As early as 1961, Spoerri had declared items of food to be works of art
with the rubber stamp „Attention. Oeuvre d’art“ (in
the Galerie Koepcke in Copenhagen). In 1967 he established the term „Eat
Art“. With this, he did not mean the fine cuisine of famous 3-star
chefs, but the examination of basic principles of human diet, thus for
example: What is actually eatable?
Which plants, grains, cereals are the basis of human diet? Which forms
of preparation are known worldwide? How many different versions are there
of basic recipes?