American artist Carrie Mae Smith makes paintings and sculptures that investigate historic utilitarian forms and sustainability. In Paintings, her 2014 exhibition at MARCH, Smith transforms compositions of comestibles, silverware, cutlery, and plates into tableaus teeming with resonance and eloquence. Rendered in oil on panel and vellum, these culinary still lifes are a direct inspiration from Smith’s youth assisting her father in his butcher shop, watching episodes of The French Chef, and later, working as a chef on Martha’s Vineyard.

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