Art can be enjoyed in many different ways. Some folks get immense pleasure using their eyes to enjoy a work of art. Others use their sense of touch to experience the texture of a sculpture. But have you ever tasted art?
There is a new trend that uses food as the artistic medium. I’m not talking about master chefs creating a dish to be served at a fine restaurant, but artists creating new and interesting works of art that also happen to be edible.
In Asia, there are several artists working with food. Japanese illustrator Takayo Chioyta has become an Internet sensation with her vibrant sushi creations. In Singapore, Janice Wong, who was recently crowned Asia’s best pastry chef, creates large-scale pastry desserts. Malaysian architect Hong Yi has been creating “paintings with no brush,” using slices of various edibles to creating images.
Another recent trend in Japan is latte art, where foam produced by coffee and milk is used to draw portraits or sculpt figures. Two such artists are Nowtoo Sugi and Kazuki Yamamoto.
Food art is not just confined to Asia. British artist Adam Shelton uses burnt toast in various shades of brown to create his works of art, and New York City illustrator Saxton Freymann carves food, which has found its way into many books.
To examine the relationship between food and art, the Art Institute of Chicago opened an exhibit, Art and Appetite: American Painting, Culture and Cuisine, which runs through January 27. In addition to the artwork, many related events are scheduled, from cookbooks to master chef creations.
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