Boiled, Baked, and Brewed
Figge Art Museum 225 W 2nd St, Davenport, IA 52801
Curated by Dr. Lauren Freese, Assistant Professor of Art History at the University of South Dakota.
Boiled, Baked & Brewed explores the visual culture of grains; specifically wheat, corn, and rice. These three simple grains are the foundation of diets around the world. From India to Africa and the Americas, the visual culture of grain production and consumption can illuminate aspects of daily life, technological change, and foundational cultural beliefs.
The exhibition moves from seed to table (or cup), examining the relationship between art and agriculture. While food is often utilized as a marker of cultural difference, Boiled, Baked & Brewed argues that, at their root, connections between society and agriculture cross geographic and temporal boundaries.
Programming may include lectures and demonstrations by University of Iowa faculty and students from the School of Art and Art History, Department of English, Department of Anthropology, and cooking and tasting events.
This exhibition is supported by the Legacies for Iowa Collections-Sharing Project, Supported by the Matthew Bucksbaum Family.
No Spiking, 1934
Watercolor on paper, 15 x 21 in.
Gift of Lee Allen, reproduced with permission of Lee Allen's daughters, Mary Lee Hoganson and Elizabeth Williams, 1981.31