Abstract
Not long after Maurizio Cattelan taped a banana to the wall, John and Elizabeth met with Silvia Bottinelli from the School of the Museum of Fine Arts to talk about food as art and art as food. Silvia is a Modern and Contemporary Art historian in the Visual and Material Studies Department at SMFA and her interests range from post-war Italian art to representations of the domestic and the uses of lead in art. We met to discuss the volume The Taste of Art: Cooking, Food and Counterculture in Contemporary Practices which she co-edited with Margherita d'Ayala Valva. The volume is a (forgive me) veritable buffet of delicate savories and sweetmeats and our conversation was similarly rich and far-reaching.