Carnegie Museum of Art’s FEAST series celebrates art through culinary adventures. Incredible menus are paired with exhibitions at the museum, taking cues from the work on view for a completely unique, one-night-only immersive cultural experience.
On November 4, Carnegie Museum of Art welcomes chef Ana Luiza Trajano of São Paulo’s acclaimed Brasil a Gosto, which “unloads an avalanche of flavors and textures and experiences without intimidating” (The New York Times). We’re pairing her menu with our major exhibition Hélio Oiticica: To Organize Delirium. Chef Trajano champions traditional cooking with recipes gathered from throughout rural Brazil during her extensive travel researching indigenous ingredients and methods.
Both Oiticica and Trajano share a penchant for “cultural cannibalism”—consuming global influences and reinventing them in a distinctly Brazilian setting. Oiticica’s groundbreaking work moved from geometric abstraction to immersive, participatory environments and art designed to be manipulated or worn. His installation Tropicália (1966–67) gave a name to a movement that celebrates what is Brazilian while protesting the government’s treatment of the marginalized.
Chef Trajano will send out course after course of her renowned cooking, each responding to Oiticica’s vibrant art. She’ll also select drink pairings throughout, all included in your ticket. Grab a spot at FEAST soon—this amazing combination won’t be seen north of the Equator again!
Watch a video of our inaugural FEAST event, featuring a six-course meal fusing Vietnamese and New Orleans cuisines by chef Michael Gulotta of MOPHO, New Orleans.
About Chef Ana Luiza Trajano: Born in Franca in 1978, chef Ana Luiza Trajano began her gastronomic research in her childhood, when observing the popular festivities in her city and by watching her grandmother, who taught her the charms and secrets of the Brazilian cuisine, culture, and folklore, especially from the northeastern region of the country. She was extremely bothered by the fact that the traditional dishes were disappearing from the table of the average Brazilian family on special occasions and celebrations and being replaced by dishes from other countries that were considered fancier.
Certain that her destiny was among stoves and pans, even though she graduated with a degree in business administration, Ana Luiza left for Italy. There, she studied at important culinary institutions like the Istituto per la Promozione delle Alimentare Culture in Milan, Costigliole d ‘Asti in Piedmont, and then as apprentice at Beccofino restaurant in Florence.
Ana Luiza is celebrating the 10th anniversary of her restaurant Brasil a Gosto by turning it into a research institute for promoting the Brazilian gastronomy and strengthening local and rural producers. She is also preparing to publish her fourth book: a compilation of approximately 500 traditional Brazilian recipes.