LC 336 - Learning Community: The Origin of Resources: From Farm to Studio
This seminar combines a dual interest in sustainable food systems, an in depth understanding of the basis, production, and use of historical studio materials, and how they share a symbiotic relationship. There will be a focus on homemade and sustainable ingredients that reflect the local and global Slow Food movement and important issues of fair trade, organic production, and humane methods of consumption will be discussed.
Throughout the semester, students will participate in creating historical artist materials from start to finish, which will include harvesting plant materials from the farm to make pigments and inks, tools, making hand-made paper, utilizing animal by-products, and cooking with the same ingredients. With this in mind, we hope to reflect a “nose to tail” mindset to honor the origins of our resources.
Corequisite(s): Students must also take ENV 326 - Sustainable Agriculture and VPS 207 : Making Art Materials as part of this Learning Community.
The week-long travel component will be held at an agriturismo whose mission aligns with our course goals (negotiations underway) in Italy and include visits to Italian Slow Food Presidias, which support the protection of biodiversity, territories and knowledge of traditional productions. Visits to small-scale producers may include farmers, fishers, butchers, shepherds, cheesemakers, bakers and pastry chefs. A studio workshop will be held at the agristurismo featuring indigenous materials and how they relate to the history of art in Italy. Day visits to nearby Siena and Florence will also allow students to see how the studio materials they have worked with all semester are made evident in the masterworks from Art History.
Travel will occur during the January winter session period (dependent on scheduling airfare, etc.). An additional fee will be charged to student’s tuition bill.