When many chefs are better than one
As an art director, I can safely say that a big pet peeve of creatives is to have "design by committee" (our term of endearment for "too many cooks in the kitchen") or simply and non-metaphorically put, too many opinions and managers in on a project. To my surprise and delight, I found a project where too many chefs can only make this work stronger...
Artist Antoni Miralda and his collaborators are almost halfway through a progressive dinner entitled "Tastes & Tongues / Sabores y Lenguas." Tastes/Sabores is an evolving art work, with photographic, culinary portraits of each city. It's been shown in museums in Caracas and Bogotá, and has been invited to important international art festivals in Latin America, including the Havana Biennial in June. The next festival stop: the Sao Paulo Biennial in October. Other culinary captures include Miami, Lima, Mexico City and Havana. Soon it will go to Managua, Santo Domingo, San Juan, Montevideo, Buenos Aires and Barcelona.
In each city, Tastes/Sabores becomes part festival, part imaginary
dinner party, with giant tongue-shaped photo collages, a video, and
dozens of unique objects created by inhabitants of that city. They
document daily examples of how food and creativity mesh.
When asked to explain the art of the exhibit, Miralda sighs: ''It's
always difficult, because there is not a product that people can take
home as a piece of art. So they take home more a memory, and an image,
or an experience.''

