Edible Art in the 20th Century

With a brief overview of edibles as the medium for art, Carolyn Tillie will delve into the expansive use of how food was not only the inspiration for the artwork of the Surrealists, Cubists, and Modernist art movements, but also how their everyday meals became part of the medium in which they worked and expressed themselves. How F.T. Marinetti spawned the Molecular Cuisine rage we know today to Salvador Dalí’s infamous obsession with lobsters.
Carolyn Tillie is a freelance writer, exhibiting artist, and curator from the Bay Area. She obtained her MFA from California State University, Long Beach in 1998, Certified Master Chef certification in 1999, and Level 2 certification from Wine Spirit Education Trust. Her books include Oysters, A Global History and A Feast for the Eyes – Edible Art from Apple to Zucchini.
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Видео Edible Art in the 20th Century канала Renaissance Cafe