Installation by Beate Kocjian
12 / 02 / 25 bis 29 / 03 / 25
Food and cooking have always been Beate Kocjian’s passion. For her, this everyday occurrence is a creative act that has become independent over time. She wanted to make pictures with food as a material and is working on her own visual language. Using fruit, bones and bones, leaves, peelings and vegetables, roots and tubers, she creates delicate and compact new formations.
A HINT OF F from skinned onions
VEGAN WITH FISH made from fish bones with rice grains
SWEETER THAN THE DAY MEANT from whole pears
Through the sensual experience with the organic material, Beate succeeds in
creative transformation into a work of art. Her objects are foodstuffs, or leftovers thereof, which she has dried in an elaborate process. This process alienates the food, sometimes changing its appearance beyond recognition, making it ‘dense’. Her objects want to be decoded in their density and condensation.
Beate’s pictures invite the viewer to take a close and long look. This is intensified by Beate combining her ‘dense objects’ with letters. By changing the spelling, she creates a further alienating effect. The titles of her pictures are often to be understood as a component of the picture. Her pictures are quiet and full.
To the exhibition THROUGH THE KITCHEN TO ART
we serve the menu GAUMENFREUDE
As an aperitif
Crispy Sage & Anchovy Fritters
after a bar in Melbourne
Served with a gin and tonic, or optional sparkling wine
Appetiser
Braised artichokes in olive oil, lemon and black pepper
according to Sokrates
Endive salad with potato dressing, celery, walnuts and anchovies
according to Tabea
Caramelised onion dip
according to Michael Schwartz
Crêpe filled with black pudding, onion and apple
Vegetarian crêpe with sauerkraut, onion and apple
according to Greta
2021 Pinot Gris Auslese dry SL, Lay winery, Kaiserstuhl, demeter
Main course
Veal ossobuco with gremolata
with savoy cabbage in chestnut sauce and jacket potatoes
Vegetarian: Chicory ossobuco style
according to Beate Kocijan
2021 ‘Orcio Più’ Granaccia, Daniele Parma, Liguria, demeter
Dessert
Pear cake with poppy seed ball, quark and crumble
after the Annahof
2021 Mandelbaum Riesling Auslese, Steitz winery, Nahe
