Thanksgiving is here; a day full of football, family, and of
course, food. Having this particular holiday on the brain I am compelled to
delve into food art, a medium that I have never had the guts to play around
with aside from carving rudimentary pictures into the crust of pies. I believe
at one time or another we’ve all seen edible sculptures made out of
watermelons, cantaloupes, and honeydew melons. These items are commonly used
because they provide a durable carving material, but artist Christel Assante
prefers to work with a more delicate food item when creating art. She carves
gorgeous, detailed, and delicate scenes into egg shells. Assante uses a most
fragile material that also happens to be quite a bit smaller than any melon;
she predominately uses quail and goose eggs for her custom pieces.
Concentration, deliberate action, and great care are all required in order to
execute her designs. When one looks upon Assante’s work it is easy to recognize
the elements of control and discipline within the artwork itself—every line, cut,
and mark serves a purpose, there is nothing superfluous. Christel Assante
devotes much time and effort into her work, just like many of us devote hours
to perfecting our “food art” that we display on Thanksgiving. Both Assante and
the rest of us enjoy food art, it’s just that one type is merely to be enjoyed
with our artistic eyes, and the other is meant for hungry eyes and bellies. Make
sure to thank your family’s “food artist” for their hard work today, and have a
Happy Thanksgiving!
Article Contributed by Alexandra Dailey. To read more articles by Alexandra, visit her
blog at http://alexdailey.wordpress.com.
To read more articles, presented by Contemporary Art Gallery
Online, visit us at www.contemporaryartgalleryonline.com.
