Works by Stephan Hüsch
28 / 09 / 17 bis 25 / 11 / 17
The sculptures of Stephan Hüsch catch the motion of flying fabric and transforms them into solid material. This transformation of movement emerges through different layerings that create a 3 – dimensional presentation. When the seemingly static and solid starts to move, when the towels in mid-air, impossible to catch a hold of, starts to hover and bulge through a draft of air, and hereby the materiality of the towels gains a spatial character, when it unfolds itself into curious figures before it would, as one catches it, inanimately and flabby fall through our hands…
Stephan Hüsch’s sculptures capture these movements and translate them into different levels, thus arriving at completely different patterns of movement. This translation of movement into another form and materiality is done by way of levels, which are layered one after another, thus catching distinct layers of movement.
The three-dimensional portrayal in time is being dissolved, analyzed, and disassembled. A new lightness is being achieved by means of layering individual tiers, which is being negotiated by the split of a fluidly soft movement and solid materiality. For Zagreus Projekt, Stephan Hüsch has translated those fluid movements into a system of serving platters. Those are being stacked on top of each other, one by one, and at the end of the a three course meal, will draw the likeness of a sculpture. Individual platters are stocked with Pintxos, Basque tapas, which are held together with skewers, thus joining different layers into fullflavored compositions.
Menu Pintxos:
For Zagreus Projekt, Stephan Hüsch has translated those fluid movements into a system of serving platters. Those are being stacked on top of each other, one by one, and at the end of the a three course meal, will draw the likeness of a sculpture. Individual platters are stocked with Pintxos, Basque tapas, which are held together with skewers, thus joining different layers into fullflavored compositions.
LEVEL 1
Tartar of salmon trout with avocado, coriander and horseradish
Pickeled salmon, mayonnaise with lemon and smoked paprika
Tortilla with Baccalao and carpaccio with pike-perch, orange and rosemary
Baked zucchini and paprika with ricotta, parsley and caramelized walnut
Polipetti with potatoes and capers
Pintxo Gilda (Rita Hayworth) crostini with olive, pepperoni and anchovies
LEVEL 2
Polenta, roastbeef and pine-onoion crisp
Lamb meatballs, rouille, tomato and capers
Duck breast, onion marmalade and caramelized cauliflower
Filled pepper with sweet potatoes and fried pimentos
Venison with aubergine puree
LEVEL 3
Confectionary with nougat, pistachio, marzipan, rice cake, orange