Special event at Radiator Gallery

Friday March 4, 2016. 5:00 – 8:00pm

Radiator Gallery, Long Island City, New York
10-61 Jackson Ave, LIC, NY 11106

Drop by to see food nostalgia during the Armory Arts Week Events, and join exhibiting artist Emilie Baltz for Nutritional Facts, a wearable edibles performative experience. Emilie will have foodstuffs available for you to realize a bit of your own edible body adornment (Lick Me!!).

food nostalgia, is an exhibition of paintings, photographs, video, sculpture and installation works by artists Cey Adams (New York), Emilie Baltz (New York), Disorientalism (Katherine Behar and Marianne M. Kim, New York/ Arizona), Gonzalo Fuenmajor (Miami, FL), Kira Nam Greene (New York) and Jonathan Stein (Coral Springs, FL).

“food nostalgia looks at food in contemporary America through a lens of fast food iconography and industrial food production” says curator, Amanda McDonald Crowley. “Participating artists variously draw on popular cultural references, brand recognition, bodies, memory, nostalgia, and playfulness. They ask us to think about our relationship to our colonial pasts, feminist thinking, cultural diversity, and marketing culture. The corporatisation of our food systems is deeply entrenched in our psyche; historical and contemporary trade routes of our food affect our cultural landscape.”

As a framework to explore how we cook, eat, and consume, food nostalgia is a platform to share ideas, and food.

Emilie Baltz is an experimental artist, director and educator with a focus on food and sensory storytelling. She creates playful and unconventional work that moves people to discover new worlds one lick, suck, bite, sniff, and gulp at a time.

Installation view, food nostalgia. Graphic: Cey Adams; photo: Jeanette May

Installation view. Cey Adams, CREAM; Disorientalism, Two Sides to Every Coin. Photo: Jeanette May

Installation view, Disorientalism, Two Sides to Every Coin. Photo: Jeanette May

Sunday February 28, 2015. 12:00 – 2:00

Radiator Gallery, Long Island City, New York
10-61 Jackson Ave, LIC, NY 11106

Radiator Gallery hosts a Junk Food Brunch, where curator Amanda McDonald Crowley will give a walk through of our current exhibition food nostalgia, and talk about the underlying themes of the exhibition. Exhibiting artists Cey Adams, and Katherine Behar will also talk about influences and inspirations in their work in the exhibition.

In addition to serving up delectable and surprising nostalgic packaged foods Amanda, and artist Stefani Bardin, will be serving deliciously reverse engineered versions of Gatorade and Gummy Bears.

Come expecting to have your taste buds tickled by a range of nostalgic taste sensations, and stay for the conversation. And please feel free to bring along your favorite versions of Junk Food, from around the world.

food nostalgia is an exhibition of works exploring food in contemporary America through a lens of fast food iconography and industrial food production. The exhibition runs at Radiator Gallery through March 13.

Cey Adams dismantles contemporary cultural imagery to build multiple layers of color, texture, shadow, and light. From his roots in the NYC graffiti movement and hip hop culture, his artwork draws inspiration from 60’s pop art, sign painting, comic books, and popular culture; he focuses on themes including race and gender relations, pop culture, and community issues.

Katherine Behar‘s videos, performances, and interactive installations explore issues in contemporary digital culture. Disorientalism (whose work is included in the exhibition), is an artistic collaboration between Katherine and Marianne M. Kim, in which the duo study the disorienting effects of technologized labor, junk culture, and consumerism. Disorientalism explores how these forces mediate race, gender, and bodies. In character, the Disorientals expose our hapless submersion in junk culture, and our failed attempts to rationalize it by mistakenly resorting to industriousness and work.

Stefani Bardin explores the influences of corporate culture and industrial food production on our food system and the environment. She works with neuroscientists, biologists and gastroenterologists to ground her research in the scientific world.