The Committee on Food as Performance Art is a think tank dedicated to exploring the intersection of culinary arts and performance. We have several subcommittees to help us achieve our goal of elevating the humblest of foods to an art form.
Our most esteemed subcommittee, this group explores the various methods for presenting food as a performance art piece. From installation art using edible materials to live performances involving food manipulation.
Subcommittee Members: Meet the Sub-Committee
Dr. Steve Johnson is a renowned expert in Food as Performance Art History. He holds a PhD in the field and has written extensively on the subject. His dissertation, The Evolution of Food as Performance Art, is considered a seminal work in the field.
When not serving on the Committee on Food as Performance Art, Dr. Johnson can be found lecturing on the subject at prestigious culinary schools around the world.
He can be reached at sjohnson@foodisart.com
Melissa Lee is a leading expert in Edible Materials Science. She holds a degree in Materials Science and has worked with some of the world's top food manufacturers to develop innovative edible materials.
Her work has been featured in Culinary Quarterly and she has presented at numerous international conferences on the subject.
She can be reached at melissa.lee@foodmaterials.com
Jeff Lee is a specialist in Interactive Food Objects. He has created interactive installations using everything from edible paint to food-scented candles. His work has been exhibited at galleries around the world.
His most recent project, Edible Shadows, is a critically acclaimed installation using edible paint and a 24-hour timer.
He can be reached at jeff.lee@foodobjects.com