A Vernacular Recipe for Sculpture--Butter, Sugar, and Corn.

The article discusses the history of food art in the U.S. and its implications for contemporary sculpture. It describes sculptures and monuments made from butter, sugar, and corn at state or industrial fairs, the social and symbolic significance of food art as a sing pointing to the ideas of harvest and abundance, and the relationship between food art and popular culture. Other subjects under discussion include a bas-relief sculpture made from butter at the Women's Building of the Philadelphia Centennial Exposition in 1876, a government building made from local agricultural crops by Kansas artist Henry Worrall, and the Atchison Corn Carnival in 1902.