Thoughts: I found the presentation of this popup exhibition quite interesting. It is a celebration of the most common fast food, however the curation and set up is done in a proper museum style, almost scientific as if the fries were rare objects worth investigating.
The centrepiece of the exhibit consisted of 100 French fries, each sourced from a New York City restaurant, coated in resin, and mounted on a metal spike in individual bell jars. A label noted the fry’s provenance, classified it according to the curators’ taxonomy (steak, straight cut, string, wedge, curly, waffle, etc.), and included comments from its chef (“Fried at 400 degrees, topped with salt, parmesan, fresh parsley, and white truffle oil”).