Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts

26.2.10

chops

i got some sublime stitching supplies, including this great set of meaty treats transfers. i've been noticing but not thinking too much about all the meat art and craft around these days. although it may be not so new - paul mccarthy has been writhing in meat for decades. and i even saw some patterns for some felt meat softies in an old work basket magazine from the 1940s. i think i'll make some of these old patterns - they remind me of the cool meat plush at schmancy.

and now there's meatpaper, the journal of meat culture. so anyway i really do think there's something going on with meat. oh and here's an incredible installation of a stuffed boucherie by artist natalie lete:


and then the other day, i met with an old professor who has expressed interest in my embroidery. it was wonderful to hear her responses and thoughts and feedback. she was supportive and insightful, as she usually is, but she also made me think that perhaps there is a way for me to finish up with school, a way to renew my interest and experiment with visual forms for my dissertation - or else just let myself off the hook without too much additional drama.

she was telling me that freud in writing on mourning and "grief work," he uses the language of stitching. she is german and she says this comes through especially in the original german. something along the lines of how stitching and working with the hands allows the working over of memory and the processing of grief.

and she said how pouring over handwork like my embroidery must be filled with love and reparation. i was very honest, and told her how i had completely lost my academic voice, and i had no idea what i wanted to say. i don't think she was just trying to make me feel good when she said that my embroideries (certain ones in particular) were very tender and powerful, and said plenty. and when i told her i hadn't started on or shared some of the "darker" pieces i have planned or in process because they were so morbid, she explained how grieving and death practices have varied so much in history - and how in the victorian age, much time was spent with the dead, and working with their hair, and so forth. i had nearly forgotten the little i knew about all that - and i'm thoroughly fascinated and need to undertake some research on this. it also reminded me how nice it is to converse with people who are so well-versed in history and how maybe i should go back to reading the NY times.

my usual advisor is great but she has a very hands-off sort of style, whereas this person may be able to provide me with the hand-holding i seem to need at this stage. her own work has to do with memory and trauma. it's strange, but i've always noticed how her hands look like my mother's hands. so she will likely be on my committee, and she's sending me references to the specific freud, which i'd love to look over again with this crafty angle in mind. i have a sense that this conversation could be very important to the direction things take.

on an even happier note, i've been tagged! i love this idea and am mulling it over..

30.1.09


I got this beautiful cooking/gardening book (take a look at this great ad for the show). Interesting choice of still life, don't you think? I've never eaten rabbit, but it's just so darned cute that it almost makes me want to try the recipe for E.F.R. (Essex Fried Rabbit). I guess it's part of Jamie going back to nature, and he talks a fair amount in the book about game hunting in the U.K. and the horrors of factory farming. But he walks a fine line with the photos of gutted bunnies and hanging pheasants. I guess it's nothing though compared to the Anthony Bourdain phenomenon with the romanticized blood-smeared natives (an antidote to Fast Food Nation?) Looks like there is probably some interesting discourse going around in the cooking world in relation to meat. Now that we have all these channels I'll have to take a peek.