L’aliment humaniste comme chair d’une œuvre d’art

Abstract

As a sensitive actor of a renaissance, food operates like the poetry of a world to savor. The tenderness of the Madonna of the Pomegranate in Botticelli, love in the boeuf mode in Proust, the oiliness evoked by the pink colour or in Sartre's sugar experiment, the fragrance of an exotic correspondence of mist with spices in Rollinger and Ellena: how does food open the imaginary of the aesthetic flesh? In this article I will focus on contemporary art in reference to culinary performances and edible installations in order to explore the first function of food: to nourish the body. Moving from the artist's animal gluttony to the receiver's, how does the intrinsic relationship of food with the work of art take place?