"Sugar and Proteins" is a photographic series that delves into the complex dietary dichotomy between indulgence and nutrition, challenging the viewer to reflect on the contrast between what we crave and what is truly good for us. Cristina Burns reinterprets the still life compositions of Flemish masters, drawing inspiration from the surreal and symbolic works of Hieronymus Bosch, to create a visual narrative that is both enchanting and thought-provoking.

At the heart of this series is the "Table of Wonders," a large, elaborate artwork that serves as the focal point of the collection. The table is a sumptuous display where appetizing candies and pastries are intertwined with what could be humanity's future source of protein: insects. These seemingly incompatible elements are artfully arranged in a manner reminiscent of classical still life paintings, yet viewed through a surreal and modern lens.

In this reinterpretation, Burns blurs the lines between the delightful and the disturbing, much like the Flemish masters did in their intricate still lifes. The sweet, inviting appearance of the candies and pastries is juxtaposed with the unsettling presence of insects, creating a tension that speaks to the contradictions in our dietary choices. While sugars are visually and tastefully appealing, they carry hidden dangers, much like the toxicity that lurks behind their sweetness.

Adding to the rich visual texture of the "Table of Wonders" are ceramics produced by the Japanese designer Capi, which contour the arrangement and add a layer of cultural fusion to the work. These elements contribute to the surreal vision that Burns presents—a world where the lines between luxury and necessity, desire and survival, are increasingly blurred.

"Sugar and Proteins" invites viewers to confront their own dietary habits and the broader implications of our food choices. Through her evocative use of color, composition, and symbolism, Burns reimagines classic still life traditions in a contemporary context, offering a fresh perspective on the age-old question of what we eat, and why.