Robert Herrera Food Bio Art 2017

For the swale trip I would like to research peppermint and rosemary.

Mid-term Idea Two For the second mid-term idea I would like to make a pork tenderloin with a rosemary, salt, pepper, and small bit of cayenne for spice rub. Then as a side I would serve a field green salad with a homemade vinaigrette with mixed veggies. Finally if allowed the food would be paired with a small taste of a chardonnay that is full bodied yet does not over power the flavors of the pork. I relate my personality as I am spicy and salty in my humor but also I relate the rosemary to my more calm demeanor, and how I handle situations. Overall this relates to how I grew up in a restaurant environment. Lastly I would relate the wine to my experience as a wine server and how I have learned the culture of wine for the past six years, which is something I'm passionate about besides art.

Mid-Term Idea One For my first idea I was thinking of making beef enchiladas with a side of queso flameado. The enchilada recipe is one my family has used for years, but I also relate to it personally because of the combinations of the dry tortillas which relate to my sarcastic humor. Along with the savory and salty meat that I relate to my resting personality. The food in general reminds me of music as well, growing up I listened to Selena and hearing her music always reminds me of food, so I relate this dish to my favorite type of music, which are cumbias a type of latin music played throughout Mexico and most of Latin America.  The Queso Flameado is a cheese dish made using melted cheese, poblano peppers, and chorizo, that is then lit on fire before being served. I would like to add this as a side because of its spiciness and cheesy texture, as I am sometimes spicy and sarcastic as well as being a cheesy person all the time. This dish was also created in the area my family is

The Starving Artist Exhibit              The Starving Artist Cookbook was very interesting to me as it was a cookbook represented through images and film stills mainly which conveyed the message better than a simple list of ingredients. Also the fact that it was not only an art piece but a working cook book. The cook book also worked as a visual for first time cooks which I thought was wonderful considering starving artists go for the simplicity of cooking over the minutiae of a complex recipe.                The way the cookbook was presented within the space was not as an actual book but as pages on the wall from the book as to better understand how it should be viewed as am artwork. The recipes were simple to follow but also it contained enough food to feed a single person to where they would not need an abundant amount of food. In the end I believe the presentation and message of the artwork was very successful. 

What is Food? Discussion  I find the introduction to What is Food? to be interesting as in the beginning she heavily focuses on the fact that food art and bio based artwork is the last movement within the visual art world. The Author Lindsay Kelley talks about how her mother, grandmother, and her would all make the same cake differently due to the fact that they were all from different generations and economical backgrounds. This is true for not only the cake but any meal being eaten.  When viewing the introduction it greatly interested me that she focused heavily on the political aspect that food poses as well, and how it is conveyed as an actual cookbook, as opposed to a textbook. She also focuses on issues like dysphagia and geophagia which are disorders that cause people to not swallow and to eat earth. I find it intriguing that she connects the two disorders to practices of bio art and food based work, as these two disorders do no allow for the person to properly consume