“But Can a Spirit Burn?”: Alternatives for Art Under Capital
We were reprimanded before the meeting even began. The guard, a tough looking woman employed at the Lisbon Tropical Botanical Garden, told us that…
Read MoreLucy Lippard
Ceramics in the Expanded Field: The Art World, the Clay World, and the Case for John Mason
Let’s suppose that ceramic art, done by artists who were clay handlers before anything else, got accepted as sculpture proper – that and nothing…
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What to Do About Klaus: How Arts Communities Assert Their Agency
As first impressions go, it wasn’t ideal. On the week he was announced as MOCA Los Angeles’s new director, Klaus Biesenbach managed to alienate…
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Think of Harald’s Position: Weighing Szeemann’s Obsessions in L.A.
Harald Szeemann organized a show called Friends and Their Friends in 1969, his last year as chief curator at the Kunsthalle Bern. Selected artists…
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Regionalism Vs. Provincialism: Agitating Against Critical Neglect in Artworld Peripheries
In February, I sent Momus editor Sky Goodden a draft of a review of an exhibition in Alberta that I had pitched to her…
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“How to Lie About Canadian Art”: A Case Study in Art Criticism
Art criticism doesn’t often speculate on the value of pithy maxims such as ‘there’s no such thing as bad publicity.” But when an article…
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How to See the Invisible
“An SEP,” he said, “is something that we can’t see, or don’t see, or our brain doesn’t let us see, because we think that…
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Any Plans After the Exhibition?
The image above is an installation shot from When Attitudes Become Form: Bern 1969/Venice 2013. It was a recreation of Harald Szeeman’s famous exhibition…
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Friends Among Us: Reflections on the Value and Risk of Nepotism in Art
Corazon del Sol had just arrived in Lisbon, to an apartment she left in the early 2010s, not long after losing someone close. She…
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The Future of Online Arts Publishing: A Roundtable with artnet News, Momus, and Temporary Art Review
Everything about publishing is changing, including art criticism and news. What sort of art coverage we consume, how we consume it, and on what…
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