Iconic Art Museums Become Sugary Scale Models for Art Basel 2013

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Thursday, December 5, 2013
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(Courtesy Henry Hargreaves)

Japan’s Karuizawa Museum rendered in chocolate by Caitlin Levin and Henry Hargreaves. (Courtesy Henry Hargreaves)

For Miami Art Basel this year, food artist Caitlin Levin and photographer Henry Hargreaves teamed up to recreate some of the most architecturally masterful art museums of the world using a very sugary medium. In candy, chocolate, gingerbread, and icing, the New York City–based collaborative pair have molded and modeled highly detailed scale versions of six iconic art spaces. Photographed by Hargreaves in black and white, the dynamic chocolate angles of Yasui Hideo’s Karuizawa Museum and the sweeping icing curves of Frank Lloyd Wright’s Guggenheim almost seem real.

From December 5 to 8—the duration of the annual international art show—the pictures will be exhibited at Dylan’s Candy Bar in Miami.

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