Food is an important part of our daily lives; it gives us energy, nutrients, and satisfaction. But can we value it beyond its role in our bodily mechanisms? Food has been gaining immense popularity as a serious art form. I mean, I can’t even scroll through my Instagram and Twitter feeds without craving some of the eye-catching dishes people post. In the article by Fabio Parasecoli, “Is Food Art? Chefs, Creativity, and the Restaurant Business”, supports food as an art form comparable to the musical performances and visual art. Parasecoli makes some persuasive points, but his two main points are the strongest. The first point being that “innovation and creativity are included among the traits that are most commonly attributed to a successful chef…they are expected to offer patrons dishes and menus that stimulate and surprise” (Parasecoli). Being a chef in a lot tougher than it seems. They constantly have to keep their guests wanting more, they manipulate ingredients, and use technology to stay modern. Customers are seeking food that is new and exciting, just as someone wouldn’t want to listen to the same song on repeat. His second point also explores how food requires vision. Some chefs “express their visions and their goals in a cookbook… they even organize meetings and conferences where ideas are exchanged” (Parasecoli). These statements show the passion that is involved with cooking, how much the chefs dedicate their lives to the kitchen. And just as a painter wants to see their paintings seen and how musicians want their music heard, chefs want their food to be tasted and explored. This article really signifies how the passion and business aspect of food make it art.

Although Parasecoli’s article demonstrates another side of art, it completely contrasts with Tefler’s arguments that were mainly based on the sensual reaction of the people eating the food. For Tefler, presentation was everything. When I go to a restaurant, food that is arranged artistically, are usual the most popular. That is because like many other kinds of art, food plays with your senses, maybe even more senses than any other kind of art. Tefler considers something to be art if “our reaction… is solely based on how the object appears to the senses” (Tefler 9).  Food is a unique art because it can play with all of your senses. Obviously, you taste the dish. You can feel the texture as you chew. You can hear the sizzling of oils on meat. You can see the careful plating done by the chef. You can smell the food as the waiter brings it in. Not many other things let you use all five senses when observing it… unless you insist on eating paint! Parasecoli had some similar ideas; he talked about how chefs have to manipulate ingredients to keep surprising the guests in order to maintain attention.

Moreover, Tefler continues to compare food and dining to another more recognized art form, music. He starts by comparing a “creator of a recipe to a composer, and the cook… to a performer” (Tefler 18).You can relate this thought back to the second point of Parasecoli. Art is about expression, and there is some pride in hearing other performers play the musical piece you composed, as well as when another chef cooks the recipe you created.

Parasecoli really talks mostly about how the food business is similar to how the art business works. Although it is coming from a different point of view than Tefler’s, his argument is convincing. The markets for art and food are very closely related. The both rely on consumers, but mostly investors who put money in to support potential. And just like art, food relies on the creativity of the chef to keep business going.

In conclusion, I found both readings to be very informative and gave two different, yet relatable perspectives on the subject of culinary art. Overall,  I do believe that food is a relevant art form. It not only has the sensory effects that are required for art, but that also have similar markets and followers. T

Here’s the link to Parasecoli’s article in the Huffington post by clicking here!

Parasecoli, Fabio. “Is Food Art? Chefs, Creativity, and the Restaurant Business?” The Huffington Post. TheHuffingtonPost.com, 29 Aug. 2013. Web. 28 Oct. 2013.

Tefler, Elizabeth. (2002). Food as Art. In Neill, A. & Riley, A. (eds.)Arguing About Art: Contemporary Philosophical Debates (2nd ed., Chap. 2). New York, NY: Routledge.

Dissanayake, E. (1991). What is art for? In K. C. Caroll (Ed.). Keynote addresses 1991 (NAEA Convention), (pp15-26). Reston, VA: National Art Education Association.

First off, who wouldn’t think food is art? I mean, there exists culinary art which pertains to art that has to do with food. At restaurants, cooks master culinary art so that the presentation is superb and remarkably beautiful. This is just the same as a masterpiece of art at a museum because art should put people in awe. In Elizabeth Telfer’s article, she claims “An aesthetic reaction is a pleasant reaction to something. But it will not do as it stands. An aesthetic reaction need not be a flavourable one” (Telfer 10). The quote reveals that art has some sort of aesthetic reaction to it. Food not only is about flavor, but it is also about the presentation because food would less likely be eaten if the presentation was horrible. Dissanayake has a good point when she states, “a ‘disinterested’ attitude that is separate from one’s own personal interest” (Dissanayake 3). This can be related to food as art. Food is judged by an individual right there, when it’s presented. There should not be a judgement of any kind of art without experiencing its aesthetics. Food uses colors, designs, structures and textures just like art, hence food is art itself from its presentation. I claim that food is art because it is a creation/masterpiece just like an artist working with paint and canvases. Food is very similar because there is a chef who can create “a work of art” (Telfer 18) with edible arrangements, just like an artist. Art is a work of originality and uniqueness; food is considered art because no one can make the same dish more than once, there is always a slight alter. Every dish is an original creation, as is every art piece. As the author states, “all views and listeners approach works of art from their own points of view and their own preconceptions, and so in a sense each sees a different work of art” (Telfer 17). Every viewer of a painting or masterpiece has a different perspective and interpretation of what they see, and this is identical to a food dish at a restaurant.