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Food and Art through the ages: from Renaissance sugar sculpture to 3D printing Tasha Marks Tuesday 11 September 2018

A 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!  This exploration into the realms of dessert as spectacle includes an accompanying display to illustrate and enhance this historic subject.  Topics covered:  the origins of dessert; sugar and status - the crossover between sugar and art; architecture and dessert; the shift of dessert from luxury to fashion, to ritual; sugar and spectacle; ways of seeing - food as artistic medium; food futures- 3D printing and technology.

Tasha Marks is an award-winning food historian and artist.  Recent academic achievements included publication in the Oxford Companion to Sugar and Sweets where Marks authored the entry on Mrs Beeton. Tasha has worked  on various projects with the V&A, The Royal Academy of Arts, The National Gallery and the Barbican.