Apple cider warmed on a stove ad infinitum. This specimen of Cider-in-Situ is a companion piece to the famous “Free-Standing Hot Apple Cider”—the original seed which grew to become the Museum of Burnt Food. Donated by Gary Dryfoos, circa 2000.
(That’s an excerpt from the article “Improbable Research Review,” Published in AIR 14:4.)
NOTE: A special exhibit from the Museum of Burn Food will grace the lobby of the Central Square Theater (in Cambridge, Massachusetts) August 13-23 when museum founder Deborah-Henson-Conant premieres her new show.