Food and art through the ages
from Renaissance sugar sculpture to 3D printing
1 December 2021
Digby Hall, Sherborne at 3 pm and 7 pm
A whistle-stop tour of the history of food as artistic medium; starting with 16th century sugar sculpture and venturing all the way up to 3D dessert printing and beyond. Hosted by Food Historian Tasha Marks, this lecture is a treat for those with a sweet tooth, as Marks feels the subject of food and art through the ages is most exciting in the realms of the dessert. Topics covered include; the origins of dessert, the crossover between sugar and art, architecture and dessert (including Renaissance banqueting houses), sugar and spectacle, food as artistic medium, and the future of food. This exploration into the realms of dessert as spectacle includes an accompanying display to illustrate and enhance the historic subject
Lecturer: Tasha Marks
Tasha Marks is an award-winning food historian and artist, who explores the relationship between food, art and history. Her practice, AVM Curiosities, champions the use of food as an artistic medium, with projects ranging from museum-style exhibitions and sculptural installations, to interactive lectures and limited-edition confectionery. Recent academic achievements include publication in the Oxford Companion to Sugar and Sweets, where Marks authored the entry on Mrs Beeton, one of the Victorian era’s most influential cooks