As audiences for theatre, opera, symphonies and art exhibits continue to diminish, institutions are turning toward food as an avenue to attract younger attendees.
Tina Howe’s play, THE ART OF DINING, currently showing at the Public Theater features real people such as chefs and diners seated at tables catered by different Thestaurant during each performance.
Black Cooks in America
Carla Hall, from Nashville-born Carla Hall is one of the most well-known Black chefs in America due to her appearances on Top Chef and The Chew. Carla follows a simple philosophy when cooking; “cooking with love and creating food to nourish your soul”. Her cuisine blends Southern influences with classic French techniques for maximum pleasure.
Black cooks were crucial to shaping America’s culinary scene from its infancy; yet many media outlets have overlooked their contributions. Thanks to authors such as Toni Tipton-Martin of University of Alabama’s Center for History of Cuisine (CHOC) and ICE Chefs Nyesha Arrington and Chris Scott from ICE Culinary Enterprises Inc (ICE Chefs), however, understanding how these cooks helped form its culinary landscape has become easier.
Bronx-born Kwame Onwuachi of My America offers an insight into American cuisine from around the globe – be it Nigerian jollof rice or Jamaican beef patties – in his cookbook My America. Along with the National Museum of African American History and Culture, Kwame selected recipes which demonstrate this indelible connection between cuisine and culture.
The Art of Food Photography
If you have ever looked through a cookbook, magazine, or online food-related publication, chances are you have seen stunning food photography. These gorgeous images can leave us yearning for all those delectable flavors they depict; this effect is created through lighting effects, background color choices and camera angles that work in concert to produce this sensational result.
Composition is another key element to keep in mind when photographing food. Aiming for balance while employing techniques like the rule of thirds — or breaking it altogether for dramatic effect — can create an ideal balance in your food photographs. Leding lines like forks or knives placed strategically can draw the eye right to their subject matter.
Lighting is essential when it comes to food photography, bringing out all the colors and textures of your dish. While natural light is always best, if that’s not available you can use reflectors and diffusers to soften harsh shadows and evenly distribute light.
The Art of Food Writing
Food writing is a specialized subgenre of literature that utilizes narrative techniques and vivid storytelling to demonstrate culinary arts. Food writers can employ different tones for compelling content creation – conversational, informative or poetic writing styles are all possible forms.
Successful food writers are continuously honing and honing their craft. They remain up-to-date with food trends, culinary techniques, industry news and keep an eye out on renowned chefs, restaurateurs and food critics on social media in order to gain insights and gain inspiration.
Food writers must include cultural and historical context when writing about cuisine. This helps readers relate more easily with what they are reading, making the dish even more appetizing for readers. Personal anecdotes or narratives can add depth and make writing about food even more compelling. You could also delegate writing services such as essay services for timely content production of quality food-related writing pieces.
The Art of Food Design
Futurists were known for seeing cooking and eating as art forms. Attuned to feelings of isolation, these avant-garde Futurists sought ways to reconnect people by creating kitchenware with artistic designs as well as food that made people feel at home again.
Modern artists remain fascinated with our relationship with food, not simply as an aesthetic medium. Food designers that have emerged recently explore broader issues associated with cooking, production and consumption; many also have strong social agendas with projects having significant political repercussions.
Katjia Guixe rejects the label of ‘food designer,’ instead preferring the title “conductor of thought and amplifier of new perspectives.” Emilie Baltz and Bompas and Parr specialize in multisensory experiences while Chloe Rutzerveld is known for her future-focused speculative projects that combine cooking, eating and drinking into installations intended to change our perspectives on contentious subjects.