Silverberg, Robbin Ami: La durée réelle: make this cut first Reference to Henri Bergson’s concept of time (la durée) as both subjective and personal that time is lived and experienced. With this in mind, I chose to explore time through a year of food preparation, using my kitchen cutting boards as plates that make abstract mark-making imagery. Four sets of three plates each are divided into the seasons: Spring with fish cutting in chartreuse green, Summer with meat on crimson, Autumn with cheese, a yellow print on violet paper and winter with fruit/vegetable cutting a white print on rich blue. Quotes from literature present each season (on watermarked paper meant to suggest a calendar), and further quotations amplify the process of each food preparation.From this unusual starting point I offer other forms of knife use that could be used to define or ‘feel' time, whether paper cuts, self-cutting, or scarification, etc. and these texts offer objective, personal, or poetic information in layouts that are suggestive of the expressiveness of the cutting board prints themselves. A range of fonts and sizes were utilized, suggestive of the various knives & times those cuts were made. en., drypoint printed from cutting boards, pulp, watermarks, hardcover in box, 15.2 x 9 inch, Ed. of 12, num., sign., New York, 2024/25, Dobbin Books Request of availability backnext