Food and Culinary Practices in Art
A recipe has no soul. You, as the cook, must bring soul to the recipe.
Thomas Keller
Food has been a subject in visual arts since aeons ago, symbolising both sustenance and cultural connotation, where the artists depicted lavish feasts as symbols of affluence and abundance, to contemporary art, where food is often used to explore themes of identity, consumerism, and globalisation. Food in visual art can evoke sensory experiences, challenge societal norms, or even represent spiritual and ritualistic practices. Its presence can blur the line between art and mundane life, making it a persuasive medium of expression.
Artists inspired by the colours and textures of their ‘palate and palette’, ventured into the culinary world, turning food into a form of delectable art and playfulness, yet seriously thought-over art into imaginatively concocted recipes.
Drawing from abstract shapes and vivid tones one comes across a huge booklet of embossing and transferred images, conceptualized with eatable items and even representations of proverbs related to cooking; illustrated childhood stories and recorded rhymes to recipes extracted from seasonal familiarities of rain and sweat dangling on a hanger which makes one giggle as well as form an eventful depiction in mind; tenderness and roughness of a flower indicating betrayal and sincerity in human character; exasperations of dealing with stolen recipes, the haunting recipe of kidnapping depicted through video art; the old technique of carving name and stories over the utensils; and not to miss the installation of the tongue with food items, not only indicating the savour but also mirroring the power of words in shaping conversations and relationships, speaking with mindfulness, with restraint and thought.
It’s a refreshing view to explore all the artistically crafted dishes cooked by combining unexpected ingredients. Each recipe became a theme for an artist- their modus operandi, where they blended visual appeal with flavoured innovation, redefining the boundaries between food and art, creating insightful recipes that were not only piquant to trigger the mind but visually remarkable masterpieces. The performance also added to the flavour of the Gallery smelling of scrumptious foods at the inaugural.
‘Recipes and Cookbooks’ is a show sensitively curated by Dhanya Rajaram, consisting of ‘recipes for the soul’- on love, politics, nostalgia, lost, misunderstood recipes, gender and identity evolving through food items like vegetarian, non-vegetarian, tea-coffee etc. The show left a lasting impression, captivating its onlookers with unforgettable moments. It became a cultural touchstone, with a profound impact, setting a new standard and resonating with spectators long after it ended.
The nine artists who definitely made a mark and whose unique artistic styles set them apart with their originality are- Smitha Cariappa, Advithi Emmi, Suresh Kumar G, Manmeet Devgun, Seema Jain, Umesh Kumar PN, Antara Mukherji, Sudha Baregar and Manjunath Honnapura. The show was held at 1Shanthiroad Studio, Bangalore from 6th-10th September 2024.
Feature Artwork by Advithi Emmi| Courtesy – Dr Alka Chadha Harpalani
Alka is an artist and art writer with a diverse career spanning teaching, e-learning projects with the Ministry of Human Resource Development (MHRD), and editorial work. An alum of the Government College of Art, Chandigarh (BFA) and Banaras Hindu University, Varanasi (MFA, PhD), she has been recognised with numerous prestigious awards and honours.
