» Equator + North Pole« or » Candied atmospheric electricity« were the names given to Italian futurists’ dishes in the early 1930s, which they put on the menu at the » Tavern to the Holy Taste Buds« . » Don’ t eat, just look and smell,« are Ben Heinrich’ s and Lukas Pü rmayr’ s instructions for her current » Recipe for the Hemlock Cup« . This publication » Delicatessen. Between Art & Cuisine« takes a look at the diverse works of many artists, their recipe suggestions and their preference for restaurants as an extended workbench, whether historical positions such as those of Daniel Spoerri, Allen Ruppersberg, Pierro Manzoni, Dieter Roth and Gordon Matta-Clark or the contemporary ones by Thomas Friemel and Michael Riedel, Carsten Hö ller, Sonja Ahlhä user, Boris Becker, Tobias Hantmann, Candida Hö fer, Martin Parr, Wolfgang Stehle, Walid Raad, and many others more. In addition to questions of creativity, where art and cuisine have undoubtedly always been thought of in parallel, it is also about rituals and ceremonies in our food culture. Because food has achieved immediate pop status in the last few decades: everywhere, on all TV channels cooking shows, on social media posts and selfies.