Contemporary Taste

Sara Baroni - 17 Jan 2018

Art magazine - art news - Contemporary Taste

The relationship between food and art is very old and develops throughout the history of art.

From the still lifes to the unmistakable portraits of Arcimboldo, up to Andy Warhol’s iconic Campbell’s Soup Cans.

In 1961, Daniele Spoerri had applied the stamp "Warning. Oeuvre d'arte” on some foodstuffs, thus declaring their nature as a work of art.
Later he coined the concept of "Eating Art", with which he does not mean the high cuisine of starred chefs, but a comparison with the fundamental principles of nutrition.

Filippo Tommaso Marinetti was the first artist in the modern era to think of the preparation and consumption of food as art.
In 1932, Marinetti published "The Futurist Cookbook". It was not just a set of recipes; but a kind of manifesto.
He cast food preparation and consumption as part of a new worldview, in which entertaining became avant-garde performance.

Today many Haute Cuisine Chefs are inspired by contemporary art and start to create unique gustatory masterpieces in turn.


Sometimes contemporary art can hide in places that are not expected and...can be tasted!

 

Laurent Grasso's neon Eclipse and Chef Zuma interpretation  Source: (from left) Edouard Malingue Gallery; Zuma via Bloomberg

 

 

Thilo Heinzmann’s “O.T.” and Chef Daniel’s “Risotto Exponenziale”

 

 

Arnaldo Pomodoro’s “Sfera” and Chef Daniel Canzian’s dessert reinterpretation of the artwork

 

 

Zao Wou-Ki’s 07.06.63 (Photo credit: ©Zao Wou-Ki - ProLitteris, Zurich Courtesy de Sarthe Gallery) and Chef David Alves’ dish (Photo credit: ©Andrew Loiterton)

 

 

 

 

 

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