I'm an ex-chef and an ex-artist, although one could say you never stop being either. Case in point, writing could be construed as a form of art, or at least creative in its origin. I need creative outlet, and writing at the moment is what brings me that pleasure; if it's writing about food, even better. So if I'm still an artist then I'm still a chef, of sorts. I cook all the meals at home, not for any other reason than I enjoy it. My partner tends to laugh at my zealousness, as I can make even the humble tinned baked bean a gourmet affair. 

So what does this all have to do with my WOM contributions, and why does art and food go so well together you ask? Well, isn't it obvious? Do you like seeing messy slop when you go to a restaurant, or do you like seeing art on your plate? Why is it we have pictures in a cookbook, and most of us won't buy one without them? Why is it that the best and most creative chefs will do the final plating and the less talented will be far from the pass? 

It's about the experience! We as the diner not only want our taste buds tantalised, we want all the other senses stimulated too. We want to smell the food before it reaches us, and hear it sizzling in the pan. We want to be visually seduced, the sight of the food leaving no question of what to do next. Feed the senses and you will feed the mind. Feed the mind and you will feed the heart.

Food, like art, should take you on a journey and give you a memorable experience. A good meal is like an exhibition. You walk into the restaurant and your first impression of the surroundings is much like stepping into the gallery. You look around, take it in and choose where you will start your journey. Amuse bouche is the first artwork; perhaps a small, delicate lithograph. The entree is presented and it's a soft yet poignant watercolour. Main course is usually more robust; an entire room, an instillation or full wall video projection. You're tiring at this point - sensory overload. For dessert you order something light; a beautiful sculpture made of blown glass to finish the meal. You leave feeling deeply satisfied, sometimes even over-stimulated. You recommend your experience to others, perhaps write a review. Of course there is also bad art, just as there is bad food, but it's always about the journey.

In the coming months I will explore the different relationships between food and art, food and culture, food and life. It will be a hedonist's journey, with food at its heart. It will be the good food and the bad. The things we love and the things we hate. It is all important to the experience. And so we begin. Sit down, get comfortable. I hope you enjoy the journey.

Comments are very welcome as are suggestions for topics you would like to read about. 

Images: Image 2 courtesy of Mandarin Oriental