Abstract
Abstract This paper evaluates the application of modified atmosphere packaging (MAP) and irradiation for preserving contemporary food-based art. Both techniques are used in the food industry for preservation of foodstuffs present in the food chain. An experimental study on the artwork Eggs (1997, S.M.A.K.) by the Belgian artist Peter De Cupere was performed. The context for conservation was determined by analysing the production method of the artwork, the artist's intention and the degradation processes of the food materials used. Experimental laboratory studies involved accelerated ageing tests using test samples of the work. From the results obtained specific guidelines to preserve the work were proposed. This study showed that food preservation techniques could contribute to the development of effective strategies for the conservation of perishable contemporary art respecting the overall context.
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