Search engine for discovering works of Art, research articles, and books related to Art and Culture
ShareThis
Javascript must be enabled to continue!

“La Frida no envejeció, Yo soy la Frida envejecida”. La última performance de Pedro Lemebel

View through CrossRef
A partir de su último encuentro con Pedro Lemebel, el articulista lee la proxémica de dicha cita como un epígrafe performático que permite ordenar de manera comprensiva y especulativa la producción transmedial de Lemebel (crónica, novela y performance). Se concluye que, en sus distintas acciones, los textos de Lemebel funcionan como herramientas de un operador de la historia cultural chilena a través de la manipulación de los signos del cuerpo homosexual.
Editorial Pontificia Universidad Javeriana
Title: “La Frida no envejeció, Yo soy la Frida envejecida”. La última performance de Pedro Lemebel
Description:
A partir de su último encuentro con Pedro Lemebel, el articulista lee la proxémica de dicha cita como un epígrafe performático que permite ordenar de manera comprensiva y especulativa la producción transmedial de Lemebel (crónica, novela y performance).
Se concluye que, en sus distintas acciones, los textos de Lemebel funcionan como herramientas de un operador de la historia cultural chilena a través de la manipulación de los signos del cuerpo homosexual.

Related Results

Nutritional, antioxidant and metagenomic analysis of 'superfoods' produced with sprouted soybeans
Nutritional, antioxidant and metagenomic analysis of 'superfoods' produced with sprouted soybeans
This research was aimed at developing different ‘superfoods’ from sprouted soybeans and determining their nutritional, antioxidant and microbial characteristics. The specific objec...
Textural properties of coagulated milk products containing soy protein
Textural properties of coagulated milk products containing soy protein
The textural properties of coagulated milk products were studied by Scanning Electron Microscopy and Texture Profile Analysis. Soy protein and casein interactions were explored wit...
Estudios de género: Manuel Puig, Pedro Lemebel y Silviano Santiago
Estudios de género: Manuel Puig, Pedro Lemebel y Silviano Santiago
Resumo: A partir das teorias de gênero e privilegiando o lugar de enunciação como estruturador do olhar do discurso, analisam-se comparativamente os textos Estertores de unma décad...
A dupla face do discurso homoerótico: Caio Fernando Abreu e Pedro Lemebel
A dupla face do discurso homoerótico: Caio Fernando Abreu e Pedro Lemebel
Resumo: A partir do levantamento das especificidades da composição simbólica de alguns textos literários produzidos pelo escritor brasileiro Caio Fernando Abreu, na obra Morangos m...
THE USE OF PROTEIN – VEGETABLE RAW MATERIALS FOR FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS (BY EXAMPLE OF SOY COOKIES)
THE USE OF PROTEIN – VEGETABLE RAW MATERIALS FOR FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS (BY EXAMPLE OF SOY COOKIES)
The purpose of the study is to determine the effect of soy flour on product quality indicators when replacing premium-grade wheat flour with soy flour in a flour confectionery prod...
Soy intake and risk of endocrine‐related gynaecological cancer: a meta‐analysis
Soy intake and risk of endocrine‐related gynaecological cancer: a meta‐analysis
Background Epidemiology studies have reported associations between soy intake and the risk of endocrine‐related gynaecological cancers. However, to date there have been no quantita...
This is FRIDA (v2.1): an introduction to the FRIDA GMD collection
This is FRIDA (v2.1): an introduction to the FRIDA GMD collection
Abstract. FRIDA is a new contribution to the portfolio of integrated assessment models (IAMs) that address the climate – energy – economy – and society nexus. The FRIDA acronym sta...
Nutritional quality and safety of wheat‐soy composite flour chapattis
Nutritional quality and safety of wheat‐soy composite flour chapattis
PurposeUnleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nut...

Back to Top