Art & food / cooking / gastronomy

A hundred recipes, almost 500 pages, 27 dinner-locations from 15 years of supper-clubbing and displacement of artistic practice in urban space.

An architectural cookbook featuring recipes that range from the technical to the fictional to the historic (official catalog of the National Pavilion of United Arab Emirates at La Biennale di Venezia).

As part of a wide-ranging reflection on the living environment, addressing design through its various uses and based on concrete cases, curator, urban planner and art historian Jolanthe Kugler explores the historical and societal dimension of emblematic kitchen objects, highlighting the evolution of representations linked to this seemingly banal room.

As part of a wide-ranging reflection on the living environment, addressing design through its various uses and based on concrete cases, curator, urban planner and art historian Jolanthe Kugler explores the historical and societal dimension of emblematic kitchen objects, highlighting the evolution of representations linked to this seemingly banal room.

On the menu of Spike's special food issue: Healthy Boy Band, Aleksander Baron, Milena Büsch, Peter Fischli & David Weiss, Spiral Theory Test Kitchen, Amber Husain, Whitney Mallett, Diane Severin Nguyen, Andrea Petrini, Steven Phillips-Horst, Torbjørn Rødland, Dieter Roth, Mika Rottenberg, Julian Schnabel, Michael Smith, Philippa Snow, Daniel Spoerri, Tea Hačić-Vlahović, Wendy's Wok World, Lynn Zelevansky...

Irène Schwartz's notebooks enable us to follow the entire creative process that, between 1973 and 1983, led the artist to three actions in the field of body art or, more specifically, eat art.

The first documentary account by artist, curator and publisher Ludovic Burel, Le laboratoire de fermentation (The fermentation laboratory) retraces four years of investigation, carried out on several continents, into wild and cultivated plants and the means of fermenting them, questioning our relationship to both the human (individual and society) and the non-human (plant and other).

A compilation of recipes from the Arab world that were presented by artists for Mophradat's online cooking show Lentil Space.

An edition like an archaeology of our more or less contemporary iconography of bread. A lacunary and subjective encyclopedia that reflects its presence in our lives and its political, social, economic, and aesthetic evolutions (artist's book).

The 2025 Toilet Paper wall calendar.

This publication documents the organization of fifty-two banquets (2008-2023) as artistic practice and "social sculpture"

The third issue of the magazine Bagarres, made of constraints and rules of the game.

The 15-year history of the production of a "German scotch" Black Whisky, made by Dexter Sinister together with Stahlemühle, a distillery set up by former publisher, Christoph Keller

Writer Yoann Thommerel seizes on the rating codes to which we are now subjected for the smallest of our daily gestures to hijack them, deconstruct them and make them the basis of resolutely digressive culinary commentaries, between a diary oriented towards gastronomy and the uninhibited reinvention of a Gault & Millau guide stripped of its prescriptive logic.

An exhibition guide for a multi-part show conceived by Reliable Copy in India, featuring a range of cookbooks, videos, and artworks around food, by a strong grouping of practices.

This publication features a project by Leone Contini looking into the canned food available during the war of Caporetto in 1917 and especially its iconography. It brings together an essay by the artist along with reproductions of a selection of his drawings.

An artist book by Luca Trevisani, overwriting in the mode of a palimpsest Piero Camporesi's Bread of Dreams, an Italian cult classic of "food" anthropology.

Transformative solutions for food insecurity in the UAE over the past 50 years.

An artist's book dedicated to the "bestiary of objects" designed by Israeli-born artist Tamar Hirschfeld during a two-year residency at the Cirva (International Glass and Visual Arts Research Centre) in Marseille, rooted in the culinary imagination of everyday life in France and Provence.

First monograph of the Swiss artist Till Rabus, who creates phantasmagorical subjects from everyday objects and waste of our society before translating them on hyperrealistic canvases, in stagings taking up aesthetic codes of the history of painting and Baroque.

Retrospective monograph, highlighting the work of the French artist-photographer Natacha Lesueur over a period of nearly 30 years.

Michele Sibiloni photographs the harvest of bush crickets in Uganda, between local traditions and questions about a global future.

A series of over 1200 close-ups of advertising posters in Zürich photographed by Anna Stüdeli.

A number of more or less benevolent considerations on the work of Jacques Halbert.

Agricultural landscapes and portraits of the Swiss Alps: a fascinating visual study of the relationship between humans, animals and topography in the context of a rapidly changing agriculture and dairy industry.

Salmon: A Red Herring questions what colours we expect in our "natural" environment. It asks us to examine how our perception of colour is changing as much as we are changing the planet. Adapted into the eponymous Turner Prize-nominated exhibition at Tate Britain, this book launched an international campaign against salmon farming.

First monographic catalogue dedicated to multimedia artist Thao Nguyen Phan, whose recent video and visual works explore the agricultural, political, and social issues in rural Vietnam.

The 1Shanthiroad Cookbook brings together a collection of recipes from the community kitchen of 1Shanthiroad Studio/Gallery, compiled and edited by the space's founding director, Suresh Jayaram.

The catalogue of the first exhibition of works by artists and chefs, curated by Nicolas Bourriaud and Andrea Petrini: assembling 25 chefs and 20 artists from around the world, Cookbook'19 explores through a large panorama the relationship between the future art of cooking and the edibleness of art.

The first book by Elena Reygadas, Latin America's Best Female Chef, is more than a cookbook.

Interview with influential astrophysicist Aurélien Barrau on animal welfare and related issues, including ecology and vegetarianism.

Charlotte Birnbaum meets with Gilbert & George to discuss The Meal—a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event (the sixth publication in the On the Table series, that explore the encounter between food and art).

Photographer Olivier Degorce brings together a series of fridge photographs shot from 1993 to 2017: Beyond the obsessive nature of the project lies the sheer diversity of individual eating habits in the form of contemporary still lifes.

Catalogue of the second edition of Lulennial, a biennial organized in the small space of gallery Lulu, in Mexico City. The twenty-two artists invited by curators Chris Sharp and Andrew Berardini met around one subject matter: fruit.

The fifth publication in the On the Table series, that explore the encounter between food and art, Bon! Bon! uncovers the wonderful world of all things sugary through surprising anecdotes and historical accounts, each accompanied by delectable recipes that are sure to satisfy any sweet tooth.

Celebrating the 100th title in the “L'art en écrit” series, this leporello by Daniel Spoerri plays on the homonyms of the word “cent,” as a tribute to Marx Ernst.

Celebrating the 100th title in the “L'art en écrit” series, Daniel Spoerri plays on the homonyms of the word “cent,” as a tribute to Marx Ernst. Published as a leporello, this artist's book features an original artwork signed by the artist.

First monograph by French artist Claire Dantzer, featuring a selection of works from 2005 to present, and an introductory text by Jean-Christophe Arcos. The publication highlights the cross-disciplinary artist's main interests, including subjectsrelated to body and food, as well as literature and children's tales.

In this catalogue, Charles Mayton interrogates the techniques, vocabulary and conventions of painting, exploring the essence of the table.

Chef Pierre Hermé's culinary performance at Harvard University.

This cookbook is the outcome of a collective project for which random people opened the door of their kitchen to share their favorite recipe and tell their life experience. A celebration of life and cooking in 52 recipes and 31 portraits illustrated with colir photographs.

A cheerful hand-drawn cookbook celebrating food as Pop Culture.

Travel notebook dedicated to the joys of gastronomy in France and the world by poet Henri Deluy.

The third publication in the On the Table series, that explore the encounter between food and art, is dedicated to pies, pâtés, and pastries...

A heroic performance bringing together seven renowned thinkers, held to talk, on the principle of the Deleuzian ABC, of 26 different themes, during 26 hours... while drinking wine regularly.

Invited by Björk, Mathias Augustyniak—M/M (Paris)—photographs an unknown Iceland.

The second publication in the On the Table series, that explore the encounter between food and art, is dedicated to the art of the fold.