Stones, Spilling Colors

“Seven Magic Mountains,” by Ugo Rondinone.
“Seven Magic Mountains,” by Ugo Rondinone.

“Seven Magic Mountains,” a land-art piece by Ugo Rondinone, is a stack of seven limestone boulders, the rocks painted in Kool-Aid shades.

h/t: NYT

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Girth Control? Who Cares?

“Ladies Who Lunch," by Beryl Cook.
“Ladies Who Lunch,” by Beryl Cook.
“Lady of Marseilles,” by Beryl Cook.
“Lady of Marseilles,” by Beryl Cook.
“Escargot Pour Trois,” by Beryl Cook.
“Escargot Pour Trois,” by Beryl Cook.
 “Satin Dresses,” by Beryl Cook.
“Satin Dresses,” by Beryl Cook.
“Cruising,” by Beryl Cook.
“Cruising,” by Beryl Cook.

Beryl Cook was a British artist, known for her popular paintings of flamboyant XXL-size ladies, drinking, flirting, dancing, or just going about life with a twinkle in their eyes.

The art establishment of her generation frowned upon her work, possibly because they were about women of girth, dressed gaudily, singing and swaying with abandon.

Dali: The Chief You Didn’t Know About

Les Diners De Gala

In 1973, Salvador Dalí published a cookbook called “Les Diners de Gala,” which he proclaimed was “uniquely devoted to the pleasures of taste.” More than 40 years later, Taschen is reprinting it. It features an array of all 136 rare preparations, spread over 12 chapters.

There’s a restaurant in Chicago whose offerings too, are, in a sense, surreal because its dishes are in the most unexpected forms and delivered with showmanship to boot. The array of courses at Alinea is an “edible magic show,” of sorts, performed “in part to shock and awe,” writes Sarah Freeman in Eater.

Alinea 1

This smoky dish is a Mexican fiesta that includes a molcajete (Mexican version of the mortar and pestle), filled with burning palo santo sticks (an aromatic tree), alongside a volcanic stone, bearing chicken thigh, sauced with white sesame, jalapeno, and arbol (Mexican chili) to mimic the Mexican flag; chicken-liver mousse, rolled in Mexican herbs; and a cube of charred pineapple, skewered with a skull pin. This is served with a tiny clay saucer, bearing a few sips of smoky mezcal.

Alinea 2

For dessert, there’s a chocolate-encased square of caramelized fennel ice-cream (think: fancy Klondike bar), atop fennel crème fraiche.

h/t: COLOSSAL and CHICAGO TRIBUNE