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Journalist

Article concerning little-known color-drenched Araki work.

Creative Director, Producer

Week-long activation celebrating AMD in Los Angeles. Featuring an immersive space called the Sneakeasy and a surprise performance by Travis Scott in the middle of a shut-down La Brea Ave.

Journalist

Interview with member of the OG California Punk-Metal band, Excel.

Journalist, Photographer

Interview with Irish-based artist concerning her new book out with Rizzoli and New York’s Half Gallery.

Curator

vanity Projects / Daata

Co-curator

Organizer

Artist residency in Times Square

Moderator

Studio Visits with established and emerging artists

Curator

A performative group project featuring dynamic research works from artists: Naama Tsabar, Zoë Buckman, Shinique Smith, Hank Willis Thomas, Kambui Olujimi, Sadie Barnette, Cheryl Pope, Shaun Leonardo, Brock Enright, and Mickalene Thomas.

Curator

Group exhibition presented by the ICP in New York, featuring the works of artists: Eric Corriel, Ofri Cnaani, Zachary Fabri, and Igor Revelis

Curator and promoter

This is the third part of an event in collaboration with Annie Lennox’s charity The Circle raising money for Irise International a charity that raises awareness and money for period poverty across the UK and Uganda

Curator and promoter

Delia Gonzalez and Gigiotto Von Alt

Art Curator

An exhibition performance that puts together two visions of circularity of events through the process of food as a poetical possibilty. Daniel Spoerri and Marco Bruzzone Three questions by Gigiotto Del Vecchio to Marco Bruzzone Gigiotto Del Vecchio: How do you define your interaction between art and food? Marco Bruzzone: I believe that food and art have always had a relationship that got mediated by the artist. I often think of those instances were the fur of boars was put aside after their slaughter, so that later on, brushes could be made out of it. Or when only two out of three eggs were eaten, while the remaining one was used as a binder for colors. I also think that in more recent times, certain dynamics have reversed. Immediately after the World War II, many artists have started to work with poor or everyday materials and as result, the work of art itself has become dematerialized, as can be seen in conceptual art. Food and waste became components of performances, videos and sculptures or furthermore were the parts that constituted them. Later on, during the economic recession in the nineties, this concept was broadened as some artists started to organize dinners in museums and galleries, some put Christmas trees on display. We got by with what we had. In the winter of 2010, yet again in the midst of an economic downturn, I go invited to participate in an artist residency program in Brussels. Besides a return ticket, I was provide a room and a kitchen. Every week, I would also receive two boxes full of organic vegetables. That’s when I started using food as a means to make art. I believe that today more than ever, food has become a material in the sheer range of media that art has to offer (such as neon, corrugated cardboard or watercolors). GDV: And what fascinates you the most about food? MB: Food, particularly compared to art, so inexorably passes through my body, from lips to anus. It is a strong experience that bears a certain degree of danger. It is a form of pleasure that is more visceral and less metaphysical than the mere look at painting. It is more like a sexual act, a surgery or even physical violence. GDV: What is your approach to Spoerri‘s recipes? MB: When you invited me, I immediately thought that one cannot simply slaughter off animals only for the sake of an exhibition, just to redo Spoerri’s recipes: The nose, the brain, the foot, the testicles – it’s too much. But then I looked at the cookbooks and I realized that the illustrations were really beautiful, delicate, sometimes abstract. They didn’t have anything to do with violence and death. I figured I could only do something with those cookbooks if I ruled out death and animal sacrifice. Also, in my view, Spoerri‘s recipes seemed to be about humans not animals. I read this as a critique towards certain human behaviors, perhaps very close to cannibalism (World War II just came to an end when Spoerri started to work as an artist). So I chose to cook human testicles and brains. Veganly. Vegan death in itself is only staged. No animals or human beings were harmed during the process, as they say in movies. I am fascinated by the idea of vegan cannibalism and decided to use Knödel dough for the testicles and cauliflower that were cut into halves as brains. Castrations, lobotomies… I don‘t know. Is that okay? GDV: Very well …

Artist

Film stills of ‘Че Биде Вистина’ (It will be truth) Featuring Katarina Ivanovska #ЧебидеВистина was premiered at #PersonalStructures2019 Palazzo Mora #Venezia May 11 - Nov. 24, 2019 organized by the European Cultural Centre @ecc_venice In the context of the 58th @labiennale La Biennale di Venezia 2019 Film credits: Cinematography: Samir Ljuma @chkrap Editing: Silvija Stojanovska @sylviastojanovska Still Photography: Risto Josifovski @risto.rombo Costume Design: Milena Atanasova @milena.atanasova Makeup: @vd_make_up_skopje —————————— © Igor Josifov .

Performance artist

Igor Josifov - Artist talk and performance at Defibrillator, Chicago #Continuum Continuum captures more than a decade of artistic exploration by Igor Josifov who uses fire as a mark-making tool. The process is a performance. #igorjosifov #PerformanceArt #ArtistTalk #Chicago

Artist

Igor Josifov

Art Curator

Igor Josifov ‘Becoming Clear lead Crystal Glass Sculpture 2018

Crate City 2 booth

Art Fair in Santa Monica January 24-27 ALAC

The Hole

The Hole presents new work by Johnny Abrahams and Stephen Somple at UNTITLED SF Palace of Fine Arts San Francisco

The Hole 312 Bowery

Ben Jones solo exhibition opens this Saturday, January 6th at The Hole from 6-8pm

The Hole 312 Bowery

KATSU solo show opens this Saturday, January 6th at the hole 6-8pm