Cookbook: Art and Culinary Process
If you’re in Paris France, Road Trips Foodies, make tracks today for the Palais de Beaux-Arts, 13 quai Malaquais, Paris, France.
A thought-provoking exhibit — “Cookbook: Art and Culinary Process” — closes at 7 p.m. January 9, 2014 (and you shouldn’t miss it).
Culinary research is in the process of being recognized as a fully?fledged art form. How can cooking become the subject of an exhibition? Check out the relationship between art and the culinary, examining their common approach to the transformation of materials.
How should the culinary arts be positioned within the domain of contemporary culture? How does one develop a more profound dialogue between artists and chefs at a time when the mutual exchange and influences between art and gastronomy have consistently multiplied? What are the aesthetic tendencies and the dominant forms taking place in contemporary cooking?
In the central exhibition of the exhibition, contemporary art surrounds preparatory works such as drawings, sketches, collages, and videos executed by a number of well?known chefs from all over the world.
The displays aim to set apart a number of components which make up contemporary culinary practice (such as the way of cooking, the table, the alchemical transformation of matter, the importance of molecular cooking and the structure and consistency of the ingredients…) in order to identify the effects to, and the similarities with the artistic process.
Chefs represented:
Ferran Adria, Antoni Aduriz, Inaki Aizpitarte, Massimiliano Alajmo, Yannick Alleno, Eneko Atxa, Massimo Bottura, Michel Bras, Alexandre Gauthier, Bertrand Grebaut, Rodolfo Guzman, Daniel Humm, Virginio Martinez, Magnus Nilsson, Paul Pairet, Alain Passard, Daniel Patterson, René Redzepi, Davide Scabin, Michel Troisgros.
Contemporary artists:
Sophie Calle, Erik Dietman, Christian Jaccard, Miralda, Daniel Spoerri, ainsi que Alisa Baremboym, Alice Channer, Elad Lassry, John Tremblay et Venuz White.
Hours are 1 to 7 p.m. daily (closed Mondays).
