‘Food art" - Art and gastronomy
This research programme aims to deal with the relations between art and food, with the broadest possible interdisciplinary approach, bringing together theory and practice, heritage and innovative approaches; using technology, æsthetic reflection and questions of meaning. It will explore all avenues from Brueghel to Hervé This's molecular gastronomy, including Stéphane Bureaux's ‘Enléguminures' [‘Illuveginations'] and Peter Greenaway's films. The disciplines involved include: design, packaging, ceramics, alimentary chemistry, educational methods, philosophy, sociology, history, cooking, pastry (and chocolate) making, photography, video, food-processing, agronomy, sculpture on fruit and vegetables... and sculpture as such.
Development: publications (paper + Internet), lectures, exhibitions, workshops/laboratories, symposiums, tasting sessions, visits, cooperation with the food sector and schools specialising in the field...

Contact person: Mario Ferretti: jeanfrançois.diord@brunette.brucity.be