• “Arlene Shechet: All at Once”

    Institute of Contemporary Art

    June 10–September 7, 2015

    Curated by Jenelle Porter

    For more than twenty years, Arlene Shechet has rigorously worked at the material limits of plaster, paper pulp, and glass. In the past ten, she has also—and with increasing concentration—explored the possibilities of clay. Her experimental work in ceramics demonstrates a fierce aptitude for uninhibited, even overelaborate, sculptural form. Artists such as Jessica Jackson Hutchins and William O’Brien are indebted to Shechet’s ongoing interrogations of brash color, texture, and mischievous display tactics, including mash-ups of functional objects with idiosyncratic figurines. “All at Once,” the sculptor’s first survey exhibition, will showcase some 150 objects created over two decades, including Was Still, 2011, a wonky bronze- and blue-glazed globe that sits slouched on a tower of stacked white bricks, and Can Can, 2012, a delicately cast white Meissen porcelain sculpture reminiscent of a dense clump of confectionery papers.

  • “Anicka Yi: 6,070,430K of Digital Spit”

    MIT List Visual Arts Center
    20 Ames Street E15
    May 22–July 26, 2015

    Curated by Alise Upitis

    Anicka Yi can’t forget the “taste” of El Bulli recipe 1647, mentholated and matcha-infused water vapor sealed below a layer of ice. Like Ferran Adrià before her, Yi is drawn to enmeshing the scientific and the sensual. This vital aspect of her practice has been enriched by her experience last year as an MIT visiting artist, which granted Yi long-desired access to scientific expertise. This exhibition—a multifaceted installation—promises to be her most consuming outing yet. In the spirit of her molecular gastronomic madeleine, diffused menthol vapor and a curious sound track will greet visitors as they happen on a petri-dish pond inhabited by Yi’s newly enhanced arsenal of the material and the bacterial. The attendant monograph, with contributions by Upitis, Johanna Burton, and Caroline Jones, will savor Yi’s exploration of the notion of taste as contagion.