The Food of Art



I am working on a series using food and dried flowers or plant material (i.e. leaves) in my daily art work.  Only after I've created them is photography involved.

These are only two but I can already tell that the benefits are many.

You might want to try it within your own creative reach.  Why?

First, you look at food differently.  Taste is not a consideration or it's fat content or number of good or bad carbohydrates. Less Taste More filling is also not a consideration.  Using food in your art bypasses the dieter's axis of evil:  ‘if hunger isn't the problem then food is not the answer”.

Creativity's hunger is sated by shape, color and texture.

That's all I was concerned about as I arranged these dried rose rugosa petals on an encaustic painted board.  I needed a center of the flower and at first I used several frozen sweet corn kernels and then photographed it and used new textures on the digital photo.

In the second one, I took off the sweet corn and then waxed the petals and then painted and highlighted them with oil and wax pastels.  I dabbed some warm wax in the center and arranged “red” quinoa and “red” lentils that are actually a beautiful orangey/yellow hue into the center.

Over the next few days, I am going to do small abstract color blocks using these grains.

Another advantage?

As long as your art work is small scale: grains are cheaper than paints.

An AARP tip for the senior artists out there.