Artwork
Il Meglio del Meglio all 'Infinito
Il Meglio del Meglio all 'Infinito is a print by Gavin Turk. It dates from 2002 and is held in the collection of the Victoria and Albert Museum.
About this work
Overview
Il Meglio del Meglio all ‘Infinito’ is a printed work by British artist Gavin Turk, produced as part of the 2002 publication Space Cooks. The piece presents a step‑by‑step guide to preparing pasta from raw ingredients, echoing the format of a traditional cookery manual while foregrounding the artist’s conceptual concerns.
Subject & Meaning
Turk likens the act of shaping pasta dough to a basic sculptural gesture, suggesting that the transformation of raw material into edible form mirrors the artistic process of creating new objects. The work thus positions culinary practice as a form of visual and material experimentation.
Technique & Style
Executed as a detailed print, the image combines clear instructional diagrams with Turk’s characteristic graphic aesthetic. The precise rendering of ingredients and tools underscores the instructional tone, while the overall composition retains the flat, graphic quality typical of his printed works.
History & Provenance
The print appeared in the Space Studios‑issued book Space Cooks, a collaborative project that gathered contributions from 103 contemporary artists whose practice engages with food. Published in London in 2002, the volume served as a platform for artists to explore culinary themes through various media.
Context
Space Cooks situates Turk’s pasta guide within a broader dialogue between visual art and gastronomy, reflecting early‑2000s interest in interdisciplinary practice. By aligning his work with that of other leading artists, the project highlights the diverse ways food can inspire conceptual and formal investigations.
Artist & collection
Artist
Gavin Turk makes prints and objects that play with identity and legacy. In “In Memory of Gavin Turk” (2003), he reprints a museum-style plaque of his own name, and in “Il Meglio del Meglio all ‘Infinito” (2002) he…
