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Noise, Water, Meat: A History of Sound in the Artsby Douglas Kahn
Synopses & ReviewsPublisher Comments:This interdisciplinary history and theory of sound in the arts reads the twentieth century by listening to itandmdash;to the emphatic and exceptional sounds of modernism and those on the cusp of postmodernism, recorded sound, noise, silence, the fluid sounds of immersion and dripping, and the meat voices of viruses, screams, and bestial cries. Focusing on Europe in the first half of the century and the United States in the postwar years, Douglas Kahn explores aural activities in literature, music, visual arts, theater, and film. Placing aurality at the center of the history of the arts, he revisits key artistic questions, listening to the sounds that drown out the politics and poetics that generated them. Artists discussed include Antonin Artaud, George Brecht, William Burroughs, John Cage, Sergei Eisenstein, Fluxus, Allan Kaprow, Michael McClure, Yoko Ono, Jackson Pollock, Luigi Russolo, and Dziga Vertov. Synopsis:This text is an interdisciplinary history and theory of sound in the arts, that reads the 20th century by listening to it - to the emphatic and exceptional sounds of modernism and those on the cusp of postmodernism. It explores aural activities in literature, music, visual arts, theatre and film. Synopsis:Includes bibliographical references (p. [360]-445 and index.
About the AuthorDouglas KAHN is founding Director of Technocultural Studies at University of California at Davis. He is the author of Noise, Water, Meat: A History of Sound in the Arts (MIT Press, 1999). What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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