Heritage Culinary Artifacts features art from artisans around the world. Painters working in oils and charcoal, sculptors working with wood and metal, ceramicists, taxidermists, and blacksmiths all exhibit their talents. Venture in for a closer look.
We love the extraordinary work of photographer Deborah Jones, whose still-life and food photography can be seen in over two dozen books including French Laundry, Bouchon and Michel Richard’s Happy in the Kitchen Cookbooks. Her Greens title won the Julia Child/IACP award for best-illustrated cookbook and the Bouchon book won a James Beard Award for Best Photographed Cookbook. A parallel commercial career has brought her projects from All-Clad, Williams Sonoma, and and Mondavi Winery to name but a few. Out now is her new book for SharffenBerger Chocolates. She resides in Mill Valley, California.
“For many of us, the hardest part is knowing what it is we want to say. In my work I try to enhance the beauty: separate to simplify and elevate what seems common so that we see it again. I believe beauty is an underrated healing tool and that healing is both our right and responsibility in this world.”
Ken Light (born 1951) is a social documentary photographer whose work has appeared in books, magazines and exhibitions. His most recent book, Coal Hollow, was published in 2005. He is also the author of Delta Time, To The Promised Land, With These Hands, and In the Fields. His work has been published internationally and he has exhibited globally in over 175 one-person and group shows.
Light’s work is part of numerous collections including the San Francisco MOMA, the Houston Museum of Fine Arts, the International Center of Photography and the American Museum of Art at the Smithsonian. He has received two National Endowment for the Arts Photographers Fellowships, the Dorothea Lange Fellowship and a fellowship from the Erna and Victor Hasselblad Foundation as well as a grant from the Soros Open Society Institute. Mr. Light is an adjunct Professor and curator of the Center for Photography at the Graduate School of Journalism at the University of California Berkeley, and has taught workshops around the world.
Anna Noelle Rockwell received a BA degree in anthropology and fine arts from Bennington College, Vermont. She has exhibited her work extensively: Los Angeles, San Francisco, Half Moon Bay and Bridgehampton. Anna has also been freatures in many exclusive art publications and her work can be found in several private and public collections. Her still life paintings with food are quite unique and captivating.
Jay Gordin lives in Grass Valley, California and hand forges his beautiful knives out of high-carbon steel. The handle material I use varies from micarta (used on WWII electronics boards) to elk, deer and moose horn, fossil ivory, leather, exotic woods, brass, copper, silver. Hand forging, heat treating, tempering, fit and finish of handle & guard and producing his own leather sheaths from select oak tanned cowhide make for a high quality, artisanal piece of art.
“My goal as a knifemaker is to create a cutting tool that is as artful as it is functional. The knife has to feel good in your hand.....ergonomics and balance are important. It has to please the owner in shape, form, fit and finish.”
Oregonian Michael Hemmer has been a blacksmith for more than 30 years. He creates his hand forged kitchen cutlery from high-carbon steel forged with an enormous hammer from the early 1800s, brought in from Boston. The steel is compacted by the hammer, forcing a higher carbon concentration to the cutting edge. Michael uses the finest woods available to make his stunning wood handles, culled from sustainable yield forests Padouk from Asia, a lovely reddish color; Oregon Myrtle Wood is a burnt blonde; and Walnut provides a dark brown color.