Last week, the Artists Archives of the Western Reserve (AAWR) unveiled its latest juried group exhibition, Sustenance: From Palate to Pallete
. The show features artwork inspired by and/or created using food as a medium. In conjunction with its exhibition, the AAWR is hosting a special discussion with Yael Raviv, director of Umami: Food and Art Festival.
“Sustenance: from Palate to Palette
is our annual ‘Community’ show, the show where we invite all artists, not just members to submit work,” explains AAWR Executive Director Mindey Tousley. “The theme of this year’s show, food and art, came about because we were searching for a connection to the community around us. What distinguishes us here from the rest of the country? We have become a city, or region, of ‘foodies,’ and in some respect this connects us to trends in bigger cities like NY as opposed to the smaller cities in Ohio. So it seemed natural to make the connection between food and art and the different ways artists express themselves about food, or using food as a medium or a commentary on our society.”
Continuing, Tousley adds,“The show is juried by Allen Contemporary curator Denise Birkhofer and local chef Doug Katz. This seemed like a good combination also: two viewpoints, one steeped in the history of art and the other in the art of food.”
Umami is a nonprofit, biennale event in New York City founded in 2008. The festival showcases cross-disciplinary ideas that foster a dialogue about the role of art and food in our society.
“In the years since our inaugural festival the notion of combining food and art became more commonplace and familiar, but we find new surprises and inspiration in every project, and feel there is still room for breaking new ground in exploring food as a creative medium in both professional and home settings,” Dr. Yael Raviv explains.
Dr. Raviv’s presentation will discuss past projects and explore the role food can play in artwork that is grounded in everyday life and materials. She earned her PhD from the Department of Performance Studies at NYU in 2002.
“We'll discuss the idea of food as a medium for artists, chefs, and growers/manufacturers as well as home cooks,” says Dr. Raviv. “Finally, we'll explore the idea of food as a vehicle for encouraging art that is grounded in everyday life and materials.”
After Dr. Raviv's lecture there — from 1-3 p.m. on July 25 — will be an opportunity for questions and discussion. This event is free and open to the public thanks to a grant from the George Gund Foundation.
(Artists Archives of the Western Reserve)1834 E. 123rd St., 216-721-9020, artistsarchives.org