{"id":182083,"date":"2023-04-22T10:50:39","date_gmt":"2023-04-22T08:50:39","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=182083"},"modified":"2023-04-22T11:09:52","modified_gmt":"2023-04-22T09:09:52","slug":"cooking-one-of-the-fine-arts-artistic-face-of-gastronomy","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/cooking-one-of-the-fine-arts-artistic-face-of-gastronomy\/","title":{"rendered":"Is cooking one of the fine arts? We discuss the artistic side of gastronomy"},"content":{"rendered":"\n

Click h<\/a>ere<\/a> to read the Spanish version.<\/strong>
Plucking daisies is the pastime – more mental than systematic – of the fl\u00e2neur. One after the other, one debate after the other without response, that beautiful indifference to the environment that characterizes the foreign element with stories and concepts that are intuited in the chaos. In 2007 I was a part-time fl\u00e2neur in the streets of Shanghai, on the beaches of Sardinia, on the coast of Campania, I was thinking about the artistic and the gastro. That year the first iPhone was launched, Tony Blair resigned, Sarkozy reached the Elys\u00e9e and in the United States a series with reduced expectations was presented: The Big Bang Theory. That same year Boris Yeltsin, Rostropovich, Pavarotti and Fernando Fern\u00e1n G\u00f3mez died, but I was thinking about it, because in the summer of that year, the twelfth edition of the Documenta art fair in Kassel included Ferran Adri\u00e0 in its program as an exhibitor. El Bulli became Pavilion G and a table housed daily visitors and participants of the event who traveled from Kassel to Rosas. The artists – and also the gallery owners – were mostly opposed to what they considered to be a boutade by the organization, while the professionals in the kitchen congratulated themselves for having achieved the coveted qualification: art.<\/p>\n\n\n\n

Almost fifteen years later the debate is still alive and it is curious that the tables have turned: now there are legions who defend gastronomy as an art -from art- and many others who -from the other side- are reluctant to consider it as one more of the group of seven (sculpture, architecture, cinema, dance, music, painting and literature). I do not know if it is a question of Bauman’s ‘liquid modernity’ or if it has been reflected upon in depth after the initial euphoria. Joan Mir\u00f3 already commented that “a chef becomes an artist when he has things to say through his dishes, just like a painter in a painting”, something that Olga Adelantado (from the Luis Adelantado Gallery) corroborates: “Contemporary art, just like haute cuisine, has a story to tell”. Both disciplines combine “the concepts of memory and time”. The gallerist insists: “Haute cuisine is like ephemeral art, an enveloping experience linked to the senses”, and highlights the interactive element of ‘cook\/artist’ and ‘spectator\/diner’ in what she considers a global experience of contemporary art and haute cuisine.<\/p>\n\n\n\n

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A post shared by Quique Dacosta (@qiqedacosta)<\/a><\/p><\/div><\/blockquote>