Elaine Tin Nyo

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Press for Edible Magritte at MoMA

Creative Capital 2013 Grants Announced in Wall Street Journal

Steve Dollar writes about Creative Capital Foundation and its 2013 Grantees, including my project, This Little Piggy.

(click the image to read a pdf of the article)

“This Little Piggy” Awarded Creative Capital Grant

“Ham Heaven (Angelo’s Studio),” 2006 ©Elaine Tin Nyo

It’s official, my project, “This Little Piggy” was awarded a 2013 Creative Capital Grant in Emerging Fields.

You can find out more about the project and Creative Capital here.

Grrls Meat Camp on WBEZ public radio

 

Listen to Nina Barrett of WBEZ Chicago report on Grrls Meat Camp in September 2012.

 

The Fourth Leg: a lesson in pig butchery October 30, 3-7 PM

The Fourth Leg

a lesson in pig butchery on October 30, 2011, 3–7 pm.

Join Elaine Tin Nyo for an afternoon with butcher, Gaetano Arnone. During the course of the performance, artist and butcher will discuss our complex relationship to pigs and pork while he teaches you how to breakdown half a pig.

Utilizing the entire animal is just one way we show respect for the life of the animal. Since before the use of fire, butchers and cooks have been allies in this endeavor to feed ourselves mindfully. The performance coincides with the exhibition of The Three Legged Pig,* an art project (a four-channel video installation and artist’s book) that follows the artisanal slaughtering, butchery and charcuterie practices on family farms in Gascony.

Participants will leave with an understanding of pig anatomy as it relates to pork cookery and several traditional and not-so-traditional recipes.

For more information or to enroll, contact Elaine.
Participation and Materials: $135
Class is Limited to 10
Location: Downtown Manhattan

Purchase tickets through Paypal

Bios:

Gaetano Arnone discovered butchery as a way to save money after his father took ill and he found himself running his family’s restaurant in Orange, California.   After studying under the guidance of Master Butcher Dario Cecchini in Tuscany, Gaetano returned to the states and is now the butcher at Dickson Farmstand in New York City, where he continues his goal of communicating to butchers and carnivores the traditions and craft that he has come to respect and love.

 

Elaine Tin Nyo is a conceptual artist and omnivore. Ms. Tin Nyo translates the tradition of genre painting into new media. Using performance, video, photography, cooking and writing, she reframes the everyday rituals of food and its preparation so we may reflect on the inherent beauty and value of the seemingly unimportant moments of our lives. In addition to her visual arts background, she has learned at the side of home cooks and restaurant chefs on three continents. Her art projects have been presented globally.

*The Three Legged Pig is on view as part of the exhibition, With Food In Mind at Center for Book Arts 28 W 26th Street 3rd Floor through June 25, 2011

 

 

 

 

 

 

 

 

Pea and Pig’s Ear Soup
serves 4

1.5 litres ham stock (preferably the water you boiled a ham in) or a ham bone plus a head of garlic
500g green dried split peas, soaked in water overnight and drained
2 pig’s ears (ask your butcher, these should not be hard to obtain; singe off as much hair as you can)
2 whole white onions, peeled
sea salt and pepper
vegetable oil for frying

If you’re using stock, bring it to the boil in a pan with the split peas, ears and onions, and then simmer until the peas are soft and cooked to a thick soupy consistency (approximately 3 hours). If it starts to get too thick add more stock or water. If you have a ham bone, just cover this with water, add your garlic, split peas, ears, and onion, and cook the same way as with stock, though it will probably need some skimming. Add more water if it is getting too thick. Season to taste. Remove the onions, and if you have taken that route the head of garlic and the ham bone.

Extract the ears from the soup, rinse them and dry them carefully. Allow them to cool and firm up, then slice very thinly. Heat vegetable oil in a deep frying pan (or deep fryer) and drop the ears in. Be careful, as they are likely to spit. When crispy remove from oil and lay on kitchen paper to drain off excess fat. Serve the soup hot. On top of each bowl place a cluster of crispy ear. If you have any boiled ham left you could incorporate small chunks.

Recipe from The Whole Beast: Nose to Tail Eating by Fergus Henderson

 

NEWSgrist – where spin is art: Pie Charts

NEWSgrist – where spin is art: Pie Charts.

Stiftelsen Kokkonst – Ferran Adrià

Stiftelsen Kokkonst – Ferran Adrià.


Ferran Adrià
The man who reinvented cooking
In Stockholm to speak about innovation, food and art:
elBulli Restaurant becomes elBulli Foundation
Moderna Museet, June 27th, 2011 at 16.00
 

Ferran Adrià, “the man who re-invented cooking” and the world’s most famous chef, is coming to Stockholm to give a talk on his new bellwether for innovation, food and art – the elBulli Foundation – at Moderna Museet, Stockholm, on the 27th of June.

After the talk, the former director of Tate Modern, Vicente Todoli, will present a work-in-progress preview of the upcoming film “Documenting Documenta,” featuring Ferran Adrià and the artist Richard Hamilton. The event is the starting point of a long-term initiative in Sweden on innovation through food.

“The man who changed the way we eat” is the subtitle of the official biography on Ferran Adrià. The world’s most famous chef, whose restaurant is located on the coast north of Barcelona, has not only moved the gastronomic epicenter of Europe from France to Spain, he has also created an entirely new way of thinking about and creating food. He has been called the Mozart or Picasso of our time – for granting food a new cultural status, giving Spain a new identity as food destination, as well as creating a unique model for innovation and creativity.

Despite millions of people queuing for a table at the world famous elBulli, the chef Ferran Adrià, announced that 2011 will be the very last season for the restaurant. On July 31st, it is closing forever as a restaurant. It will reopen again in 2014, but then as elBulli Foundation, an organization entirely dedicated to innovation.

We are honored and excited that Ferran Adrià is interrupting his intense work schedule in the very last few weeks of elBulli to come to Stockholm. On June 27, he will introduce and expound on his plans for the elBulli Foundation at Moderna Museet in Stockholm. The talk will be followed by a conversation between Ferran Adrià and the former director of Tate Modern, Vicente Todoli, along with leading contemporary artists Carsten Höller, Rirkrit Tiravanija, Elaine Tin Nyo and Tobias Rehberger as well as the writer Bill Buford. The talk will be moderated by the director of Moderna Museet, Daniel Birnbaum and the curator Jan Åman. After the talk Vicente Todoli will present a preview of the film “Documenting Documenta”, featuring Ferran Adrià and the artist Richard Hamilton. The film was written and directed by David Pujol with the participation of Vicente Todoli. It will premiere in January 2012 but participants will get to see a sneak preview of the work-in-progress.

The event will be the starting point of a Swedish initiative on innovation through food – Stiftelsen Kokkonst – with the objective of creating a long-term platform in Sweden for the international discourse on innovation, food and art.

The event is produced by Stiftelsen Kokkonst and partners, in collaboration with Moderna Museet, Stockholm.

For further information, please contact Antonia Stubbe at modinåkerlind:

antonia@modinakerlind.com

+46 707130327


Program
June 27th

At the auditorium, Moderna museet

Open to the public, free entrance

Entrance from the sea side (the museum is closed on Mondays, but especially open for this event)

Seats can be reservered atferranadria@stiftelsenkokkonst.se
at 16.00

Ferran Adrià’s talk in the auditorium at Moderna Museet.

A talk on innovation and food and why elBulli restaurant becomes elBulli Foundation.

The man who changed the way we eat gives us an insight into his creative process.
The talk is followed by a conversation with Ferran Adrià and Vicente Todoli, the former Director of Tate Modern and with artists Carsten Höller, Rirkrit Tiravanija, Elaine Tin Nyo and Tobias Rehberger and the writer Bill Buford

Moderators: Daniel Birnbaum, Moderna Museet and Jan Åman, curator and one of the initiators of Stiftelsen kokkonst.
at 18.00

Preview of the work-in-progress copy of the film “Documenting Documenta XII” featuring “the man who reinvented cooking”, Ferran Adrià, and the artist, Richard Hamilton. Hamilton was essential for European pop-art and is also famous for his copy of The Large Glass by Marcel Duchamp. A film on what happened when the chef Ferran Adrià was invited to participate in the world’s most prestigious art exhibition, Documenta. Written and directed by David Pujol with the participation of Vicente Todoli, former director of Tate Modern.


Artist Talk May 4, 6:30-9:30PM at Center for Book Arts

What:

With Food in Mind: Artist Talk

Where:

The Center for Book Arts • 28 West 27th Street, Third Floor New York, NY • (212) 481-0295

When:

Wednesday, May 4 · 6:30pm - 9:30pm

 

 

What Else:

Join us for a talk about With Food in Mind with artists Heather Hart, Elaine Tin Nyo, Maya Seuss, and Tattfoo Tan, as well as exhibition curator Nicole Caruth.

With Food in Mind will be on view at the Center for Book Arts until June 25, 2011. The exhibition looks at artists’ use of food as subject matter or medium in book arts, print, and digital media spanning the last twenty years.

Suggested Admission: $5 members / $10 non-members



With Food in Mind April 15-June 25, 2011

The Center for Book Arts
28 W 27th Street, Third Floor, New York, NY 10001 • 212-481-0295 • www.centerforbookarts.org

video still from The Three-Legged Pig, 1998-2011

With Food in Mind

Opening Reception April 15th, 2011, 6 to 8 PM

With Food in Mind looks at artists’ uses of food as subject matter or medium in book arts, print, and digital media. The exhibition is inspired by the current food climate (i.e. how food is cultivated, distributed, consumed, and discussed today), and includes over 40 works that span the last twenty years.

Featuring work by Nava Atlas, Carissa Carman, Atom Cianfarani, Conict Kitchen (Jon Rubin and Dawn Weleski, with Brett Yasko), The Counter Kitchen (Stefani Bardin and Brooke Singer), Critical Art Ensemble, Mindell Dubansky (with Miriam Schaer and Toby Dubansky), EIDIA (Paul Lamarre and Melissa P. Wolf ), Joy Garnett, Martí Guixé, Heather Hart, Barbara Henry (with Caroll Boltin; and with John DePol), Gretchen Hooker, Marisa Jahn (with Noa Treister; and with Steve Shada),Susan Johanknecht, K Yoland, Robin Kahn, Isabelle Lumpkin, Emily Martin, Katharine Meynell, Scott McCarney, Aleksandra Mir, Elaine Tin Nyo, Hugh Pocock, Susan Roma, Leah Rosenberg, John Ross (with Sam Joee), Mara Scrupe, Maya Suess, Tattfoo Tan, Robert The, and Rirkrit Tiravanija. Organized by Nicole J. Caruth, Independent Curator.

Performance during the reception with eco-artist Atom Cianfarani