Blake Gopnik reports on “The Fourth Leg” at Postmasters Gallery, NYC in his article for The Daily Beast, The Art of the Pig, Oct 31, 2011.
LEAF TEAT CURD RIND, 2011installation dimensions: 16 x 30 x 18″video monitor, tabletop wine cellar, raw locally-sourced goat milk, mesophillic starter, penicillium candidum, rennet, salt, approximately five weeksA multiple consisting of a portfolio of six 11 x 17″ photographs and one pyramid of artist-made goat cheese is available in an edition of eight.
LEAF TEAT CURD RIND, 2011 is a visual poem that presents the transfiguration of grass to a soft-ripened goat cheese. The process is chronicled in a slideshow atop a repurposed wine cellar where, during the course of the exhibition, fresh goat cheese made by the artist will ripen and develop a bloomy rind. The alchemy of digestion is considered at several stages: grass by goat, goat milk by rennet, curd by bacillus, cheese by human.
Interactive, multi-lingual website, 2000+ photographs of Korean food in situ, database
Touchandtaste.org is a collaborative website which over 2000 photographs taken during my residency in Anyang, South Korea in 2008. Korean foodies are invited to identify the items on the site to help build a field guide to Korean food. Please visit the site to get the full experience: www.touchandtaste.org
The website implies my offstage performance of walking, shopping and eating as a stranger in a foreign land. I hope it will help familiarize others with the rich cuisine of Korea as a field guide for the hungry traveler.
Heart’s Content, 2007
Art In General, New York, NY
emailed restaurant reviews, take out or delivered food, blog, 5 weeks and one afternoon
Heart’s Content: The Emails, October 2007
“Dimsum,” I am told, means something like “eat to your heart?s content.” Based on an über dimsum meal, this performance consisted of a series of subscription-only emails through which the audience witnessed my performance: gathering, eating and reviewing the food that could be ordered in an eight-block radius of Art in General, NYC. The emails also posted to a blog: www.the-eat-in.blogspot.com
Heart’s Content: The Eat In, November 2007
The project culminated in The Eat In. Art in General was converted into a dimsum house, except that the guests had to either order for delivery or pick up their own take-out from the menus I had gathered during the previous weeks. Delight and mayhem ensued as confused delivery people showed up bearing bags and bags of food. Everyone ate to their heart’s content.