Inspired by Still Life: Artist Paul Bright

  • Curate Reynolda Blog

    Curate Reynolda

Why CurateReynolda? Our staff carefully sort and select (“curate”) content daily to find the most interesting stories to share on our CurateReynolda blog. Follow for behind-the-scenes peeks, insider perspectives, and curious observations from the staff of the Museum.

Inspired by Still Life: Artist Paul Bright

Visitors to the Museum this week are experiencing an innovative sound collage in the Private Kitchen of the historic house. The installation is inspired by Things Wondrous & Humble: American Still Life and created especially for An Evening for Reynolda, the Museum’s annual black-tie fundraising gala to be held Friday night.
Bright’s installation, a sound collage called Crus et Cuits (Raw and Cooked), can be heard in the Private Kitchen, next to the Butler's Pantry. It is eight minutes in length and combines sounds culled by the artist from a variety of food-related sites, from farms to grocery stores to Parisian restaurants. If you can’t make it the Museum this week, you can listen to the collage online.
Bright is the director of the Charlotte and Philip Hanes Art Gallery at Wake Forest University. His sound collage is available for visitors in the Private Kitchen of the historic house (pictured below) through Sunday, October 6.
Artist Statement
“I decided to focus on that particular component found in many still-lifes, and collected sounds that I associate with the production, preparation, procurement, and consumption of food. The title comes from Claude Levi-Strauss' concept of the suspension of culture between the dichotomous poles of the Raw and the Cooked, with the chef or cook — like the artist — functioning as a mediator 
between them.
“There is a sort of leitmotif of French-ness in the collage, since haut cuisine was long the aspirational one for American cooks and diners. But there is also a thread of jazz running through it, not only because I like it, but because it has become the default form of music for dining. It also links to the sounds of African and African-American voices. In the latter instance those voices belonged to the people who often planted and harvested the crops and still are common among the legions of ‘food service’ employees. It's important to understand that I did not set out to create a representative survey of all food-related sounds. My necessarily limiting criteria yielded some of the sounds I most connect with food and cooking. I don't watch TV, so there is no Iron Chef dialogue or the cheery patter of Rachel Ray — is that stuff still on TV? — or ads for food.
“I don't know if Katharine Reynolds was enamored of French cuisine, but she hoped to create a self-sustaining model farm in the American South, and some of the sounds I've incorporated would have been familiar to her.” 
                                – Paul Bright
The installation of Crus et Cuits (Raw and Cooked) by Paul Bright took place on Monday, September 30.


Add new comment