300 lbs of clay
Teamed up with Pierre St. Germaine to create the menu, cook the meal and host at Rhode Island School of Design.
attempted to track the movements. like a chronocyclegraph.
tomato cracker, basil crisp, baby mozzarella
plenty of elbow room. the impressions after the meal.
What was gained from the participants in the Dinner was almost nothing to do with the clay impressions. At least five people mentioned in the ‘most interesting part of the experience’ were the strangers they ate next too.
