BY CEDAR LEWISOHN / Listen: A&M’s Cedar Lewisohn discusses artists who make cookbooks.
Why did the Futurists want Italians to stop eating pasta? Would you try Henri Toulouse-Lautrec sheep’s feet recipe? On this episode we discuss the relationship between art and food via creative cookbooks by artists and chefs. Discover some famous artists who have dabbled in gastronomy and determine whether you would be brave enough to try their recipes.
‘The Futurists Cookbook’ by Filippo Tommaso Marinetti
‘The Art of Cuisine’ by Henri de-Toulouse-Lautrec and Maurice Joyant
‘Cooking for Artists’ by Mina Stone
‘Food for Thought’ by Ferran Adria, edited by Richard Hamilton
‘Wild Raspberries’ by Andy Warhol and Suzie Frankfurt
This episode’s guest:
Cedar is an artist, writer, and curator who frequently explores the crossover between art and gastronomy. He’s worked with institutions like Tate and the British Council, and also taught classes on the history of food and art for the Royal Academy. He’s currently curator of a three-year project, Outside The Cube, for HangarBicocca foundation in Milan.
Join the conversation this afternoon. #@artuk.org