Food: It is the utmost undervalued form of artistic expression in the history of art. As it beckons to belong to the reigning crowds of contemporary art, food is still considered a separate form of emotional and creative expression – maintaining its desire for inclusiveness and full support of the art world.
Just as we can name the works of the greats like Monet’s Water Lilies, Dali’s The Persistence of Memory, and Van Gogh’s Starry Night, we must do the same for the culinary masterpieces of Anthony Bourdain, Wolfgang Puck and Gordon Ramsey. Through their culinary choreography, they touch upon the purest human emotions – bringing their admirers on a journey of exploration and interpretations just like Gustav Klimt and his unraveling journey though detailed paintings.
Food and art are not separate crafts but instead an extension of each other. Over the next few weeks, Mass Foodies will explore the thin line between culinary and artistic skills by visiting an array of art institutions in Massachusetts, in search of answering the question: How do museums view the artistic inclinations of food?