If culinary art is already an “art,” then what does it mean to have an art practice that uses food? Culinary artist Heidi Ross joins us to begin our season on Artists to share more about her somatic practice, relationship to the culinary world, and sonic explorations.
Tasting: An iteration of Alison Knowles “Make a Salad” (1962-) by Elizabeth McQueen
Reading of: The Futurist Cookbook by Filippo Tommaso Marinetti (1932)
Host: Dr. Elizabeth McQueen
Producer: Stace Baran
Theme by Ronan Delisle
Audio Support from Jenevieve Bohmann
Esculent is brought to you by Professor Charlotte Bitekoff and the Darrel Corti Endowed Professorship in Food, Wine and Culture at University of California, Davis.
