Dieter Roth was a German-Swiss Conceptual artist. Best known for his use of biodegradable foodstuffs, he created large-scale installations and sculptures that incorporated cheese, chocolate, and sugar, lending oppressive smells to his exhibitions. Blurring the line between process and product, Roth embraced accidents, mutation, and mutability in his finished works. Born on April 21, 1930 in Hannover, Germany, he gained asylum in Bern, Switzerland during World War II as a teenager. Influenced by formal exercises in design, commercial art, and the works of Paul Klee, Roth employed typography and geometric elements to produced books during the 1950s. Moving to the United States in 1964, Roth taught at the Rhode Island School of Design in Providence...