at the Whitney
Jeff Koons is widely regarded as one of the most important, influential, popular, and controversial artists of the postwar era. Throughout his career, he has pioneered new approaches to the readymade, tested the boundaries between advanced art and mass culture, challenged the limits of industrial fabrication, and transformed the relationship of artists to the cult of celebrity and the global market. Yet despite these achievements, Koons has never been the subject of a retrospective surveying the full scope of his career. Comprising almost 150 objects dating from 1978 to the present, this exhibition will be the most comprehensive ever devoted to the artist’s groundbreaking oeuvre. By reconstituting all of his most iconic works and significant series in a chronological narrative, the retrospective will allow visitors to understand Koons’s remarkably diverse output as a multifaceted whole.
This exhibition will be the artist’s first major museum presentation in New York, and the first to fill nearly the entirety of the Whitney’s Marcel Breuer building with a single artist’s work. It will also be the final exhibition to take place there before the Museum opens its new building in the Meatpacking District in 2015.
|Jeff Koons, Tulips, 1995–98. Oil on canvas|
111 3⁄8 × 131 in. (282.9 × 332.7cm). (Photo coutesy of the Whitney Museum)
Private collection. © Jeff Koons
Jeff Koons, Liberty Bell, 2006–14.
Bronze, wood, wrought iron, and cast iron
102 × 72 1⁄4 x 56 1⁄4 in. (259 × 183.4 × 143 cm).
(Photo coutesy of the Whitney Museum)
Private collection. © Jeff Koons
|easyfun(Photo coutesy of the Whitney Museum)|
from Galatoire’s, a Bourbon Street institution since 1905
From their website: Shrimp Rémoulade is in every New Orleans girl’s arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king- Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s a snap to make, yet it’s always impressive.
- ¾ cup chopped celery
- ¾ cup chopped scallions (white and green parts)
- ½ cup chopped curly parsley
- 1 cup chopped yellow onion
- ½ cup ketchup
- ½ cup tomato purée
- ½ cup Creole mustard or any coarse, grainy brown mustard
- 2 tablespoons prepared horseradish, or to taste
- ¼ cup red wine vinegar
- 2 tablespoons Spanish hot paprika
- 1 teaspoon Worcestershire sauce
- ½ cup salad oil
- 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
- 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees