Objective:
- Examine methods for evaluating qualities of art, such as product versus process, the difference between craft and fine art, must art be archival, and what is an aesthetic reaction.
- Explore the notion of food as an art-form
Artifact:
Art can be defined as many different things. But would food fit into any of those definitions? Fabio Parasecoli presents his interesting opinions on the subject in his article, “ Is Food Art?”. Parasecoli is neither the first nor the only to debate or address the concept as he highlights that as food becomes more prominent so does it place as a topic of scholarly conversation. The author presents the two aspects that could connect food and art together. He first illustrates that innovation and creativity are attributes that chefs bring to the world of art, and second, is that these chefs within the media are described as “avant-garde”. Within the article, Parasecoli describes the further risk and reward to this new art form, food. To help further the career or new artist, in this case chefs, they rely on donors and more importantly investors.
Rather than painting on a canvas or sculpting a structure, a chef creates art via food instead. To be a successful food artist, you need originality and innovation, something that hasn’t been done before. A chef goes beyond a simple cook by handcrafting exquisite dishes to fulfill the haute cuisine régime. These high-class chefs are “expected to offer patrons (and critics) dishes and menus that stimulate and surprise”. To remain within the public eye, they must keep innovating new recipes, experimenting successfully with new flavors and organizing new designs. By creating new cutting edge dishes, not following others, they become a true artist. The dedication and work it took to become a chef of this caliber should be appreciated. Just as other sorts of artists, a chef sets out to appeal to his audiences’ aesthetic reaction, particularly smell and taste. To consider whether or not these haute cuisine chefs create distinguished works of art, Telfer defines a work of art as “a thing intended or used wholly or largely for aesthetic consideration” (Telfer, 14). This higher-class food, cuisine rather, is meant to be appreciated and thought about before eaten. This classifies this type of food a work of art, but not all food. Not all food is meant to be savored in this way. Comparing Telfer’s idea to Parasecoli’s, it seems they both agree that food can be art, and chefs are indeed artists. One caveat that Telfer explains goes further than Parasecolis classifications of artist, “ art is original creation, whereas craft is carrying out an instruction” (Telfer, 15). Extra clarification, a chef who creates his own new and innovative meal is indeed an artist not just a craftsman.
Parasecolis second approach to food as art is in regards to the term avant-garde. “An intelligentsia that develops new or experimental concepts esp. in the arts” can explain the term avant-garde. By this definition, a chef who is an artist by description above is also an avant-garde in the media. Food as an art is a relatively new and controversial topic. Although Telfer agrees that food can be art, she struggles with dishes of food being works of art. Perhaps in this aspect, Parasecoli and Telfer disagree. “How can there be works of art which are destroyed by the very activity, eating, which is necessary for contemplating them?” (Telfer, 17). Parasecoli can defend and say the chefs are appealing to the aesthetic appeal of their people and are embarking on a new journey, to make food a work of art. This is an experimental concept as of yet. According to Parasecoli, chefs actually make it a point to tell the world their intention is to become an artist, to be avant-garde. They post to websites, interviews, and write there own story via cookbooks to compare to previous declarations of avant-garde. The idea of haute cuisine is comparable to previous movements of the past that are already “ historically affirmed”.
In conclusion, Parasecoli explains bluntly that “young gifted chefs are often not too worried whether “narrow-minded customers” appreciate their work.” In other words, they know what they are setting out to do and don’t necessarily care if every person accepts their journey. Perhaps the only people they do care about, are the investors who help fund their dream. You can say this about any type of new artist, actor, vocalist etc. It is a risk to create new art forms, but Telfer and Parasecoli are both believers in the concept of food as art. Parasecoli’s article to exclaim food is an art form, takes an approach more towards the innovation and creativity behind it to define the artist whereas Telfer approaches it is as the finished product can be the art form. Regardless, these two authors agree generally that yes, food is potentially art.
Reflection:
The picture above is a desert that I had in Hawaii. The presentation is magnificent. The use of color and detail really captured my attention aesthetically. This dessert cake is certainly art in my opinion. I have not often visited expensive restaurants, but this one was extremely expensive. Not only the dessert, but also our meal, the drinks, that atmosphere and the service were all high class. This type of restaurant makes me believe that people are starting to appreciate food as art.
Parasecoli mentions about that chefs need investors to believe in their ideas in order for them to make it. The chef at this restaurant must have made a really good pitch and landed a really good investor because our meal for four was over $400. I would absolutely classify this restaurant has ‘haute’ cuisine. While Telfer tangles with the idea of dishes as art, it is undeniable that they are certainly appealing. It is innovative, creative and delicious both in taste and look. I can argue that a chef has perhaps the hardest job as an artist. He/she has more senses to appeal to, leaving more room for critiques.
In the future I don’t necessarily plan to attend more fancy, ‘haute’ cuisine style restaurants, but if I do, I will have a better understanding of why the food is so expensive. It’s more of an experience. Putting everything together with the food and display, it makes sense. It is not only food, but it is art and meant to be appreciated as both.