Peter Anton: New Works
11. May - 14. June 2025

Peter Anton
Fried Egg, 2025
mixed media
25 × 28 × 4 inches
(63,5 × 71,2 × 10,2 cm)
Unikat

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Blick in die Ausstellung

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Peter Anton - Bitten Jelly Donut, 2025, mixed media

Peter Anton - Glazed with Sprinkles, 2025, mixed media

Peter Anton - Pink French Cruller, 2025, mixed media

Peter Anton - Yellow French Cruller, 2025, mixed media

Peter Anton - Blue French Cruller, 2025, mixed media

Peter Anton - Special Round Assortment, 2023, mixed media

Peter Anton - Fried egg #12/12 (Sunny side up series), 2025, mixed media

Peter Anton - Fried egg #9/12 (Sunny side up series), 2025, mixed media

Peter Anton - Fried egg #6/12 (Sunny side up series), 2025, mixed media

Peter Anton - Fried egg #3/12 (Sunny side up series), 2025, mixed media

Peter Anton: New Works

After several postponements, the DavisKlemmGallery is presenting an exhibition of new works by American artist Peter Anton. Known for his larger-than-life sculptures of sweets and food, for this exhibition he has put together a mixture of familiar subjects (chocolates and donuts) and new ones - such as French Crullers (a spritz cake made from choux pastry) decorated with colorful icing.

The centerpiece of the exhibition, however, is a breakfast classic: fried eggs - “sunny side up”, of course. The number of twelve eggs refers to the typical packaging unit in the United States - one dozen eggs. As with real eggs, the color of the yolk varies - from sunny yellow to bright orange. They also differ in many small details - how the egg white sets around the yolk, or the air bubbles appear in different places when frying. The twelve eggs are similar - and yet their details make each of them unique.

With regard to eggs and everything that is cooked and baked with eggs, art historian Linda Traut emphasized at the opening of the exhibition that we, the artist Peter Anton and, above all, Americans have a different perspective on the subject today than five years ago. The enormous price increases for eggs in the USA and the general inflation played a major role in the presidential election campaign ... and the egg crisis continues - despite campaign promises. The cause of the egg crisis in the USA is the bird flu, which has meant that over 30 million laying hens have had to be culled on the huge poultry farms with factory farming in order to contain the disease. So many animals cannot be replaced so quickly - after all, you need hens to lay eggs. Neither quickly signed decrees nor advisors can help.

And this raises the question of what humanity learns from crises – or chooses to ignore . In recent years, many people have become more aware of the challenges posed by climate change. Concerns about biodiversity, animal, plant and human welfare have increased. This sensitivity has led to a new perspective on Peter Anton's tempting delicacies. Where enjoyment and consumption used to be seen as an innocent matter of course, there is now a new “superstructure” of economic, political and health concerns. Giant fried eggs and oversized donuts are joined by a pink elephant in the room: is this form of consumption still in keeping with the times?

Peter Anton manages to combine these questions with craftsmanship and low-threshold ease in an incomparable way. There are no raised index fingers in the room. Rather, Anton joins in with the original and very human enthusiasm for enjoyment and food. His motifs remain the same, but times are changing and have added a few question marks. Peter Anton's works thus gain even more depth and topicality.