In the Public Art Network (PAN), we all share and discuss our favorite recipes for success, i.e. “best practices.” And to make a comparison to the art of baking a delectable cake (imagine your favorite style here), there should be no surprise when you go off the recipe or use a stale batch of ingredients that your cake will come out of the oven tasting like the mess you put in it.
Agree with me or not, but I am starting to think that the majority of the general public sees the value of public art in a comparable manner to that of a slice of cake. Some are truly in love, seeing public art like a treat to be consumed in celebration of all the shared experiences of our lives. Others just have no sweet tooth for public art, they may be under a strict diet, or worse they blame cake and/or art for the destruction of our children’s future-children.
Maybe public art isn’t particularly suited as an entrée or even a side dish, but is good being a dessert—the last and memorable item on the menu.
I have observed a trend emerging in best practices. Public art has shown how we as cake makers can produce more and better recipes; how we can enlist more cooks and serve more customers; but before we eat more, let’s ensure we are all healthy and hit the gym.
So, first we need to define our trouble spots that require the most work. Here are a few of my proposed exercises (best practices) for the field, just to get us going: Read the rest of this entry »