Spike Art Magazine

You can’t make an omelette without breaking a few eggs. Or, it seems, without a few thousand followers and a designer stove. Food is everywhere these days, from jello-sculpting reels and fermentation pop-ups to bike deliveries of so many global cuisines. Our culture’s new A-listers are chefs, their restaurants no longer just stages for social performance, but works of total theater. How is this buffet of new ideas, techniques, and above all delicious images changing the flavor of art, which, going back to the cave paintings, has dealt with foods less digestible to our feeds – the slimy, the rotten, even the cannibal? In an era of shared plates when the camera eats first, can foodification even help art find its own umami? Spike's spring menu is seasonal, promise – there’s just one nature morte.