a definition involves a number of philosophical and æsthetical problems related at least to the dichotomies of truth/false, authentic/inauthentic, unique/serial, beautiful/ugly, artistic/kitsch, which emerge as of central importance in the contemporary debate. Borrowed from a religious lexicon commonly used in Religious studies (see the concept of Holy as defined by Otto [1917] 1923), all along the last century, this idea has been widely investigated and discussed by the Æsthetic theory (see, as an initial glance on the current debate, Di Giacomo, M., Marchetti, eds., 2013) and Sociological and Media Theory (from Weber [1922] 1947– see the parallel notion of charisma – to Bourdieu ([1979] 1984, up to the debate over mass and more recently digital media). In particular, the Semiotic discipline within a wider philosophical debate concerning a Structural Theory of Culture, has developed an original reflection on these themes, from the founding contributions of Baudrillard (1972), Eco ([1985] 1990), Lotman (1987), Greimas (1980, 1987), Prieto ([1988] 1989), Fabbri (2010) and to the latest interventions of Dondero (2007), Latour ([2008] 2011), Fontanille (2015) and many others, insisting on the semiotic procedures able to create an effect of aura as their outcome. But the present time enlightens new emerging nuances in this concept which are well worth being investigated. The forthcoming issue of GH seeks to assess these in more detail. Aura has, nowadays, largely flooded the traditional theoretical fence of concept in the theory of Art in which has been usually confined, to show up as a general and eminently political issue. Following the ongoing process of artification (Heinich and Shapiro 2012) of daily life, the problem of the construction/translation/migration/dissipation of the aura shows up in management terms. Long-standing queries as the ones concerning the role played by technologies in its designation find new challengers in the increasingly invasive state of the mediatization process (e.g. Immersive and Locative Media, Virtual Reality, Instagram, new platforms like the Metaverse etc.). However, authenticity becomes an issue in political communication (how do current populist politicians construct their aura/charisma, becoming credible for large audiences? How do specific rhetorical assets like, for instance, political correctness may enforce/undermine aura?), Space (what is a square, a village, a city, a retail space, a place called authentic?), in Cultural Heritage (to what extent an object, a custom, an identity-related practice earn the quality of being considered as authentic?), Tourism (what does it make a travel authentic?), Gastronomy (how does specific dishes or ingredients become authentic expression of a territory or community?). At least, what does it make a life authentic? We therefore ask scholars at any step of their academic career to submit paper proposals for analyses focused on specific texts and practices which happen to determine aura.
Suggested areas of investigation are:
* Aura and Benjamin in the 21st Century (referring to the letter of the Benjamin’s text in light of evidencing any problematic aspect in explicating the present time);
* Aura in Religious daily life;
* Aura in the Digital Sphere;
* Aura of Artifacts and Cultural Heritage;
* Aura in the New Forms of Politics;
* Aura in Tourism;
* Aura and the Pandemic;
* Aura in Experience and Daily Life.

With regard to time period and theoretical approach, this call for papers is totally open. Please send your paper proposals (max. 300 words and a short biographical note) to Francesco Mangiapane ((francesco.mangiapane /at/ unipa.it) <mailto:(francesco.mangiapane /at/ unipa.it)>) and Frank Jacob ((frank.jacob /at/ nord.no) <mailto:(frank.jacob /at/ nord.no)>) by May 15, 2022. Full papers are due by June 30, 2020 and should have a lenght of 6,000-8,000 words. A style sheet will be provided together with a decision about the proposals by May 25.

Minimal reference list
Baudrillard, J., 1972, Pour une critique de l’économie politique du signe, Paris, Gallimard. Benjamin, W., [1936] 1968, “The work of art in the Age of Mechanichal Reproduction” in Illumination, New York, Schocken Books, pp. 217-251. Bourdieu, P., [1979] 1984, Distinction: A Social Critique of the Judgement of Taste, Cambridge, Harvard University Press.
Calabrese, O., 1987, L’età neobarocca, Roma-Bari, Laterza.
Di Giacomo, M., Marchetti, eds., 2013, Aura, monographic issue of Rivista di estetica, n. 52. Dondero, M. G., 2007, Fotografare il sacro. Indagini semiotiche, Roma, Meltemi. Eco, U., [1985] 1990, “Interpreting Serials” in The Limits of Interpretation, University of Indiana Press, Bloomington, pp. 83-100.
Fabbri, P., 2010, “Quando è arte?”, foreword to Goodman 2010.
Fontanille, J., 2015, Formes de vie, Liège, Presses Universitaires de Liège.
Goodman, N., 1968, Languages of Art. An Approach to a Theory of Symbols, Indianapolis,The Bobbs-Merril Company, especially pp.99-110.
Goodman, N., 2010, Arte in teoria, arte in azione, Et al., Milano.
Greimas, A. J., 1980, “La provocation par défi”, in A. J. Greimas et I. Darrault (dir.), Figures de la manipulation, Paris, Autres. Now in A. J. Greimas, Du sens II. Essais sémiotiques. Seuil, Paris, 1983, pp. 213-223.
Greimas, A. J., 1987, De l'imperfection, Périgueux, P. Fanlac.
Latour, B., [2008] 2011, “The Migration of the Aura – or How to Explore the Original Through Its Facsimiles” in T. Bartscherer and R. Coover (eds.) Switching Codes. Thinking Through Digital Technology in the Humanities and the Arts, University of Chicago Press, pp. 275-297 (with Adam Lowe). Lotman, Y., 1987, “Architecture in the context of culture”. Architecture and Society (??????????? ? ????????) [Sofia] 6: 8–15. [Parallel text in Russian.] Otto, R., [1917] 1923, The Idea of the Holy. An Inquiry into the Non-Rational Factor in the Idea of the Divine and its Relation to the Rational, London, Oxford University Press. Perullo, N., 2020,  Epistenology: Wine As Experience, New York, Columbia University Press. Prieto, L. J., [1988] 1989, “The Myth of the Original. The Original as an Object of Art and as an Object for Collection”. Kunst & Museum Journaal n.2/3, 1989,  pp. 33-45. Shapiro, R., Heinich, N., 2012, “When is artification?”. Contemporary Aesthetics, Special Volume n. 4. Weber, M.  [1922] 1947, “The Nature of Charismatic Authority and its Routinization” in Theory of Social and Economic Organization, New York: Oxford University Press.


CfP

DINING OUT
Global Humanities, Vol. 11 (Spring 2023)
https://www.edizionimuseopasqualino.it/riviste/global-humanities/ <https://www.edizionimuseopasqualino.it/riviste/global-humanities/>
Double blind peer reviewed
No payment from the authors will be required

The biannual journal Global Humanities (ISSN: 2199-3939) issued by Edizioni Museo Pasqualino, the publishing house of the Museo Internazionale delle Marionette Antonio Pasqualino, Italy, in print and open access, looks for proposals for its forthcoming issue (Spring 2023). The journal continues its attempt to strengthen interdisciplinary research in Humanities in relation to its topical issues. For the spring 2023, volume 11 is planned to deal with the topic “Dining out”. A famous line from When Harry met Sally (1989) ironically remarks that “restaurants are to people in the 80’s what theatres were to people in the 60's”. Dining out – be it for a lunch-break, a business dinner, a romantic meeting or a solitary resolution – may be considered as a social ritual filled with significance. The celebration of which may, through this path, be enquired as a moment of self-exposure where the social limen among public and private, individual and collective identity are constantly negotiated. Such a socializing practice of daily life reveals its power through æsthetic means: endorsing a determined regime of good manners by choosing who to eat with, how to behave and dress, when and what to eat and where to dine out results into a sensitive and intrinsically political asset, outcome of specific choices still at hand of the individual. It’s not a case that huge social challenges such as sustainability, ecologism, social justice, cultural heritage recognition and many others pass by the preference we might or might not accord to an actual diner. By showing ourselves eating in public, more generally, we take a position in respect of essential dichotomies such as the already mentioned Individual vs Collective, Public vs Private and, henceforth, Identity vs Alterity, Gemeinschaft (community) vs Gesellschaft (society), Cosmopolitanism vs Localism, Social Commitment vs Disengagement, Fast vs Slow and many others. Dining out, however, is also a way to mark temporality, exposing it to the collective: festivities, celebrations, marriage engagements, funerals are all events which are not unusual being celebrated outdoors at convivial spots. In their essence, the minimal political choices which construct the experience of dining out are volatile, elusive and unseizable. They generally combine up to conform into a certain je ne sais quoi, proper atmospheres (see Griffero [2010] 2016) whose formal mechanisms are difficult to catch but yet full of consequences. These atmospheres happen, therefore, to solidify into actual ambiances, settings, buildings, streets, districts, so called foodscapes (see Giannitrapani 2021), continuously reshaping the city, marking its essence and, in a way, even its stereotype: what would remain of Paris without its celebrated and fancy atmosphere celebrated in the diners all over? Media play an essential role on such processes, by disambiguating what is innately elusive for the mere fact of attesting it into a certain text: reviews, advertising, novels, movies, social media streams, may, in this sense, be considered as textual patterns targeted to give substance to the sense of dining out, in a great conversation which calls to participation. And, of course, a proper “army” of interpreters are usually entitled to intercede in such a mission: critics, intellectuals, writers, owners and clients… The editors of GH ask scholars at any step of their academic career to submit paper proposals related to analyses of actual (or fictional) eateries around the world which they consider special. Following this sentiment, they are asked to embedd these dining-out ventures into a theoretical frame: why are they so special? How do they work as a social machine? How does their location, their spaces, their clients, their settings make sense? How does such meaning get acknowledged in the public sphere? The forthcoming issue (Spring 2023) is expected to provide insights into places around the world which are questioned for their social accountability, revealing their usually undisputed and mostly silent role as constructors of daily life. With regard to time period and theoretical approach, this call for papers is totally open. Please send your paper proposals (max. 300 words and a short biographical note) to Francesco Mangiapane ((francesco.mangiapane /at/ unipa.it) <mailto:(francesco.mangiapane /at/ unipa.it)>) and Frank Jacob ((frank.jacob /at/ nord.no) <mailto:(frank.jacob /at/ nord.no)>) by October 15, 2022. Papers are due by December 31, 2022 and should have a lenght of 6,000-8,000 words. A style sheet will be provided together with a decision about the proposals by October 25.

Minimal reference list
Appelbaum,  R., 2011, Dishing it out, London, Reaktion Books.
Colas-Blaise, M., 2012, “L’experience gastronomique. Comment faire signifier la nourriture?”, in G. Marrone,  A. Giannitrapani, eds., Mangiare: istruzioni per l’uso: Indagini semiotiche, monographic issue of E/C, n. 14, pp. 25-34. Finkelstein, J., 1989, Dining out. A Sociology of Modern Manners, Cambridge, Polity Press. Finkelstein, J., 2014, Fashioning Appetite. Restaurants and the Making of Modern Identity, New York, Columbia University Press. Fischler, C., 1993, L’Homnivore. Le goût, la cuisine et le corps, Paris, Odile Jacob. Giannitrapani, A., “Ristoranti & co. Identità e comunicazione dei luoghi conviviali”, in G. Marrone, ed., Buono da pensare, Milano, Carocci.
Giannitrapani, A., ed., 2021, Foodscapes. Cibo in città, Milano, Mimesis.
Gopnik, A., 2011, The Table comes First. France, and the Meaning of Food, New York, Random House. Griffero, T., [2010] 2016, Atmospheres. Aesthetics of Emotional Spaces, London, Routledge. Mangiapane, “The Invention of the Nordic Cuisine”, Nordicum-Mediterraneum, https://doi.org/10.33112/nm.11.1.37 <https://doi.org/10.33112/nm.11.1.37>
Marrone, G., 2014, Gastromania, Milano, Bompiani.
Marrone, G., ed., 2021, Dossier: “Formes de la commensalité : dispositifs rituels autour du manger”, Actes sémiotiques, n. 124. Perullo, N., 2019, Del giudicar veloce e vacuo. Metacritica della critica gastronomica, Formigine (MO, Edizioni Estemporanee. Pitte, J.R. 1999. “The rise of the Restaurant”, in J.-L. Flandrin, M. Montanari, A. Sonnenfeld, Food: A Culinary History from Antiquity to the Present, New York, Columbia University Press. Ritzer, G., The McDonaldization of Society. An investigation into the Changing Character of Contemporary Social Life, Thousand Oaks, Pine Forge Press. Spang, R. (2000) The Invention of the Restaurant. Paris and Modern Gastronomy Culture, Cambridge, Harvard University Press.


GLOBAL HUMANITIES
ISSN: 2199-3939




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