[SPECIFICATIONS]

                   7 × 9 in, 116 pages
                   Printing: 3 color Risograph 
                   Binding: Spiral-bound softcover
                   Cover Material: Savoy Natural White 500gsm 
                   Inner paper: Via Vellum Cool White 70#
                   Finishing: Letterpress die-cut and foil stamp on front/back cover
                   Cover printing/stamping: Slavko Djuric
                   Color separations: Isobel Chiang
                   Printing: Lucky Risograph
                   Binding: Lucky Risograph
                   Publisher: Center for Book Arts
                   Editor(s): Alison Karasyk, Allison Carter-Beaulé, Jenna Hamed            
                   Edition of 125
                   2021




This exhibition catalog brings together a selection of artworks produced between 2020–2021 that address this time of viral and political turmoil through culinary response. In the wake of such depravity and loss, artists have activated culinary rituals as profound sites of exchange: countering isolation, affliction and scarcity with new networks of care, collaboration, and sustenance. Borrowing its title from M.F.K. Fisher’s 1942 book of essays and recipes arguing for pleasure and possibility in wartime, How to Cook a Wolf presents artworks that double as food stories and sources of solidarity during this unprecedented period.

This catalog includes: a foreword by Executive Director Corina Reynolds; an introduction by Alison Karasyk; writings by Giulia Crispiani, Nicole Coson, and Kiyan Williams; a conversation between Lexie Smith and David Zilber; a checklist of works exhibited; and biographies of the contributors.