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Showing posts with the label Counterculture

The Typewriter Underground's LA COMMEDIA, Tzara's DADA, D.U.M.B.'s egalitarian cry

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LA COMMEDIA SOTTERRANEA DELLA MACHINA DA SCRIVERE, Swizzle Felt's FIRST FOLIO from the THE TYPEWRITER UNDERGROUND (Pelekinesis) Is this a put-on, precious satire, poetry, an infinite jest? Yes, as well as the first blast of  THE TYPEWRITER UNDERGROUND, a movement both radical and retro, reactionary and progressive, profound and silly--Marc Zegans, poet and spoken word artist, began this movement after publishing a collection of verse,  The Underwater Typewriter. The Typewriter Underground was originally inspired by an abandoned subway, boarded up and forgotten. Zegans imagined galleries, performance in such a space. His movement has attracted a group of like-minded artists making film, music, spoken word events. It's become an alt art movement. In the FIRST FOLIO he teams with Eric Edelman, a retro collage artist, to introduce fictional author, Swizzle Felt and his group of bohemian drop-outs, such as Edamame Phelps (his personal librarian), Clytaemnestra Litotes...

Alice Waters COMING TO MY SENSES: the making of a counter culture cook is a feast--politics, pleasures and food

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 Around 1973 or 74, my boyfriend and I wandered into a funky restaurant in Berkeley. I remember a hand-lettered sign, Chez Panisse, and a casual open space with arty touches. It had one choice on the menu but it was French.  I don't remember what we ate, only that it was tasty. There was a woman, who asked us how we liked the food, who said it came from her garden. It was a wait for food but we came back for the freshness, the food and her attitude, as though it was all a lark. Fast forward to 2017, where you have to look no further than Whole Foods to realize how Alice Waters changed the way we buy, cook and eat food. In her new autobiography, COMING TO MY SENSES: The Making of a Counterculture cook (Clarkson Potter/Penguin Random, Sept), Waters explains how her early life and the 1960s counterculture were essential ingredients to her evolution. At 27, Waters, a home cook without formal chef training, opened a restaurant based on a love of French cooking and an instin...