Reykjavík Grapevine


Reykjavík Grapevine - 19.05.2017, Síða 29

Reykjavík Grapevine - 19.05.2017, Síða 29
Staying true The resulting collection has a powerful impact, showing the im- portance of artist-run initiatives, which are often underfunded, or even unfunded, labours of love. “The archive really shows the huge impact of the artist-run spaces on the visual arts in Iceland over the years,” says Þorgerður. “We made a chart of all the art spaces that have come and gone since 1923. The vast majority of them are artist-run, and it’s ongoing to this day—now we have Ekkisens and Harbinger in Reykjavík, and artist initiatives from the east to the Westfjords.” Another outcome of this work is, as it turns out, to fill in the blanks of Iceland’s art history. While in- stitutional memory can be power- ful, it also suffers amnesia when it comes to grassroots organisa- tions and experimental work. “It’s interesting how art his- tory is written,” says Þorgerður. “It’s usually just by a few people. When the large five-volume art history publication came out, you looked at it and realised how much was missing. There was a tiny paragraph about Óla- fur Lárusson’s performances, for example, and nothing more. But how can it happen in such a small community that one artist falls through the cracks? That’s one role of NÝLÓ—to make sure the history stays true, a bit.” Culture Feature 29The Reykjavík GrapevineIssue 08 — 2017 A U N I Q U E T H E A T R E E X P E R I E N C E I N E N G L I S H HARPA CONCERT HALL / T ICKETS ON SALE NOW AT ICELANDICSAGAS.COM AND HARPA.IS MIDASALA@HARPA.IS / +354 528 5050 T H E G R E AT E S T H I T S I N 7 5 M I N U T E S RESTAURANT- BAR 7.990 kr. Vesturgata 3B | 101 Reykjavík | Tel: 551 2344 | www.tapas.is Taste the best of Iceland ICELANDIC GOURMET FEAST Starts with a shot of the infamous Icelandic spirit Brennívín Followed by 7 delicious tapas • Smoked puffin with blueberry“brennivín” sauce • Icelandic Arctic Charr with peppers-salsa • Lobster tails baked in garlic • Pan-fried line caught blue ling with lobster-sauce • Grilled Icelandic lamb Samfaina • Minke Whale with cranberry-sauce And for dessert • White chocolate "Skyr" mousse with passion fruit coulis late night dining Our kitchen is open until 23:30 on weekdays and 01:00 on weekends

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