Blog, book review, Book Reviews

Le Corbuffet: Edible Art and Design Classics.

By Esther Choi Published by Prestel on 1st October 2019

Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design.

The nearest I have ever come to a book like the one i am about to review, is the 1987 Artists Cook Book by Jocelyn Stevens and Henry Moore. That one was a series of recipes illustrated by artists who contributed to the book. This one is much more inspired and original in its concept .

From the mind of Esther Choi comes Art-Inspired Recipes as Contemporary Sculptures. The writer, photographer, and artist has compiled a list of recipes inspired by artists, designers, and their creations, all staged in contemporary arrangements. Recipes seek to distill the practices of figures such as Frida Kahlo and Barbara Kruger into their best and most delicious aspects—like the crisp and bright Frida Kale-o Salad, or the crimson-coloured and acerbic Rhubarbara Kruger Compote.

The idea was first launched during a series of participatory dinner parties Choi hosted in 2015 after discovering a 1937 menu designed by artist László Moholy-Nagy for Bauhaus founder and architect Walter Gropius. After creating her own set of detailed dishes, she decided to compile them into a book that would be a playful spin on the artists she admired.

“I hosted the first in a series of ‘Le Corbuffets’ in my Brooklyn apartment, a project which carried on until 2017,” she explains on her web site. “Offering meals to an assortment of guests, these social gatherings revolved around the consumption of absurd, pun-inspired dishes that referred to canonical artists and designers. As a commentary on the status of art, food, and design as commodities to be ‘gobbled up’ by the market, the project deliberately twisted idioms to explore the notion of ‘aesthetic consumption’ though taste and perception.”

You can see her photographs, in Le Corbuffet will be published October 1. 2019 You can see her photographs, in additions to snippets of recipes from what she describes as “a conceptual artwork in the form of a cookbook”   Esther was one of the six recipients of the 2019 Richard

Andrea Branzini grilled fish

Rogers Fellowship, an award and residency program at the Wimbledon House in London, the landmarked residence designed by Lord Richard Rogers for his parents in the late 1960s. The six fellows named for the 2019 cycle were chosen from nearly 140 applicants from around the world. Since its inception, the Richard Rogers Fellowship has drawn serious scholars from a range of fields and backgrounds to London, where they have engaged with that city’s great research and design institutions.

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