Daily Archives: 6 October 2017

“David Bowie is” Coming to the US!

This makes me very, very happy.

“David Bowie is”, an exhibition that originated at London’s Victoria and Albert Museum in 2013, will be installed at the Brooklyn Museum next year. It will be the last stop on a long journey.

After the original blockbuster show at the V&A, “David Bowie is” went on tour, visiting 10 cities on five continents. Along the way, it became the most popular exhibition in the museum’s 165-year history, attracting 1.8 million attendees so far.

I saw it in Toronto, at the Art Gallery of Ontario, on the first stop of the tour. You can read my rapturous reaction here, along with a description of some of the items on display. A quick summary: It was one of the most brilliantly staged and mounted museum exhibitions I’ve ever seen.

Here’s perhaps the highest compliment I can give to “David Bowie is”: It’s worthy of Bowie himself.

“David Bowie is” will be on display at the Brooklyn Museum from 2 March 2018 through 15 July 2018.

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2017 Cookery Project — Coquilles Saint-Jacques

Coquilles Saint-Jacques

Coquilles Saint-Jacques

I’m still feeling a little guilty about the collapse of my plan to make September a month dedicated to French Bistro Cooking. And here it is October.

Oh, well…better late, and all that.

Today’s lunch was Coquilles Saint-Jacques. I got the recipe from The Bistro Cookbook, which, mysteriously, seems to have no author. It was published by a company in Bath, UK, which makes me think that Jane Austen must have had something to do with it, but that’s just speculation.

Despite its murky origins, the photography in the book is first-rate, and the recipes are clearly written and easy to follow. For the Coquilles Saint-Jacques, I browned minced garlic and breadcrumbs in butter, then kept them warm in the oven. The scallops got two minutes on each side at medium-high heat, which some would say was slightly over-cooking them, but they were big sea scallops.

Served with parsley and sliced lemons. Pretty good!


This is sort of a cheat, because I’d never post a low-rated dish unless it went spectacularly, memorably wrong. The boldface entry is my evaluation of the current dish.

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.