Did you know that the explosive growth of the sugar industry in the 17th and 18th centuries inspired chefs to whip up ever more fanciful confections? By 19th century, desserts had become theatrical productions. Cultural critic Dr. Tacey Rosolowski follows the evolution of spectacular confections through the last 500 years in a lecture on Thursday, June 10, 2010 at 6:30pm at the MFAH’s Brown Auditorium Theater. FREE. In news unrelated to the above unrelated news, the Spanish Government has decided to re-open the Altamira cave art site to visitors.
Dessert, cave art etc.
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Did you see the show’s blurb in the New Yorker? “Quietly, over half a century, Price has become the most captivating sculptor in the world.”
This has got to be Schjeldahl. Only he could write something so goofy. It goes on: “[Price’s works] evoke Brancusi-like ideality and exercise Calder-like charm while remaining forthrightly objective… Seen from farther away, they organize the world like Wallace Steven’s jar in Tennessee.”
So take your pick between banality in the Times, and the kind of silliness only an English major could love in the NYer.
even on a good day in a good meadow, meaning is a bad rider
Nice