Like the rarest works of art, white truffles from Alba are commodities in a mysterious, monied world
With Apollo’s food column to fill, Thomas Marks heads to the reimagined museum in East London to inspect its kitchens
Recipes from the table of John Pawson are as pared-back as his architecture – which is all a little too perfect
The Swiss artist’s tableaux of tables capture the joys of dining in good company
Niko Pirosmani’s paintings are a testament to Georgian conviviality – although he didn’t always have a place at the table
Videos of top Italian chefs chewing over the Uffizi’s collection have a delightfully homemade flavour
The colourful TV chef Keith Floyd makes an unlikely subject for fine art – but for the painter Lydia Blakeley, he has all the right ingredients
Weird and wonderful citrus fruit were once highly prized possessions – and one German fanatic made prints of the hundreds of varieties he laid his hands on
A new cookbook may inspire you to make Cullen skink with Douglas Gordon or Ming Wong’s congee with canned fish
A film about the Versailles-inspired desserts the chef makes for an event at the museum is a visual treat – albeit one with a bitter aftertaste
The gardens’ latest restaurant occupies the site of their first refreshment pavilion – which has a surprisingly turbulent history
A super-sized dollop of whipped cream now tops the Fourth Plinth – and there’s plenty more where that came from
For the avant-garde composer, mushroom-foraging was closely linked to his ideas about sound and spontaneity
Lee Miller's last great reinvention is also her least well known – as an accomplished and authoritative cook at her East Sussex farmhouse
F.T. Marinetti regarded macaroni-lovers as yesterday’s men. But are any of his radical recipes worth sampling?
The artist’s designs for Elizabeth David’s cookery books evoke a happy world of fine living and dining
From casual cafes to fine dining – the eating options at a museum can tell us a great deal about how it sees itself
Henry Cole had the art of the museum cafe down to a tee. Oh for his veal cutlets!
The food historian Ivan Day talks about the historical table settings he has recreated for an exhibition at the Fitzwilliam Museum
An exploration of Picasso's passion for food sheds new light on the artist’s other appetites
How Dutch meal still life paintings captured the great intellectual preoccupations of the 17th century
