Traces of the culinary pervade the history of the avant-garde and the neo-avant-garde. Whether attempting to destroy the distinction between art and everyday life, to reclaim the creativity of the domestic sphere, to reincorporate smell or taste into artistic experience, to provoke disgust, to invite participation, to destroy the separation between audience and art, or to turn art into a series of recipes, avant-garde art reinvents the practice of cooking, eating and drinking. Drawing on Marinetti’s The Futurist Cookbook, Dali’s Les Diners de Gala, The Decadent Cookbook, The Neo-Decadent Cookbook, Daniel Spoerri’s Gastronoptikum, Eat Art, the use of food in performance art, and the culinary preoccupations of Walter Benjamin, Gertrude Stein, Kurt Schwitters, Elsa Von Freytag Loringhoven, Leonora Carrington, and many more, we will develop an experimental workshop that explores the relationship between art and food.
This session will take place both online via Zoom and in person at The Southern Belle, Hove, UK. The Artists Residence can be found on 3 Waterloo Street, Hove, BN3 1AQ. Join us in Venue from 7pm and online from 7:30pm (UK time). To book a free place in the venue, click here. For any questions, please message me at email@example.com
This session will be run as part of the Exploding Appendix Avant-garde Art Practice and Research Group’s meetup which happens every three weeks. The sessions are free and open to everyone. For our upcoming sessions from January to June, see here.
The online session will also take place via Zoom ( https://us02web.zoom.us/j/88034404778?pwd=aldHQnExMDdCd3NJV0hvZ1hoc2dxZz09). The meeting ID is 880 3440 4778. The passcode is “887104”.
This session will be run by Bradley Tuck and take place on Tuesday the 2nd May 2023 from 19:00 – 22:00 (UK time). If you have any questions, please message me at firstname.lastname@example.org