In the food product industry, the “bliss point” is the amount of an ingredient such as salt, sugar, or fat which optimizes the flavor of a food. There is a combination of salt, sugar, or fat in a food where there is the “just right” amount of saltiness, sweetness, or richness. Our bodies evolved to favor foods delivering these tastes, and we are wired to feel good and to want to eat more.

Two years ago I read Michael Moss’ book Salt Sugar Fat: How the Food Giants Hooked Us which explores the history of the food industry, processed foods, and the bliss point. I was interested in the makeup and histories of early processed foods that include Tang, Campbells’ tomato soup, Coca-Cola, Lunchables and other foods. The works in this show present new views of these and other foods that use salt, sugar, and fat to make our brain feel bliss.

Bliss: Salt, Sugar, and Fat Series
Round circular photographic pieces mounted to Sintra board (40” diameter or 20” diameter pieces)

Pieces:
Cheeze Whiz
Hot Pocket
Mountain Dew meets Coca-Cola
French Fries (McDonald’s)
Doritos
Pop Tart
Cookies (Chips Ahoy!)
Pizza (Pizza Hut)
Tomato Soup (Campbell’s)
Salt
Donut (Dunkin’Donut Strawberry Frosted Sprinkles)
Tang

Bliss: Salt, Sugar and Fat
Salt
40”x40”, Giclee print on Sintra, 2019

Bliss: Salt, Sugar and Fat
Mountain Dew Meets Coca-Cola
20”x20”, Giclee print on Sintra, 2019


Doritos
20”x20”, Giclee print on Sintra, 2019


Tomato Soup (Campbell’s)
40”x40”, Giclee print on Sintra, 2019


French Fries (McDonald’s)
20”x20”, Giclee print on Sintra, 2019

 
NOTE: Rest of pieces will be posted here soon!