This article argues that from film to fashion and architecture to advertising, creative fields have become dominated and defined by convention and cliché. We like to think that we are individuals, but we are much more alike that we wish to admit.ģ0 years after People’s Choice, it seems the landscapes which Komar and Melamid painted have become the landscapes in which we live. The art was not the paintings themselves, but the comment they made. “We have been travelling to different countries, engaging in dull negotiations with representatives of polling companies, raising money for further polls, receiving more or less the same results, and painting more or less the same blue landscapes. “In nearly every country all people really wanted was a landscape with a few figures around, animals in the foreground, mainly blue.”ĭespite soliciting the opinions of over 11,000 people, from 11 different countries, each of the paintings looked almost exactly the same.Īfter completing the work, Komar quipped: The pair repeated this process in a number of countries including Russia, China, France and Kenya.Įach piece in the series, titled “People’s Choice”, was intended to be a unique a collaboration with the people of a different country and culture.ĭescribing the work in his book Playing to the Gallery, the artist Grayson Perry said: Komar and Melamid then set about painting a piece that reflected the results. What’s your favourite colour? Do you prefer sharp angles or soft curves? Do you like smooth canvases or thick brushstrokes? Would you rather figures that are nude or clothed? Should they be at leisure or working? Indoors or outside? In what kind of landscape? asked 1,001 US citizens a series of survey questions. Over 11 days the researchers at Marttila & Kiley Inc. Understand what Americans desire most in a work of art. In the early 1990s, two Russian artists named Vitaly Komar and Alexander Melamid took the unusual step of hiring a market research firm. This entry was posted in News From the Hill by Munjoy Hill News. It has received its liquor license as well. The Porthole is open seven days a week, three meals a day. “Opening this landmark restaurant wasn’t on my bucket list, but I made the decision very quickly after Keithley closed last year.” “There is so much waste in restaurants these days.” he said. Macgowan said one of his priorities is to serve healthy size meals. Brochu formerly was a sous-chef at the Black Point Inn and has worked in Boston as well. Now it’s polished,” the soft-spoken Brochu said. It’s his job to slowly introduce customers to a new idea about food – it’s not the same old burger and fries that it used to be. I sought out artists, because I’m an artist and I know what artists can produce,” he said. “Some we hired are students at MECA studying design and painting. Brochu is responsible for making certain that everything in the kitchen runs smoothly.īrochu and the chef Jesse Poirer, hired ten people for the kitchen. But all the fresh produce comes from within a 400 mile radius of Portland. Neil Brochu, the chef-du-cuisine, explained that as the season progresses the chef will change the ingredients used in salads. All the fresh produce came together to create a bouquet of tastes highly recommended. MHN.com was immediately impressed by the presentation it was a colorful work of art the likes of which can’t be found anywhere around here for such a reasonable price. MHN.com ordered a veggie salad for $6.00 for lunch today. The Porthole has been completely rennovated, and has retained its rustic, waterfront charm. However, the then owner Oliver Keithley shut it down permanently late last fall because he believed he could not overcome the negative publicity that resulted. The Porthole was reopened within several days. It is widely believed the reopening was due to political pressure from city hall. It was a move that many say should have happened years ago.However, the city overruled Sturgeon’s decision. Last September, the city’s health inspector closed it down for failue to pass inspection due to numerous serious health code violations. Although he has never been a restaurant owner and never expected to, it was the natural thing for him to do following the closing of the original Porthole late last year. I love to go out to restaurants, critique them and basically figure out what I’d do differently,” said Ken Macgowan, at his recently opened Porthole Restaurant on Custom House Wharf earlier today. Neil Brochu, chef-de-cuisine: “One of my jobs is to create old favorites here in a new style.”
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