It’s our season 3 finale, and unlike most of this season’s conversations, today’s episode was not recorded from Dalia’s bedroom closet. We bring you a fascinating look into the role food played in Salvador Dalí’s life and work. We’re sharing a recording of a presentation by Peter Tush, who is curator of education of the Dalí Museum in St. Petersburg. Peter gave the talk in April via Zoom as part of the Epicurean Delights series presented by Florida CraftArt.

Peter’s talk covers: eating, how food became symbolic for Dalí, cannibalism, edible architecture, digestion/excretion and the Dalí cookbook/dining. The Dalí cookbook Les dîners de Gala is available for purchase in the Dalí Museum store. 

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