“Artists were also invited weekly to serve as guest chefs, and the whole dinner was considered a performance art piece. One of the most fabled, costing $4, was Matta-Clark’s “bone dinner,” which featured oxtail soup, roasted marrow bones and frogs’ legs, among other bony entrees. After the plates were cleared, the bones were scrubbed and strung together so that diners could wear their leftovers home.”

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