Off-Topic invites artists, curators, writers, and cultural workers to discuss a subject not directly related to the practice of making art. We would like to welcome Randall Szott as our latest guest with his post, “More Tailgating, Less Curating”. In his own words, Randall “has described himself as a chef, a merchant marine, or a schmuck with some blogs.” When not spending part of his time at sea, Randall can be found at He Said, She Said.
More Tailgating, Less Curating
I’m a cook. When I tell people this there are no quizzical looks or sheepish follow up questions. People get it and want to hear more. Sometimes the fact that I have two grad degrees in art makes its way into the conversation and things get awkward. This, to me is a problem, a fundamental problem that I’ve been invited to say a bit about here at BaS. What follows is my highly anecdotal account of why I believe the art world should strive to be more like the culinary world. It is rooted in my experience and obviously suffused with my values. If you don’t share those values (pluralism, flexibility, openness, egalitarianism, inclusiveness, conviviality, approachability, diversity, etc.), find those values misapplied or irrelevant to the context, or if you have had a radically different experience with the art or culinary world then obviously this account will be of questionable value to you. I am talking about the capital A art world – the one that BaS almost exclusively engages itself with – not the immensely diverse “real” art world of sidewalk art fairs, church craft shows, potters in Memphis, painters in Sedona, and the multiplicity of creative artists that work outside the “recognition” of the network of biennials, jet-set curators, international journals, art historians, big city newspapers, and elite colleges/universities. Read more