Working in the studio for who knows how long, auurlh, a stomach growls to attention. No matter. The art habit is always fed first. To brave on, in hunger, even starvation, arreeowurah! — Oh quick what to eat to be back in a flash? — Or maybe a studio friend comes, what food will stimulate a cultural conversation? — Or what feast to make friends with a potential patron or family? — Or what to cook if there are hordes at the door? Such is the formal arrangement of this art-oriented food book, paraphrased as: food is fuel, food as art, food makes friends, and food for more at the door.
Art-oriented cooking always aspires. We have seen food eras called natural, organic, vegetarian, raw, regional vs fusion, dietist, seasonal, sustainable, farm-to-table, (seed-to-mouth?), modernist, and paleo. However, art-oriented cooking knows no bounds in space or time. It aims at nutritional and sensual excellence, often, in the simplest of transformations of nature into art. A great surprise assembling this treasury was finding modern artists often tending to share dishes from the historic past, recipes often forgotten. Art-oriented cooking eternally focus on the senses, particularly the nose, tongue, and mouth. The true artist cooks to taste.