Robert Grenier & Charles Bernstein
DNA of the Culinary Process
In conjunction with Ferran Adrià: Notes on Creativity, The New Museum and The Drawing Center will co-host an evening conversation between Ferran Adrià and Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, that will be moderated by Brett Littman, Executive Director of The Drawing Center. They will premiere and discuss Adrià’s new “DNA of the Culinary Process” research project, which for the first time in the history of gastronomy, collects and organizes the products, actions, concepts, and results involved in the cooking process.
This is a ticketed, off-site event that will be held at the New Museum Auditorium, 235 Bowery. Tickets go on sale Monday, December 16 here.
Ferran Adrià: Notes on Creativity
The artist and Brett Littman, curator of Ferran Adrià: Notes on Creativity and Executive Director of The Drawing Center will lead a public walkthrough of the exhibition.
Systems We Have Loved
Reading and Discussion with Eve Meltzer
Eve Meltzer, Associate Professor of Visual Studies at NYU, will read excerpts from her new book, Systems We Have Loved: Conceptual Art, Affect, and the Antihumanist Turn, and discuss its relationship to Ferran Adrià’s ambitious culinary, systematic, and drawn aspects.
In 1957, the French literary and cultural critic Roland Barthes famously interpreted the collective representations of his own culture as a “system” of signs that could be analyzed like a language. The association of Adrià’s work with the idea of language and systems, in nearly the same sense that Barthes intended, has been drawn time and again by the chef. Meltzer’s focus undoubtedly begs the question: is Adrià’s culinary vision a new twist on the decades-old structuralist mantra that “everything is structured like a language?”