If culinary art is already an “art,” then what does it mean to have an art practice that uses food? Culinary artist Heidi Ross joins us to begin our season on Artists to share more about her somatic practice, relationship to the culinary world, and sonic explorations.  Tasting: An iteration of Alison Knowles “Make a Salad” (1962-) by Elizabeth McQueen Reading of: The Futurist Cookbook by Filippo Tommaso Marinetti (1932) Host: Dr. Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann Esculent is brought to you by Professor Charlotte Bitekoff and the Darrel Corti Endowed Professorship in Food, Wine and Culture at University of California, Davis.