T H E A R T O F F O O D

Storage of food

Food as objects of paintings and photography

Food as Art

Art and the Act of Eating

Food in Ceremonies

Art and Commercialism

Art and Deviance

Social Issues through Food Art

S t o r a g e o f f o o d

Women at the Fountain House

It was specifically a female duty to get water for the household.

In wealthier families, slave women would be sent, while in poor

households, the wife and daughters would perform this task. Water

could be obtained from public fountain houses in the Agora.

Fountain-house scenes like this

one show vases of this shape

(hydriai or water jars) in use

Women at the Fountain House

A N DY WA R H O L t h e p r i n c e o f p o p

Andy Warhol was a 1960s pop icon famous for

his extravagant persona and attention grabbing

artworks such as his famous Campbell’s Soup

painting. Warhol was one of the central players

in a powerful wave of art and music that swept

over our planet in the 1960s and 70s – looking

into his life gives a fascinating snapshot of this

period.

Andy Warhol and Pop Art

• most prominent artists associated with

American pop art

• Pop art drew inspiration from mass

media images such as advertising,

consumer products and even comic

books.

• was accessible and easily understood

by everyone and thus was appealing

to a wide audience.

Andy Warhol and Hollywood Celebrities

• Early in his career, Andy Warhol was interested in using celebrities

in his work.

• Hollywood idols such as Marilyn Monroe, Elvis Presley and

Elizabeth Taylor were popular models for his silkscreens.

Andy Warhol and Consumer Images

• Warhol was also interested in using advertising and consumer

images that appealed to mass audiences in his work.

• Campbell's Soup Cans

• Warhol also used commercial images of Coke bottle tops, Brillo soap

pads and Heinz ketchup bottles.

Andy Warhol and The Factory

• To mass produce his work, Warhol opened "The Factory" in 1962.

• At "The Factory," Warhol and his workers also created over 300

bizarre underground films.

Andy Warhol. Heinz 57 Tomato Ketchup and

Del Monte Freestone Peach Halves.

Silkscreen on wood, 15” x 12” X 9.5”. 1964.

Warhol ironically celebrates commercial

food packaging by fabricating boxes of

processed food.

Food as

objects of

paintings and

photography

W a y n e T h i e b a u d

• Wayne Thiebaud was born in 1920 in Mesa,

Arizona. He moved with his family to Long

Beach, California, at age nine.

• As a boy, sometimes he had to go to work with

his older sister. She worked in a restaurant so

Wayne would draw all day in a booth across

from where they kept all the cakes and pies.

• When he was older he moved to California, he

started drawing cartoons in high school and

worked on stage sets for theatre productions.

W a y n e T h i e b a u d

• Eventually he worked as an animation artist for Disney.

Drawing the “in-betweens” (less important cells which

made movements look smooth) for cartoons like Goofy

and Pinocchio.

• He entered the army in the 1940’s worked as a

cartoonist there, married, and settled in LA where he

became a commercial illustrator and artist.

• Thiebaud then decided he wanted to be a serious

artist. He went back to college and earned degrees in

art, art history and education. With those degrees, he

was teaching art and working on his own art as well.

• In 1961, his food paintings

(images of cakes, ice cream,

pies, candy and gumballs), were

a big hit. He painted these

subjects with thick paint and

bold colors. Art critics called

him a Pop Artist because he

painted popular consumer

goods. However, Theibaud did

not consider himself a Pop

Artist. He said he created these

images out of nostalgia; they

reminded him of his boyhood

and the “best of America.” P i e c o u n t e r ( 1 9 6 3 )

W a y n e T h i e b a u d

C a k e s ( 1 9 6 3 )

P i e s , P i e s , P i e s ( 1 9 6 1 )

T h r e e m a c h i n e s ( 1 9 6 3 )

C r a c k e r r o w s ( 1 9 6 3 )

His paintings are visual memories of the food

served at the many family gatherings he went to

as a kid. Some of the paintings are memories of

diners that he worked in as an adult.

W a y n e T h i e b a u d

Food as Art

a mosaic artist who

creates portraits made of

unexpected materials –

namely, food. Potato

chips, beans, hamburger

buns, candy, cookies,

noodles, and pretzels

come together to portray

the images of celebrities

like Rosie O’Donnell,

Rachel Ray, Jerry

Seinfeld

Jason Mecier

• French sculptor

uses the eggshells

to create sculptures

• Assante creates custom

designs for buyers,

working in mostly quail

and goose eggs. Each

egg takes her about 3 to

4 days to sculpt.

• The eggs are lit from a

small bulb placed inside

through a hole in the

bottom.

Christel Assante

sculpts mounds and

mounds of butter into

life-size figures of

horses, children, and of

course, cows. He also

works with chocolate

and cheese as well as

mounds of fruits and

vegetables.

Jim Victor

Create confectionery masterpieces, making edible

sculptures that are about as amazing as they get.

James Parker AND Ray Duey

James Parker of Veggy Art creates some of

the most incredible fruit and vegetable

sculptures, and has been featured

repeatedly on the Food Network, including a

Fantasy Fruit Sculpture challenge (for which

he won the gold metal in a rematch).

Fruit and vegetable carving has been

popular for food garnishing in Asia since

ancient times and has evolved into works of

art that outshine the food itself.

Zhanna Bakery and Mike McCarey

Duey is an acclaimed produce carver who

uses small, sharp tools to carve fruit into

stunning shapes and designs. Duey squared

off against previously mentioned produce

sculptor James Parker in two Food Network

Challenges, winning the first one while

Parker one the rematch.

• Chinese artist who created biscuit city in a London

department store.

• The scene depicts a traditional Asian city complete with a

stadium and a church.

• An estimated 72,000 biscuits were used along with tea,

caramels and fruit shortcake.

Song Dong 宋东

animates food transforming ordinary fruits and bread

into pieces and parts of strange stories and unique facial

expressions

Tamas Balla

• A contemporary artist that

works almost entirely in

chocolate

• She creates jewelry, paintings,

sculpture, games and even

entire rooms from chocolate

• She also made sculptures of

the Colosseum, Spanish Steps

and Pope Benedict XVI using

enough pizza dough to make

500 pizzas for an exhibit at the

Museum of London

Prudence Emma Staite

Bento Art

• the concept of Bento, a common Japanese cuisine that

comes in a single-portion home-packaged take out meal.

The Japanese have taken the art of Bento boxes to

incredible heights. In fact, in Japan, contests are often held

where people compete for the best designed arrangements,

which range from celebrities, pets and animals, characters

from popular culture, and more.

"Ms Brown"Chocolate

sculpture by Marie

Pelton

Butter Manatee

and Diver

Lyndsley E. Wilkerson

Vegtable sculpture

Marie Pelton

"American

Gothic”

in produce

"Mona Lisa”

in Italian food

products

“David"

as surfer, in

butter

Dan Cretu

Dimitri Tsykalov

Anatomical Food Sculptures

Sarah Illenberger

Food Plating 101

LARGE PLATES A sizeable canvas should be used to showcase your

work.

SMALL PORTIONS The smaller the portion, the easier it is to play with.

VIBRANT COLOURS Spruce up your plate with vibrant hues.

PLACEMENT If faced with lots of ingredients, the most classic way to

plate it is to clock it.

ELEVATION Stack slabs of protein over starches into a tight pyramid

for the wow factor.

Food Plating 101

NEUTRAL CHINA Opt for neutral china and if you must have a

design, make sure the motifs are on the

borders.

COOKIE CUTTERS Cookie cutters and moulds are great tools for

creating shapes to layer.

BE ARTISTIC Use a paintbrush or squeeze bottle to distribute

sauces.

REPETITION Repetition is an easy way of creating a picture.

GARNISH A garnish should only enhance and not

overpower

Jennifer Rubell

Jennifer Rubell creates participatory artwork that is

a hybrid of performance art, installation, and

happenings. The pieces are often staggering in

scale and sensually arresting, frequently employing

food and drink as media: one ton of ribs with honey

dripping on them from the ceiling; 2,000 hard-

boiled eggs with a pile of latex gloves nearby to

pick them up; 1,521 doughnuts hanging on a free-

standing wall; a room-sized cell padded with 1,800

cones of pink cotton candy.

“Creation” spanned four floors of food installations

that viewers literally put on their plates to eat a meal.

On the fourth floor was the drinking/appetizer

component with 3,600 glasses of varying sizes and

shapes, one ton of ice cubes, 30 ice scoops, and a

heaping pile of roasted peanuts. The elevator in the

DIA Center had a pedestal of wine, liquor, and

mixers. On the third floor was a honey trap mounted

to the ceiling steadily dripped honey on barbecued

ribs. On the second floor was the dessert. There

were three felled apple trees, bags of powdered

sugar filled with cookies.

Padded cell is an 8’X16’

freestanding room constructed of

basic building materials, with a

single door that contains a

plexiglass window. Inside, the walls

and ceilingare padded with pink

cotton candy, and a bare light bulb

hangs in the center. The door is

opened at 9pm, but the interior is

visible through the window

throughout the evening.

The Red Party’s main dinner is served inside a

Russian-themed constructivist set, and Padded

Cell acts as an escape from that, an all-American

funhouse that is at the same time confining,

threatening, claustrophobic. It is an object that

addresses the dark side of pleasure, the price of

pleasure, the possibility that pleasure is its own

punishment. Approximately 1,800 cones of cotton

candy are used in its construction.

Art

at the

Act of

Eating

J A P A N日本

• Food and dishes are considered to be an art

and meals are carefully arranged on beautiful

plates and bowls.

• The Japanese firmly believe that you eat with

your eyes first.

• Invoking the sensual experience of eating not

just in the way of taste, touch and smell, but

also sight.

• Hashi or Chopsticks in eating

M i d d l e E a s t الشرق األوسط

• The head of the family is normally served first.

• Food is presented in a central dish which everyone

eats from. In this situation, guests use wedges of

bread as scoops in the central dish.

• Food is flavorful and aromatic, and uses spices

such as cumin, nutmeg, turmeric and caraway to

achieve strong flavors in their dishes

• A cardinal rule of dining is to use the right hand

when eating or receiving food.

C h i n a中国 • Being surrounded by much loud talking and

laughing is a typical ambience at a Chinese

restaurant.

• The noise at a restaurant indicate the

deliciousness of the dishes.

• main courses are placed at the center with the

supporting dishes evenly arranged around

them.

• slurping, smacking the lips and leaving the

mouth open when eating can be viewed as

demonstrating enjoyment of the food and a

friendly atmosphere in China

w e s t

• Eating is viewed as a time for socializing.

• Never begin eating until everyone is served

and your hosts have begun.

• Serve all women at the table first.

• Don't chew with your mouth open.

• Do not make sounds when eating.

Last Supper With The Street Children by Joey Velasco

"This painting reveals a story of greater hunger than a plate of rice could

satisfy. What these children are starved for is love."

- Joey Velasco

"These poor people hold on to the truth that God will never abandon them,

even if the walls of the earth crumble down.”

• ages between 4 and 14

Oil on canvas (5x10ft)

Gnaw by Janine Antoni (1992)

• She uses her mouth and the

activity of eating or chewing to

carve two cubes, one made of

chocolate, the other of lard.

• 600 lb (300 kg)

• All this was done in order to

complete her enactment of the

distress felt by women today.

Gnaw by Janine Antoni (1992)

• 45 heart-shaped packages

for chocolate made from

chewed chocolate removed

from the chocolate cube.

• 400 lipsticks made with

pigment, beeswax and

chewed lard removed from

the lard cube.

J a pa n e s e T e a

C e r e m o n y

F o o d I n C e r e m o n i e s

History

• Tea leaves came from China in the fourth

century

• The first mention of a formal tea ceremony

was mentioned in eight century and at the

same time a Chinese Buddhist monk wrote

the “Cha Ching” teaching the proper way of

preparing tea

• During the Nara Period, tea was drunk by

monks and noblemen as medicine.

• From the Nara Period to the Heian Period,

tea was seen as a very rare and important

commodity.

HI

ST

OR

Y

• In 1187, Myoan Eisai went to China to study religion and

philosophy. When he came back he was the founder of

Zen Buddhism and he was said to be the first to use tea

for religious purposes.

• He established the grinding of tea leaves before mixing it

with hot water and also used the method of emperor Hui

Tsung with using a bamboo whisk to mix the tea leaves

powder and water.

H I S T O R Y

• Tea started to spread all over Japan.

The rapid spread can be attributed to

the Samurai class who really enjoyed

the Tea Ceremony

• In 1333 the Kamakara shogunate fell

and a new class of people (the

Gekokujou) who enjoyed extravagant

lifestyle invited friends and family to

Tea parties called Toucha

H I S T O R Y

When people of lower classes started to gain interest in the Tea Ceremony

enjoyed by the Samurai classes, they started having tea ceremonies in

lesser extravagant rooms which are now called Kakoi

Murata Shukou became one of

the best known designers of

these small rooms and he

became the Father of Tea

Ceremony because the etiquette

and the spirit of the tea ceremony

came from him. Another important

part of the ceremony that he

began was that he served the tea

himself to his guests because he

believed that this creates a more

intimate and personal relationship

with his guests in tandem with

being in a small room.

1. Akatsuki no chaji- Dawn tea ceremony in winter

2. Yuuzari no chaji- Early evening tea ceremony held in the winter

months

3. Asa cha- Early morning summer tea ceremony

4. Shoburo- the first use of the portable brazier (Furo) in the year

(May)

5. Shougo no chaji- Mid day tea ceremony

6. Kuchikiri no chaji- tea ceremony celebrating the breaking of the

seal on a jar of new tea (November)

7. Nagori no chaji-tea ceremony honoring the last remains of the

year's supply of tea and to see out the warm months before

winter sets in (October)

8. Yobanashi- winter evening tea ceremony

9. Hatsugama- Boiling of the first kettle tea ceremony

T y p e s o f J a p a n e s e

T e a C e r e m o n y

Japanese Tea Ceremony

http://vimeo.com/9516511

http://www.youtube.com/watch?v=ebQ384WZ5Po

Art and

Commercialism

Commercialism

A derogatory concern with the making of

profit at the expense of artistic or other

value

Hierarchy of Effects

Awareness

Knowledge

Liking

Preference

Conviction

Purchase

Art in Commercialism

“If you’re not daring with your art, you’re bankrupt.”

– Alex North

Buena Mano

Alaska Milk Commercial

• Sounds

• Materials used

• Intensity or saturation

Buena Mano

Alaska Milk Commercial

We will rock you

Pepsi Commercial

• Music

• Theme

• Present personalities

Alaska Milk Commercial

We will rock you

Pepsi Commercial

Art and Deviance

What is Deviance?

The fact or state of departing from usual or accepted standards, esp.

in social or sexual behavior. The fact or state of departing from usual

or accepted standards, esp. in social or sexual behavior.

What is Deviance?

Sociologist Howard Becker writes that all social groups create

circumstances which include behaviors that are “right” and then

forbidden behaviors that are “wrong” (Becker 1).

“Office Mob”

clip of Step Up Revolution

Chocolat (2000)

Directed by

Lasse Hallström

Written by

Joanne Harris (novel),

Robert Nelson Jacobs

(screenplay)

Casts

Juliette Binoche, Judi

Dench, Alfred Molina,

Johnny Depp, and a lot

more!

"To me, CHOCOLAT is a very funny fable

about temptation and the importance of not

denying oneself the good things in life," says

Hallström. "It's about the constant conflict

in life between tradition and change. And

at its very center it is about intolerance and

the consequences of not letting other people

live out their own lives and beliefs."

Tells a story of a woman and her daughter open a chocolate shop in a

small French village that shakes up the rigid morality of the community.

It greatly tells about how chocolate was a medium that brought

about a big change in a village highly concerned about following

norms and traditions.

Chocolat (2000)

Critics: “CHOCOLATE” as a metaphor for the liberating powers of

pleasure.”

Comical, going war over chocolate.

Has deep, rich characters and an enveloping charm

Chocolat (2000)

Brief History of Chocolate

• “Food for the gods”

• Mayan Indians worshipped cocoa

beans.

• Aztec Indians improved the recipe,

sweetening it with vanilla and honey.

They called it “xocoatl”.

• Myth of Questzalcoatl.

• “Chocolate houses”

• “Dangerous drug” in

France, 18th Century.

• Idea of mixing chocolate

with milk, sold to Cadbury.

Brief History of Chocolate

CHOCOLATE as a source of DEVIANCE

• Unlocks the possibility

of change.

• Can be devilish in its

allure, compel blissful

joy

or comforting sorrows.

• Chocolate has power.

• There is art.

• Sense of sensuality.

Social

Issues

through

Food Art

Without Hope Frida Kahlo

Depicts issues

of gender and

her life

,

Surrealist Painting on Junk Food Till Rabus

• Surrealist camping lunch

n°2 (2010)

• Depicts the issue of over-

consumption of junk food

and improper disposing

of food and waste.

Surrealist camping lunch n°1 (2009)

Surrealist camping lunch n°3 (2010)

Consumer Product

Bill Barminski

• societal issue of

consumerism

• 50s, 60s and 70s

advertising campaigns

• mass media and the

consumer-culture today.

Seethe

Sylvia Siddell

• depicts issues of

women in the

domestic world and

the consumer-culture

we have today.

End.

Sources:

http://japanese-tea-ceremony.net/history.html

http://japanese-tea-ceremony.net/types_ceremony.html

http://culture.com/articles/3/chocolat-movie-review.phtml

http://webecoist.momtastic.com/2008/12/15/food-artists-and-sculptors/

http://weburbanist.com/2009/01/08/food-art-and-food-artists/

http://www.jimvictor.com/AssetsFood/foodsculpture.html

http://www.eatmedaily.com/2009/09/the-food-art-of-sarah-illenberger/

http://www.delish.com/food-fun/food-arthttp://www.toxel.com/inspiration/2009/05/08/17-amazing-bento-food-art-

creations/

http://www.toxel.com/inspiration/2010/01/14/17-amazing-food-carvings/http://www.noupe.com/inspiration/food-design-

at-its-best-40-extraordinary-examples-of-edible-art.html

http://www.cravemag.com/features/the-art-of-food-presentation/

http://www.chefgui.com/2009/04/14/plating-food-choose-your-support/

http://www.gilttaste.com/stories/4727-how-to-plate-like-a-pro-part

http://www.gilttaste.com/stories/5931-the-art-of-plating-rib-comets-and-peas-n-

carrotshttp://www.huffingtonpost.com/2012/08/13/plating-food_n_1763865.html

http://www.chow.com/food-news/53710/stack-your-salad-and-other-plating-tips

http://foodandhealth.com/12-salad-presentations/

http://www.wikihow.com/Present-Food-on-a-Platehttp://urbantimes.co/2011/03/playing-food-art-plate-presentation/

http://insite.artinstitutes.edu/food-plating-the-art-of-food-presentation-40419.aspxhttp://psssst.net/2011/09/02/an-hybrid-

of-performance-art-food-installation-and-happenings/

http://www.jenniferrubell.com/index.php?sec=projects

http://www.artnet.com/magazineus/reviews/robinson/robinson7-9-07_detail.asp?picnum=1

http://www.britishmuseum.org/explore/highlights/highlight_objects/gr/b/black-figured_water-jar.aspx

http://depthome.brooklyn.cuny.edu/classics/dunkle/athnlife/fountain.htm

http://www.guardian.co.uk/artanddesign/2008/oct/06/andywarhol.art

http://www.thomsonedu.com/art/book_content/0495094870_lazzari/study_guide/ch07.html