The role of science in contemporary art conservation : a study into the conservation and presentation of food-based art

The conservation of contemporary food-based art appeared to be problematic. Due to the perishable nature, long-term preservation and short-term exposition periods can be problematic in terms of food deterioration and loss of sensorial properties (visual appearance, smell, texture). For instance, for contemporary food-based art the decay processes of the food materials are often intrinsic to the meaning of the artwork. Because of the perishable nature of the food, sometimes, they need to be recreated. In both cases (preservation and recreation), food preservation methods, applied in the food industry, and knowledge on food science offer art conservators more possibilities to develop a suitable conservation strategy. Throughout this PhD research the role of science in the context of conservation of contemporary food-based art was investigated, with a primary emphasis on applicability and sustainability in a museum context. By introducing the knowledge of food science, the deterioration mechanisms of food in art became clear and compatible treatment options were given.

Publication year:2015

Accessibility:Open