What does fresh meat and expensive art have in common? Not much, on the surface, but head to Redux’s Double Vision Lecture Series Monday night, and you might realize they're more similar than you think. Or not.
The free semiannual series pits two unlikely speakers against each other, then challenges the audience to discuss the possible or impossible relationships between the speakers’ topics. According to Redux, “The audience is intimate, appreciative, and intelligent, and the lecturers are accessible, generous and interesting.”
Kicking off the series on Monday is George Read, who will speak on “How Value is Determined in the Art Market.” The Harvard grad knows a thing or two about the value of art, having worked as an auctioneer with Sotheby’s, as an adviser and curator for the U.S. government, the Metropolitan Museum of Art, and many others. His illustrated talk will include paintings, sculpture, record prices, fakes, and an analysis of our changing views on what exactly “quality” means.
Following Read’s 30 minutes, Cypress’ Chef Craig Deihl will take the stage to discuss “Methods to the Madness.” He’ll focus on meat, and where our food comes from. He’ll also discuss the art of using every part of an animal through aging, curing, and preserving, then finish with a bit about how food is displayed on the plate, with samples of cured meats.
The series continues at 6 p.m. every Monday through Oct. 5 at Redux. On Sept. 21, Marcus Amaker will discuss “Escapism: A Life Devoted to Art,” followed by David Goltra, Jr., M.D. on “Diagnostic and Interventional Radiology.” On Sept. 28, Stacy Pearsall will talk about “A Photographic Journey,” and Julian Buxton will discuss “The Ghosts of Charleston.” On Oct. 5, Nathan Durfee presents “Narwhals, Carrot Top, and Other Relevant Artistic Thoughts,” followed by Dr. P. Chris Fragile with “Black-Hole Accretion Disks: Laboratories for Studying General Relativity.”