Today the Buffalo AKG Art Museum announced Dine In, an upcoming exhibition that will open in the museum’s free M&T Bank Gallery on Friday, November 21, and will remain on view through May 10, 2026. Composed entirely of works from the AKG’s collection and organized around three main themes—The Product, The Kitchen, and The Meal—Dine In invites visitors to explore the ways that we experience food, cooking, and eating.

Food is a universal art form. While our engagement with food often begins out of physical necessity, its potential extends far beyond mere sustenance. What we prepare and with whom we share it is integral to culture, community, and relationships. Though some may grow or raise their own food, more often than not, we buy it. Once in the kitchen, basic ingredients are transformed through cutting, dressing, cooking, and, ultimately, eating.  

Andy Warhol's depictions of Campbell's soup cans highlight the impact of consumerism and the products many of us seek in grocery stores. In contrast, Jean Fautrier's Fish Heads portrays the kitchen as a space of transformation, emphasizing that the cycle of life is inherent to the food we consume. Finally, works like Richard Artschwager's Table Laid with Good Intentions evoke nostalgia and reflect the complexity of social dynamics. Together, these and other works use powerful imagery to reflect the human condition, reminding us that dining in often encompasses more than just a meal.

On Saturday, November 22, Cornelia will present a prix-fixe wine pairing dinner to commemorate Dine In with each dish inspired by artworks in the new exhibition. The evening will start with a cocktail hour in the Wilson Town Square, followed by a curator-led tour of the new exhibition, before guests sit for dinner. Learn more and reserve your ticket here.

A special audio commentary for Dine In will include contributions from the Food & Beverage team at the Buffalo AKG. Visitors are also encouraged to enrich their experience beyond the M&T Bank Gallery by exploring the special installation Dining Out at the AKG, which showcases archival content related to the history of hospitality and eating at the museum. Additionally, a series of eight recipe cards will be available for guests across the campus, with recipes based on artworks in the museum’s collection. Visitors can gather all available recipe cards and take them home to express their own creativity through the joy of food.

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This exhibition is curated by Holly E. Hughes, Godin-Spaulding Senior Curator for the Collection.

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