Massimo Bottura will be taking part in a pioneering new exhibition at the Palais des Beaux-Arts in Paris, a study of the fascinating relationship between art and cuisine. COOKBOOK looks particularly at how we should position culinary art within contemporary culture and how dialogue between artists and chefs can influence aesthetics and trends in technique in contemporary cooking.
COOKBOOK is curated by a team led by big names in the worlds of cooking and art: famed curator Nicolas Bourriaud has teamed up with food writer, author and chairman of the French jury of The World’s 50 Best Restaurant Awards, Andrea Petrini. The exhibition sees works from a number of the world’s most successful and well known chefs including the likes of Ferran Adria, Massimo Bottura, Daniel Humm, Magnus Nilsson and Rene Redzepi. These works which are mainly scrawled notes, drawings, sketches, collages and videos offer an unique window into the kitchens and minds of some of the world’s most celebrated chefs. These works will be positioned amongst contemporary modern art.
Over the course of the exhibition, which after opening on the 18th October will run until January 9th 2014, will be a series of culinary events run in and around the Beaux Art de Paris, notably exhibition dinners. Chefs who are featured in the exhibition will be in Paris to prepare a dish which represents their thoughts on the relationship between food and art.
Bottura’s dish is inspired by the work of Italian artist Lucio Fontana whose concept was to break down and cut up objects before working with them. Bottura says of Fontana, ‘he dared to work below the surface.’ Fontana insisted he was creating rather than destroying these objects and showing them in a new light.
The dish is titled ‘Tutte le lingue del mondo’ or ‘All the tongues of the world’ and is centred around veal tongue which acts as a metaphor for communication between cultures, culinary art, fine art and language itself. The tongue is encrusted with a dough made of salt, coffee grinds and carbon powder. On the outside it looks like a meteorite or an unknown planet but on the inside it is a pure, minimalist cube of tongue that has been cooked sous-vide then baked in the oven inside the carbon dough. Taken out of its crust, it sits on the plate with a satellite of sauces orbiting around it. The sauces come from various culinary traditions, each speaks a different language, each imparts a distinct flavour, and each bite brings you closer to a distant part of the world. The combination of flavours induces a collision, an eclat which can be understood in every language and every culture.
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