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Smith College Museum of Art

Smith College Museum of Art
Elm Street at Bedford Terrace
Northampton, MA 01063

Tel - (413) 585-2760

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Smith College Museum of Art
Upcoming Events
Shelter
Emily Eveleth
Shelter
Luscious: Paintings by Emily Eveleth
July 9 - October 24

LUSCIOUS features Emily Eveleth's paintings of her signature subject: jam-filled "Berliner" or "Bismarck" doughnuts. The paintings simultaneously take on aspects of still life, landscape, portraiture, and sensuous bodily references. Works in the show range from Eveleth's monumental canvases, for which she is best known, to recent explorations of her signature motif on small wood panels. A 1983 graduate of Smith College, Eveleth currently lives and works in Sherborn, Massachusetts, outside Boston.

Second Friday of Art and artist talk
Friday, September 10
4-8pm
Free and open to the public

Luscious: Painting by Emily Eveleth and a gallery talk by the artist at 6pm.

Sugar: Maria Magdalena Campos-Pons
September 24 - January 2, 2011

Sugar: Maria Magdalena Campos-Pons will present a new site-specific installation expanded by two installations (Meanwhile the Girls Were Playing and History of a People Who Were Not Heroes: A Town Portrait) in the artist’s collection relating to the theme of sugar. Campos-Pons’s work addresses the Afro-Cuban diaspora and her exilic identity as a woman of Yoruba ancestry, born in a former slave barracks in the sugar plantation town La Vega in Cuba, and living and working in Boston. This is a project the artist has long had in mind, since her first sketches in 1993 relating to her family’s direct ties to the sugar industry in Cuba. In many ways, Campos-Pons’s personal history mirrors the so-called sugar triangle, a trade and commodity route with ports in West Africa (a source of slaves), the Caribbean (raw sugar) and New England (which produced rum from sugar). The exhibition will be accompanied by a catalogue, and is being shown as part of SCMA’s participation in the collaborative Museums10 project Table for Ten: The Art, History and Science of Food. This project is supported, in part, by a grant from the National Endowment for the Arts and funds from the Artists’ Resource Trust of the Berkshire Taconic Community Foundation, International Molasses Corporation, Ltd., and the Phyllis and Jerome Lyle Rappaport Charitable Foundation. Additional support is provided by the Selma P. Seltzer, class of 1919, estate and the Tryon Associates of SCMA. 

 

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