ABSTRACT
Nine o’clock has already passed and the show has not yet begun. We are gathered outside the performance space waiting for someone to usher us in. Nine-fteen: someone says the cook has cut one of his ngers badly. The producer, a young woman, sends her assistant to borrow a rst aid kit from one of the neighbors. Nine-thirty: “How careless,” I think to myself, “running a show without elementary preparations for emergencies such as this.” The cook is bleeding. Another, more alarming thought sneaks into my mind: “What if he bleeds into the food we are going to eat?”
