The rendition of Make a Salad that Sherman organized at PS1, however, certainly took on a more culinary flair than the original 1960s piece (which had featured a straightforward mix of American staples like cucumber, tomato, and iceberg lettuce).
Sherman discovered that Knowles wasn’t fussy about what ingredients were used. At PS1, the artist drew her materials from the garden of unusual plants—Purslane! Shiso leaves! Bronze fennel fronds!—that Sherman had planted at the museum. “These unfamiliar, strange vegetables changed the performance in a way,” Sherman said. “But this [piece] was never about salad or cooking or gardening or the vegetables. It was about taking the domestic act to the next level.” Sherman was also impressed by the artist’s edict that no food be wasted: At the end of the performance, Knowles made sure that everyone actually ate the salad.
Anyone who missed the previous iterations of Make a Salad
will have another chance on February 15, 2019, when Knowles will perform the piece as part of the upcoming Fluxus Festival in Los Angeles, produced by the L.A. Philharmonic in collaboration with the Getty Research Institute
“There’s something really special about a work that’s so intentionally open-ended that it can continue to interest an artist and an audience for so many years,” Sherman continued. “That’s kind of my thing about salad: It seems so specific, but somehow it opens up all these doors. Anything can be a salad.”