On aphrodisiacs, food as art, and hands-on history
This conversation is part of the Unplated series, a collection of interviews with folks whose work intersects with food, but who work outside strictly culinary spheres. My hope is that these conversations not only spark your curiosity, but help you think about how what you eat is connected to the world well beyond your plate.
Carolyn Tillie is a writer, visual artist, and curator, and food is often the subject of her explorations. Here, we discuss how her work as a culinary historian has influenced her work as an artist, and vice versa, and the challenges of conducting research when so many of the voices we want to hear are missing.
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