THE WEEK: August 8-12th.

Social Hijinks! A screening and live action lecture night
Wednesday August 10, 7:30 pm

In conjunction with the exhibition Why Participate?, Angela Washko has organized a lineup of videos and live performative lectures by artists whose projects take place within social spaces. The works being presented and discussed are mischievous, critical, occasionally hilarious, and examine the boundaries of legality. Artists Jason Eppink, Nate Hill, Ann Hirsch, Jaime Iglehart, Action Club, Paolo Pedercini, and Jeff Stark present and talk about their works discussing surveillance, costumed public service, reality television, knock-off culture, collaboration, video game evolution, protest, and performance in public spaces.
Free + Bring your own beverages and snacks
(images courtesy of Jeff Stark)

Gian Luigi Diana, electronics & Ben Gerstein, trombone
Wednesday, August 10, 10pm

SEEDS:Brooklyn – www.seedsbrooklyn.org
617 Vanderbilt Ave., Brooklyn (preceded at 8:30 by Jacob Garchik, trombone/computer)

All Star Poetry: A Benefit at the Bowery Poetry Club.
Tuesday, August 9

Nine poets from the First Annual New York Poetry Festival join forces to raise funds for the Festival and Bowery Arts + Science. Featured poets include Lisa Marie Basile, Jassie Harris, Meghann Plunkett, Rita Mercedes, Sarah Feeley, Ayala Sella, Nick Adamski and Bob Holman w/ Molissa Fenley.

Books will be available for purchase after the reading.
Admission: $8
The Bowery Poetry Club is located at 308 Bowery (between Houston and Bleecker)

New York Poetry Festival Afterparty at the Bowery

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Historic Gastronomy @ Brooklyn Brainery.

HISTORIC GASTRONOMY classes complete with hints of political undertones and a sprinkling of vintage cookbook porn at Brooklyn Braniery start May 3rd. Read below for more info and CLICK HERE  to sign up.

Instructor: Sarah L.
Cost: $50
Meeting Schedule: Three Tuesdays, May 3, 10, and 17, 8:30-10:30pm
Semester: May 2011

In this course, we will explore the day-to-day cooking of the past 200 years: tasting; talking; and extracting inspiration from the past to inspire contemporary cooking. In this three-part course, you’ll become familiar with the popular flavors and recipes of different eras, then learn how to interpret historic and vintage recipes for a modern day kitchen.

Part 1: A Timeline of Taste

A Timeline of Taste will explore the history of American food through flavor: we’ll travel from 1796-1950, making a pit stop every 50 years to explore the tastes of a particular time. You’ll be allowed to smell and sample the spices, fruits, extracts, and other ingredients that defined the flavors of different time periods. From rosewater to vanilla; nutmeg to cinnamon; citron to reddi-whip, we’ll discuss why each of these flavors were popular and how they were used in day to day cooking.

Part 2: Iconic Dishes

What was being cooked in the kitchens of American can reflect the politics and popular culture of an era. Looking at the past 200 years, we’ll explore iconic recipes from each time and discuss why each was popular: including the legends behind them and the technology that made them possible. We’ll taste each of these recipes and talk about what they represented to families, communities and culture.

Part 3: Re-writing Recipes

In our final session, participants are invited to bring in their own vintage cookbooks and handwritten recipe cards from the past as we learn how to interpret historic recipes. We’ll unveil tricks to modernize these recipes for today’s kitchen: how to interpret amounts, flesh out directions, find comparable ingredients and most importantly, learn how to pull inspiration from these recipes to create unique contemporary dishes.

http://brooklynbrainery.com/courses/84-historic-gastronomy