Dessert was a five course dessert tasting for eight people in collaboration with Louise Rollman, Damian Eckersley and Stephen Russell.
A significant part of my practice is working within the context of the meal, participatory dining events. Dessert allows me to bring together audience and artwork at the dining table to further explore the potential of individual experiences in art. Through these dessert degustations I continue my explorations of food as art material, the potential for multi sensory engagement, and our complex relationships to eating. Dessert is also a space for me to present new sculpture and design elements created to reconsider the choreography of eating.
February 2013
Cheese boards altered by sanding off irrelevant information. Used to exaggerate sharp and smooth characteristics of cheese
Communal tipping plate serving small citrus desserts
Ceramic ‘Mouth Cup’ used for serving warm sake cocktail (with lemongrass garnish)
Ceramic spoons with porous handles for adding essences. Used to eat vanilla icecream.
wedding cake for two
E l i z a b e t h . W i l l i n g 