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A skilled chef as well as an artist, Batlle treats his art much like a recipe, with careful preparation and a methodical process. His layered compositions often incorporate images and text from the food section of publications such as the New Yorker and the New York Times or from pieces of stationery from restaurants around the world, as well as fragments of recipes, sketches, photographs, and other found objects. The resulting works, finished off with drips, coffee grounds, wine, and other food stains, seem to be both a critique of dining decadence and also a celebration of the preparation and consumption of food across cultures.
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