After Douglas Crimp Questionnaire Response: Zheng Bo
InVisible Culture
Category: English
After Douglas Crimp Questionnaire Response: Rachel Haidu
InVisible Culture
After Douglas Crimp Questionnaire Response: TT Takemoto
InVisible Culture
Learning from Douglas: A Course Schedule
InVisible Culture
After Douglas Crimp: Questionnaire
InVisible Culture
The Haunting of a Modernism Conceived Differently
InVisible Culture
After Douglas Crimp Questionnaire Response: Shota T. Ogawa
InVisible Culture
Re-reading “Mourning and Militancy” and its Sources in 2022
InVisible Culture
After Douglas Crimp Questionnaire Response: Marc Siegel
InVisible Culture
“All the Gay People Will Disappear”
InVisible Culture
After Douglas Crimp Questionnaire Response: Janet Wolff
InVisible Culture
After Douglas Crimp Questionnaire Response: Ann Reynolds
InVisible Culture
Other Terms, Other Conditions
Introduction to the blog series by Endre Dányi (J. W. Goethe University, Frankfurt am Main), Clément Dréano (University of Amsterdam) and Gergely Mohácsi (Osaka University) danyi@em.uni-frankfurt.de January 3, 2022 . For quite some time now, strong voi…
After Douglas Crimp: Questionnaire
by Daly Arnett, Kendall Deboer, Bridget Fleming, and Peter Murphy Featured image: Courtesy of the Department of Art and Art History at the University of Rochester. As a special insert for Issue 33 of Invisible Culture, we are pleased to present respons…
After Douglas Crimp Questionnaire Response: TT Takemoto
A memorable assertion from Douglas Crimp:“Of course, everyone knows that the most difficult sport at the Olympics is synchronized swimming.” TT Takemoto is Dean of Humanities and Sciences at California College of the Arts and was Crimp̵…
Developing an Ecology of Seeing: Teaching with Participant Observation for Urban Environments
As a central method of ethnographic research, participant observation is often utilized in college-level courses to prompt the development of applied and anthropological thinking. This article examines the possibilities of participant observation as a …
Thinking Outside the Comfort Zone: Implementing Debates in an Online Anthropology Course
The debate technique has the potential to encourage students to critically think and engage in anthropology courses in higher education. But debates can be challenging, especially when taking place in an online environment. This article presents the im…
Self-Authoring an Open Textbook for General Anthropology: Worth the Time and Effort?
Students in higher education are facing challenges with paying for their education. Cost of course materials, primarily textbooks, continues to be a financial concern. As a result, students often delay or simply do not purchase the materials they need …
Repacking the Sacred Bundle: Suggestions for Teaching Four-Field Anthropology
The four fields within American anthropology are periodically under discussion, especially when it comes to applying them in a holistic way. Various roadblocks, both institutional and personal, currently prevent greater development of holistic studies….
Ethnographic Insights Across Cultures: Remote Futures for Teaching and Learning Anthropology
The COVID-19 pandemic has introduced myriad challenges for teaching anthropology and has altered the academic landscape for years to come. However, it has also brought new opportunities for improving coursework with creative digital methods and online …
The Raw and the Cooked in Japanese cuisine
Using the famous culinary triangle theorized by Claude Lévi-Strauss, this paper tries to determine the place of the raw in the Japanese culinary model and to understand how it became so iconic. For this purpose, the research focuses on the relat…
La technique, l’esthétique et le plaisir des saveurs en bouche
Au Monet, ce restaurant de gastronomie française situé en haut d’une tour de luxe sur la place centrale Sühbaatar d’Ulaanbaatar, Bold, chef cuisinier, me fait visiter les cuisines, impeccables, et me présente l’équipe du midi, qui finit de netto…
La « montée » de la cuisine du Guangxi : décloisonnement culinaire
La cuisine de la Région autonome du Guangxi, dans le Sud de la Chine, est définie sous les termes du local, du sauvage et de l’ethnique comme étant des marqueurs d’identification, de différenciation et de sophistication vis-à-vis de la cuisine l…
Le goût de l’indifférence
Cet article propose de suivre quelques mouvements de revalorisation de la sauce soja artisanale dans le Japon contemporain. Alors que la sauce soja à macération lente en fûts de cèdre ne représente aujourd’hui qu’un pourcent de la production sur…
The Chinese cook’s knife
The tool used in Chinese kitchens to cut ingredients, whether professional or domestic, is of a single model: a wide, perfectly sharpened rectangular blade fixed on a handle. Difficult to use for a novice, it requires a real apprenticeship. But …