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Old 06-07-2004, 10:38 AM   #1
Undertoad
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6/7/2004: Ham art



This is artist Cosimo Cavallaro, explaining his work -- a bed with more than 300 pounds of sliced ham -- at a gallery in New York.

Cavallaro calls the ham "a pure form of America: all kinds of parts, boiled and pressed together." He rejected prosciutto because "it would have been pompous."

And expensive. What's cheap deli ham, like, $2.99/pound?
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Old 06-07-2004, 10:57 AM   #2
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If you look to the left of the "artist", out the window, it look like it is written "u are mad"... :p
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Old 06-07-2004, 10:59 AM   #3
jaguar
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bet they're going to be lining up to see that in a week.
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Old 06-07-2004, 11:23 AM   #4
jojomonkeygirl
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I've had more meat than that in my bed before
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Old 06-07-2004, 11:25 AM   #5
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Would any one of you pay money for this bozo's art?
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Old 06-07-2004, 11:29 AM   #6
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No way.... too high in nitrates.
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Old 06-07-2004, 11:36 AM   #7
SteveDallas
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I just can't think about anything except the spoilage factor!
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Old 06-07-2004, 11:42 AM   #8
CharlieG
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What an idiot - Ham is _NOT_ "all kinds of parts, boiled and pressed together" - ham is from the - gosh- HAM of the pig

Spam, Lunch loaf, etc ARE all sorts of "stuff" stuck together

Heck, you can even get fresh ham - aka, uncured - YUM

I wonder if I should go down and heckle this idiot
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Old 06-07-2004, 11:43 AM   #9
perth
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Quote:
Originally posted by CharlieG
I wonder if I should go down and heckle this idiot
Be sure to get pictures!
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Old 06-07-2004, 11:49 AM   #10
jaguar
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What an idiot - Ham is _NOT_ "all kinds of parts, boiled and pressed together" - ham is from the - gosh- HAM of the pig
Missed that, you're right, usually I give modern art a bit of breathing space but this guy is just pretty damn stupid
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Old 06-07-2004, 11:52 AM   #11
hot_pastrami
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Hey, at least it's Atkins-friendly.

*cough*
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Hot Pastrami!
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Old 06-07-2004, 11:53 AM   #12
glatt
 
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Re: 6/7/2004: Ham art

Well, Undetoad is the one who called it "ham." The artist may have been using the cheap ham loaf stuff which is sold as "ham" in many delis (my local Safeway included) and consists of "all kinds of parts, boiled and pressed together."
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Old 06-07-2004, 12:41 PM   #13
chrisinhouston
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Thumbs up see the website

With a name like Cosimo Cavallaro he should have been using imported prosciutto! And what is a mere $2.99/ lb if the NEA was funding it?

Be sure to check out his website at http://www.cosimocavallaro.com/ and click on the "download the Wyoming Cheese house flash presentation". Also the one on the burning piano is interesting.
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Old 06-07-2004, 01:08 PM   #14
warch
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Everyone knows Pastrami is the most sensuous of the smoked meats.
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Old 06-07-2004, 01:09 PM   #15
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Pork...the other art meat...
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