There have been many 'food-related installation art pieces' created in the past and in the present. Some are small-talk. Fewer, talk of larger things.
Art that lasts tends to speak of larger things.
One of the most well-regarded 'food-related installation art pieces' in the world is Judy Chicago's The Dinner Party at the Brooklyn Museum.
The link posted goes to a virtual show of the work. If you don't know it, you should. :)
Annie, two things. First, I'm not at all surprised that you wrote what you wrote in the first place . . . it's almost what reality TV aims for - to poke at people in a way that stirs them into emotions that equal at best a football game with a beloved home team playing, at worst what kids do to each other in middle school.
They do this exceptionally well, and it gets the blood boiling, the characters chosen and parlayed against each other.
Liza Garza had all the pieces that people love to "hate" in a character.
And my goodness, your piece was well-written and fun to read, really! I enjoyed it.
That she turns out to be a real person is the surprise, isn't it. Not merely the character but a complex being with aspects of humanity.
I've seen this happen once before, with Amanda Hesser - on a forum. There was the original post picking out the stuff that was waiting there to be picked out (ah - it does exist in us all, in every single one of us in some way) and played with (hopefully with great wit, as your post held) and there was the joining in and the trashing of her and her work, and then voila! A surprise. She personally contacted the OP (no, it was not me ha ha) and turned out to be not only human but rather nice and generous with her time in trying to explain something the OP had questioned.
It happens. It's a part of virtual realities.
I don't think you're wishy-washy, I think you wrote a great blogpost, then you had a surprise encounter because of it that put a new face on things. A real face, the one that belongs to Liza Garza off-screen.
Not wishy-washy at all. A good writer and an honest one. :)
Yeah. He sat at the same table as me and ate crab I believe while I ate some disgusting Lobster Newburgh (my first at the age of fourteen) at Gage and Tollner on Fulton Street. Pre-Edna Lewis' reign there, bien sur.
But that has nothing to do with shad season. Do you have something to share about shad? That would be great!
Meanwhile if you want to talk about the other thing you can google me and find my blog. Maybe I'll post something about what you wish to talk about on it.
Ha, ha! "Corral pig". Fabulous.
Here's a direct link to the article. Kim Severson does it again. :)
I rarely follow a recipe as written but one deal-breaker that makes me turn away entirely is when brand-names are specified in the ingredient list.
It's not always in three-ingredient casserole-cookery books one finds this, either. It can be found in more aspirational tomes where the author wishes to specify a certain brand of high-end chocolate or any thing, really.
The information is useful, yes. For sometimes things simply won't come out right unless a certain quality of base ingredient is used. But to me these advisements belong in a side-bar as addendum, not smack-dab in the recipe as insistence.
Q. If you had to choose one above the other would you say that you are writing about food? Or writing about life.
I'm not sure that a forum dedicated to nutrition as opposed to a forum dedicated to food would have answers that were necessarily more credible unless there were some sort of authority level of those posting answers to the questions that could be defined and then checked and even then I'm not so sure that could be done or would be done as a usual sort of thing . . . i.e. a doctor could post information and someone could check the phone book to be sure there was such a person but then without telephoning the doctor him or herself to ask them if indeed it was them who posted the information really there are no assurances.
Grain of salt. Is a good seasoning.
Yoko paired with California Rolls was also great fun.
And I'd almost forgotten Cloudy with a Chance of Meatballs was another great one, matched with the meatball-making lesson!
I always matched the cooking lesson with a book that the kids would love, for additional focus and fun. Pizza went with Curious George and the Pizza . . . Minestrone went with Stone Soup, of course . . . Hummus went with D'Aulaires Book of Greek Myths (that one was particularly fun as I had each child pick a paper from a hat that had a Greek God or Goddess' name on it and they had to tell a story while eating the hummus they had made about who - in their own particular myth - they had fed hummus to or somehow tie hummus into their myth somehow) etc etc.
The first day with the kids will be amazing in many ways, I'm sure - if you're not used to doing this sort of thing - kids in groups are awesome in many ways. :) You'll have a great time.
Yes, there are specified amounts of insects (insect parts) that are allowed by law into all packaged and canned goods produced. Goodness knows how they measure it! I take the philosophic approach that without the insects flying around helping the alternately sexed plants to propogate and bear their delightful goodies that we end up enjoying there would not be too much to eat, so chowing down on their unseen parts doesn't bother me. :)
I'd guess that the insect parts are in the non-processed foods also - it's just that they are not measured or legislated.
Ha, ha! Legislated insects. I like that idea.
I'm not so sure that we are what we eat - though it is a phrase that rings so well that it really should have been an ad campaign ever since it was first said way back even before the Beatles' time.
I think we eat what we are.
Therefore since we don't eat humans we may not be human.
I've taught kids cooking - both at home and in the classroom. You may not want to "dumb it down" but do remember that with children things take time. More time than with adults. So whatever recipes you choose allow twice as much time as you would with a grown-up, and be prepared to answer a lot of questions that may seem obvious to you . . . and be doubly prepared to keep the kids on-task, whether they like cooking or not.
More than the perfect recipe you'll need patience.
Think like a child and you'll be fine. :)
And don't forget to build in clean-up time with assigned tasks for everyone.
For an extra decorative touch you could draw faces on it with a Sharpee.
I think it needs no saying that all of us Karens give great thanks for this book.
Among other things, Foodlexi - I'd like to profusely thank you for knowing how to spell "palate" correctly.
Goodness knows, FastFoodCritic - that sometimes I do wonder about either boarding school or a nice roast in the oven of one or the other of my children. Either method sure would lower the bickering levels around here. :)
Great story, Foodlexi. Creates quite an image!
Yesterday I came across a review somewhere for a new book released about this topic. Can't find the review at the moment but here's the book itself . I do remember commentary from the review which detailed the flavor in different ways from different uh . . . reviewers(?) heh heh . . . with very different results - which brings up the always-interesting question of how people taste things and whether or not such a thing as a broad-range inclusive "objective" tasting of things exists - or whether how we describe what we taste and whether we think it is "good" or not is pure intellectual construction that rests upon where we come from and what we are taught.
Another thing that may be part of this topic could be that in theologic discussion of the Catholic rituals of consecration and transubstantiation it is a generally accepted fact that the wafer and wine do actually become a real "corpus". It is not wafer and wine being partaken of in that moment. A modern-day example (once removed and shifted into a different hunger than the physical) of consuming another.
Mmm. I love ricotta whisked slightly with a bit of milk or water to smooth it into a thick pourable creamy topping for a hot chunky pasta already topped with a light yet spicy tomato sauce (no meat - just tomatoes and herbs). The texture and taste variations as one bites in are incredible.
I've hesitated to comment on this topic as I seem to remember it being removed as a topic once before. But with 45 comments and still going strong perhaps the topic will not be deleted.
My thoughts go along with Susquehanna's, followed by Foodlexi's. I don't think anyone can really predict what they would do if faced with this decision. In times of extreme duress sometimes people who daily espouse moral righteousness in their "regular" lives fall apart like a wet kleenexes and sometimes people who do not appear to be stunning examples of ethical prowess can come through with actions above and beyond what one might expect.
It certainly would be transformative, though - to be faced with this decision.
I do think that anyone who had to do this would (depending on their inner resources) laugh in life afterwards though - for like survivors of terrible wars (which we even have going on this very moment in some places in the world) and the acts which occur within them, people tend to forget the worst after a while except for a shadow here or there popping up in memory - or alternately they probably would not survive, really.
There have been peoples in past history whose warriors brought home the bodies of the most important enemy they had killed, to dine upon it in their own villages - as an honorary act. It was thought that if the flesh of the opponent was eaten then their abilities and strength would be taken in by the victor to use in future battles. A very basic thought which extends today into the ways we think of eating meat vs. eating vegetables. Beef is brawn, still, in our minds. A salad is merely rabbit food.
But anyway. I have no idea whether I'd eat a person or not. Probably it would depend on my mood and whether there was brandy available for post-dinner drinks.
I still love that one by someone that went juicy juicy juicy juicyjuicy . . . . :)
fat, juice, cheese, heat, char
(grease spot on my paper plate
ketchup on my shirt)
He couldn't have been like . . . kidding, could he have been?
If so, the results were pretty good.
One brash remark made followed by lots of other commentary on many other things, all reported in the newspaper to people with hungry ears. :)
Chinka chinka. Two points for Jamie!
(I'm not seriously worried about his sex life nor that he'll affect anyone elses, but who knows. Everyone just might hop to and wear banners: "Jamie says NO. You must COOK FOR ME FIRST.")
Luna Pier Cook you're right as usual. I already asked foodvox if he had something against Puerto Rico and Guam. He means well I think but sometimes the details of reality may escape him. Probably been hanging out with Barry Fig a bit too much. :(
an angry Adam
makes cheeseburgers sob, o yes
their tomatoes wilt
I was only doing it for the fun of it anyway and would have given the book to someone else (having been lucky enough to win one on SE already). :)
But when you start a thrilling party like this god only knows what might happen. : O
beach grill smoke icon
esculent succulent bite
of coal-sparked umami cries!
lie here on cloud buns