Monumental and ordinary

The everyday made monumental, the monumental made small.  That was my small day in big New York.

While the typically bloated Guggenheim show on Futurism may take you there, the Carrie Mae Weems exhibit is the real reason to go.  Known for her photographic commentaries on racism and the debilitating stereotypes of African Americans through American history, this show has several of her masterworks.

 

Her famous series “From Here I Saw What Happened and Cried” is a natural extension of Elizabeth Keckley’s experiences, dramatized yesterday, brought to an incisive and bitter cultural critiqilue.  I knew the series and seeing it as a whole is powerfully painful.

 

 

 

 

 

 

 

 

Its message gets summarized in this one image “Looking in the Mirror,” the first image that introduced me to Weems.

LOOKING INTO THE MIRROR, THE BLACK WOMAN ASKED,; “MIRROR, MIRROR ON THE WALL, WHO’S THE FINEST OF THEM ALL?” THE MIRROR SAYS, “SNOW WHITE, YOU BLACK BITCH, AND DON’T YOU FORGET IT!!”

1987-1988

 
Carrie Mae Weems, Untitled (Woman playing solitaire) (from Kitchen Table Series), 1990

 

 

 

 

 

 

I had no idea the effect the “Kitchen Table” series from 1990 (above is the last image in the series) would have on me.  The Guggenheim has the entire narrative interspersed with all the images.  Each has the interrogation light and the table.  What’s on the table tells the story that mimics the written narrative’s words.

We go on a novelistic journey with the heroine, while Weems dissects a relationship–its rise, flowering, and decline–and the way community helps restore the heroine to hero status, after it’s demise.  Weems takes the ordinary, the everyday joys and pains, and monumentalizes them.  Don’t miss the chance to see this one.

When I left the exhibit, my chest literally hurt.  What better place for a healing balm than the beauty of The Frick?

In exchange for the jewel-like exhibit from The Mauritius, The Frick has responded in kind, sending its most famous works, including all three Vermeers, to Holland.  Hmmm. I thought Mr. Frick specified no loans, and The Frick was notorious for refusing to participate in the Vermeer exhibition that brought together all his other works.

Well, whatever.

If you know the collection, then you’ll enjoy seeing how the paintings are rearranged.  We now get a delicious room of Whistler’s, filled with works I had heard about but not seen.  This gallery is worth the trip alone.  Thank you, touring works!

But there’s more.

The focused show of Renaissance bronzes bring the monumental down to miniature, making them all the more impressive to my eye.  Not only can you walk all the way around the pieces, but you can get in close, study the details.

How does that rearing horse not fall over?  Hercules greatest feat may be defying gravity, in the model by Antonio Susini, who copies the original by his master Giambologna. Surely, Bernini studied these models or the fully-scaled sculptures.

Giambologna, Rape of Sabine Women, 1574-1582

Bernini, Hades and Persephone, 1621-2

 

 

 

 

 

 

 

 

 

 

 

 
 

 

 

Yes, I’m geeking out on you again.  Makes me want to go do some homework on Mr. Bernini!

The curators comment about Giambologna’s “vibrant syncopation of contour and form.”  Yes!  Bernini might have learned a thing or two from him.

 

 

 

 

 

 

 

 
It was time for me to go downtown.

After grabbing my favorite lemon peel pizza at Keste, I finally got to see Michael Urie in “Buyer and Cellar.”  He’s leaving the show next month to tour it, so you may want to get over to Barrow Street to see him while you can.  His over-the-top energy suits this outrageously plotted show about the coming together of a little man and the monumental Barbra Steisand.  The play is full of laughs, some at the expense of stardom, most at the absurdities of people just trying to make it through life.

In the play, Barbra doesn’t know what to do with a Sunday afternoon. I don’t have that problem.  Even without all my stops today, Washington Square Park would have been enough on this glorious, faux-spring day.  There were the men playing chess, the protesters, the hippie guitar player, the black dudes tumbling, the pianist wrapped in his coat, scarf, and hat, the blue-haired girl walking a dog, by shuffling along on her 8″ black and white, zig zag, platform-heeled boots, the pyramid of bodies getting their picture taken.

We are all monumental in our tiny universes, intersecting at unexpected moments.  It’s all there to see, in the park, as well as in the museum and the theater.

Photos of the day:

Central Park

Central Park

Park Avenue Letting Off Steam

Park Avenue
Letting Off Steam

 

Chemistry

2013-12-05 16.50.01New York’s a pizza town.  So is New Haven, and the Elm City has bragging rights for the first pizza oven in the country at Pepe’s.  I’ve toured several of the New Haven spots, so it was time for the comparison.  My foodie friend Katherine and I signed up for Scott’s Pizza Tours, “the cheesiest guided tour,” and tonight Scott was our very own guide–for just the two of us.

We started at Keste, Katherine’s favorite pizza place.  It’s Napolitano, and since Naples was the founding location for pizza, Keste was a good starting point for our taste tour.

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Pizza started in bakeries in Naples, when bakers wanted to cool the oven down.  They would throw dough into the too-hot oven with whatever stuff they had around, like anchovies.  It was trash food.  And look at it today–probably the favorite food in America.

Chemistry is important.  The Napolitano style uses low-protein flour, so that the dough is very soft.  After fermenting for two days, the pie men at Keste leave the dough outside for two to three hours to get chilled.  I don’t know what they do in the summer.

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Then to work the dough, It’s merely pressed down gently.  Tossing the dough?  Never!  This is a marketing gimmick, originally used by Americans to attract the neophytes to their pies.  Americans have high-protein, high gluten flour that can stand up to a toss.  It would tatter the low-protein dough.  Now you know.

2013-12-05 17.07.53The wood-fired oven heats up to 920 degrees for the pizzas, and the wood fire is only on one side.  The domed oven, with no vent hole, then creates a convection, with the heat circling up around the dome.  Standing in front of it was pretty intense.  Our margharita pie took one minute and 25 seconds to cook.  Hot mama!

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Pizza is only good for a couple of minutes after leaving the oven.  Even five minutes after, it’s moister (read soggy).  Lesson learned:  eat fast!

Scott spied a pizza being made for another party, and we decided to get it, too.  Smoked mozzarella, basil and lemon slices.  For Katherine and me, the world stopped turning with this pizza.  And I was done for the night.  We went to two more places.

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But after a bite at one, coal-fired and basically disappointing, and nothing at the last (a traditional New York slice), I knew that the Sorentina pie, referencing Sorrento lemons, was the nirvana of this night.

The conversation was better than the later pizza, as I listened to the two foodies go at it.  What did I get from that?  Well, I have to try the pickle soup at P.J. Bernstein.  And food is all about good chemistry.

So speaking of chemistry, I think Katherine and Scott were hitting it off.  After all, they discovered that they each carry their own pepper grinder.  So I made my exit, heading for the train and looking forward to my next New Haven pizza.  Who knows?  Maybe I’ll find one with a lemon slice!

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