Chef Cristina Bowerman incontra Eugenio Tibaldi

This book is about a great chef, Cristina Bowerman, and a great artist, Eugenio Tibaldi. And it deals with their creative relationships, differences, affinity, and the many years in which their research has developed. Embarking on a book series that compares artists and cooks can be both the most obvious thing (to liken cooking and creativity has long been legitimized) as well as the most complicated endeavor possible.
[...] As I said in the introductory remarks, art and food are creative fields that have been overlapping for years now, and upon which much experimentation has been made. Usually with an annoying triviality, almost redundantly and even to the detriment of both sides. However, superficiality can be passable and tolerable when applied to the ephemeral dimension of an event, but certainly not when you take up the challenge of a publication called to stand the test of time in bookstores, libraries, homes, ateliers, and restaurants. In that case, one needs to go deeper, not only by addressing the professional ties between the two protagonists, but also the fruitful relationship between art and food in general, inquiring on why theirs are stories and approaches that deserve to be told together, even in the same book