Cooking and dining as forms of public art

This paper addresses the yet unexplored question of whether cooking and dining are sometimes a form of public art. After introducing the main question (§1), we rehearse key characteristics of public artworks, most importantly accessibility, theme, and elicited responses (§2). We then argue that some instances of cooking and dining meet such conditions (§3). Hence, we vet the pros and cons of three avenues to support cooking and dining as a form of public art: through subsidies to cooks; through museums and art events; and through establishing a novel form of dedicated venues (§4).