Gourmet Lady Blog

Food artistry is something I’ve always admired in nice restaurants – there’s something quite elegant about a gourmet dish that almost too pretty to eat.  But there are some avant-garde food artists that take food artistry to a whole other level:

Janine Antoni chewed 600-pound blocks of chocolate and lard for her 1992 project Gnaw at the Sandra Gering Gallery in Manhattan.

Daniel Bozhkov packaged yogurt he produced from live cultures reinforced with his DNA for his 2002 project Befriend the Bacteria at Memorial Sloan-Kettering Cacncer Center in New York City.  I’m wondering what the ingredients look like on that label.

Rirkrit Tiravanija built two replicas of his Manhattan apartment for his retrospective last year at London’s Serpentine Gallery; they included kitchens in which visitors cooked lunch for one another.    Now that’s a gallery exhibition I’d like to attend!

Vik Muniz uses unlikely materials like chocolate syrup, spaghetti marinara and peanut butter and jelly to recreate cultural icons such as the Mona Lisa, then photographs his work.

I wonder if I need to update the description of peanut butter to include “can also be used in art projects.”