I'm feeling a bit philosophical after reading an article in Gastronomica called "The Art in Gastronomy."
To over simplify it, the author and notable tree killer, Nathan Myhrvold, talks about art as engaging us in intellectual and emotional ways whereas craft is more about the process: production, organization, and management.
It was an interesting read, but are you cooks out there making art or practicing a craft. Or both? Or neither?