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- New and Used
- Growing up in Ohio in the 1970s, photographer Marc Joseph was first exposed to art, writing and music in the eccentric smaller book and record shops of downtown Cleveland. Most Saturday afternoons were spent combing through the stacks in anticipation of a major future purchase — like his first, “London Calling” by The Clash — or studying certain talismanic book covers like George Orwell’s “Animal Farm” or Allen Ginsberg’s “Howl”. This was the beginning of Joseph’s permanent fascination with books and records — both as public artworks and as formative private experiences. New and Used is a collection of richly detailed color photographs of hardcovers, paperbacks, LPs, CDs and cassettes, either shelved, piled, boxed and stacked in their natural environments — independent book and record shops — or individually silhouetted like artifacts pinned into shadow boxes. Together with editor Damon Krukowski, the artist has assembled a collection of short fiction, prose, poems and personal essays by writers and musicians including Thurston Moore of Sonic Youth, novelists Jonathan Lethem and Lydia Davis, critic and curator Bob Nickas, poets Eileen Myles and Nick Tosches and others, all of whom respond to the New and Used of their own experience.
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- Schmatz! [∫mats!]* - Lunches at Steidl created by Rüdiger Schellong
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“Schmatz \shmäts\ 1: smacking one’s lips in anticipation of good food; 2: eating noisily; 3: big sloppy air kisses”
An innovative art book that includes recipes, a cookbook that includes art, Schmatz! speaks to the creative practices of publishing and cookery as experienced at Steidlville. Renowned artists from around the world travel to little Göttingen, Germany to collaborate with celebrated publisher and printer, Gerhard Steidl, creating outstanding books of exceptional quality. Personally involved in every stage of their book’s creation, artists make the rounds from image processing, colour proofing, to design, paper choice, and finally to press. While there is a great amount of satisfaction in the process, it is rigorous and highly demanding. The one hour when guests are allowed to slow down is lunchtime at Steidl’s table, enjoying the simple yet spectacularly delicious, lovingly prepared and served meals by chef Rüdiger Schellong.
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