Biography

Leonard Barkan is one of the most distinguished and inventive scholars of Comparative Literature in the United States, who has explored the intersections between literature and art history for many years. Before moving to Princeton, he was a professor of English and of Art History at universities including Northwestern, Michigan, and New York University. Among his books are The Gods Made Flesh: Metamorphosis and the Pursuit of Paganism and Unearthing the Past: Archaeology and Aesthetics in the Making of Renaissance Culture, which won prizes from the Modern Language Association, the College Art Association, and Phi Beta Kappa. He is the winner of the Morton Dauwen Zabel Award from the American Academy of Arts and Letters. He has been an actor and a director; he is also a regular contributor to publications in both the US and Italy, where he writes on the subject of food and wine. He has recently published Satyr Square, which is an account of art, literature, food, wine, Italy, and himself, and completed Michelangelo: The Hieroglyphs of the Mind, a study of the artist’s habit of writing words on his drawings.

In his project at the Academy, Barkan will focus on the relation between fragments of classical art and the modern experience of viewing them. Conceived as a story about the historical intersection between aesthetics and subjectivity, Barkan’s project specifically focuses on Berlin’s relation to the classical heritage as it is expressed in the testimonies of Winckelmann and Rilke, as well as in the display of classical art in the modern museum.

Blog Activity
Wednesday, November 18, 2009
Humanities

On High Culture and Food Culture in Early Modern Europe

Why has taste, despite its solid presence in the arts, been relegated to the lower rungs of the aesthetic hierarchy?

De gustibus non est disputatum advises the famed Latin maxim for not arguing over taste. It’s something subjective, the logic goes, and arriving at universals for aesthetic preference is a task better suited to philosophers -- like Immanuel Kant, who contemptuously derided the use of the word “taste” to refer to that highest of human judgments. Leonard Barkan, an Ellen Maria Gorrissen fellow at the Academy, subtly traced the cultural history of “taste” -- and food in art and literature -- from the Renaissance forward, paying particularly close attention to how taste has so often been relegated by philosophers to the lower realms of human undertaking. “Food is the most childlike of pleasures,” croaked Socrates in the Georgias, a work that, against its own better advice, mentions food, drink, and dining dozens of times.