Food has played a role in Jay Carlon’s work since 2020, when the pandemic prompted his deep reflection into what it would look like to decolonize performance. “I wanted to do that with feeding the audience,” he remembers. “If you ever go to a Filipino household, the first thing that they will make you do is eat, and if you don’t eat, it’s rude. So I was trying to infuse that into my practice.”

When people think of Tanaquil Le Clercq, one of George Balanchine’s early muses (and wives), they’re probably more likely to ruminate on the polio diagnosis that ended her performing career than her literary and culinary legacy. This is the perception that food scholar Meryl Rosofsky is looking to shift with a Works & Process at […]