{"id":36448,"date":"2024-05-16T14:55:25","date_gmt":"2024-05-16T12:55:25","guid":{"rendered":"https:\/\/www.instabilelab.com\/?p=36448"},"modified":"2024-07-29T15:42:30","modified_gmt":"2024-07-29T13:42:30","slug":"the-ingredients-of-art-the-harmony-of-living-and-tasting","status":"publish","type":"post","link":"https:\/\/instabilelab.com\/en\/the-ingredients-of-art-the-harmony-of-living-and-tasting\/","title":{"rendered":"The Ingredients of Art: the harmony of living and tasting"},"content":{"rendered":"

The Ingredients of Art<\/strong><\/h1>\n

Arch. Maddalena Fortelli, arch. Luigi Pietro Montanari<\/h3>\n

The imagination of the \u2018food chain\u2019, from the field to the vegetable garden, from the slaughterhouse to the stable, is a recurring theme in the work of painters and illustrators. This was noted by Alberto Veca, critic, poet and art historian, opening a reflection on the profound link between cuisine, food and art in the prestigious magazine \u2018La Gola [1]<\/a>\u2019.<\/p>\n

But Marchesi, perhaps the greatest Italian chef, had already claimed that \u2018beauty is the way of doing things well, and art is in the way of doing something\u2019. A principle that, inevitably, has a bearing on architecture, the discipline called upon to seek a balance, a harmony between functional purpose and being part of the artistic field.<\/p>\n

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