Artifice Craft

Would you kill for your art? Would it kill for you? A painter who kills with blood-tinged pigment. A tattoo artist with a dark past who treats with demons. A sculptor on Venus who carves his life’s history into ice at the cost of his sanity. A ceramic vase that might avenge the life of a murder victim. A haunted song that drives listeners to kill. Art surrounds us. It entertains and nurtures. And for some it can do far more. It can protect a family over generations or bridge the boundary between the realms of the living and the dead. It can be a curse or a boon, a path to riches or to damnation. In Artifice and Craft, speculative fiction authors Lyndsay E. Gilbert, Laura E. Price, Adam Stemple, Brian K. Lowe, James R. Tuck, Briana Una McGuckin, Jordan Davidson, James Maxey, Madeline Dau, Joel Armstrong, C.E. Murphy, Mark Painter, Alex Bledsoe, Alethea Kontis, Gerri Leen, and Jelena Dunato craft tales of art and artistry that are shaded with the supernatural, tuned to the fantastic, and glazed with the unexpected. So listen, watch, admire. But don’t touch, and don’t turn your back. Because these works of art are far more than they seem.

In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.