Stop the World! We Want to Breathe
Slow Art, Slow Food…
Is It True that We Need a Break?
Anna Deavere Smith moderates a panel of opposing views. Professor Arden Reed, author of “Slow Art: From Tableaux Vivants to James Turrell,” will discuss the slow art movement, Elizabeth Streb, daredevil choreographer, will counter with her action aesthetic, and Nick Anderer, executive chef at Maialino, will talk about the joys of slow food.
Nick Anderer: Nick Anderer is the executive chef of Maialino, a Roman-inspired trattoria, part of Danny Meyer’s Union Square Hospitality Group. Anderer, who received a BA in Art History from Columbia University, fell in love with Italian food while studying abroad at Trinity College’s Rome Campus. His culinary career began at Buzzy O’Keefe’s Water Club. He then worked for Larry Forgione and served as a line cook at Mario Batali’s Babbo, which fueled his passion for Italian cuisine. Anderer eventually came to the Gramercy Tavern, where he cooked for six years before opening Maialino in 2009.
Arden Reed: An Arthur M. Dole and Fanny Dole Professor of English at Pomona College, Arthur Reed was trained in comparative literature and is an expert in 19th century English and French literature and 19th century French painting. He is also prominent in the field of contemporary art criticism. His latest book, Slow Art, is forthcoming from the University of California Press, with a French translation to follow.
Elizabeth Streb: Elizabeth Streb, MacArthur Fellow and member of the New York City Mayor’s Cultural Affairs Advisory Commission, is the author of STREB: How to Become an Extreme Action Hero [2010 Feminist Press]. In 2003 Streb established the STREB Lab for Action Mechanics in Brooklyn, NY. STREB’s One Extraordinary Day was commissioned for presentation at London 2012, the Cultural Olympiad of the Summer Games.