Thanks for the great class last evening. To quickly summarize a few of the points that I have continued to think about since then:
On the communiqué versus the manifesto: proceeding from the dictionary definition of communiqué does not give a sense of the alternative history and use of the form; nonetheless, it seems that the communiqué is a statement or report and that it somehow includes within itself a sense of its own distribution. (People who distribute the communiqué as co-authors, or part of the “we”). The communiqué is the line connecting reporter and receiver. The manifesto seems to be a little more declarative, a making public of principles, not necessarily in reference to a particular event. A surface, not a line?
Come one, come all to this evening's workshop on the manifesto at TPS. 7 - 9 PM; hope to see you there, manifestoes and manifesto-ish items in tow!
hi everyone,
the plan is to meet for four weeks on thursdays, 8-9:30, from may 27th through june 17th. hopefully most of you can make it then. let me know if you have any protestations or alternatives. i am also putting together a short collection of readings and films related to our topic. please send me an email if you have suggestions: dearface@gmail.com.
thanks,
claire cronin
The sushi we eat today is evolved from the "Edo-mae style" typical of the mid-19th century. So what was sushi like before then?
This is a course offering a culinary time-travel adventure. As you explore a non-linear history of sushi, you will experience a range of typical regional and historic forms of this Japanese culinary art. Sharing collections of historic paintings and illustrations that tell of the development of sushi from its earliest origins, I will bring this rich cultural and culinary phenomenon to life: You will learn about the effects on sushi's development of geography, oceanography, climate, politics, war, immigration, urban planning, human disaster and cultural influence. You will see and taste unique sushi forms dating from before the Edo-mae style, such as Hako (Boxed Sushi), Mushi (Steamed Sushi), Bo Sushi (Pressed Stick Sushi) and others.
Hi all,
Below is a more comprehensive course description drafted by Solomon and myself. We just want to give you a more detailed sense of what will be happening at next Sunday's meeting. Any questions, ask! And please bring any manifestoes or manifesto-ish media forms with you when you join us!
Hope to see you soon,
Sarah
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Love your work Eli!
how was the puppetry program at calarts?
i missed it by a few years:( i got my mfa in 94.
This class, rather collaboration, was basically a whole bunch of people getting together, running around the farmer's market, then running around with immersion blenders and scorching pans, putting tea kettles atop boiling potatoes, stealing spring onions from each other, wielding oyster knives for the first time, and the end result was a lovely, elegant (pescatarian!) meal. Here are descriptions of what we made. Note: Every ingredient with the exception of salt, pepper, and vinegar, was from the Hollywood Farmer's Market:
FRITTATAS (kale/scallion/raw sharp cheddar & oyster mushroom/sharp cheddar):
A discussion and planning group to formulate a collaborative approach to the upcoming 2010 US Social Forum in Detroit and the Socialism 2010 conference in Oakland.
Group will focus on the notion of "alter-globalization" through analysis and engagement, culminating in a trip to Detroit, a trip to Oakland or related/solidarity events in Los Angeles. Class will analyze the brief history of the U.S. Social Forum (this is the second year) and the history of the World Social Forum and/or the Socialism 2010 conference. This class would move forward from the critiques of neoliberalism begun last fall and earlier this year towards a heterogenous but collectively-minded cultural engagement with the most pressing issues of our time.