Abstract
In 2021, I taught a series of pop-up book classes at the Center for Book Arts, featuring different dishes from Vietnam, Korea, Japan, China, etc. Each ingredient is tied to a specific paper engineering technique. For example, the jalapeño is demonstrating the rotating disc technique; the carrot for the pull-tab technique; tofu for the parallelogram. The students learned different strategies to build pop-up books on their own, for their own illustrations. They also asked me questions about some of the dishes, as they seemed to be unfamiliar with them, but would like to try. As a food artist, different cuisines are my tool to start a conversation about race and ethnicity. Food is also deeply connected to the history of different countries. This is one specific way to connect art and food and I hope it inspire more conversation around food art.
Presenters
Muyuan HeAssistant Professor, Art, The City College of New York, New York, United States
Details
Presentation Type
Theme
2022 Special Focus—Imagining the Edible: Food, Creativity, and the Arts
KEYWORDS
IMAGINATION, FOOD, BOOK, ARTS, ENGINEERING, PAPER, EDUCATION, CULTURE, DIVERSITY, INCLUSION
