The kitchen and cooking have emerged as important differentiated cultural fields in the 21st century. Alongside their important role in the natural and nutritional sciences, they are also in the focus of culinary studies, design, art, gastronomy and agriculture. The heyday of issues of nutrition to which this attests contrasts with the “crisis of food”1 some have discerned and an increasing divergence between nutritional wishes and nutritional real-ities.2Recent artistic approaches respond to this paradox with cooking and food projects. Unlike the “Eat Art” movement or the use of foods in the context of artistic works, since about 2004 a number of artistic positions have arisen on the line dividing art and design, agriculture, gardening and gastronomy. The discussion now hinges not on a more limited understanding of “food in art” but on broader issues of food, cooking, agriculture and nutrition.