So what is it about sausages?
There are 300 sausages suspended (with sheep, shark and cow) in Damien Hirst's new installation, School: The Archaeology of Lost Desires, Comprehending Infinity, and the Search for Knowledge, created for the lobby of Lever House, NYC. Meat, ground and encased, then encased yet again in formadehyde and glass.
At the Moscow Biennale this year, the Blue Noses Group showed Kitchen Suprematism, sliced salami and bread arranged into abstract compositions on a kitchen counter.
Did it all begin with Wurstserie, the 1979 Sausage Series of photographs by Peter Fischli and David Weiss? Sausages dressed up in slices of deli meats - bacon and mortadella clothing and carpets and cups: a sausage world?
Wolfgang Tillmans photographed sausages in a pot. He also photographed man meat in hand - the ol' blood sausage, turkey neck, wiener, salami, boner, sausage. So there it is: that's what it is about sausage...
Sausage takes the cake.
