Filed under artists book | Tags: · fluxus, food
“A journalistic account of a series of performances of a single piece. The book begins with a description of ‘the identical lunch’ which consists primarily of ‘a tunafish sandwich on wheat toast with lettuce and butter, no mayo, and a large glass of buttermilk or a cup of soup.’ These were eaten ‘many days of each week at the same place and at about the same time.’ After this description, and a reproduction of a restaurant check for the same (total, with tax, $1.68, for two) there follows a series of accounts of the performance of this ‘identical lunch’ by Susan Hartung, John Giorno, Dick Higgins, Vernon Hinkle, and others. Many of these accounts have dates, some identify the place and circumstances and difficulties or rewards of the performance. The accounts are recorded in different formats – perhaps by the original performers – using typewriter, typesetting, handwriting, and so forth. The book collects records of lunches which both are and are not identical.” (Source)
First published in The Outsider, nos. 1-5.
Publisher Nova Broadcast Press, San Francisco, 1971
via Artists’ Books Online
Filed under journal | Tags: · agency, anthropocene, biopshere, body, complexity, earth, ecology, food, human, infrastructure, media, nature, production, systems theory, technology, technosphere, waste, water
“The “technosphere” is geologist Peter Haff’s term for the planetary-scale networks of transport, information, energy and media operating at a scale and functional efficacy that we can now compare with geological and climatic forces—the soils and rocks of the lithosphere, the waters of the hydrosphere or the winds of the atmosphere. Its emergence as a thematic is driven by the same witnessing of intertwining natural environments, vast socio-technical forces, and increasingly diverse technological species and spaces that has precipitated discussions of the Anthropocene.
[…] The Technosphere project at the HKW in Berlin (2015-18) began with an initial gathering in Autumn 2015. The first occasion for the ongoing collaboration between continent. and HKW was the latter’s hosting of The Technosphere, Now event in October, 2015 in Berlin. Editors from continent. came from various corners of the globe, invited to immerse themselves into and extrapolate from the talks, discussions, presentations and demonstrations held there. Interview-discussions held with the likewise international set of researchers, theorists, artists and scientists at this event precipitated an online special issue of continent. for April 2016, featuring articles titled by the names of our interviewees.”
Features interviews with Arno Rosemarin, Birgit Schneider, Bronislaw Szerszynski, Donald MacKenzie, Erich Hörl, Jennifer Gabrys, Lino Camprubí, Lucy A. Suchman, Mark Hansen, Masahiro Terada, Mushon Zer-Aviv, Oliver Sann, Peter K. Haff, S. Løchlann Jain, and Scott Gabriel Knowles.
Edited by Nina Jäger, Paul Boshears, Bernhard Garnicnig, Jamie Allen, Lital Khaikin, Katrin Klingan, Anna Sophie Luhn, Christoph Rosol, and Nick Hood
Publisher continent., Apr 2016
Creative Commons Attribution 3.0 License
Filed under catalogue | Tags: · art, food
An out of print and hard to find exhibition catalog devoted to FOOD, a collaborative artist-run restaurant in Soho, New York City, founded by artists Gordon Matta-Clark, Carol Goodden and Tina Girouard in 1971.
“For a long time, one or another artist, frequently Gordon, cooked up a storm and served it for dinner. There was no choice of what to eat. Some of the food was extremely creative. Although it was not exactly the same thing as 112, most of the same people cooked and ate there and in a sense it was a spin-off of the space around the corner. Of course it has been thought that Food would make money but on the contrary it only lost it.” Caroline Goodden
“We spread money to the whole art world. I worked at Food two and a half to three days a week. One day a week each person was boss. There was lots of Cajun and Creole cuisine, mostly from Louisiana. A lot of the food came from Phil Glass’ group, the vegetarian group; the dancers, Rachel Lew and Suzy Harris. The space was designed so that the audience–the customers–could watch everything. Food became the vehicle for people to be introduced to the art world.” Tina Girouard
“In honor of Food, this publication is presented in the form of a restaurant menu, and documents the artist’s varied and imaginative work, including sculptures, film stills, and photos.”
Publisher Walther König, Cologne, and Cornerhouse, Manchester, 2000
ISBN 3883754358, 9783883754352
via Public Collectors
See also a film about FOOD directed by Robert Frank, 1972, 43 min, on UbuWeb.Comment (0)