![]() Sherman evinced none of the frenetic energy typical of someone who would soon need to feed 20 people, among them the writer and musician Claire L. “Most artists I know don’t think of a meal as something they need to button up and present as finished work when people arrive, so there’s more of an opportunity to make, participate or think through something together,” Sherman says of the project, which took her to a tea party hosted by Susan Cianciolo and one of the weekly lunches that Tom Sachs throws for his studio assistants, where the star dish was a re-creation of Louis Armstrong’s take on red beans and rice. This has to do, Sherman believes, with their respect for process and their feel for drama and creative exchange. ![]() Sherman’s new book, “ Arty Parties: An Entertaining Cookbook,” out next week, takes that thinking a step further: Not only are artists better at making salad, it attests, they are better at entertaining, full stop. Artists, it turned out, have a knack for combining ingredients to colorful and delicious effect, and salad making could be, if not always a central part of one’s practice - in 2014, Sherman asked the artist Alison Knowles to restage her 1962 performance piece “ Make a Salad” on the roof of MoMA PS1 in Queens - then at least a way of bringing people together. from Columbia, often developed in collaboration with artists: wild-seeded greens and edible flowers with Madeleine Fitzpatrick, shredded brussels sprouts and shaved apple with Tauba Auerbach. In 2017, after her blog of the same name had grown a healthy following, she published the cookbook “ Salad for President.” Both presented salad recipes that Sherman, who received her undergraduate degree from the Rhode Island School of Design and has an M.F.A.
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