Spiders and Spirals

Yesterday morning, I went to see the Louise Bourgeois retrospective at the Guggenheim. Bourgeois has never been any sort of favorite of mine, but the large spider statues (particularly the one Andrew and I ran into in the Tuilleries in Paris this March) have always intrigued me. The show has gotten great reviews, and the shows of late at the Guggenheim have been particularly impressive, so I was definitely looking forward to learning more and seeing the exhibit.

Overall, it did not disappoint. What stood out to me the most was not necessarily the art itself, but the actual exhibition: the art looked stunning in the Guggenheim building. The soft, cool curves of the building really played well with her understated, undulating sculptures. The show was presented chronologically, so as you climb the spiral, you work your way from her paintings of the 1940's (who knew she ever painted?) to her sculptures of today at the top. It was a wonderful walk up.

I decided against doing the audio tour, even though I was on my own, because I wanted to try to understand the development of her work on my own, simply through the work itself and wall text. The beauty of the chronological design was that I succeeded. Well, I certainly don't feel like I'm an expert, but I felt like I got it. I enjoyed seeing her original forays into domestic space, and how those themes seemed to disappear while she explored gender and the body, but reappeared in connection with these themes later on. I enjoyed her installations on Ramps 5 and 6 (near the top) the most. She set up these sort of enclosed spaces with still scenes on the inside, examining and including many of her thoughts on gender, domesticity, and making (insert spider theme/connection here: Bourgeois is most known these days for her spider sculptures). They were intimate and beautiful.

Anyway, I fully enjoyed my exploration of the exhibit and wandering of the Museum's ramps. I still stand to my original description of the show, that the space really helped the pieces to shine. I still won't call myself a die-hard Bourgeois fan (the sculptures on their own were sometimes easy to walk by without stopping to look further, which is my way of deciding if I like a piece), but there was something very beautiful about the way her pieces sat in this building. I highly recommend going - the show is up through the end of September.

N.B. For all of you (Wright) who complain about working during the week and being stuck with Saturday crowds when you visit a Museum, I want to point out that the Museum was extremely hectic and crowded with foreign visitors and large camp groups that made it just as annoying at noon on a Tuesday as 3pm on a Saturday . So don't get down about weekend crowds, I think there's no avoiding them when you're seeing a quality show!

For more information:

http://www.guggenheim.org/

Latin American (Costa Rican) Food and/or Cooking Day Four

Hola! I am back from Costa Rica and ready to continue my reflections on Cooking School and everything else that's been going on.  While I'm on such a food binge with these posts (I've also just read the book "Best Food Writing 2007," which I highly recommend), I can't help but write about the food in Costa Rica - it was absolutely delicious! As a non-fish eater, I was a little nervous about the selection, and feared I'd end up on a rice and beans diet, but I was pleasantly surprised with the variety of food served and the care with which it was cooked.  

The typical Costa Rican breakfast is called a "Gallo Pinto," or "colored rooster," and consisted of rice and beans sauteed with peppers and onions, alongside scrambled or fried eggs.  At both of the places we stayed, this was a big hit - and the first hotel even topped it off with sausage and fried plantains!  It was a tasty and filling meal, perfect to start a day of hiking and exploring the rainforest.  Our lunches varied, but were always delicious.  We had burritos, sandwiches, rice and vegetables, and even pizza - made with delicious sauteed vegetables and meats underneath the melted cheese!  Dinners also varied, and continued to have a latin feel, but reminded me of meals I cook at home - steak and vegetables, pork chop and potatoes, chicken kebabs, etc.  

Overall, the food was a lot less spicy than I was expecting.  I always think of Central American food as having that southwest-mexican chili taste, but we really did not encounter that often.  There were specialty sauces you could add (ask Wright about Lizano, the smoky brown sauce he poured on top of every bite he ate), and some were hot, but in general the food was more about fresh flavors, and focused on fruits and marinades more than bold spices.  I was pleasantly surprised, and reminded, again, that our vision of international food in America is often not very authentic.  

The fourth day of cooking school centered around Latin Cooking, so I considered it a preparation for Costa Rica.  It had more of a Mexican than Costa Rican feel to it, mostly because our walking tour of the day was up in Spanish Harlem, to a number of Mexican bodegas, where we picked up various types of chilis and vegetables that I'd never seen before.  Our chef, Richard Reuben, was enthusiastic about everything and especially loved chilis, so he was a great resource.  

Back at the school, we cooked a number of dishes, including lamb with a green chili sauce, a chili cabbage salad, potatoes with herbs and queso fresca, rice and beans (of course), fried plantains, and a wonderful coconut flan for dessert (Part of our buffet is pictured above). The highlight, though, was a Chicken Mole that just melted in your mouth (in the large pot in the picture).  I'd never made a mole before (mole means "concoction," and essentially is anything that blends different flavors together; guacamole, then, is an avocado concoction), and can't take full credit for the one we made in class, but I was captivated by the melding of flavors (there was a list of about 20 ingredients including different chilis, spices, tomato, chocolate, etc.) into an indescribable sauce that cooked into the pulled chicken so well.  I can't wait to make one on my own when I get back to Charlottesville (it's an extremely messy procedure, so I don't think Mom's white kitchen walls would appreciate my experiment).  It also freezes well, so Richard recommended making a big batch, then freezing portions and eating it over a month or so (again, the mess would not be worth making this on any sort of regular basis).  

Our meal was delicious, and got me very excited for Costa Rica, where I didn't exactly use my newfound knowledge of chilis, but I certainly appreciated every meal I had!