Tuesday, February 24, 2009
















Edible Art

At mid-twentieth century, western artists pushed past traditional forms and the Freud-Jung gesturalism of Abstract Expressionism, past art critic Clement Greenberg's pronouncements about color, flatness and edges, and began to experiment with a larger vision: human action. They were called "Happenings", part of an approach to art, termed FLUXUS.

Food was often in the forefront of these expressions.
From Pop Art, we learned that the American supermarket was fair game, as was the American domestic scene, especially the kitchen.

Some FLUXUS and Performance Art innovations include:

Gordon Matta-Clark's 1971 cooperative restaurant, "Food" for New York artists whose gustatory work there was perceived as "art."

Food-as-subject, quite naturally, led to food as artistic medium and in 1992, sculptor Janine Antoni created "Gnaw, (she gnawed and licked blocks of chocolate and lard).

Benjamin Patterson's "Licking Piece" (1964), an example of Performance art, took place on a sidewalk in New York City: a nude woman was covered with whipped cream and licked clean by a trio of males

In 1991, Cuba-born conceptual-minimalist artist Felix Gonzales-
Torres began a series of installations offering viewer interaction. His "Black Rod Licorice" was 700 lbs. of candy, spilled into a gallery corner.

Charlotte, NC, artist Amber Eagle studied traditional Mexican sugar craft and went on to imagine sugar as dioramas for her sometimes disturbing photographs in 1996. Her Cibachrome print, above, is "Trouble Sleeping."

In 2005, Chilean actress/performance artist Gabriela Rivera posed with her face and body covered with strips of raw meat. She explains, "My work is a metaphor for the relationship that people have with themselves every day when they look in the mirror."




2 comments:

foodvox said...

I actually remember 'Food'. (The restaurant.) Eating there, that is.

And regardless of the all of the All of it, I still have to say the winner dish of the neighborhood was to be found at Spring Street when they opened. Chicken crepes. No art but that of the stove and the cook attached, but. And that 'but' says it all. :)

Willard B. Moore, PhD said...

To: Foodvox
From: Bill Moore, www.foodinthearts.blogspot.com
Sorry about a tardy response. I'm still new at blogging and never saw your comment from March on Metta Clark's restaurrant, Any detailed memories for my blog?
What is your food-relatd interest?
Cheers.