Persistence of Taste

Malcolm Quinn is Professor of Cultural and Political History, Associate Dean of Research and Director of Camberwell, Chelsea, Wimbledon Graduate School, University of the Arts London.Dave Beech is Professor of Art at Valand Academy, University of Gothenburg, Sweden.Michael Lehnert is an international relations scholar and cultural manager, and is currently a Director of the Palestine Exploration Fund, the world’s oldest scientific organisation dedicated to the archaeology, history and geography of the Levant.Carol Tulloch is Professor of Dress, Diaspora and Transnationalism at University of the Arts London, where she is based at Chelsea College of Arts and a member of TrAIN. Stephen Wilson is a writer, practitioner and theorist who programmes, curates and lectures in contemporary art and is currently a Senior Lecturer and Postgraduate Theory Coordinator at Chelsea College of Art, University of the Arts London.

"...the editors draw out the richness of his influence, while also exposing the productive con-tradictions in the diverse ways his work is invoked across disciplines and fields. This editorial strategy is so effective because each paper contributes a new perspective to what Quinn describes as the “socially distributed practice of taste...”Saul Albert, Loughborough University

• Introduction: Taste, Hierarchy and Social Value after Bourdieu, Malcolm Quinn Part I: Taste and Art Introduction, Dave Beech 1. Historical Drag: Bourdieu, Taste and the Bourgeois Revolution, Dave Beech 2. Transgressions in Taste: Libraries Ornamental, Gastronomical, and Bibliomaniacal, Denise Gigante 3. Dialectics of Taste and Non-Taste: Archive as Afterlife and Life of Art, Peter Osborne 4. The Anti-Spectator, Mark Hutchinson 5. The Configurational Encounter and the Problematic of Beholding, Ken Wilder Part II: Taste Making and the Museum Introduction, Michael Lehnert 6. Musealisierung: Leadership, Tastemaking and Cultural Diplomacy, Michael Lehnert 7. The (Un)narrated, the (Un)curated, Penelope Curtis 8. Tasting Rembrandt: Examining Taste at the Point-of-Experience, Dirk vom Lehn 9. ‘J’adore!’ Aesthetics in Bourdieu’s Account of Tastes, Laurie Hanquinet 10. For the Love (or not) of Art in Australia, Tony Bennett and Modesto Gayo 11. Confessions of a Recalcitrant Curator: Or How to Re-Programme the Global Museum, Paul Goodwin Part III: Taste After Bourdieu In Japan: A Case Study Introduction, Stephen Wilson 12. Beside Bourdieu: Japan, Contemporary Art, Weeds and a Fox, Stephen Wilson 13. Nude Art, Censorship and Modernity in Japan: from the ‘Knickers Incident’ of 1901 to now, Toshio Watanabe 14. Taste, Snobbery and Distinction on the Periphery of European Bourgeois Hierarchies, Sharon Kinsella (followed by an interview with Stephen Wilson 15. Grotesque and Cruel Imagery in Japanese Gender Expression: Nobuyoshi Araki, Makoto Aida and Fuyuko Matsui, Yuko Hasegawa Part IV: Taste, The Home and Everyday Life Introduction, Carol Tulloch 16. The Glamorous ‘Diasporic Intimacy’ of Habitus: ‘Taste’, Migration and the Practice of Settlement, Carol Tulloch 17. Mundane Tastes: Ubiquitous Objects and the Historical Sensorium, Ben Highmore 18. "Inside-out" taste-making: The appearance of change in everyday style, Maxine Leeds Craig and Susan B. Kaiser 19. Taste-Cultures in the Black British Home, Michael McMillan 20. The Sensorial Wall, A Conversation with Sonia Boyce and Gill Saunders 21. Taste, Gender and the Home: Before and After Bourdieu, Penny Sparke Coda: The Tastemaker and the Algorithm, Malcolm Quinn