May 24, 2024
LAURA LETINSKY
For, And Because Of...
May 22 – July 3, 2024
seen from Canada
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seen from China
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seen from United States
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seen from United States
LAURA LETINSKY
For, And Because Of...
May 22 – July 3, 2024
🐾Hoofprint — Group presentation at @tsa_la with works by @lthrice @shannawaddell @kiyosh85 @theresa_sterner and @j_makary #hoofprint #LauraLetinsky #ShannaWaddell #ZachTrow #TheresaSterner #JMakary #tigerstrikesasteroid #tsa #tsala #losangeles #la #losangelesart #losangelesexhibition #installation #sculpture #painting #arttable #art #contemporaryart #ofluxoplatform @ofluxoplatform (at Los Angeles, California) https://www.instagram.com/p/CA5laoHl75G/?igshid=1u8axbahbpwfp
Artforum: Review of Laura Letinsky's "For, and because of..," in New York City
In print edition by Jenny Wu.
Vince Aletti writes for the New Yorker about Laura Letinsky's new show (running through July 3rd at Yancey Richardson in New York City.)
Seven up-and-coming Chicago artists to collect now: Laura Letinsky
On the eve of the Midwest’s largest art fair, WBEZ asked some of the city’s most established artists to curate a list of emerging talent. He
Expo Chicago 2024—Learning from Mollusks: A Consideration of Laura Letinsky’s Porcelain Line Molosco at Four Season Hotel by Bianca Bova
In March, Laura Letinsky launched Molosco, a line of luxury handmade porcelain dinnerware. Molosco takes its name from the humble sea creatu
vis-à-vis ft MOLOSCO PORCELAIN: ‘VESSEL’ WED, 2/14
IG @txatxaclub:
When artist Laura Letinsky began making dinnerware, she knew she wanted to use porcelain: it’s responsive to the touch, mercurial when fired, shifting in dimension and shape. Porcelain has an inherent aliveness, changing with its conditions, always full of surprise. @molosco_porcelain is Letinsky’s line of porcelain dinnerware, and its name is meant to evoke a sense of holding, of cupping, of a network of mollusks, as the name suggests. Mollusks, who carry their home with them, both vessel and body are one.
For this 6-course dinner, dishes will be inspired by the vessels themselves. How shape, contour, or heft might inform what foods to serve and how they should be eaten. And we’d be remiss not to go all in on a mollusk themed dinner, so you can expect a fair smattering of shellfish and cephalopods, bi-valves and more, like a buttermilk fried oyster with shiso and seaweed remoulade; or a scallop crudo with water chestnuts, herby zhoug, and persimmon kosho; and a nod to one of our favorite Sardinian dishes, fregola and clams. And the artist herself will be here to wax on process, practice, and inspiration.
The dinner falls on Valentine’s Day, so come with a lover, or leave with one. (We are serving the world’s oldest aphrodisiacs, after all.) We’ll be serving a welcome cocktail and also encourage you to BYOB for this very special dinner. Just a few spots left, so scoop em fast.
chicago supper club