Delicacies

Both cooking and art are creative processes of transformation. It is therefore not surprising that numerous artists are intensively involved in food preparation, working with organic materials, running restaurants and even writing food manifestos. The exhibition shows works from 1960 to the present day.

Performance and conceptual artist Piero Manzoni created Uova scultura in 1960, an egg signed with his fingerprint; several such eggs were eaten in a performance. Manzoni thus raised the shocking question: Is it permissible to eat art?

In 1968, the father of Eat Art, Daniel Spoerri, opened his 'Restaurant of the 7 Senses' in Düsseldorf, where artist performances also took place. With his restaurant, Spoerri followed in the footsteps of the Futurists' 'Tavern of the Holy Palate,' which opened its doors in 1931. And he continues to inspire other artists to run restaurants with special concepts, such as Olafur Eliasson in Berlin and Carsten Höller with his brutalist restaurant in Stockholm.

Salvador Dalí is a must in this exhibition. His enthusiasm for food and magnificent dinners, which he incorporated into his surrealist recipe book 'Les dîners de Gala', among other things, demonstrates the connection between his art and food, as does his decades-long passion for bread.

The everyday nature of food preoccupies Pop Art artists, above all
Andy Warhol. Visitors encounter him in Jørgen Leth's iconic video,
slowly and slightly uncertain about the camera pointed at him,
eating a hamburger. When he is finished, he explains: "I just finished
eating a hamburger".