Creative Waste: The Edible and Intractable Remnants of Culinary Performances

Abstract This article surveys a group of culinary artists who work in between industries, and their relationship with food waste as part of their creative practice. While many artists survive the challenges of making art in the 21st century by working in the restaurant industry, there is a growing contingent of food artists developing sculptural, visual, and performance works with food taking the spotlight. Yet Heidi Ross, Minh Phan, Elena Petrossian, and Verónica González (the latter two who make the duo Ananas Ananas) all exist in close proximity between the restaurant industry and performance practice.