Based in the Bay Area, Alexxa is a writer and historian specializing in stories about art, food, creative labor, and the spaces in which they overlap. Her work has been featured in Artsy, Elephant, Freunde von Freunden, and Surface, and her research centers on the forces that have inspired and sustained women artists throughout history.
Alexxa Gotthardt’s Articles
Last week, the Earth slid between the moon and sun, inciting a heady lunar eclipse that transformed our usual relationshManitoga, a stunning midcentury home turned design center that’s nestled between a granite quarry and a mossy slope in upstate NDesigning Nature” (through November 14). Fittingly, the first piece visitors encounter is the Eclipse Ceiling Lamp, designed by the contFormafantasma in 2016, which casts new, entrancing light on its surroundings.
Anicka Yi’s intoxicatingly sensory installations don’t just surround the viewer—many of them literally permeate the body, their sEp. 14 of our At a Distance podcast), in which three industrial steel tanks saturate the air with an aroma concocted by fusing secretions from carpenter an
The enduring relevance of jewelry in society and culture stems, in part, from its adaptability, but also from its intima
Darrin Alfred, the curator of architecture and design at the Denver Art Museum (DAM), has wrangled subjects as mesmerizi
Thick, wobbly lines branch out across a wall of Pace Gallery’s global headquarters in New York. Follow each stroke to itwomen, grandpas, and singers craning toward the ceiling, and donuts, hairs, and holes reaching into the ground. Part absurdist diagram, part heart-melting poem, and part consciousness-shifting artwork, thiDavid Byrne: How I Learned About Non-Rational Logic” (on view Feb. 2–March 19), a restorative survey of drawings the musician has made over the past two decades.
In Canadian artist Meech Boakye’s hands, fermented cherry and plum blossoms become leavening agents for bread, soil from their backyard transforms intoInstagram documentation of these culinary experiments is mesmerizing, their focus on food is about much more than aesthetics: It’s centered on
There is something universally comforting—deeply intoxicating, even—about petting a soft, warm coat, deep with pile. MayFuwa Fuwa ( “fuzzy,” in Japanese): “I reach out to touch the fluffy, soft fur, gently run my hand over the broad nape of the neck
The beginnings of Julia Momosé’s deeply patient, intentional bartending practice can be traced back to one fateful nighThe Way of the Cocktail: Japanese Traditions, Techniques, and Recipes (Clarkson Potter), which she co-wrote with food-and-drink writer Emma Janzen. “With a flourish, lemon oils were expresse