Food in Timon

Our production of Timon of Athens just closed yesterday here at the Public Theater. It was my first prop master credit at the Public. I’ll probably post some more about this show once I get back from USITT and can go through my photographs, but for today, I thought I’d highlight some of the food, both real and fake.

Making toast
Making toast

They needed a lot of toast, so I decided to make some fake toast to augment the real toast. I started off with a sheet of white floral foam the same thickness as toast. I cut it into triangles, rounded some of the edges and shaped them a bit to match the pieces of real toast I was using as reference. I needed to coat it in something to make a paintable surface, and I realized that wood glue would not only do the job, it would also serve as a good base color.

Final toast
Final toast

Raphael, one of our interns from last summer, was back on this show as an artisan. He finished most of the toast pieces. He arranged them in the pyramid seen above. Each night, BK, our props runner for the show, made several pieces of toast for the top of this pyramid and for another tray which held the caviar.

Caviar
Caviar

The director wanted an “obscene amount” of caviar during the banquet scene to showcase the ostentatious display of wealth which Timon indulges in. To cut down costs, we decided to fill a bowl with a mound of fake caviar and top it off each night with a real caviar substitute which the actors could eat. I found that pearl couscous and black food coloring made a convincing fake caviar, and it was cheap and easy to prepare as well. Alex, another one of our artisans, set to sculpting a mound of caviar out of white bead foam and painted it. During tech, it turned out that the fake caviar and real caviar did not match closely enough, and the difference was too obvious between the two. I mixed some of the dry caviar with the food coloring and added it to a mixture of glue and water. I spread this over the top of the mound, and when it was dry, coated the whole thing in shellac to seal it and make it food-safe. It was still not quite the same as the real caviar. For the third attempt, Raphael reshaped the mound a bit and repainted it to match the color of the couscous more closely. It finally matched the real caviar enough to make them indistinguishable.

In addition to the toast and caviar, the show also had a scene where a waiter carried around appetizers. Some of these appetizers were picked up by actors and eaten. Neil Patel, our designer, was interested in the really fancy amuse-bouche kind of appetizers you find at so many New York events. From the research he gave me, I came up with the following:

 

Real appetizers
Real appetizers

I made the edible appetizers by placing a toothpick through a grape and adding a piece of dried apricot on one end and a mint leaf on the other. They were, in fact, surprisingly delicious.

We wanted to have a lot of appetizers on the tray and decided to make some fake ones so BK would not have to make dozens of real appetizers each night. We also decided to make the fake ones different so the actors would not accidentally eat a piece of fake food.

Fake appetizers
Fake appetizers

I cut a scrap of yellow upholstery foam into tiny squares. I put a scoop of joint compound in a sandwich bag, cut a corner off of it, and used it like an icing bag to make the swirl of white. The green was some fake grass I clipped and set in while the joint compound was still wet. We had some tiny red beads in stock, so I added one to each to give it a bit more color. I figured it might be a piece of cod roe, in keeping with the caviar theme.

Regular readers already know this, but my friend Anna has far more tips and tricks dealing with fake food on her blog dedicated to that very subject; check out Fake ‘n Bake if you haven’t already.

In the Boston Museum’s Prop Room, 1903

The following is from a newspaper column entitled, “Some Odds and Ends from Stageland’s Daily Gossip”, first published in 1903.

Some idea of the varied collection of objects which accumulate in the property room of a theatre is to be obtained from a description of the contents of the old Boston Museum property room, which will soon be scattered to the four winds. In a general way the public has learned to know that the “property man” of a theatre is one who looks after such details of the productions as concern chairs and tables, the bottles that the people pour their liquor from, and the pen and ink used by the heroine to indite her loving messages.

The master of properties must still be a resourceful person, but in the old days, where the frequent changes of bills necessitated additional “props” every week or so, the ingenuity of this functionary was often taxed to the utmost. The property room of the Museum is thus described in The Boston Globe:

“The apothecary’s shop in ‘Romeo and Juliet’ wasn’t a circumstance to the old property-manufacturing shop in the cellar of the Museum, where may be seen skulls and crossbones, stuffed animals of both wild and domestic species, wings for witches, angels, and decils, and other curious things that can’t be enumerated in a column. The animals, both real and of papier maché, repose on shelves all around the walls, a weird, grinning, motley troupe of once indispensable stage characters that would have brought their possessor to the stake in witchcraft days, and all destined for the dirt heap within a few days.

“There are the wolves’ heads, with gleaming teeth, fangs, and eyes, that were wont to be thrust beneath the door of the log cabin which the stout arm of Frank Mayo held in place in the thrilling honeymoon scene in ‘Davy Crockett.’ The big bellows with which Tilly Slowboy once blew the fire in ‘The Cricket on the Hearth’ hangs upon the wall, and the cradle in which she rocked the baby lies in a corner. In another corner are stacked old rusty muskets, including some flintlocks that defended the breastworks in Dr. Jones’s centennial drama, ‘The Battle of Bunker Hill’ twenty-eight years ago.

“From the centre of the ceiling, suspended by strings, hang three mangy looking stuffed animals that were once features in conveying the moral lessons taught by the waxwork tableaus, sold more that a decade ago. For sixty years these animals, a domestic cat, a dog, and a monkey, have been comrades, but they must now go the way of all else identified with the Museum.

“The cat and dog, now half hairless and showing repulsively their dried-up gums and loosened teeth, used to be pictures of ease and contentment when representing the sole objects of the affection of the old maid and the old bach in a wax tableau.

“The monkey had his mission to fill also, but what it was is now forgotten. Of late years he has hung by a movable string before the door of the property room in such a way that he would drop with a dull thud on the breast of any one entering the door, a startling experience for an unsuspecting stranger, which has contributed to the enjoyment of the property man’s life, however.

“In another part of the cellar is stored a raft of stage furniture of every kind. There are the seats of Caesar and Brutus from the Senate house, the royal chairs of Macbeth and his restless helpmeet, the big, glittering chair in which John Wilkes Booth was crowned as Richard III., and the gracefully formed mediaeval chairs in which Hamlet has oft pondered the proposition, ‘To be, or not to be.’

“There are stacks of spears and halberds and Roman standards, and a pathetic souvenir in the shape of a rude human effigy of burlap stuffed with excelsior, which is recognized as the dummy used in the burial of Ophelia, over which the Queen strews flowers and weeps and says, ‘Sweets to the sweet, fair maid.'”

From The New York Times. May 17, 1903.

Always be Photographing

Champagne Box
Champagne Box

I try to photograph all the props I make. It’s a good habit to have. Look at the box above. It’s a champagne box I built a few years ago. There’s nothing terribly special about it, and I will probably never put it in my portfolio. I took a picture of it anyway. What is the cost of storing a digital image on your harddrive? Realistically, it is close to zero. You can store images and files online with a variety of free sources. You have no reason not to take a picture.

When I was first building props, I did not have a camera. I bought disposable cameras from the drug store and used them to take pictures of my props. I then had to get the film developed and scanned in to a computer. These days, my phone has a camera. Most phones have cameras. Even if your phone does not have a camera, chances are there is a camera nearby that can take a picture. In other words, you can’t use “I don’t have a camera” as an excuse to not have pictures of your props.

Why would I photograph props if I have no intention of putting them in my portfolio? First, my portfolio layout may change. I may not have much use for a picture of a box. Maybe after a few years, I’ve constructed quite a few interesting boxes. Suddenly, I have a potential page in my portfolio of boxes I’ve constructed. I wouldn’t have that opportunity if I did not take the pictures in the first place. Basically, the cost of taking and keeping a photograph is so minimal that taking one and never using it is so minimal compared to not taking one and wishing you had. Just take the picture.

I don’t know of any serious prop masters who will ever object to one of their artisans spending a few seconds to take a photograph. The fact is that no one else is going to photograph your props for you. No one is going to be checking to make sure you are keeping your portfolio up to date. No one is going to be asking whether you are documenting your work for future reference. It is entirely up to you.

Speaking of taking photographs for portfolios, I will be at USITT next week, and I will be reviewing some portfolios. It looks like portfolio reviews are divided up randomly, so if you are in my slot, congratulations. If you are not but you still want to stop and say hi, I will most likely be at the S*P*A*M table for some time frame (to be determined later). You can also contact me directly if you really want to meet up in Charlotte.