For the 12 years it has been in existence, Grant Achatz’s Alinea, located in a utterly non-descript building in Chicago’s Lincoln Park neighborhood, has been
The art of food, not paintings of food but the art of food preparation, is beginning to find its way into art museums. If the
In my Three Quarks essay this month—When Is A Meal Like a Van Gogh?—I point out the similarities between painting and cooking.
Food Curated has been running an occasional feature called “Why We Cook” in which food writers and restaurant chefs share their motivations for enduring the
One of the objections to food as art is that food acquires meaning in a fundamentally different way than does art. According to this argument,
I’ve spent much of my morning trying to find just the right word to describe Corby Kummer’s scathing criticism of tasting menus in the February