Please join me for “Foodscapes: From Seed to Mouth” at UF University Gallery until Friday March 24.
Opening Reception: Thursday March 16, 5:30 -7:30 PM
Artist Talk: Friday March 17, 12-1 PM
This thesis presents gardening, picking food and eating as enjoyable steps towards the reclamation of the food system.
Participants will select and harvest food from the tile based vertical garden with my aid. We will then prepare the items together at the preparation station, talking about the food before us and food in general. Lastly, the participant will choose a plate and sit to dine. These steps are such as to implicate the viewer in a seasonal garden landscape, the labour and bodily engagement of cooking, and a community connection in eating.
Plants, soils and seeds have been dug up from UF Organic Garden Co-OP, Field and Fork Farm and Gardens ,Swallowtail Farm, Alachua County Feed & Seed, Forage Farm and my home garden.
The Gallery is open:
Tuesday/Wednesday/Friday: 10 AM – 5 PM
Thursday: 10 AM – 7 PM
Saturday: 12 PM – 4 PM
This book will literally change the way you think about your next meal. Food psychologist Brian Wansink revolutionizes our awareness of how much, what, and why we’re eating—often without realizing it. His findings will astound you.
• Can the size of your plate really influence your appetite?
• Why do you eat more when you dine with friends?
• What “hidden persuaders” are used by restaurants and supermarkets to get us to overeat?
• How does music or the color of the room influence how much—and how fast—we eat?
• How can we “mindlessly” lose—instead of gain—up to twenty pounds in the coming year?
Starting today, you can make more mindful, enjoyable, and healthy choices at the dinner table, in the supermarket, at the office—wherever you satisfy your appetite.
This book I listened to on audiobook (I suggest you do to, it is read by the author and he animates his words very well as a good storyteller does, the way you can not when reading. The book is also full of a lot of facts and the are more potent aloud then on paper). The most interesting part of this book for me was the notion of our “foodscapes” the way we set our table and the nuances of our food rituals and environment and how they all determine what we eat, how much of it we eat and how we eat. As a potter these are things that I find very intriguing. It is worth a listen! Seek it out!