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| | ASTR (Site not responding. Last check: 2007-10-18) |
 | | Performances "in good taste" typically involve the exhibition of a body's physical or virtuosic skill, while performances considered "in bad taste" have nearly always involved the presentation of bodies that are somehow not "normal" bodies that are not, for example, clothed, white, thin, beautiful, clean, or healthy. |
 | | In addition, judgments of taste can usually be traced to a bodily reaction in the viewer, a visceral assessment of what does (or should) make some body feel admiration, in the case of good taste, or discomfort, in the case of poor taste. |
 | | Both the aesthetic and material faculties of taste are modeled in the theatre, and the relationship between these two faculties is performed through scenes of eating not only on the stage but also in the language of dialogue and stage directions, in the theatre lobby and café, and in the spectator's imagination. |
| www.astr.org /conference2004/ASTRConference_call_seminar.html (5703 words) |
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