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Good enough to eat: Iconic museums recreated as candy models

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December 11, 2013

The Solomon R. Guggenheim Museum, New York, by Frank Lloyd Wright, was created using icing...

The Solomon R. Guggenheim Museum, New York, by Frank Lloyd Wright, was created using icing, gingerbread, cotton candy, candy wrappers, licorice and sugar (Photo: Henry Hargreaves)

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Whatever the quantity of confectionery you manage to consume this holiday season, you're unlikely to come across a candy-based model of the Tate Modern gallery ... unless, that is, food artists Caitlin Levin and Henry Hargreaves happen to slip one of their creations into your stocking.

Inspired by the traditional gingerbread house, Levin and Hargreaves joined forces to produce several iconic museums and art galleries using various types of candy. The pair used building materials like icing, gingerbread, cotton candy and licorice to construct their miniature architectural masterpieces. These included New York's Guggenheim, Paris' Louvre pyramid extension, and the MAS at Antwerp. Levin and Hargreaves also produced artistic black and white architectural-style photographs to properly document their efforts.

As Zaha Hadid and Frank Lloyd Wright could perhaps appreciate, Levin and Hargreaves ran into unexpected challenges when building the miniature structures, such as structural issues and how to recreate the Louvre's glass pyramid. However, these issues were eventually overcome and the results definitely look good enough to eat.

The candy museums were created for the annual Art Basel modern and contemporary art show.

Source: Henry Hargreaves via Metropolis

About the Author
Adam Williams Adam is a tech and music writer based in North Wales. When not working, you’ll usually find Adam tinkering with old Macintosh computers, reading history books, or exploring the countryside with his dog Finley.   All articles by Adam Williams
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