Food Cultures | teaching

Space

Keo Corak

During Food Cultures, I was amused by Claude Levi-Strauss’ idea that cooking is structured around a raw:rotten:cooked triad. I wanted to play with this idea by working with a single ingredient in as many ways as I could. In some way, this organizing structure encouraged new ideas and in other ways it felt limiting. This image is a visual summary of a day spent cooking with carrots from my research project.

Sydney Weisner

weiser marker food drawings

Blending an interest in technology/social media, food and its social connections, these marker drawings all represent pictures of social ties over meals. The photo references of these drawings were taken quickly and without intention of showing anyone after the fact, a personal keepsake. This directly contrasts with the Instagram age of documenting and sharing food and memories. Using that tension as inspiration, these pictures take the same concept deployed by social media and slow it down, making the process the recreation of the pictures, not the posting onto a social media account.

Guzzo Pinc

In the Food and Culture Seminar, we were asked to work on a “project” that combined our major focus with the topics we discussed in the class, and because my focus is drawing and painting I decided to make little comics that were reflections on the essays and discussions of the class. Some of the characters in my cartoons were classmates and some were made up. Some of the situations were directly based on class experiences and some were just inspired by the class. It turned out to be a fun project for me and I learned that having an oblique theme (Food Culture) is a great way to think of funny little vignettes without getting stuck thinking of ideas.

http://www.jeremypincart.com/index.html

Jamie Bugel

Grant Gustafson

This recipe for “Ginger Nuts” was taken from the 1883 cookbook, Ice-cream and cakes. A new collection of standard fresh and original receipts for household and commercial use, by An American (NY, Charles Scribner’s Sons). For this course, I wrote an essay that began with this recipe, looking at it as a work of literature and as a historical marker. As literature, I just mean to say that there is a lot of pleasure that can be had in reading recipes (this recipe in particular is one of my favorites) regardless of both any intention to cook the recipe and of the quality of the recipe itself. “Ginger Nuts,” in all of my efforts in the kitchen have turned out awfully. However, as words, they are everything I have ever wanted in a cookie.To actually bake them and pull the recipe from its idyllic past (manifest in the yellowed, stiff pages) is an activity completely separate from reading. To leave the pleasure of the page and begin the pursuit of perfection in baking is another topic altogether. I’ll leave you here, but rest easy, you don’t have to bake “Ginger Nuts”, they are perfect the way you see them.

Kathleen Miller

hourglass

Maurice Moore

For this piece, I was concerned with eating as a performance. I wondered, what does mansplaining taste like? What’s it like to have a meal with my art? Or for my art to be the meal? Could my art eat me? To push the performance further I will be experimenting with senses such as sight, taste, and or smell. In contrast, I will also be locating the impulse(s) and or implementing various elements of Black and or “Quare” expression i.e. Call and Response, Vocalization, Improvisation, Masking, Moan, Functionality, Polyrhythm, Reading, and Shade within my Performances. I have come up with a list of calls for performances to execute my project. I think these requests could prompt people to think about these social issues and/or identity politics in different and innovative ways. Maybe providing some solidity to social constructs. Changing the way, we experience social constructs. Imagine experiencing racism by taste. What does racism taste like? If racism is so bad why do we keep cooking it?

https://maurice-moore-mkx7.squarespace.com/about