The Art World Works From Home: 2021 Venice Biennale Curator Cecilia Alemani Spends Her Days Doing Marathon Skype Studio Visits

The art world may be on lockdown, but it certainly does not
stop. During this unprecedented time, we’re checking in with
art-world professionals, collectors, and artists to get a glimpse
into how they are working from home.

We recently caught up with curator Cecilia Alemani, the newly
announced artistic director of the 59th edition of the
Venice Biennale and the director and chief curator of High Line Art. It’s fair to say she is
probably one of the busiest people in the art world—but like many
of us, she’s adjusting to a new, slower pace of life right now.

Read on to hear how she’s doing research for the 2021 Venice
Biennale on Skype and trying to limit her screen time at the same
time.

Where is your new “office”? 

In the bedroom of a house in Connecticut.

What are you working on right now (and were any projects
interrupted by the lockdown)?

I am working in the High Line as we figure out the new season,
and I am working on the Venice Biennale—so reading a lot, and doing
virtual studio visits.

How has your work changed now that you are doing it from
home?

Well, for the High Line, it meant that we had to interrupt the
physical installation, as the park is closed to the public. We are
also working on the next round of proposals for the High Line Plinth, which
is something we can do remotely.

For Venice, the main difference is that I cannot travel for a
few months, so I had to readjust to the reality of doing dozens of
studio visits via Skype every week.

What are you reading, both online and off?

The Life of
Plants, A Metaphysics of Mixture by Emanuele
Coccia.

Have you visited any good virtual exhibitions
recently?

Not really, to be honest. I appreciate all the virtual
programming that museums and galleries offer, but it also means
more time in front of my screen…

Have you taken up any new hobbies?

Cooking, playing with mud with my son, and rowing on rowing
machine I found in the basement.

What is the first place you want to travel to once this
is over?

Venice

If you are feeling stuck while self-isolating, what’s
your best method for getting un-stuck?

I talk to my family and friends.

What was the last TV show, movie, or YouTube video you
watched?

Curb Your Enthusiasm Season 10, Totoro,
and then this video.

If you could have one famous work of art with you, what
would it be?

Katharina Fritsch, Madonna (1987).

What are you most looking forward to doing once social
distancing has been lifted?  

Go to a restaurant with my friends, watch a movie on the big
screen, and drink a margarita!

Favorite recipe to cook at home? 

Mina Stone’s chickpea
stew:

• 1 16-ounce bag of dried chickpeas
• 1 tablespoon baking soda
• 1 large yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 jalapeño or serrano pepper, finely chopped
• 2 bay leaves
• 2 tablespoons cumin seeds
• 1 tablespoon ground coriander
• 2 teaspoons hot red pepper flakes
• 2 handfuls of fresh flat-leaf parsley, chopped, plus more
  for serving
• 1 28-ounce can of diced tomatoes extra-virgin olive
  oil
• Salt and freshly ground black pepper
• Greek yogurt, for serving

Soak the dried chickpeas overnight in plenty of water, at
least 6 hours.

When you are ready to make the stew, drain the chickpeas in
a colander and rinse them well. Leaving them in the colander, dust
the chickpeas with the baking soda (which serves as a tenderizer)
and then toss them to incorporate the baking soda, using your
hands. Let the chickpeas sit for 30 minutes and then rinse them
very well, 3 or 4 times, in order to remove all the baking
soda.

Place the chickpeas in large, heavy pot filled with enough
water to barely cover them. Bring the chickpeas to a boil and then
reduce the heat to medium and simmer for about 20 minutes. The
chickpeas will start to give off a white froth. Skim this 2 or 3
times, and then don’t worry about it.

Cover and simmer until the chickpeas are very tender but not
falling apart, about 30 to 40 more minutes. Meanwhile, generously
drizzle some olive oil into a medium sauté pan. Add the onions,
garlic, and jalapeño or serrano pepper to the pan. Sauté over
medium-high heat until everything is just starting to soften, about
a minute or two. Add a generous pinch of salt and then add the bay
leaves, cumin seeds, coriander, hot red pepper flakes, and chopped
parsley. Sauté the onion mixture until it is soft and aromatic,
about 5 minutes. Add the diced tomatoes and stir, cooking sauce for
another 5 minutes.

When the chickpeas are done, remove enough of the cooking
water so that the top layer of chickpeas is dry (think 2 inches of
water below the chickpeas). Add the onion/tomato mixture to the
chickpeas and give a good stir. There should be just enough liquid
to barely cover the top of the chickpeas; add more water if
necessary. Simmer for about 30 minutes so that all the ingredients
meld together. Let the stew cool for a few minutes and then add cup
olive oil, stirring to combine. Taste for seasoning, adding more
salt and freshly ground black pepper as needed. Serve with a
spoonful of Greek yogurt and a sprinkle of parsley in every
bowl.

Adapted from Mina Stone: Cooking for
Artists.

The post The Art World Works From Home: 2021 Venice Biennale
Curator Cecilia Alemani Spends Her Days Doing Marathon Skype Studio
Visits appeared first on artnet News.