A 1977 MoMA cookbook pairs modern art and cuisine.Read More
All Posts by Andrea Gyorody
I'm a PhD candidate at the University of California, Los Angeles, where my dissertation on the editioned work of Joseph Beuys is filled with tantalizing mentions of rancid butter, margarine, and beef tallow. My writing has appeared in Artforum Magazine, artforum.com, The Sixties: A Journal of History, Politics and Culture, and Gastronomica: The Journal of Food and Culture. I currently work as a curatorial assistant in the Rifkind Center for German Expressionist Studies at the Los Angeles County Museum of Art, where my current exhibition The Seductive Line: Eroticism in Early Twentieth-Century Germany and Austria explores non-culinary corporeal pleasures.