Juried by a food historian; deadline is August 8
Application Fee: $15- 35, visit heragallery.org for coupon codes.
Deadline: August 8, 2021
Exhibition Dates: October 16-November 13, 2021
Apply now by click here.
Hera Gallery and Educational Foundation presents the National Juried Open Call- Dough. Why is dough as a material so appealing? Is it the promise of what it could bring? How can artists use this malleable material and convey the creative ideas generated from the promise of bread, a sense of comfort, religious connotations, or patiently waiting for the pandemic sourdough from the neighbor to rise? Bread sharing and giving is a primary part of many cultures and communities. How can we express this intimate relationship in this exhibition? By sight, smell, touch?
Why is dough a slang word for money in English? Are we talking about scarcity or abundance? Is dough a metaphor for our cash-driven society that still celebrates people according to their cash value while the nation faces unprecedented food insecurity based on systemic inequality?
Dough, in its many forms, is tangible and alive. Perhaps it connects humanity to something instinctual and essential. From sourdough mania to food lines of unfathomable dimensions, dough has been on our minds for the past year. Did it make its way to your art?
What kind of an exhibition can we “bake” together?
Juror Bio: Catherine M. Piccoli is a food historian, writer, and curator whose work focuses on the intersection of food, culture, memory, and place. She brings a multidisciplinary approach to the Museum of Food and Drink as curatorial director, where she oversees the creation of exhibitions and robust public programming for adults and children. Catherine led the development of MOFAD’s major exhibitions – African/American: Making the Nation’s Table, Chow: Making the Chinese American Restaurant, and Flavor: Making It and Faking It – as well as gallery shows – Highlights from the Collection, Knights of the Raj NYC, and Feasts and Festivals. Previously, Catherine worked as a researcher at the Chicago History Museum and the Heinz History Center. She holds an M.A. in Food Studies from Chatham University and a B.S. with honors in Social and Cultural History from Carnegie Mellon University. Catherine acted as MOFAD’s interim president from March through December 2020.