Stretching Cheese

Manipulation of processed cheese slices, 2017

Patricia Pisanelli (BR)

The products here can be referred to as ‘cheese’ because they contain a minimum 51% cheese. Along with the level of appropriate ingredients, the food industry is also allowed to label a product as ‘cheese’ if accompanied by other words like ‘product’ or ‘processed’. Here, the other 49% is made up of additives that control its melting point, colour and texture, aiming to mimic organic cheese through stretching its most artificial characteristics. The exhibit changes constantly, as the initially vibrant colours of the slices begin to fade as they react to natural light. As such, the exhibit resembles a painting that gets modified by time.

BIO

Patricia was born in 1981 in São Paulo, Brazil, she lives and works in London. She completed her MA in Fine Arts at Central Saint Martins in 2013. Her work has been shown at many exhibitions, including First Act: Smooth Operations at Laure Genillard, London; 4.42 at 5th Base Gallery, London; Fridges Fight Backat KK Outlet, London; North & Found at Art Licks Weekend, London; The Hix Award, Cock’n’Bull Gallery, London; Jabberwocky at AB-ANBAR, Tehran; I’m not done II at Guest Projects, London; and I’m not done at Islington Arts Factory, London.

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