| FEATURED TITLE Diego Rivera: Murals for The Museum of Modern Art Edited by Leah Dickerman. Text by Anna Indych-Lopez. In 1931, Diego Rivera was the subject of The Museum of Modern Art's second monographic exhibition, which set new attendance records in its five-week run. The Museum brought Rivera to New York six weeks before >>more
The Museum of Modern Art, New York
ISBN 9780870708176
US $35.00 CAN $35.00 TRADE
Hbk, 9 x 10.5 in. / 148 pgs / 110 color.
Pub Date: 11/30/2011 Active/In stock
| | Cory Reynolds | Date: 2/8/2012
This Sunday, February 12, at 2 pm, 92Y Tribeca will host MoMA curator Leah Dickerman and award-winning chef Roberto Santibañez in the Eat, Drink & Think Like… series, this time honoring Mexican muralist Diego Rivera.
Featured image, the 1931 fresco, "Agrarian Leader Zapata," is reproduced from Diego Rivera: Murals for The Museum of Modern Art.
In honor of Mexican muralist Diego Rivera, the subject of MoMA’s second single-artist exhibition, which is again on view at the Museum in a new incarnation, Dickerman will tell the astounding story of the artist’s focus on New York subjects through monumental images of the urban working class and the social stratification of the city during the Great Depression--a period during which he also produced the famous Rockefeller Center mural. Dickerman will discuss Rivera's travels between Russia, Mexico and the United States, and how they embody the intersection of art and radical politics in the 1930s. Then, chef Roberto Santibañez will take a fresh look at the food of Mexico, inviting guests at the talk to enjoy a taste of traditional Mexican cuisine—in food and drink—as Diego Rivera would have.
Leah Dickerman is curator of painting and sculpture at The Museum of Modern Art and organized the exhibition Diego Rivera: Murals for The Museum of Modern Art, on view through May 14.
Raised in Mexico City and trained at Paris’s renowned Le Cordon Bleu culinary school, Roberto Santibañez is the chef and owner of Brooklyn’s Fonda Restaurant and a member of The Culinary Institute of America’s Latin American Cuisines Advisory Council. He is also the author of Truly Mexican, named one of The New York Times’s Notable Cookbooks of 2011.
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