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dc.contributor.authorWolf, Robin Francesen_US
dc.contributor.otherDepartment of Art History and Criticismen_US
dc.date.accessioned2012-05-17T12:23:23Z
dc.date.available2012-05-17T12:23:23Z
dc.date.issued1-May-11en_US
dc.date.submittedMay-11en_US
dc.identifierWolf_grad.sunysb_0771M_10505.pdfen_US
dc.identifier.urihttp://hdl.handle.net/1951/56156
dc.description.abstractIn much of the scholarship about Paul McCarthy's video and performance work, the artist's use of food has been described in terms of its anthropomorphic qualities-its ability to masquerade as excrement or blood. Paul McCarthy's historical moment, though, prompts a different understanding of his work, specifically his use of food. The mid-70's saw incredible changes in the ways food was bought, sold and processed. It is the purpose of this thesis to resist the impulse to sensationalize his antics or frame them in terms of their psychosis in order to analyze how in McCarthy's work functions as a critique of the rapidly changing American food industry, specifically through McCarthy's treatment of ketchup and his use of meat. Through the use of commercial food products, this thesis also describes how an art historical connection to Pop Art can be made and provides several alternatives to art historical genealogies proposed for McCarthy's work.en_US
dc.description.sponsorshipStony Brook University Libraries. SBU Graduate School in Department of Art History and Criticism. Lawrence Martin (Dean of Graduate School).en_US
dc.formatElectronic Resourceen_US
dc.language.isoen_USen_US
dc.publisherThe Graduate School, Stony Brook University: Stony Brook, NY.en_US
dc.subject.lcshArt Historyen_US
dc.subject.otherCooking, Food, Ketchup, Paul McCarthy, Popen_US
dc.titleWhen is Ketchup just Ketchup? : Toward a Sociological Reading of Paul McCarthy's Early Video Arten_US
dc.typeThesisen_US
dc.description.advisorAdvisor(s): Andrew Uroskie. Committee Member(s): John Lutterbie. .en_US
dc.mimetypeApplication/PDFen_US


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