Raw and Cooked Food

When I first heard of the term "Food Art," it took me a while to picture the image of what it might be. To some extent, both "foods from a lab" and "experiment in a kitchen" feel awkward. However, if we just consider foods in their simplest forms, raw or cooked, it becomes easier to think more in the art aspect regarding creation and review.

In some ways, the raw is related to the natural as it is, whereas the cooked has more of a sense of the artificial; and both are great subjects for art creation. Even though Claude Levi-Strauss referred the raw to wild nature and the cooked as nature that has been manipulated, with my limited knowledge in biological/food art, I find it fascinating how different artists push the boundaries between the raw and the cooked. However, to continue with Levi-Strauss's theory, actually, every piece of biological artworks have been more or less "cooked" concerning  being "manipulated." This question is debatable, and hence I should explore the answer during my practice in the future.

What is the most attractive quality about food art and distinguishes itself from the other forms of art is that every project is constantly changing, which means biological artworks are alive. Therefore looking at a piece of art that has incorporated specific biological elements would always give the spectator a new image for every visit.

  cooked

        

raw