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MAP as a conservation method for contemporary art with foodstuffs : three case studies

Julie Gilman (UGent) , Claire Van Damme (UGent) , Bruno De Meulenaer (UGent) and Frank Devlieghere (UGent)
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Abstract
This article examines the use of Modified Atmosphere Packaging (MAP), a widely applied preservation method in the food packing industry, for preserving contemporary artworks with foodstuffs. A lot of artworks that use food also appeal to immaterial parameters for which the conservator has to adapt and develop new strategies to conserve those works. The choice of materials and the way in which they are used mostly have important implications for how these pieces must be interpreted, exhibited and how they will change over time and therefore how they are best preserved, or not. This paper presents interdisciplinary research involving art studies and food science that aims to resolve a number of questions relating to the preservation of artworks that contain foodstuffs. The main goal is to analyze these questions systematically on a scientific and multidisciplinary academic basis, taking into account the temporal, ephemeral character of these artworks on the one hand and their material preservation on the other hand and to explore whether and how they can be presented and preserved for future generations. Three case studies are presented for which guidelines are proposed for storing and packing the works in a modified atmosphere environment that can prolong the lifespan of artworks with foodstuffs.
Keywords
food science, material conservation, decision making process, modified atmosphere packaging, Contemporary art

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Please use this url to cite or link to this publication:

MLA
Gilman, Julie et al. “MAP as a Conservation Method for Contemporary Art with Foodstuffs : Three Case Studies.” Ed. Muriel Verbeeck-Boutin. CEROART 7 (2011): n. pag. Print.
APA
Gilman, J., Van Damme, C., De Meulenaer, B., & Devlieghere, F. (2011). MAP as a conservation method for contemporary art with foodstuffs : three case studies. (M. Verbeeck-Boutin, Ed.)CEROART, (7).
Chicago author-date
Gilman, Julie, Claire Van Damme, Bruno De Meulenaer, and Frank Devlieghere. 2011. “MAP as a Conservation Method for Contemporary Art with Foodstuffs : Three Case Studies.” Ed. Muriel Verbeeck-Boutin. Ceroart (7).
Chicago author-date (all authors)
Gilman, Julie, Claire Van Damme, Bruno De Meulenaer, and Frank Devlieghere. 2011. “MAP as a Conservation Method for Contemporary Art with Foodstuffs : Three Case Studies.” Ed. Muriel Verbeeck-Boutin. Ceroart (7).
Vancouver
1.
Gilman J, Van Damme C, De Meulenaer B, Devlieghere F. MAP as a conservation method for contemporary art with foodstuffs : three case studies. Verbeeck-Boutin M, editor. CEROART. 2011;(7).
IEEE
[1]
J. Gilman, C. Van Damme, B. De Meulenaer, and F. Devlieghere, “MAP as a conservation method for contemporary art with foodstuffs : three case studies,” CEROART, no. 7, 2011.
@article{5804055,
  abstract     = {This article examines the use of Modified Atmosphere Packaging (MAP), a widely applied preservation method in the food packing industry, for preserving contemporary artworks with foodstuffs. A lot of artworks that use food also appeal to immaterial parameters for which the conservator has to adapt and develop new strategies to conserve those works. The choice of materials and the way in which they are used mostly have important implications for how these pieces must be interpreted, exhibited and how they will change over time and therefore how they are best preserved, or not. This paper presents interdisciplinary research involving art studies and food science that aims to resolve a number of questions relating to the preservation of artworks that contain foodstuffs. The main goal is to analyze these questions systematically on a scientific and multidisciplinary academic basis, taking into account the temporal, ephemeral character of these artworks on the one hand and their material preservation on the other hand and to explore whether and how they can be presented and preserved for future generations. Three case studies are presented for which guidelines are proposed for storing and packing the works in a modified atmosphere environment that can prolong the lifespan of artworks with foodstuffs.},
  author       = {Gilman, Julie and Van Damme, Claire and De Meulenaer, Bruno and Devlieghere, Frank},
  editor       = {Verbeeck-Boutin, Muriel},
  issn         = {1784-5092},
  journal      = {CEROART},
  keywords     = {food science,material conservation,decision making process,modified atmosphere packaging,Contemporary art},
  language     = {eng},
  number       = {7},
  pages        = {[12]},
  title        = {MAP as a conservation method for contemporary art with foodstuffs : three case studies},
  url          = {http://ceroart.revues.org/2207},
  year         = {2011},
}