We advise the Manhattan-proximal among you (and Top Chef fans from far and wide) to jettison your evening plans so as to tuck into a mouth-watering Thursday evening of food-related design criticism. Tonight, the School of Visual Arts’ bi-monthly MFA in Design Criticism Reading Night offers up three delicious design delicacies:
Design curator extraordinaire Paola Antonelli deconstructs the art and science of the pasta shell. Design essayist and author Akiko Busch will treat us to her delicious musings on the vegetable peeler which, when seen through Busch’s eyes, reveals the poetry of the kitchen. And Paul Lukas, who recently blasted Heinz EZ Squirt Blastin’ Green Ketchup, will take us on a lo-fi historical tour of butcher-chart design.
They had us at “pasta shell.” The three-course affair runs from 7 p.m. to 9 p.m. at KGB Bar (85 East 4th Street). Should you have trouble locating the Communist-themed establishment (the former local headquarters of a Ukrainian socialist party, we might add) Just look for D-Crit program co-founders Steve Heller and Alice Twemlow sporting chef’s toques and brandishing OXO Good Grips spatulas.