Book Signing: Modern Art Desserts with Caitlin Freeman
The Craft in America Center presents an artfully delicious talk and book signing by pastry chef Caitlin Freeman of Miette Bakery and Blue Bottle (San Francisco), in conjunction with the third installment of Good Enough to Eat: Food as Medium for Craft on Saturday, April 27 at 6pm. Caitlin Freeman will share her inspiration, excitement, and love of creating unique desserts inspired by masters of modern art from her book, Modern Art Desserts. She will share pastry secrets so you too can craft these elegant, ironic works of kitchen magic at home. Sweet treats to follow. Books available for purchase at the event.
Book Signing
Modern Art Desserts with Caitlin Freeman
Saturday, April 27, 2013
6pm – 7pm
Admission is free, donations are welcome
About the Book
Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art
Desserts to thrill the eye and palate, based on work by Andy Warhol, Frida Kahlo, Henri Matisse, and other modern artists to create a collection of uniquely delicious dessert recipes
Good Enough to Eat: Food as Medium for Craft (April 20, 2013 – June 22, 2013)
Part 2 of 3 in the Good Enough to Eat: the Fusion of Food and Craft series
In this age of food-centrism in popular culture, food is providing artists with endless inspiration thematically, physically, and symbolically. With palpable avant-garde spirit, each artist boldly looks beyond the confines of the establishment. They each find new inspiration in alternative materials that offer multi-sensory potential.
From biting wit to sensuality, identity politics and a deep respect for tradition, these selected works represent a range of perspectives and treatments. The ephemeral, fragile nature of edible substances gives these works added intrigue. In some cases, edible materials subtly infuse the artworks with an innovative twist. In others, food is the focus and heart of the piece. The meaning of nourishment and gluttony are currents that resurface throughout the show.
The final portion of the 3-part exhibition, Food as Medium for Craft will span from professional artists who are boldly experimenting with new substances, to master carvers from beyond the traditional confines of the art world who sculpt fruit, vegetable and dairy products into over-the-top showstoppers. Related artist lectures, workshops and demonstrations are planned in conjunction with the exhibition.
