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Exhibition Detail
Sauce Américaine
Brüsseler Strasse 5
D-50674 Köln
Germany


November 4th, 2011 - December 17th, 2011
Opening: 
November 4th, 2011 7:00 PM - 9:00 PM
 
Exhibition Card, Jay BatlleJay Batlle, Exhibition Card
The Loin Ranger, Jay BatlleJay Batlle, The Loin Ranger,
2011, Food Coloring, pencil, and ink on restaurant stationery, 8.5" x 11" unframed
© Jay Batlle
Toasted, Jay BatlleJay Batlle, Toasted,
2011, Food coloring, pencil, and ink on restaurant stationery, 8.5" x 11" unframed
© Jay Batlle
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Effects of Gourmandism on Sociability

 59:             Gourmandism is one of the most important influences in our social life: it gradually spreads that spirit of conviviality which brings together from day to day differing kinds of people, melts them into a whole, animates their conversation, and softens the sharp corners of conventional inequalities of position and breeding.

            General Rule. Any type of preparation that springs from a high intelligence demands explicit praise, and a tactful expression of appreciation must always be made whenever it is plain that there is any attempt to please.

Jean Anthelme Brillat-Savarin 1825

Clages gallery is pleased to present Sauce Américaine by Jay Batlle.  This is Batlle’s debut show in Cologne and presents a new group of paintings in sac à jambon bags shown for the first time in Germany.

The Sac À Jambon works continue with Batlle’s epicurean paintings, drawings, and sculptures taking the habits of the gourmet as a source of inspiration and social commentary. These works are a new chapter in a larger project titled The Stationery Series, which came out of Batlle’s experiences as a chef and Maitre d’ at restaurants in New York and Paris. 

Sauce Américaine is a recipe from classic French cookery. As with many other classic dishes the original recipe has been adapted over time and almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon, lobster stock rather than pounded lobster, and often replace cayenne pepper with paprika.

 Batlle belongs to a generation of American artists who have responded to the precepts of minimalism and conceptualism. These artists aim to recreate the image and the social process in art, providing a channel for imaginary and everyday experience and forcing academic conventions to confront mass culture. The artist asks: What is the true meaning of art, getting to the top of the social economic ladder or having enough to eat?

Batlle (Syracuse, NY 1976) has a BA from UCLA and a fellowship from de Ateliers, Amsterdam. His work has been exhibited in galleries and museums in the U.S., Dubai, and Europe.


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