Aesthetics of Everyday Life

ISBN-10: 0231135033

ISBN-13: 9780231135030

Edition: 2004

Authors: Andrew Light, Jonathan M. Smith, Jonathan Smith

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This collection explores the aesthetic qualities of human relationships, sports, taste, smell, food, and natural and built environments.
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Book details

List price: $32.00
Copyright year: 2004
Publisher: Columbia University Press
Publication date: 2/23/2005
Binding: Paperback
Pages: 240
Size: 6.00" wide x 8.75" long x 0.50" tall
Weight: 0.748
Language: English

Andrew Light is assistant professor of environmental philosophy, director of the Environmental Conservation program, and codirector of the Applied Philosophy Group at New York University. He is the author of Reel Arguments: Film, Philosophy, and Social Criticismand is the editor or coeditor of fifteen books on philosophy and environmental studies. He lives in New York City.Jonathan M. Smith is professor of geography at Texas A& M and is the coeditor of Re-Reading Cultural Geography; Worldview Flux: Perplexed Values Among Postmodern Peoples; American Space/American Place: Geographies of the Contemporary United States; and the journal Philosophy and Geography. He lives in Bryan, Texas.

Jonathan Smith was educated in Wales and at St John's College, Cambridge. KBO: The Churchill Secret, his seventh novel, is being adapted into a major ITV drama. An earlier novel, Summer in February, was made into a feature film, starring Dan Stevens and Dominic Cooper.

Theorizing the Aesthetics of the Everyday
The Nature of Everyday Aesthetics
Ideas for a Social Aesthetic
On the Aesthetics of the Everyday: Familiarity, Strangeness, and the Meaning of Place
Danto and Baruchello: From Art to the Aesthetics of the Everyday
Appreciating the Everyday Environment
Building and the Naturally Unplanned
What is the Correct Curriculum for Landscape?
Wim Wenders's Everyday Aesthetics
Finding the Everday Aesthetic
Sport Viewed Aesthetically, and Even as Art?
The Aesthetics of Weather
Sniffing and Savoring: The Aesthetics of Smells and Tastes
How Can Food Be Art?
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