Art + Food: Beyond the Still Life at Brenda May Gallery
The curated group exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney, considers the representation of food within the visual arts and beyond the standard still life tableaux. The consumption of food is a universally shared experience, enabling people viewing the exhibition to connect with the issues surrounding consumerism, food production...
Christine Turner – Anzac Biscuits
The 2.5 x 2.5 metre biscuit tin installation by Christine Turner is featured in the current curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. According to Turner, “I have found that biscuit tins require a simple configuration when presented in artworks. Each tin provides a great deal of...
Elizabeth Willing – Chow Mein
The collage titled Stew (2012) by Elizabeth Willing constructed with imagery from vintage cookbooks, will be featured in the upcoming curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. She clips imagery from stew and casserole recipes which she then “seamlessly knits together.” Willing describes the artwork thusly, “The...
Maz Dixon – Retro Prawn Cocktail
The collages and paintings by Maz Dixon featuring “The Big Things of Australia”, will be featured in the upcoming curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. Beginning in the early 60s, monumental objects ranging from giant fruit to prawns and pelicans began to litter the landscape of...
Will Coles – Halloumi Burgers
The socio-political sculpture of guerrilla street-artist, Will Coles, will be featured in the upcoming curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. Coles employs traditional sculptural techniques to manipulate found objects and explore contemporary issues, specifically over consumerism. The sculpture pictured below titled First World Food (burgers) was produced...
Vincent van Gogh – Orange Honey Madeleines
Vincent van Gogh composed Still Life with Basket and Six Oranges in 1888 while he was in Arles-sur-tech, France. At this time he adopted a brighter palette and his paintings were saturated with yellow, ultramarine and mauve. The still life above epitomizes the natural vibrant light of the landscapes in the region. The sun-drenched fields and...
2 weeks left to submit a proposal to Art + Food: Beyond the Still Life
The deadline for artist proposals is fast approaching with a little more than 2 weeks left. Submit your info to Brenda May Gallery before Friday 27 July 2012 to be considered for inclusion in Art + Food: Beyond the Still Life. We have a great list of artists already confirmed for the show including Will Coles,...
William Scott – Frittata with Kale, Tomato & Chorizo
The screenprint titled Still Life (pictured above) by William Scott depicts elements prevalent in his work throughout his career. Starting in the 1940s, Scott’s paintings were concerned with simple still life arrangements featuring pots and pans on a bare table. After a period of more traditional representation in the 1950s, Scott returned to increasingly abstract...
Feasting on Art Zine – Volume 1 Issue 1
Feasting on Art ZineVolume 1 Issue 1 The inaugural Feasting on Art zine features six pages filled with art and recipes. Hamburgers, fried chicken, tomato soup cake and donuts are a few of the delights pictured on the pages of Issue 1. Limited edition of 20 + AP, individually numbered with machine stitched binding. A5...
Edward Weston – Roasted Brussels Sprouts with Lemon & Parmesan
As one of the great 20th-century photographers, Edward Weston had an expansive 40 year career that established him as an innovative and influential master. Cabbage Leaf (1931) was constructed during a time when Weston had a number of solo exhibitions. He did a series of abstract images of shells exploring their curving lines and fluid...
Ed Ruscha – Slow-Roasted Beets
This recipe was devised as an accompaniment to the previous dish, spatchcock stuffed chicken. By cooking the beets over a long period of time with a low amount of heat, the natural sugars in the vegetable caramelize producing a sweetness which is echoed by the balsamic reduction. This dish almost didn’t make it to the...
Gustave Caillebotte – Spatchcock Stuffed Chicken
The following recipe has been affectionately known by the names ‘Chichcock’, ‘Spatcken’ and ‘The Great Chichicken Debacle’. Conceived and executed with my brilliant friend Mel, the spatchcock stuffed chicken was a two-day affair. Day one consisted of meticulously deboning a small spatchcock, otherwise known as a poussin or juvenile chicken, and a larger adult chicken....