Detail of Nicole Fournier performing "Feet on table, harvesting action"

Detail of Nicole Fournier performing "Feet on table, harvesting action"

photo by John Dykeman

The Live Dining Concept continues to be applied and adapted, evolving in time. Backyard Live Dining 2008 has evolved to include Live Dining Furniture, in process.

"Norms of table manners" - a foot on the table, feet on the table. A new Live Dining Table designed, with glass surface table top (found window pane), stand bare foot, on table top, to harvest "table top" polyculture agriculture.

A new Live Dining Table, is made with materials found in the garbage, such as old windows, an old part of a table that I purposely left out over the winter, and pieces of discarded wood and plywood, as well as clippings of cedar, yarrow and clover mixed with soil.

A new Live Dining Chair is in process of maybe will be finished soon, images to come soon.....


http://livedining.blogspot.com/2008/07/feet-on-table-to-do-harvesting-action.html

LIVE DINING @ Le Petit Versailles New York City AUGUST 2ND 2008

LIVE DINING off-site of GRACE EXHIBITION SPACE New York City AUGUST 1ST 2008

Brooklyn, New York City - March 28th, 2008 "Dining, Vegetable Peels & Color"





Nicole Fournier performing at GRACE EXHIBITION SPACE (holding up evidence of staining with strawberries)

“INTIMATE / TRANSPARENT”
FRIDAY, MARCH 28TH, 2008
at GRACE EXHIBITION SPACE in Brooklyn, NY, USA

"Dining, Vegetable Peels & Color", performance by Nicole Fournier, as part of "INTIMATE / TRANSPARENT",
involves peeling vegetables (such as carrots and beets) and, on a pile of soil, making a design with the vegetables peels. The audience will be invited to peel, cut, stain and cook vegetables with me and then we dine together upon the meal we have prepared.
Beginning in 2004, Fournier’s performances have embraced participatory and environmental aesthetics that explore collaboration and intimate actions in public contexts (on privately or publicly owned land). Her site specific concept of “Live Dining”, since 2005, is about edible and non-edible as well as both wild and cultivated plants, as essential elements of dining.