Eating Together | Food and Art

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Ruth Borgenicht, Eating and Abetting: The New School
A fun interactive lunch for 40 participants in collaboration with Domestic Performance Agency of Brooklyn. The home-made vegetarian fare was served in unconventional eating vessels that encourage group orchestration.
Part of the symposium “Embedded, Embedding: Artist Residencies, Urban Placemaking and Social Practice”. Hosted at the New School in NYC, February 10, 2017.

Alison Knowles, “Make a Salad” (1962 – ) performance/Fluxus Event Score

Spurse Collective – The ground-breaking EAT YOUR SIDEWALK COOKBOOK is challenging ecological reimagining of how, what and where to eat.
http://www.spurse.org/what-weve-done/eat-your-sidewalk/

Elizabeth Willing, “Mouth Cup” (2013) glazed ceramic, 15 x 15 x 15cm

Rirkrit Tiravanija

Jennifer Catron and Paul Outlaw, “Imeday Imeday Ollarday Icklenay” (2011)

Theaster Gates “Soul Food Pavilion” (2012)

Laura Ginn, “Tomorrow We Will Feast Again on What We Catch” (2012)

Alison Knowles. The Identical Lunch. (1973)

Yves Klein, “The Void” (1958).
“The exhibition was a white painted gallery space with nothing in it. On the opening night, he allowed groups of ten people to enter at a time to view the ’empty’ gallery. At the same time enjoying the cocktail which he gave out. The cocktail contained gin, cointreau and tonic. It also contained methylene blue which little to the visitors knowledge within a few hours would turn their pee blue. Just to note, the pee never turned to the full colour of the true Yves Klein Blue but it did turn blue.” (http://coatedarms.blogspot.com/2011/08/ode-to-yves-klein-blue.html)

Carol Goodden and Gordon Matta-Clark, “FOOD” (early 1970’s)
In response to the neighborhood’s lack of residential amenities, dancer and photographer Carol Goodden and sculptor Gordon Matta-Clark opened FOOD, a functional restaurant-cum-artwork (which Matta-Clark even tried to sell, unsuccessfully, to dealer Leo Castelli.) The restaurant created a place for locals to eat and congregate, and employed artists, dancers and musicians, working flexible schedules which allowed them time to focus on their craft. (http://glasstire.com/2011/03/02/the-ten-list-food-and-art/)

Allen Ruppersberg, Al’s Cafe, 1969-1995, x-traonline.org
Visitors to Al’s Café, which operated near downtown L.A. every Thursday night for three months in the fall of 1969, swore the diner looked as though in had been in business for years. But the classic Americana décor—checkered tablecloths, picture postcards and autographed photos—was purely the fabrication of artist Allen Ruppersberg. The food, prepared by Al himself and served by a staff of waitresses, looked nothing like average diner fare. The café served beer and coffee, but items like “small dish of pinecones and leaves” weren’t edible. Rupperberg’s unusual menu grew out of his earlier terrarium sculptures, and served as a sly response to the then-popular Earth Art movement. (http://glasstire.com/2011/03/02/the-ten-list-food-and-art/)

Marija Vogelzang, Pasta Cooking Station/Sauna, (2009)
For her contribution to Performa 09, self-proclaimed eating designer Marija Vogelzang installed a pasta cooking station/sauna in 41 Cooper Square. Visitors watched as the balls of dough they picked up upon entering were flattened and boiled in a pot of steaming water. Afterwards, participants had the option of adding pepper, olive oil or grated cheese before enjoying their freshly cooked pasta. Vogelzang found inspiration in the Italian Futurist Cookbook, which, years before the advent of the Atkins diet, warned readers that indulging in pasta would make them sluggish and overweight. In Vogelzang’s installation the steam, the heat and the carb-loaded pasta combined to intensify that effect. (http://glasstire.com/2011/03/02/the-ten-list-food-and-art/)

John Cage’s “Edible Drawing” cooked and eaten – August 31, 1995 in the Gardner Museum’s cafe 1995, Chef Michael Silver

Clover Morell, “Nurturance: A sound + food performance” (2010) flavored ice baby edible, served with textual sound piece