These objects highlight the intelligence of bees as animal architects; as well as the connection between the food we eat. The artists have gently, but deliberately, tested the adaptability of honey bees, observing behavioural differences from the two countries in which they were made.

We have always eaten bread and honey. Bread has been a dietary staple in the west for millennia and honey has been hunted, robbed, produced and consumed for much longer. These materials are immemorial and can be traced back to the ancient via archeological sites throughout the Mediterranean - jars of honey (still edible) were discovered alongside treasures in Egyptian tombs and loaves of bread were found, intact, in the ashes of Pompeii.

Artistically, the works are a continuation of an old idea of honeycomb attached to unexpected objects. In Botha’s Shelter, South Africa, and Morocco we have something similar too. Bees build honeycomb and make nests in many places: wall and tree cavities; compost bins; service pits in footpath; and on baguettes, pretzels and dinner rolls. Although the shape of the breads was known, the honeycomb the bees made was always a surprise. This was a true collaboration with bees even though the artists directed where honeycomb could be built, the outcome (the shape, size, colour and number of comb segments) was improvised by the bees, in the hive.

Bread+Honey born in Australia where bread reflected in the various culture that emigrated there: Italian sourdoughs; Turkish smit; French baguettes; German pretzels. Pane e Miele was done in Italy too where bread history has a deep traditions, similar breads have different and interesting shapes and ingredients change from region to region.

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