Installation

M_ASK_E

Installation by Ulrich Krauss

01 / 12 / 16 bis 04 / 02 / 17

with:
Stephan Brenn, Heiko Bressnik, Alexine Chanel, Boubakar Diallo, Aboubacar Diané, Jürgen Greve, Guisun Jang, Kristiane Kegelmann, Josina von der Linden, Bruno Nagel, Vlad Olariu, Susanne Ring, Angelica Ruffier-Holmqvist, Patrick Pilsl, Bettina Schrödl, Heidi Sill, Martin Städeli, Anna Steinert, Sven Stuckenschmidt, Vincent Tavenne, u.a.

Curated by:
Pierre Granoux LAGE EGAL RAUM FÜR AKTUELLE KUNST
Ulrich Krauss ZAGREUS PROJEKT

BBC – Banana Bamboo Coconut

Installation by Roland Geissel

02 / 09 / 16 until 12 / 25 / 16

Asian, African and South American sacrificial offerings are made up of foods from these regions and cultures. Recipes stem from what is available around and from tradition, without being something that is rigid but that changes with time due to discoveries, inventions and exterior influences.
In our menu for PARADOX + ESSENZ , both aspects and tradition of asian and european food culture are disarranged, so that it is only recognisable by taste and not by appearance. A paradox, or even a schizophrenic stratagem, that relates the cultures and points to its similarities by way of food and eating culture.

www.rolandgeissel.de

Menu
PARADOX + ESSENZ

Offering Basket
Tomato- egg – almond- fruit

Luang Prabang Salad- Salad pyramid with mayonnaise, tomato, cucumber and egg.
Tum Som – Papaya salad and Kohlrabi with fresh green beans.
Larp Muh – Sautéed ground pork on a bed of herbs.
(Vegetarian option: sautéed tofu with vegetables)

Baked Forelle Müllerin with brown butter and capers.
Jeo Mak Len – Chutney from baked and smoked vegetables.
(Vegetarian option: Tum Som: Papaya salad with green beans

Pho – Pot au Feu – Gaisburger Marsch
with beef, herbs, mushrooms and spice sauce
(Vegetarian option: with vegetable broth)

BANANA (baked with honey) – BAMBOO (caramelised) – COCONUT (with vanilla)

LICHTVERTEILUNG / LIGHT DISTRIBUTION

light and shadow by Stephan Brenn

10 / 06 / 16 until 06 / 08 / 16

Using scraps and random objects found on the street and an analog overhead projector, Stefan Brenn turns his projections into a performance that transform the space into poetic images.

The room itself becomes a stage, with the images enveloping the guests as they dine on a menu conceived as a playful dialog between projection and food.

www.brenn-projects.com

Menu structures_fields:

Seasonal salad, eggs, tomatoes, shallots, verjus
(served on a big carved wooden board)

Fish flambé, butter, smoked paprika oil
(served in a shell)

Potato, yellow beetroot, chicory, rape seed oil, fresh garlic
(served on a round platter)

Sepia noodle, octopus, dill, béchamel
(served on a oval silver platter)

Ricotta, Parmesan, sweet pepper, pumpkin seed oil, balsamic vinegar, honey
served on an oval ceramic platter)

Veal, wild cherry, red wine, port wine, beetroot
(deep plate)

Biscuit, Tonka bean, orange, saffron, cassis
(small plate)

The Endangered Species Recipe Book

Installation art by Elizabeth Demaray and Hugo Bastidas

19 / 06 / 15 bis 28 / 08 / 15

The Endangered Species Recipe Book is the title of a series of oil paintings on paper that depict animals that have gone extinct, or are going extinct, and the historic recipes that we humans have used to cook them.

The brainchild of painter Hugo Bastidas and sculptor Elizabeth Demaray, the project is inspired by the work of the natural scientist E.O. Wilson, who believes that by the end of this century—in our lifetimes, we will lose half of all plant and animal species currently in existence, if our current rate of ecological destruction continues. The Endangered Species Recipe Book, considers ways to view our ecological moment in the context of our historic interactions with the natural world.

Menu DANCE OF THE DEAD

Accumulation

meat loaf | leaves

sausage | salads

ostrich egg | herbs

dumplings | flowers

Memento mori

lamb |meat | cooked

deer | bone | baked

beef | intestine | grilled

Trilobite

tonka bean gelatin

pear puree

almond plate

chocolate

DivinaCommediaDellArtePovera

Installation art by Martin Städeli

11 / 04 / 15 until 07 / 06 / 15

… to combine, to connect, to shift, to blur, to arrange, to form, to phrase, to indicate, to exclude, to expand, to metamorphose, to blend, to modify, to find, to invent, to use, to straiten, to interpret, to indicate,to locate, to vanish …

… to chirp, to flutter, to spur, to promise, to talk about, to rumple, to nibble, to crunch, to snap, to nibble, to hide, to close, to encode, to kink, to rattle, to screech, to whistle …

a transformer menu

10 / 02 / 2015 bis 07 / 03 / 2015

edible matter – food – when processed, goes through different transformations. Chemical and physical processes

transform solid into liquid, bright into dark, hard into soft and colourful into colourless. The menu shows
not only the changes of consistency in food but also the changes from one course to another, the vessels, the table, the space, the light and the different kinds of material.

Students of the Weissensee Berlin Art School have created the menu, table and space.

Installation von Irena Eden & Stijn Lernout

06 / 09 / 14 bis 15 / 11 / 14

Die verbindenden Elemente der Installation „Hommage to Angel Kanchev“ sind Versatzstücke, die als Referenzen zur transitorischen Wegstrecke zwischen der bulgarischen EU-Außengrenze und Westeuropa funktionieren. Die Architektur aus Stahlstangen bezieht sich auf die unzähligen Werbetafeln, die sich entlang der Straßenzüge befinden. Den Bildtafeln liegen aus Google Maps generierte digitale Pixelaufnahmen der Grenzregion rund um das bulgarische Strandscha Gebirge zugrunde. Das bunte, zusammengetragene Gedeck für die Tafel stammt aus den durchreisten Ländern Bulgarien, Serbien, Rumänien, Ungarn und Österreich.

Irena Eden und Stijn Lernout haben sich schon in vorausgegangenen Projekten und Installationen mit Themenfeldern wie Migration und Flucht in Zusammenhang mit den jeweiligen regionalen Gegebenheiten befasst. „Hommage to Angel Kanchev“ führt diese Beschäftigung weiter:

Als Reaktion auf die Meldung über die geplante Errichtung eines 30 km langen und 3 Meter hohen Grenzzauns zwischen Bulgarien und der Türkei, der die letzte „grünen Grenze“ im bulgarischen Strandscha Gebirge für illegale Migration unpassierbar machen soll – entsteht die Idee, von bulgarischem Boden aus in Richtung Westeuropa aufzubrechen. Es beginnt eine Reise, die sich zum Ziel gemacht hat, auf der Wegstrecke Geschirr und Gedeck für ein gastliches Mahl zu finden. Mit den mitgebrachten Schalen, Tellern, Platten und Gläsern wird nun in der Kochkunst Galerie Zagreus in Berlin ein von Ulrich Krauss zubereitetes Essen serviert.

www.eden-lernout.com

Menü

Couscous auf sizilianische Art mit Mittelmeerfischen, Meeresfrüchten und Safran

Gerührte Polenta mit gefülltem Perlhuhn und Steinpilzen

Aprikosenreis mit Lamm Oliven Zitrone und Zimt (Nordafrika), Aubergine mit Walnüssen und
weisse Bohnen mit Knoblauch und Zitrone

Früchte, Datteln, Feigen, Pinienkerne und Zabaglione (mit Marsala)