Art and cuisine Man and the Sea

Miart 2023

Vincenzo Butticè and Salvatore Butticè were inspired by the artist Monica Bonvicini to create the dish “man and the sea” among the 10 dishes chosen to celebrate the partnership between the Italian Association of Ambassadors of Taste and miart Fondazione Fiera

An opportunity to enhance the cultural, environmental and artistic heritage of the #enogastronomia of Italian quality and workmanship.

We have always said it, cooking is art, art for the sense of taste, art that knows how to excite.

We are proud to participate as ambassadors of taste together with colleagues through our creation “man and the sea”, to represent our concept of contemporary art to concretely translate the relationship between Art and Cuisine.

Here is the link to the full ➡️ article Ilsole24ore

Monica Bonvicini’s painting Valley Fire 2015-2016, the work chosen by chef Butticè of Il Moro di Monza to translate the artist’s denunciation of environmental catastrophes and the relationship between man and the sea.

In the artist’s vision focused on natural catastrophes caused by man who entertains an abusive and disrespectful relationship with the environment in which he lives, in the case of this recipe we have associated it with the sea, in the idea of raising public awareness of how central it is in the functioning of the “Earth” ecosystem.

Art and cuisine

Cooking has always been understood as an artifact useful for nutrition as the satisfaction of the primary need, diminishing the experiential value of the enjoyment and pleasure of the act of eating. The senses, smell and taste have always been cataloged as senses antithetical to the sense of art and pleasure. In reality, the relationship between art and cuisine has always been interconnected.

The sense of taste, finally the tendency is to elevate it to the same level as the sense of hearing and sight.

Until the beginning of the 20th century, taste was considered the poor and pleblean sense compared to the noble senses that made one enjoy and admire art, be it musical, graphic or sculptural.

In the last 50 years the trend has changed radically and finally it is no longer a taboo to talk about enjoyment, pleasure and experience when it comes to food and the act of eating.

The mere and essential physiological need to eat is associated with enjoyment and pleasure.