ESSCS SUMMER SCHOOL 2015 organized by Ecole Doctorale Esthétique et Théorie des Arts, Université Paris VIII: Catherine Perret, Professor of Aesthetics and Theory of Arts at the University Paris VIII, and Tania Ruiz, Assistant Professor at the University Paris VIII.
|Date||Start 7 September 2015||End 13 September 2015|
Western philosophy, being faithful to language, traditionally conceives of “taste” as the intertwining between the (dis)pleasure of the senses as it is experienced individually by each body and the supposed harmony between the sensitivities of everyone. Taste thus has different components: the singularity of everyone’s pleasure (sensation), the discernment that permits the communication of this pleasure to someone else (perception) and the aesthetic criteria accepted by many (norms). All these components allow taste to be considered as a fact of communication: it is one of the most concrete forms of mediation between my self and the other.
In spite the fact that the notion of taste seems obsolete, it is possible to say that taste has never been as decisive as in contemporary societies. It is both fuelling consumerism and producing identities through social networks – identities that organize new forms of human association, independently of the distinction between public and private.
More than ever, taste is at the core of economical, media and, more widely, social warfare. Manifestations of this can be observed in the development of technologies of sensation-control, the experience economy and the management or empowerment of subjectivities. Sensitivity becomes a target of power as it appears in the anaesthesia produced through these devices, as well as, inversely, in the hyperaesthesia of consciousnesses deprived of all judgement. In this context, knowing what I sense and perceive, as well as what we sense and perceive, is an essential resort for critical reflection.
Today, the question of taste belongs not only to aesthetics but also to anthropology and politics. In order to open up and to specify the issue of taste today, the ESSCS Summer School seeks to address different issues, including but not limited to:
Candidates for the Summer School are invited to submit a proposal (max. 300 words) with a short biographical note (up to 150 words) to Summerschool.firstname.lastname@example.org (with a cc. to email@example.com) by 4 April 2015. Those selected to participate will be asked to provide a 3000-word paper (excluding bibliography) by 1 July 2015, which will be distributed among the participants in advance of the Summer School. In order to allow for a sufficient amount of discussion time during the Summer School, papers will not be read. Instead, participants will be asked to read the papers from their allotted panels in advance. During the Summer School, participants will be given 10 minutes to provide a short pitch of their argument or to respond to other panellists’ papers. Discussion will take place on the basis of the written papers and the short presentations. To make this format work, it is essential that the abovementioned deadlines are strictly adhered to.
Informatio contact: Esther Peeren, firstname.lastname@example.org