h a l f b a k e r yProfessional croissant on closed course. Do not attempt.
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In some jobs, people get really dirty. Clothes bear the brunt of this. Consider the surgeon, the mechanic, the cook, the farmer - at the end of the day the work clothes bear a wordless record of their activities. It is a document of the interface between human and environment written in stains, spills,
rips and burns.
I propose that an exhibit be made of these clothes. Each would be pressed flat and exhibited in a flat plexiglass case, mounted in the center of the floor so one could walk around and see all sides. There would be no mannekin to distract. A text tent at the base would state the job done and a little about what happened to produce what is displayed. Perhaps a small photo of the worker in his or her clothes would be there too.
Why not use the invisible mannequins?
Invisible_20Dummies
[fridge duck, Aug 05 2006]
[link]
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I'm thinking if you did this as art, the Tate would buy it and you would be set for life. |
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Just pick your dirty clothes up off the floor and stop whining. |
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I think a nearby before sample would make the effect even more striking. Bun from me. finally a place to send some of the outfits I had when I ran the septic Truck. |
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I work at a company that prints wallpaper and the guys have some clothes that they put on almost every day while working. The ones that mix the colors and the printers get splashed all over. They look like a line of Jackson Pollock suits. + |
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The painters would be great. How could I have forgotten painters? |
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I wish I'd photographed the most extreme of the variety of extremely dirty workers I've seen over the years. Oh, the things an automobile can do to a person. |
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The clothes that I wore in the fiberglass boat factory probably haven't started to break down yet. But they'd never be pressed flat. |
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The computer geek would be the shirt with the ink stain on the pocket... no that's the old engineering geek... let me see... belt loops torn out by the weight of 2 cell phones, a PDA and a pager? [+] |
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Having worked in a meat processing plant, and done some really messy jobs there, I would suggest fixing the clothes with formaldehyde lest they became toxic. |
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When a "hogger" jams and the cleanup involves standing in hot cow guts, bones, horns, tumours and abcesses up to your waist while you stuff them back through a porthole at head height... let's just say you doubt you'll ever get clean again. |
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I've got a feeling I've seen something like this, in the form of sad body-fluid stains on old military uniforms in a war museum - but I wouldn't swear to it, and even if I did see it, it's not as general as this idea... which, by the way, I like [+] |
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I'm dreading the reply, but [UnaBubba], what's a "hogger"? |
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Ditch the plexiglass, I want to *smell* these clothes. |
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[Brau], for your edification, I present the OED on "interface" |
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A means or place of interaction between two systems, organizations, etc.; a meeting-point or common ground between two parties, systems, or disciplines; also, interaction, liaison, dialogue. |
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A hogger is an enormous mincer. |
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It is used to grind up, prior to rendering (boiling off the fat) those bits of the animal that can't be used for much else. They are:
Most horns
Udders
Abcesses, bruises, tumours
Lower intestine
Pancreas
Gall Bladder
Skull (after brain, cheeks and tongue are removed)
Hide Trimmings
Fat Trimmings
Bones that are not saleable
Tail stub (Last 4in or so, after tail tuft removed)
Teeth
Anus and some genital parts
Hooves, lower hocks, knees
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The following parts are usable and saleable:
Large, symmetrical horns (Taxidermy)
Blood (Spray-dried, for fertiliser, some smallgoods and pet food)
Hide (Leather)
Hooves and knees are boiled, for gelatin and neatsfoot oil)
Tail tuft hair, for saddlery and furniture
Meat (consumption)
Shin bones (Mostly sold to Nigeria, where they are a delicacy)
Brains, kidneys, livers, tail, cheeks, tongue, several of the stomachs (Offal meats... high value)
Gut contents (Fertiliser and compost component, already laced with decomposition enzymes)
Gallstones (Chinese medicine)
Penis cores (Chinese medicines, whipmakers)
Fat (Boiled down to tallow, for soap and margarine)
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The bits that go into the hogger are ground into a rough mince, then cooked for about 10 hours with steam at about 125degC. The fat is drained off and the remainder is dried and bagged and used for fertiliser, petfood, protein produsction, etc. |
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To get it to fine size, a large, clutchless electric motor drives a 2ft diameter shaft, about 8ft long, with about 24 teeth, staggered along its length. Each tooth has a face about 4in x 4in. It will cut up almost anything. This device sits in the bottom of a tapered chute about 12 feet deep. Don't fall in... you'll be gone in 3 seconds. |
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I just know that the hot dogs I buy are nothin but lips. Yep, nothin but lips. |
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And yet again my decision to become vegetarian is validated. |
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So what do they use the oink for? |
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I guess the point I'm making is that the industry makes incredibly efficient use of the entire body of the animals they kill. |
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Most of the content of sausage filling is either fat or low grade meat, minced fine, along with crushed ice and some cereal content. Generally speaking, sausages are around 45-50% fat. If you drop the fat content too low they become rather dry and tasteless. |
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Burger beef is different. We used to export bull meat to the USA, for burgers. It was ideal because it was tasty, low in fat and because it was quite tough to eat as steak, so best eaten minced. Our plant shipped 140,000 tons of lean grade bull meat to the US in a single year. |
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Seeing how it was processed at the US end was interesting. It arrived in the US in frozen blocks of 30kg. They were stripped out of the carton and dumped into a mincer, rock hard. A few seconds later and they were minced and being pressed into burger patties. |
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Almost all Australian beef cattle are grown on grassland range, so the meat tends to be leaner and more strongly flavoured than feedlot cattle. |
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I got some grass fed New Zealand beef ribs once. I was sure they had slipped me heart, or perhaps liver. |
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Was that because of the intensity of flavour, [bungston]? |
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If the taste difference between organ meats and skeletal muscle is a matter of intensity then yes, it was intensity. |
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Where did you get these NZ beef ribs [bungston]? |
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Herat and liver both taste very strong, though liver is a greatly different texture to heart. |
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The heart muscle and intercostal (between the ribs) meat are similar in texture. |
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[bungston] What about nude models? |
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I don't think they taste like beef liver. But I may be wrong. Perhaps we could ask [benfrost]. |
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Everything tastes just like chicken to Benny. |
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There is a visual artist in California who uses white bed sheets in this manner. She hangs them in different positions (with different "seam stresses") to show the struggles of immigrant women. |
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Your idea could have a similar application in modern art. |
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The investement banker - booze, smoke, lipstick |
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Yay! Like this lots. I'm always sad to wash my dig work clothes. Lots of ground-in mud, hand-wipe marks, red spray paint, black + white marker test patches, sweat-salt tide marks, assorted foodstuff-smearings and two mysteriously clean patches on the knees (knee pads). I always think, Hey! I spent ages getting them like that. |
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Wow, reading the annos, I come into an
idea about work clothes and get an
education about the entire cow, and how
and what about what come from where
and goes to where. Amazing. |
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Concerning the original idea: What about
the protitutes? Do they get a display? |
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I think they can be in the same display
case... knowing their history. |
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