vintage

THE WEEK/WEEKEND: Nov 9-14.

| The 22 Magazine

SANDY FUNDRAISERS:

GREENPOINTERS ONLINE RAFFLE
Brooklyn Relief: A night of words, music, and comedy to Benefit Hurricane Sandy Relief Efforts
THE KITCHEN: FUNDRAISER
Fuck. Off. Sandy. // Vintage Crawl // Dog Masquerade
New Amsterdam Headquarters Fundraiser
Defiance: A Literary Benefit to Rebuild Red Hook
ROB DELANEY Benefit
FASHION ACTION AT HOUSING WORKS
SPIRITUAL LEADERS AND ELDERS | PRAYER | LIVE MUSIC | FOOD | HEALING
SANCTUARY | ARTISAN MARKET
BROOKLYN LOVES BROOKLYN
QMA ROCKAWAY FUNDRAISER
“Anything But Politics” – A Pop Culture Trivia Benefit for Hurricane Sandy Relief
GENERAL ASSEMBLY
ED OSBORN: Albedo Prospect
Party + Auction + Community = TLC for an Ailing DUMBO
FOOD EVENTS FROM GRUB ST
Bushwick Star Auction
HURRICANE SANDY FUNDRAISER WITH…NASS GNAWA

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LAST CALL: DEBBIE GROSSMAN, MY PIE TOWN.

| The 22 Magazine

Jessie Evans-Whinery, homesteader, with her wife..

Debbie Grossman
My Pie Town
April 14- May 21, 2011
JULIE SAUL GALLERY
MAP

My Pie Town is a project by Debbie Grossman in which she reworks and re-imagines a body of images originally photographed by Russell Lee for the United States Farm Security Administration in 1940. Using Photoshop to modify Lee’s pictures, she created an imaginary, parallel world – a Pie Town populated exclusively by women. The images are revised in subtle ways, making the reading of them very complicated and compelling. The sixteen images in the series are both color and black and white, and are all based on Lee’s unpublished series on Pietown, a homesteaded community in New Mexico.
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Jack Smith @Gladstone Gallery.

| The 22 Magazine


Jack Smith
“Thanks for Explaining Me”
Curated by Neville Wakefield
515 West 24th Street
May 6 – June 16, 2011
GLADSTONE GALLERY

Gladstone Gallery is pleased to announce our first exhibition of works by Jack Smith. Following his arrival in New York in 1953, Smith became one of the most influential members of the American avant-garde and a central figure in the cultural history of the film, performance, and art of downtown New York. Continue reading →

THE 22 FEATURED CONTRIBUTOR: BRIAN DETTMER

| The 22 Magazine

Part of what we do here at The 22 is highlight each of our contributor’s with a special “featured artist” section on the blog and our main site. This includes special content, and show announcements. This month we are starting our featured artists series with Brian Dettmer. Carver, collector, “book surgeon”, call him what you will, Dettmer’s work is layering of magnificent patience combined with a playful mind. His sculptures are reminiscent of futuristic depictions of urban and organic structures built out of the pre-history of encyclopedic and vintage texts. For most of the month of May we will be celebrating Dettmer’s work with special blog content, as well as many posts featuring his amazing creations. To view this and all of Brian’s work look for the “BRIAN DETTMER” tag under the categories section. To see all our past featured artist’s look for “THE 22 FEATURED ARTIST.”  To see all of Brian’s featured content from The 22 Magazine visit his page online: http://www.the22magazine.com/Pages/briandettmer.html

Historic Gastronomy @ Brooklyn Brainery.

| The 22 Magazine

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