I found this great story in the latimes.com today: Lada Gaga meat dress: A curious task, however you slice it.
Entering Damien Hirst territory, a British taxidermist was commissioned by the Rock and Roll Hall of Fame to preserve the meat dress Lady Gaga wore to the 2010 Video Music Awards. In case you missed it, here is the dress:
I liked the dress – from a distance – although I probably would have felt differently standing next to her. Kind of hard to mask the meat smell. And up close, it’s really kind of gross:
The story makes it sound like it was a challenging and odorific gig for Sergio Vigilato, the taxidermist. Presumably he didn’t mind the ickiness factor too much; the dress was made by Franc Fernandez from 35 pounds of Argentinean beef purchased for $3.99 a pound from the Palermo Deli in Granada Hills, CA. Vigilato was paid $6,000 to preserve it. Not a bad gig, all things considered.
Most of us mere mortals, when faced with a hunk of meat, will bake, broil, roast, or grill it. The more adventurous make carpaccio or tartar. But it takes a really unusual soul to look at a raw meat as a medium, instead of a meal.