In early September, the SoFAB Institute presented a panel discussion asking “Is food art?” at the New School in New York as part of Culinaria Query, The national inquiry comes to close in New Orleans on October 10, 2013 with a special presentation by Ken Albala. For information, please visit this page.
Lauren Carter Grimm and Joe Grimm of Grimm Ales argued that food is not art on the Culinaria Query panel at the New School in New York City.
About Grimm Ales
Lauren and Joe have been experimenting with the near-magical transformative qualities of yeasts since 2005. Initial experiments in their apartment kitchen with mead, hard cider, kombucha, kvass, and ginger beer soon gave way to a fascination with Belgian-style ales.
While on tour in Europe playing music, Joe made a stop in Brussels, Belgium. It was there that he became transfixed by the complexity of Belgian beers. After arriving back in the states, he raved about his recent experiences with these intoxicating beverages. Soon after, Joe and Lauren began tasting beers methodically in order to teach themselves about the subtle and distinctive qualities of malt, hops, and yeast that created the aromas and flavors of their favorite beers. They eagerly researched techniques for beer-making, and started brewing five-gallon batches in their apartment to drink and give to their friends.
As more and more people began to share their excitement for the homebrews that they had been making, the two began brewing beer on the sly for gallery events in Chicago, where they were living at the time. “Buy a cookie. Get a free beer!” It was such a success that they began thinking about brewing beer on a larger scale.
This about brings us up-to-date. Nowadays, the two have made their home in the Gowanus neighborhood of Brooklyn, New York and are brewing beer as nomadic brewers at existing breweries wherever the fermenting tanks are available. They make their beer with the highest quality ingredients always bringing their creativity and ingenuity to the brewing process. With this in mind, they seek to push the boundaries of beer styles in order to create beers with the utmost depth and complexity.
What follows are Lauren and Joe’s images and notes from the slide show they used at the NYC panel.
Formalism is the judgment of the art object through purely perceptual means (color, form, movement, balance, etc.)
-Judgment of food is inherently formalist (taste, color, texture, form, etc.)
-The history of modern art is the history of artists continually throwing established systems of value into question.
-Let’s look at the ways in which artists from the 60’s to the present have used food in art.
Carolee Schneemann – Meat Joy (1964) – raw fish, chickens, sausages, wet paint, transparent plastic, rope brushes, paper scrap:
– For the past century, artists have continued to question the system of value for art. The use of non-traditional art materials – in the case of Carolee Schneemann’s “Meat Joy”, meat and fish – is an example of this. It is a deliberate move away from formalism.
Allan Kaprow – his happening “household” (1964):
-By using everyday objects including food, the artist is bringing life into closer proximity with art. The distance inherent to formalism is being questioned and reduced.
Janine Antoni – Lick and Lather (1993)
Felix Gonzalez-Torres – Untitled (Portrait of Ross in L.A.) (1991):
-Sophie Calle, Felix Gonzalez-Torres, and Janine Antoni all question formalism by mixing formalist and non-formalist modes of art-making. In doing so, they’re making an accusation of emptiness, that formalist art is meaningless.
-Food that looks like art (El Buli, Alinea, etc.) is not making the same critiques that artists who use food in their work are making.
-A restaurant like Alinea is using the same criteria for judgment that we used during the 1930s to judge high art. But the art world in the past 80 years has moved on.
– When we judge Schneemann’s work, we judge it not on how visually appealing it is, but on its political and social dialogue.
-Even though we’re artists and we make high-quality artisanal beer, we do not want to call it art. We don’t want it to be related to art historical dialogue. Many things that we want in art, we do not want in our food and drink. We want our beer to be judged for its flavors, aroma, mouthfeel, etc.