Hanna Liden stacks up a New York icon
Swedish artist Hanna Liden has supersized a New York foodie favourite: the bagel. The two-part installation - entitled ‘Everything’ and presented by Art Production Fund in conjunction with Kiehl’s - pits large-scale tributes to the humble breakfast foodstuff against the bustling backdrops of the Hudson River Park and the nearby Ruth Wittenberg Plaza.
Carved from industrial foam and polyurethane, the colossal bagel sculptures are a witty riff on American sculptor Claes Oldenburg’s monumental scales and Constantin Brancusi’s modernist columns, with a gothic twist. The largest piece, towering over the city’s denizens at 17-feet tall, serves as a makeshift vase with black, spray-painted tulip poking out of it - a nod to one of Liden’s previous photography works and the inspiration behind this show.
‘The bagel – a circle with no beginning and no end – is evocative of the eternal cycle of city life,’ explains the artist, who recalls enjoying her first bagel (plain with cream cheese) in 1998 after moving to New York City. ‘The black spray paint is a romantic tribute to the darkness and grime, which are essential and beautiful characteristics of our city.’ Indeed, most New Yorkers will agree that the city’s latest public art project has stacks of appeal.
Wallpaper* Newsletter
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox
-
The moments fashion met art at the 60th Venice Biennale
The best fashion moments at the 2024 Venice Biennale, with happenings from Dior, Golden Goose, Balenciaga, Burberry and more
By Jack Moss Published
-
Crispin at Studio Voltaire, in Clapham, is a feast for all the senses
New restaurant Crispin at Studio Voltaire is the latest opening from the brains behind Bistro Freddie and Bar Crispin, with interiors by Jermaine Gallagher
By Billie Brand Published
-
Vivienne Westwood’s personal wardrobe goes up for sale in landmark Christie’s auction
The proceeds of ’Vivienne Westwood: The Personal Collection’, running this June, will go to the charitable causes she championed during her lifetime
By Jack Moss Published
-
Chef Daniel Humm gets honest about turning Eleven Madison Park vegan
Eleven Madison Park chef Daniel Humm on his new book ‘Eat More Plants’, revealing why he turned one of the world's most famous restaurants plant-based
By Mary Cleary Published
-
Laila Gohar debuts bar accessories inspired by her travels
Chef and designer Laila Gohar unveils a new range of bar accessories and cocktails with her signature surrealist flair
By Mary Cleary Published
-
The Commerce Inn is a West Village Tavern inspired by the Shakers
We explore the simple pleasures of The Commerce Inn, Rita Sodi and Jody Williams’ perfectly crafted, Shaker-inspired West Village tavern
By Pei-Ru Keh Published
-
Happy Independence Day, USA! Wallpaper* launches a month-long celebration of creative America
This 4 July we toast the cream of creative USA with our very own cherry soda float. See more in August 2023 Wallpaper*, on sale 6 July, and all month on Wallpaper.com
By Mary Cleary Published
-
St John takes nose-to-tail Stateside for limited run at Ace Hotel Brooklyn
St John, the London restaurant that pioneered nose-to-tail eating, makes its American debut in Brooklyn for a limited period
By Pei-Ru Keh Published
-
Lavender and Truffles: plant-based ice cream with Asian-inspired flavours
Fashion industry veteran Alicia Liu launches an ice cream brand like no other, with passion and grit as the main ingredients
By Scott Mitchem Last updated
-
In Washington, DC, Yayoi Kusama and Veuve Clicquot are in full bloom
Yayoi Kusama and Veuve Clicquot continue their long and fruitful collaboration with a series of art events in Washington, DC, headlined by the artist’s major show, ‘One With Eternity’ at the Hirshhorn
By Martha Elliott Last updated
-
New York exhibition celebrates the history of African American cuisine
‘African/American: Making the Nation’s Table’ is a new exhibition in New York City that examines the traditions and innovations of African American cooking
By Mary Cleary Last updated