Doug Bucci’s work utilizes digital processes to explore and display biological systems and the effect of disease on the body. Computer Aided technologies allow the maker to view and simulate not only data, but patterns and cell forms, which can be transformed into meaningful, personal, wearable art. Bucci views his digital process as one that allows for a creative freedom unfound in traditional hand-made methods. His work is in the collections of the Windsor Castle, Berkshire, London; Philadelphia Museum of Art, Philadelphia, PA; Pinakothek der Moderne, Munich, Germany; Newark Museum, Newark, NJ; Deutsche Goldschmiedehaus Hanau, Germany; and Design Museo, Helsinki, Finland.
In addition to CAD work, the artist has spent much of his time teaching Jewelry, and Industrial Design. Bucci earned his MFA (1998) from The Tyler School of Art at Temple University in Philadelphia and currently teaches in the Metals/Jewelry/CAD-CAM area at Tyler, and in the Industrial Design department The University of the Arts, both in Philadelphia. His work was recently featured in the exhibition, Out of Hand, at the Museum of Art and Design in New York and private and public collections around the world including Windsor Castle, Berkshire, London; Philadelphia Museum of Art, Philadelphia, PA; Pinakothek der Moderne, Munich, Germany; Newark Museum, Newark, NJ; Deutsche Goldschmiedehaus Hanau, Germany; and Design Museo, Helsinki, Finland.
‘As an individual with diabetes, my work is inspired by my own health and risk of medical complications. For Covet, I have drawn additional social context from 18th century dining and the intricate service ware used at the time. Dining for the aristocracy was more about ostentation, display, and consumption of wealth than it was about the necessity of eating in the 1700’s. Wealth and status of the owner was conveyed through platters, tureens, and distinct forms such as epergnes. Expensive and rare ingredients were elaborately prepared and served in elaborate tableware, which was placed precisely at table for full impact during each course. Multiple delicacies were served at each course, from platters of rabbit or game meats in their entire form (today a gruesome image), exotic soups and vegetable forced to grow in winter to sugar coated fruits and exotic sweet meats. The display of each course was abundant and gluttonous. A dinner service could last five hours or more. When looking back at dining in the 18th century and placing in a social context, it was clearly a display of wealth, power and status. In the present day, such overindulgences can have deadly consequences, leading to obesity, diabetes, and diabetic complications. I drew from the beauty of the table service to recreate an intricate vessel, but now the gruesome image is the shrouded human consequence of such action.’