Folger Theatre Confection - Photo by Brittany Diliberto-027.jpg
Folger Theatre Confection - Photo by Brittany Diliberto-027.jpg

Confection


March 4th - 24th, 2019
The Folger Shakespeare Library
Washington, D.C.

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Confection


March 4th - 24th, 2019
The Folger Shakespeare Library
Washington, D.C.

Photography by Brittany Diliberto

ABOUT THE PROJECT

Commissioned by Folger Theatre in association with Before ‘Farm to Table’: Early Modern Foodways and Cultures, Third Rail Projects’ Confection was a rollicking rumination on opulence, inequity, and teeny-tiny desserts. Using accounts of the extravagant banquets and sumptuous feasts held by the aristocracy of the late 17th-century as a springboard, Confection was a multi-sensory dance/theater performance that contemplated cultures of consumption and poses the questions: How much does sweetness cost, and what are we willing to devour to satisfy our appetites?

In this 50-minute experience, audiences were granted exclusive access to the Folger’s magnificent Paster and Sedgwick-Bond Reading Rooms, with a performance that winded its way through these massive and ornate spaces, and were invited to savor a bite-sized delight designed by local pâtissier, The Lupin Baking Company.

Photos

 

Photography by Brittany Diliberto

 

CREATIVE TEAM

Conceived and Written by Zach Morris
Directed and Choreographed by Zach Morris with Tom Pearson and Jennine Willett

Created in Collaboration with the Company

Performers
Elizabeth Carena, Alberto Denis, Joshua Dutton-Reaver, Justin Lynch, and Marissa Nielsen-Pincus

Production Team

Additional Text: Tom PearsonAssistant Director: Marissa Nielsen-Pincus
Stage Manager: Kristina Vnook
Original Music and Sound Design: Sean Hagerty
Co-Composer and Guitar: Isaiah Singer
Costume Design and Coordination: Karen Young
Assistant Scenic Design: Dan Daly\
Props Design: Xandra Weaver
Lighting Design: Brittany Shemuga
Master Electrician: Alex Keen
Assistant Stage Manager: Kelli Jones
Wardrobe: Jenn Pinkos
Board Operator: Neil Satterlund
Patisserie: Lupin Baking Company, Lila Miller
Ephemera Coordinator: Joshua Dutton-Reaver

Special Thanks: The Collections Division, Security and Facilities for Folger Shakespeare Library, Caroline Bedinger, June Cesarano, Kiersten Dittrich, David Goldstein, Amanda Herbert, Ange Lopilato, Kathleen Lynch, Edward Rice, M.E. Guadalupe Rubi, Michaela Whiting, Heather Wolfe, Connor Zaft, The Junior League of Washington D.C.

Folger Theatre Staff

Artistic Producer: Janet Alexander Griffin
Associate Artistic Producer: Beth Emelson
General Manager: David Polk
Production Manager: Charles Flye
Assistant Technical Director: Rebekah Sheffer
Humanities Program Coordinator: Grace Ann Roberts
Public Programs Administrative Assistant: Emma Poltrack
Events Publicity and Marketing Manager: Peter Eramo, Jr.
Patron Services Manager: Heather Newhouse
House Managers: Lizzy Andrew, DJ Batchelor, Renée Beaver, Ryan Driscoll, Kate Gifford, Kaiya Lyons, Allison Marino, John Royals, Esther Young
Box Office Manager: Marianne Wald
Box Office Lead Associate: Grace Murtha
Box Office Associates: Bailey Blumenstock, Francesca Chilcote, Sierra Fritz, Annie Immediata, Patrick Kilbride, Rachel Messbauer, Ian Patrick, Gabby Wolfe


Credits

Confection is commissioned by Folger Theatre in association with Before ‘Farm to Table’: Early Modern Foodways and Cultures, an inaugural project in the Andrew W. Mellon Foundation initiative in collaborative research, convened by the Folger Institute, led by Kathleen Lynch. The Before ‘Farm to Table’ interdisciplinary project, which will continue through Spring 2021, is directed by David Goldstein, Amanda Herbert, and Heather Wolfe, with postdoctoral fellows Jack Bouchard, Elisa Tersigni, Michael Walkden, and project coordinator Jonathan MacDonald.

In planning public offerings like Nell Gwynn, the exhibition on First Chefs, and Confection, scholars and artists have come together for discussion and research, supported by the Folger’s rich collections. We have considered oranges in the Restoration theater, sugar production in the Caribbean, lavish entertainments in aristocratic settings, meager meals which most ate to survive, and the named and unnamed heroes of the early modern food world: professional cooks, marketers, laborers, and farmers, all of whom worked to feed themselves and many others.