"There is no distinction for us between art and life,” said Yolngu Aboriginal Australian artist Wandjuk Marika. This proclamation draws attention to the arbitrary distinctions we often make in western cultures between “fine art” and “craft,” “design” and other often-unhelpful labels. As museums, we actively work to break down such distinctions. As museum professionals, we are aesthetically minded people who see art all around us. And, as a global community, many of us are finding ourselves unable to visit the “fine art” institutions we love most. Because of all of these factors and more, the Fralin Museum of Art at UVA and the Kluge-Ruhe Aboriginal Art Collection of UVA have partnered to present THE ART IN LIFE, a series of programs that explore the artistic creativity, innovation, challenges and aesthetic decisions of practices that usually aren’t considered fine art.
In our third program, we’re doing exploring the art of food. It's about the plating, the enjoyment, the styling, the decoration. We're bringing you four perspectives:
- Arley Arrington, owner/baker/activist at Arley Cakes
- Elle Simone Scott—chef, culinary producer, test cook and food stylist
- Charles Spence, experimental psychologist at Oxford University
- Craig Thornton, chef/artist extraordinaire at Wolvesmouth