I’ve been thinking about the concept of creativity as I work through issues related to the art of winemaking. In my Three Quarks Daily column this month I argue that creativity in the arts is more like discovering something new about your materials and less like inventing something from scratch.
I recently had the opportunity to sample the Art Menu at Topolobampo, the Rick Bayless restaurant in Chicago—7 courses each inspired by an emotion, and paired with a painting expressing the same emotion. It was a fascinating exercise in cross-modal metaphor. My 3 Quarks Daily essay this month is a review of the experience. Read it here.