Ever since I wrote for The New York Times about extra-long cakes, I haven’t been able to stop thinking about the resurgence of surrealism.
In reporting for that story, I stumbled upon the rich world of large-format food and creative direction, which evoked images not too dissimilar to Salvador Dalí’s surrealist cookbook. After speaking with art historia…
Keep reading with a 7-day free trial
Subscribe to liminal space to keep reading this post and get 7 days of free access to the full post archives.