Cake as Art at Performa 07
Saturday, October 27th, 2007Hungry for new art? Then Performa 07, the performance biennial that kicks off this week (see performa-arts.org for details), has a dish for you! Every day at lunchtime from 11 am to 4 pm, Oct. 27-Nov. 20, 2007 Freeman’s restaurant on Freeman Alley in SoHo is serving an experimental culinary work by Turkish conceptual artist Serkan Özkaya’s (b. 1973). Dubbed Bring Me the Head of. . . , the work is a ginger spice cake with bourbon, caramel and cream (created by Freeman’s chef Jean Adamson) that can be yours for the bargain price of $10. Art appreciation here is via the taste buds, as restaurant patrons are “invited to consume and thereby destroy the art.” Özkaya concept requires that the dish take the shape of “a head of an icon of childhood,” and in this manifestation the model is Caravaggio’s Salome with the Head of John the Baptist (ca. 1609).
Conversation with Eric Krebs, Theatrical Producer
Reading and Conversation with Sigrid Nunez
These varied events all cost $10 for students. They are neat events because you get to see and hear performances and also there is a presentation by someone closely associated with the performance so you find out lots of good info. And, they are in the Guggenheim Museum’s Rotunda, which is a completely unique place in NYC. Tickets sell out quickly so make plans now if you’re interested.