“The Cocktail Party” evokes decadence as Sandy Skoglund transforms reality into a garish dream world where mass-produced food products threaten to consume. But I don’t think the writer for the McNay cares for Cheez Doodles much: Have no idea how many Cheez Doodles Skoglund used to create “The Cocktail Party,” a cheesy (apologies) installation recently acquired by the McNay Art Museum. If you laid these Cheez Doodles end-to-end you could munch your way all the way from downtown San Antonio to the top of the steps of the Texas State Capitol. According to doodle fun facts, that pleasure is significant enough for people ignoring the nutritional warnings to consume the equivalent of 36 Olympic-sized pools filled with Cheez Doodles each year, or the equivalent weight of 1,000 African elephants – 15-million pounds. Au gratin bather: Doodle-lover from Īn ounce of these baked puffs actually provides 15 percent of your daily calcium needs, but analysis beyond that definitely ruins the pleasure. The manipulation of food in terms of shape, color, taste, and so on, has achieved highly unnatural results. In a 2008 interview, artist Sandy Skoglund said: Know I outgrew grabbing bags of these out of vending machines long ago, but the memory of attempting to keep control of the steering wheel with slimy, orange-encrusted fingers is still strong. Wonder what makes them such an artificially bright orange. Although I can’t locate a copy of the image online, his obituaries all repeat the claim he proudly kept a photo of Julia Child fondling Cheez Doodles on display. We ate Cheez Doodles before the Frito-Lay invasion, and Yohai was the man credited with their invention. San Antonio is Cheeto-land, staked out by Charles Elmer Doolin in 1948.īut I’m originally from the East Coast. I completely missed his death in early August. Photograph of Morrie Yohai by Bill Davis of Newsday reproduced in The New York Times Blame the arrival of The McNay’s Impressions in the mail for making me veer off in this direction….
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