Famous Death Row Last Meals
Food Fights: The Biggest Culinary Scandals Of 2011
There are some cooks who will tell you that pork fat is the most flavorful fat for cooking and frying. Others will swear that duck or goose fat will produce the best results. Chilean artist Marco Evaristti has a different idea about what sort of fat will prodce great tasting results. Evaristti underwent a liposuction procedure and used his own fat to prepare a meal, a meal that merged shock art and haute cuisine.
The artist made 48 meatballs and fried them with the fat and served them to guests - a combination of friends and patrons of the arts - along with a serving of agnolotti pasta at a dinner at the Animal Gallery in Santiago. If any of the guests had second thoughts about digging into their plates, Evaristti reassured them by saying "You are not a cannibal if you eat art."
The remaining meatballs, since not all of them were served at the dinner, were canned in groups of 10 and will be sold for $4,000 per can.
