Season 3 Finale: Dining with Salvador Dalí

<p>It’s our season 3 finale, and unlike most of this season’s conversations, today’s episode was <i>not</i> 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 <a href="https://thedali.org/" target="_blank">Dalí Museum</a> in St. Petersburg. Peter gave the talk in April via Zoom as part of the <a href="https://floridacraftart.org/press-releases/epicurean-delights-exhibition-of-fine-craft-press-release/" target="_blank">Epicurean Delights</a> series presented by <a href="https://floridacraftart.org/" target="_blank">Florida CraftArt</a>.</p><p>Peter’s talk covers: eating, how food became symbolic for Dalí, cannibalism, edible architecture, digestion/excretion and the Dalí cookbook/dining. The Dalí cookbook <i>Les dîners de Gala</i> is available for purchase in the Dalí Museum store. </p><p><strong>Related episodes:</strong></p><ul><li><a href="https://thezestpodcast.com/zora-neale-hurstons-foodie-life/">Zora Neale Hurston’s Foodie Life</a></li><li><a href="https://thezestpodcast.com/salvador-dali-museum-cafe-gala-flavors-of-spain/">A Feast for the Eyes at Café Gala</a></li></ul>