MoMA Edibles & Inedibles

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'Belgian Lion' by Marcel Broodthaers, 1968

snazzy glassware by Otto Prutscher, c.1905

more snazzy glassware - 'Champagne glass & water tumbler', Joseph Hoffmann, 1910

and even more by Goi Ponti, 1953-54

Jacob Lawerence's 'The Migration Series', 1940-41

'Pot of mussels' and 'French Fries' by Marcel Broodthaers, 1966 and 1968

'Kichka's Breakfast' by Daniel Spoerri, 1960

'Kichka's Breakfast' by Daniel Spoerri, 1960

MoMA Edibles & Inedibles

Posted on
in Features
I have the good fortune of visiting Maxie at the moment in NYC 😀 😀 MOMA was a priority on the hit list, and we were happy to find lots of food-related exhibits and reputable places to dine.

We were lucky to be visiting while Rirkrit Tiravanija’s Untitled (free) was on exhibiting on level 2. This featured some free Thai green curry 😀 😀

“In the tradition of Gordon Matta-Clark’s restaurant project “Food” in SoHo in the 1970s, the Argentine artist Rirkrit Tiravanija began creating meals as exhibitions 20 years later. At 303 Gallery in SoHo in 1992 he presented “Untitled (Free),” moving the gallery’s back office to the display space in front, so the public could see how a dealer works. He then furnished the emptied office with a temporary kitchen — a refrigerator, cooking utensils, tables and chairs — and cooked Thai curry, giving it free to anyone who wanted it.”

“MoMA acquired the installation this year, but its first showing will be Nov. 17 through Feb. 8. Museum visitors can get a free vegetarian curry lunch every day from noon to 3 (except Fridays, when it will be served from 4 to 7).”

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Options for dining at MoMA include Cafe 2Terrace 5 and The Modern. Cafe 2 offers a sophisticated canteen-style dining, and is your most casual and cheapest option. Terrace 5 is a fancy cafe with sleek interior and fancy courtyard views. The Modern is a Michelan-star rated restaurant that is divided into the formal Dining Room (dinner jacket required) and the less-formal Bar Room.

This is our selection of bits from Cafe 2 (L-R)… quinoa w fennel, sweet potato, red cherries & chard, beet salad with fresh ricotta & aged balsamic, mixed olives, butternut squash gratin, brussel sprouts with caramelised shallots, currants & pecorino, portobello mushrooms with sunchoke.