Ben Kinmont

 
The dinner is organized around a six course menu. Recipes offered range from a tactile and perfumed Futurist dish to cheeses based on Sol Lewitt’s “Forms derived from a cube” (Nicolas Boulard's Specific Cheeses, 2009). Other recipes include a cucumber salad by Louise Bourgeois (1977), a steak tartare by Marcel Duchamp (1961), Basque Bass from Gordon Matta-Clark’s restaurant Food (1971), Clouds by Geoff Hendricks (1969), Toffee Pinecones by Salvatore Dali (1973), Fig Pervert by Philip Corner (1965), and two recipes from the first monograph on ice cream -- Emy’s L’Art de bien faire les glaces d’office, Paris: 1768.



Ben Kinmont (Born 1963 Burlington, Vermont, USA) is interested in interpersonal communication as a means of addressing the problems of contemporary society. His sculptures and actions attempt to establish a direct, personal relationship between the artist and the viewer, using the work as a mediator. If art is supposed to be an agency of intellectual and emotional challenge, then the artist concludes that the audience should also be addressed beyond the institutional frame of the gallery and the museum, and that contact should be more direct. Kinmont also runs a bookselling business specializing in 15th – early 19th century books about food and wine.


http://benkinmont.com/


More: http://www.kunstverein.us/
http://11.performa-arts.org/event/ben-kinmont-performa-premiere