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?