Joseph Beuys: the art of cooking. Ediz. italiana e inglese
Figuring neither in the traditional culinary arts, nor in the current of "Eat Art, " this conceptual cookbook delves into Joseph Beuys' life-long theme of re-appropriating everyday objects and experiences into art. Incorporating ingestibles such as fat, chocolate, water, gelatin, fish, sugar, tea, honey, and beeswax into various works. Beuys comments on art as spiritual nourishment and as a cyclical, natural phenomenon in which we all participate. This new addition to the growing literature on this seminal 20th century figure features an essay by noted Beuys writer Lucrezia de Domizio Durini as well as two conversations with Beuys himself and over 300 images.
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Foundation for the Rebirth of Agricolture
Beuys in cucina
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