麻豆社

Eating with our eyes is no new concept, but can visual art itself inspire or alter the way we eat? and can food be used to help more people appreciate art?

Jaega Wise meets artist, curator and gastronomy enthusiast Cedar Lewisohn to see his collection of artist's cookbooks, and hears how influential they have been.

At Tate Modern, the idea of wanting to eat like an artist has been taken a step further with the restaurant offering menus inspired by exhibitions. Head chef, Jon Atashroo tells us some of the stories that have gone into the dishes.

The concept of creating food inspired by the stories of artists lives and works has been picked up by museums worldwide. During lockdown, while many people have been getting more adventurous in their kitchens, galleries have been using recipes inspired by artists to bring a slice of their culture into people's homes. Jaega has a go at making a Mango-Pineapple Mezcal Margarita inspired by the work of Mexican artist Rufino Tamayo from the "Cooking with LACMA" series. Hear how she gets on in full at the end of this podcast.

And the artists using their medium to influence change in our food systems. Turner Prize nominees 'Cooking Sections', tell Jaega how their exhibit at the Tate Britain has influenced the institution to stop serving farmed salmon.

Presented by Jaega Wise.
Produced in Bristol by Natalie Donovan.

Mango-Pineapple Mezcal Margarita:

Makes one cocktail.

Ingredients:

50g Taj铆n (seasoning)
1 lime wedge
2 tablespoons fresh mango (a chunk)
2 tablespoons fresh pineapple
3 Mint leaves
1 to 2 sugar cubes *
30ml Lime Juice (or juice of 1 lime)
15ml Orange Liqueur
45ml Mezcal

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