Art, it has been often commented, is supported by a scaffold of discourse - in the same way in this century wine, food, fashion and of course chocolate has been. We put these things on a pedestal, distance ourselves from it. hold it up for admiration and allure, increase it’s value by limiting those who “understand”, or those who can afford access. What happens when the scaffold is removed? What is left? With chocolate at least we have something to eat.
With “Schokolade in der Kunst” an important cornerstone has been laid beneath that scaffolding. This book gives us a point of reference, and I think an important validity for those who work in chocolate as an inedible medium.
I travelled to Frankfurt for the launch of this very important book and to meet the author and publisher. I have been waiting such a book for many years. Neither at university, during my time at chefs school, nor in the intervening years has there ever been a point of reference for chocolate as a medium in art - until now. Brava Dr. Küsel!