Fri 20/12 – Wed 19/02 New adventures of garbage EXHIBITIONS The name of the art group Recycle does not deceive: on the one hand, they really take into account the theme of environmental recycling of waste in their works, and on the other hand, they themselves recycle images of mass culture in various unexpected aspects.

Despite the modest volume of the original source, the epic moments in “The Hobbit: The Desolation of Smaug” in abundance in the theater there will be a concert-performance featuring Kuryokhin’s original video art, his archival recordings, interviews and films with his participation, and the film music written by the composer will be performed by the “4’33” ensemble under the direction of Alexey Aiga, a symphony orchestra and numerous former members of “Pop Mechanics”.

A former employee of GQ magazine, Antonovsky, together with his comrades, opened the Chop-Chop chain of men's hairdressing salons, the Meatball Company cafe (which, however, closed in early December and is now planning to move) and legalized the word “meatball,” which gave rise to heated discussions in the liberal community.

Chef of the expensive establishments of the Restaurant Syndicate and owner of the modest gastropub Wing or Leg near the Rizhskaya metro station. A rare case of a person who managed to realize his cherished dream with respect to the smallest details. Vladimir Mukhin, chef of the White Rabbit restaurant: “What Dimka did this year is fantastic. Because it is very difficult for a cook in Russia to take such a decisive step and turn into a restaurateur, to essentially go to the other side.

Restaurant columnist for Afisha. Taking into account corporate ethics, the editors refrained from further comments. Maxim Livesey, co-owner of Farmer's Diner, Ferma & Williamsburg: “You can have different attitudes towards the Gastronom magazine, where he worked, but still this resource remains one of the most read culinary portals. Alexander's competence and impartiality are expressed in the initially equal attitude towards all projects.

3 A restaurant empire with outposts in England and the USA. So extensive that it is not clear who should be considered the supreme ruler in it - Vadim Lapin (in the photo), Alexei Volkov or three other partners. For a long time, it was customary to demonize the syndicate. Although many decent places operate under their management, and the scale of Ginza evokes sincere admiration.

An implacable fighter for coffee quality and a nightmare for Robusta importers.

Sat 21/12 Queen of Experimental Rock A peer with Michael Gira, the member of Swans' golden lineup has made some impressive music in her career, ranging from flowing folk to rock-hard industrial rock and has collaborated with a host of heavyweights like Neurosis and Gene Broadrick.

Former automobile journalist Shishkin, with his Delicatessen, the “Gifts of Nature” trailer and the “Butterbro” sandwich bar, not only became a gastronomic superstar, but also attracted people to his kitchen who previously visited restaurants exclusively as visitors. He doesn't have any school, but an internship at Delicatessen is considered a good recommendation. Afisha photographed Shishkin and his team and found out where its members came from.

The only Russian chef mentioned in the Michelin guide for the Green restaurant in Geneva. He came to gastronomy from the retail business - in the early 90s he was involved in the distribution of Versace and D&G, and then, according to legend, he spent a six-figure sum on cooking training and self-development. Andrey Fomin, founder of the Moscow Gastronomic Festival and the Laurel Leaf Award: “Comm is a chef with a halo of genius shining over him.

Founders of the chain of democratic steakhouses Torro Grill. Boston opened this year, reshaping ideas about what sea reptiles are and how much they cost. Dmitry Zotov, brand chef of the Restaurant Syndicate, owner of the gastropub Wing or Leg: “I liked their Torro Grill project - because it is accessible to the middle class of the population, such hard workers, middle managers, their wives and parents. I liked that they made these establishments quite easy, democratic and therefore successful.

Katya Kalina, restaurant columnist for Business FM radio: Well, if we talk about food bloggers, yes, there are a lot of them. Alexey Zimin, editor-in-chief of Afisha-Eda magazine: It seems to me that now everyone writes about food. There are 150 thousand people on Instagram alone. Anna Maslovskaya, restaurant columnist for The Village: But we’re probably not talking about blogs after all.

23 In 2009, Kolesnikova ran a cute Mesto store on Pokrovka and promoted the Look At Me website, but her real purpose was discovered when she founded the Local Food project. All the small gastro startups of recent times owe a lot to her. Fyodor Tardatyan, co-owner of Farmer's Diner and Williamsburg culinary studio: “Under the wing of her festival, she unites several dozen food Makhnovists - a pleasant and diverse army of enthusiasts.

her to our conditions. For myself, I chose the following goal: the most ideal trimming of meat, waste-free use of the entire carcass from head to tail. Because, to be honest, I feel sorry for animals. I understand that they are raised specifically for food, and I myself really love meat. But our carcasses are chopped up so that half of the animal ends up in the trash.

“The Painter of Ballerinas” and his long-term love affair with dance EXHIBITIONS Edgar Degas turns 180 years old in 2014. This date is celebrated all over the world, in London, at the Royal Academy of Arts, his large exhibition “Degas and Ballet: The Painterly Movement” opened, and the Hermitage opens an almost mirror exhibition to it before the new year. Edgar Degas spent 40 years of his creative career drawing, writing and sculpting dancers and ballerinas.