Triple Carbs Society (An informal gathering around a pot of plain Pasta)

About

The Triple Carbs Society gives room to a discussion about food and its politics. It is on the one hand a play on a society that is overloaded with proteins and fats and on the other, a sectarian group of people that secretly meet to feast on gluten and sugars. In both cases it is a space for experimentation and surrealistic play.

In Pierre Cabanne’s book Dialogues with M. Duchamp, Robert Motherwell recalls an anecdote from Duchamp’s time in New York City: “He frequently went to a little Italian restaurant, where he invariably ordered a small plate of plain spaghetti with a pat of butter and grated parmesan cheese over it.”

Given his constant attempts to merge his life with his art, Duchamp might have deliberately decided to eat this food every day as a performative act and as a ready-made, too. It is deeply fascinating how this simple, plain, white meal he introduced into his body every day was deconstructed and became part of his body, his nervous system, his ideas, and eventually, his art and how such a minimal monochromatic food could be reconstituted as a complex and colourful set of ideas and forms and relationships.

Marco Bruzzone´s new publication Triple Carbs Society is published by Povera and Belmacz forming part of the exhibition B, currently on view at Davies Street. Guests will be offered plates of buttered and parmesaned noodles with a glass of red wine.