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“Make your own Shoe and Dried Fish Sausage?”
Sometimes you feel like you've seen it all. And then you realize, no you have not. So, I just received a press release for the upcoming Umami Food and Art Festival taking place in Soho from April 8 through18, 2008 @ Roulette, 20 Greene Street, between Grand and Canal.
Okay, I thought, this sounds interesting. I went on to read that the festival “will bring together artists who use food in their work with food professionals through performances, panel discussions, tastings and workshops."
While I am all for art and food and festivals, this graf of the press release caught my attention:
“Umami kicks off on Tuesday, April 8th with Orphic Memory Sausage by the artists Mimi Oka and Doug Fitch (repeated Wednesday, April 9th): bring anything (from shoes to dried fish) that evokes a memory of place or time or experience that you wish to transform into sausage and help smash, chop and pulverize everything, mixing all of it into a great pulp to be stuffed into pig intestines and hung to dry. Everyone will be able to take home a link of collective memory sausage at the end of the day.”
Come again? Collective memory sausage? Thoughts? Please Share Your Two Cents. Is it just me? I have no idea what to make of this.
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"Memory sausages" will mingle well in the realm of ORPH.US projects: http://www.orph.us/aboutus.htm It's the "collective" that gives me pause. Even if I no longer intend to keep my keepsakes, why would I allow them to be promiscuously pulped and stuffed with the (surely less meaningful) keepsakes of all the other festival-goers? Let's support the artisans who prepare single-origin memory sausages, I say.
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March 6, 2008
11:48.17 pm
"Memory sausages" will mingle well in the realm of ORPH.US projects: http://www.orph.us/aboutus.htm It's the "collective" that gives me pause. Even if I no longer intend to keep my keepsakes, why would I allow them to be promiscuously pulped and stuffed with the (surely less meaningful) keepsakes of all the other festival-goers? Let's support the artisans who prepare single-origin memory sausages, I say.