Art and food, food and art--what more tempting combination could there be? This book records the food4thought project, which recently brought European chefs and artists together for a tantalizing tasting menu of collaboration between their fields. Chef Thomas Mayr made a special dough for Ral Crdenas Osuna and Francesco Jodice, to which the artists added a number of symbolic ingredients and which they then packaged with information about its provenance and symbolism. Burkhard Bacher and Herbert Hinter, with the collaboration of Gigi Brozzoni, investigated the role of water in food and the landscape, extracting it from meat, fish, milk and vegetables.
Food in outer space, food as a domestic, earthbound projectile, its all here, along with documentation of food4thoughts development, the surrounding exhibitions and performances, and its participants stories.