Edible Language

Reprinted from C-Arts Magazine (April 2010).

A long long time ago, in a land far far away, I ran a gallery that had a philosophy of integrating art and life. Gaya (in Bali) includes a restaurant and, after I left, added a gelateria. I love gelato, mostly because it comes in hazelnut. “Ice cream” doesn’t come in hazelnut. It comes in double-caramel-fudge marshmallow rocky road, chunky monkey, or whatever flavor can stuff the most chocolate, nuts, and other goodies into an ice cream bucket. The more explosions, the better the ice cream. Like a Hollywood movie.

On most days I’ll take Taxi Driver over Tarkovksy’s two-hour landscape pans, and, similarly, I’ll usually take a Brooklyn pizza over its poor Italian beta version (do I dare wax poetic about the lasagna pizza at Broadway and North 7th, run by Mexicans, a full lasagna on top of a pizza, or would that kill what little is left of my credibility?) But ice cream’s not pizza. There’s something about the purity of a hazelnut gelato that trumps the multidimensional density-whorls of New York Super Fudge Chunk.

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