Wednesday, June 15, 2016

Exhibition - On Landscape - #3

Exhibition - Processed Views Book

May 28- June 12, 2016

Our book Processed Views is part of Landscape #3 on display at: 
Lower Hewood Farm
Hewood, Chard
Dorset TA20 4NRR
Other book artists: Minna Kantonen, Dafrna Talmor, Emma Weiselander, and special guest artist: James Ravilious.

Research for Enhanced Varieties - Jell-O Transformed

Floral Transformations of the Japanese:   Japanese Jell-O artists make floral desserts that include actual flowers suspended in gelatin, pictured is the  exceptional specimen of Bavarian Creme by Tokyo based Havaro’s.
Pansy Bavarian Creme

Architectural transformation:  By mixing just a few ingredients, it is now possible to build with and eat legos! Known from Youtube's DIY channel, The King Of Random, Grant Thompson demonstrates how to make these edible legos with just a few ingredients and materials in this tutorial video:

Sculptural Transformation:  Mirror Marble Cakes By Russian Confectioner Olga are GASP-worthy, using a secret gelatine-based icing, that has gone viral on social media  (350K instagram likes).

Ingredients: 20 g Gelatin Powder, 120 g Water, 300 g Glucose, 300 g Sugar, 150 g Water, 200 g Sweetened Condensed Milk, 300 g Chocolate (White, Milk, Dark or a combination), Food Coloring
1) Bloom the gelatin in the water

2) Boil the glucose, sugar & water

3) Remove from heat and add the gelatin
4) Add the condensed milk
5) Pour over chocolate and buerre mix to remove air bubbles
Use at 35C/95F.

Strant Magazine - Appetite Not to Scale

Featured work by Barbara Ciurej &Lindsay Lochman, Sara Clarken, Jon Feinstein, Amanda Greene, and Johnathon Kelso

"For those who understand photography as a language and therefore not capable of being an icon and a language simultaneously—for language is not usually considered a sign system—I would argue that photography is a branch of cognitive linguistics in that as a particular language it situates itself to a particular environment. The language of photography is the product of how photography is consumed"
Fruit Loops Landscape, from the series, Processed Views

Flavor Research - Museum of Food and Drink, Brooklyn

In an effort to move into the universe of research about industrial artificial sensory pleasures, we visited MOFAD. The current exhibition, Flavor: Making It and Faking It, presents the history of our love affair with flavor enhancement and MSG. Developments in flavor technology were in large part promoted and accelerated by war and industrial food preservation.
For further edification see:
Combat Ready Kitchen by Anastacia Marx de Salcedo and Ingredients: A Visual Exploration of 75 Additives & 25 Food Products By Dwight Eschliman With: Steve Ettlinger.

Flavor Tutorial

Lindsay at sniff identification station

History of Flavor Timeline

Saturday, June 4, 2016

Exhibition - Eat This: A Socially Conscious Food-art Exhibit


Gallery 51 - Massachusetts College of Liberal Arts

MCLA Student-Curated Exhibition  March 26 - April 26. 2015  

Opening Reception: March 26, 5-7p

375 Church Street 
North Adams, MA 01247 
photographs by artists Jon FeinsteinBarbara Ciurej and Lindsay Lochman

Eat This was organized by MCLA’s Advanced Museum Studies class, taught by Laura Thompson, director of education and curator of Kidspace at MASS MoCA. 
The class determined the exhibition should address issues surrounding food are complex, and not necessarily black and white. Students created an exhibit that would bring attention to the eating habits of most Americans. Poor food choices, stress, lack of access, finances and access healthy eating choices, various diet options, marketing and packaging of food, and the food industrial complex were all topics of classroom discussions.
Jon Feinsein, 23 grams from the series, Fast Food
"Feinstein scans fast food --  hamburgers, French fries and chicken nuggets -- titling them after the number of grams of fat they contain. His work investigates the love/hate relationships that Americans have with fast food."

Fruit Loops Landscape, from the series, Processed Views

Research -The Dorito Effect

Award-winning journalist Mark Schatzker discovers the missing piece of the food puzzle: flavor. Drawing on advances ranging from the brain science of food addiction to how plants communicate with insects, The Dorito Effect shows how we have interfered with a highly sophisticated chemical language that evolved to guide our nutrition. Evolution did not program us to get fat—we've simply tricked ourselves into craving the wrong foods.