MOCA
Anna Katz is an assistant curator at MOCA.
PROFILE
Anna Katz
Guest
FROM Anna Katz
Design and Architecture
Peter Shire's playful art makes a comeback Anyone who grew up in the 1980s will remember postmodernism: bright colors, cartoony shapes, a sense of fun, in furniture and buildings and art and TV shows. It got its start with Ettore Sottsass' Memphis group in Milan and was a rebuke to super-serious modernism. Some loved it, some hated it. Peter Shire at his studio in Echo Park Photo by Joshua White, courtesy of MOCA One of its most energetic exemplars in LA was the designer, sculptor and ceramicist Peter Shire. The prolific artist co-founded Memphis and since then has never stopped making works that embody what he describes as "serious play." Now a new generation has fallen in love with his work and he has a retrospective at MOCA Pacific Design Center, Peter Shire: Naked Is the Best Disguise . DnA producer Avishay Artsy met with the artist and spoke to curators and fellow artists to find out why.
Recommended
Press Play with Madeleine Brand
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
Design and Architecture
Farewell LA freeways, Peter Shire is back Angelenos don't want more freeways but we seem not to want mass transit either. Metro has killed the 710 freeway extension, and bus and train ridership is down across the region. What's the future of getting around in LA? And, Peter Shire is having a comeback. What attracts a new generation to his playful ceramics and furniture?
Good Food
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.