PHALLIC FRUIT AND SENSUAL FLAPS

Petra Schwab. Good Taste. PHALLOBST UND SINNLICHE LAPPEN in der Zagreus Koch Kunst Galerie

Silk and textile objects by Petra Schwab

31 January 26 to 2 April 26

Petra Schwab graduated from the HfbK in Hamburg with a degree in textile design, but never worked in this profession. For many years, she was fascinated by painting on silk and the brilliance of the colours on this luxurious fabric. She treats it like a giant canvas with sweeping gestures and dynamic brushstrokes. The proverbial sensuality of silk often determines her (sometimes obscene) motifs.

Petra Schwab. Collage. PHALLOBST UND SINNLICHE LAPPEN in der Zagreus Koch Kunst Galerie
Petra Schwab. Collage.

The unexpected use of materials, the combination of opposites, and the contrast between form and content are dominant attractions for the artist. The possibility of giving fabrics a third dimension through draping, free fluttering, sewing and embroidery appeals to her love of experimentation.

Petra Schwab discovered the ancient embroidery technique of smocking, which is now only used in haute couture. This technique is characterised by a softly contoured, stretchy diamond pattern that reminds the artist of a vulva. When used on less luxurious materials such as old kitchen towels and dishcloths, her elaborate embroidery techniques take on an absurd quality: sensual motifs in a completely non-sensual context (and vice versa: banal motifs on sensual material).

Petra Schwab. Collage 2. PHALLOBST UND SINNLICHE LAPPEN in der Zagreus Koch Kunst Galerie
Petra Schwab. Collage.

The textile works challenge viewing habits and provoke irritation. It’s wonderful that art can do that.

www.petraschwab.de
Instagram: petra.schwab.seide

 

Menu Pre-Loves for the exhibition Phallic Fruit and sensual Flaps:

“Aphrodisiac”
Cream of mussel soup with poached oyster on a seaweed salad with pear and sesame

Vegetarian: Celery essence, Roscoff onions with smoked rapeseed oil, seaweed salad and sesame

“Interlude”
Crèpinette of Iberico pork and lamb,
Pan-fried octopus and tomato-chilli sauce with anchovies and oregano

Vegetarian: Cabbage rolls with spinach and walnut,
Porcini mushroom sauce

“Red Plate”
Baked peppers on labneh
Compressed tomato with balsamic vinegar
Braised beetroot with star anise and horseradish
Pomegranate and port wine reduction
Polenta diamonds with Parmesan

Crêpe Suzette with tonka bean cream

INGREDIENTI

INGREDIENTI- Eingelegte Rezepte in Öl - Installation und Objekte von Anja Schindler in der zagreus Koch Kunst Galerie

Installation and Objects by Anja Schindler

22 / 10 / 25 until 29 / 11 / 25

INGREDIENTI Installation und Objekte von Anja Schindler in der zagreus Koch Kunst Galerie

A recipe is more than just instructions for preparing a dish. It is a vessel – for history, for everyday life, for passing on knowledge. With her exhibition INGREDIENTI, artist Anja Schindler embarks on an artistic search for old recipes – as cultural artefacts, as handed-down memories, as signs of social and culinary development.

Collecting and preserving – these two concepts run through Schindler’s work like a common thread. In INGREDIENTI, she focuses on traditional recipes, ingredient lists and preservation techniques – and questions how much knowledge, how much identity, how much commonality is contained in these often handwritten testimonies. Recipes not only reflect the eating habits of their time. They tell of social change, social hierarchies and family networks.

In Schindler’s works, text fragments, found objects and other objects combine to form a poetic archive of culinary memory. She preserves stories like fruit in jars – as ‘pickled memories’. This opens up another space: that of intercultural connection through shared meals. Across generations and borders, sharing food and recipes creates closeness, understanding and exchange. Food culture is a place of encounter – it connects not only people within a family, but also across national and cultural differences.

INGREDIENTI invites visitors to rediscover recipes as a cultural medium:
As a repository of knowledge.
As a moment of togetherness.
As a link between generations – and between cultures.

www.anja-schindler.com

To the exhibition we serve the menu

Traditional flavours, preserved knowledge, cultural memory

Onion tart according to Moni Loosen
2015 Riesling Elf & Elf, Matthias Gaul, Palatinate

Tagliatelle with 3 sauces
Aloo Gobi Masala (potato, cauliflower) according to Olaf Gelba
Wild boar stew according to Ludovico Calvanelli
Lemon sauce according to Oliver Westerbarkey
2023 Domaine Arsac Viognier Les Amandiers

Stuffed eggplant according to Enzo Coccolino
Braised cabbage according to Annett Renneberg
Blue carp according to Ute Kahmann
2023 Copains IGP Méditerranée, Domaine Roche Audran

Leester nut cake according to Mona Köhler Schindler
Königsberger marzipan according to Matthias Träger
2021 Mandelbaum Riesling Auslese, Weingut Steitz

INGREDIENTI- Eingelegte Rezepte in Öl - Installation und Objekte von Anja Schindler in der zagreus Koch Kunst Galerie

Recipes preserved in oil

 

EATING VENICE ALIVE

EATING VENICE ALIVE Keramiken und Fotografien von Stefanie Bürkle in der zagreus Koch Kunst Galerie

Ceramics and photographs by Stefanie Bürkle

02 / 08 / 25 to 11 / 10 / 25

Invitation to the opening on Friday, 2 August 2025 from 19:00

The exhibition “Eating Venice Alive” is the result of the long-term artistic research project “Imaginations of Venice”.
What images come to mind when you imagine Venice today? For over twenty-five years, Berlin-based artist and professor Dr Stefanie Bürkle has been photographing Venice and its worldwide versions – from Las Vegas to Shenzhen – on her travels, creating an image of the city not just as a physical place, but as a circulating image that is consumed and reproduced across media, memories and imaginations.
On display are around 90 photographs on 50 double pages from the book IMAGINATIONS OF VENICE, which Hatje Cantz is currently producing.

The title is a quote from an interview conducted by Dr Stefanie Bürkle as part of the project. A marine researcher said in relation to tourism in Venice “it is eating the city alive”

 

Imaginations of Venice is an art and research project (2022-2025) by Stefanie Bürkle and is being realised as part of the Collaborative Research Centre SFB 1265 Re-Figuration of Spaces at the Technical University of Berlin and funded by the German Research Foundation (DFG).

www.stefanie-buerkle.de
www.artandresearch.org

We serve the menu Venice BeReaL

With the board game Venice BeReal, which was developed especially for the exhibition, you can play your way through Venice for the first course. As a local, investor, tourist or art student, you can experience the complexity of the city. With a bit of luck, you will inherit a palazzo…or lose everything in the casino.

1st CICHETTI

Traditional appetisers served in the bacari (wine bars) in Venice

Salami
Ricotta
Mozzarella
Baccalá (stockfish)
Venetian-style calf’s liver
Capers
Anchovies
Treviso
Artichokes
Olives
Tomatoes

2nd served on platters

Pickled sardines and prawns with sweet onions, sultanas and pine nuts
(vegetarian: pickled celery and carrot)

Bigoli pasta with anchovy sauce
(vegetarian: bigoli with walnut sauce)

Risotto Nero with squid
(vegetarian: tomato risotto)

3rd Stracciatella, zabaglione, biscuit

EATING VENICE ALIVE Keramiken und Fotografien von Stefanie Bürkle in der zagreus Koch Kunst Galerie

TOPOGRAPHY

TOPOGRAPHIE Teller und Malerei von Zuzanna Skiba in der Zagreus Koch Kunst Galerie

Plates and paintings by Zuzanna Skiba

06 / 06 / 25 to 26 / 07 / 25

Zuzanna Skiba works on a complex of works based on memories as well as on concrete experiences.
She often creates serial works that are examples of mental cartography. They are inner and outer landscapes that can constantly change. In this way, she observes the world with all its topographical, political and personal information.

The series of works depict a combined view from different perspectives: from above, from the centre, or from below. The result is a mental landscape with the fascination of the endless cycle.
For the Zagreus project, Zuzanna Skiba has created a series of ceramic plates that also represent a topography as a carrier for food. The individual foods and dishes are applied to the plate according to the specifications, creating an edible landscape.

TOPOGRAPHY 1/20, 2025
Clay modelled & glazed | diameter approx. 36 cm

 

To the exhibition we serve the menu “Foodpainting”

Hummus with garlic and cumin
Red onion marmalade with star anise
Aubergine puree with orange and cumin
Labneh with olive oil and lemon
Jalapeños with cinnamon and orange
Tapenade with green olives, anchovies, garlic
Roasted minced lamb and walnut, roasted sesame seeds

2023 Domaine Arsac, Viognier Les Amandiers, Ardèche

“Layering”

Polenta with parmesan
Indonesian peanut sauce
Veal steak
Pickled onions with salt and apple cider vinegar
Salad
Pesto
Sea bream fillet
Oyster sauce
Fried prawn
Choron sauce

2023 Domaine 4 Vents, Pichounette, northern Rhône

Lemon and spruce sprout granitée
Strawberries and blueberries with cassis
Apricot sauce with vanilla

2021 Hubert Lay, Pinot Gris Auslese SL, Kaiserstuhl

LAST SUPPER 13 women and one cook

Bronzes and collages by Dagmar Varady

04 / 04 / 25 bis 31 / 05 / 25

Four women with a scarf (in the wind)
Cast bronze, polished gold, patinated

Four heads of a woman with a scarf are lined up so that they can be viewed from different sides. The face is completely covered with the scarf and wraps around the head, opening wide at the back of the head. As if by a gust of wind, the scarf is pressed into the face at the front and opened horizontally at the back. Face and scarf merge into a form that is no longer clearly legible.

The cloth symbolises Dagmar Varady’s fascination with states of suspension. The floating and moving are to be combined with the worked bronze in such a way that contrasts such as light and heavy, soft and hard emerge and open up ambivalently.

In the exhibition, the bronzes are supplemented with preliminary studies on their creation. The studies in collage form are the starting material for the digital modelling of the heads. A 3D print was later cast in bronze. The thirteen collages (studies) are the background for the exhibition title Last Supper, 13 Women and a Cook.

DAGMAR VARADY is a visual artist living in Germany. She received the HAP Grieshaber Prize from VG Bild-Kunst in 2002 and is represented in international collections such as Die Neue Sammlung Munich, Antonio Ratti Textile Centre, The MET New York, V&A Museum and the British Museum in London.

www.dagmarvarady.de

To the exhibition
LAST SUPPER
13 women and one cook

we serve the menu ABEND – MAHL

Pike soup

Gratinated pike balls with pesto made from spring herbs
and essence with white wine and saffron

2021 Château de Madragues – Gaillac, Len de Lei

Salad

Leaf salad with lemon dressing and lemon balm
Pickled white asparagus with fermented honey,
Lamb fillet with Béarnaise sauce
Vegetarian: Baked Jerusalem artichokes with beurre noisette

2022 Le Grand Fumé Sauvignon, Gaul Winery, Palatinate

Maultaschen after mum

Maultaschen with veal, pork and beef
Roasted breadcrumbs
Caramelised onion and mushroom sauce
Vegetarian: Maultaschen with spinach and herbs

2022 Château Mourgues du Grès Galet Rouge, Costière de Nîmes

Dessert

Chocolate mousse with cinnamon jelly and hazelnut crunch

TALKING HATS

TALKING HATS

Installation with ceramic hats by Beatrice Jugert

17 / 08 / 23 to 15 / 10 / 23

 

The exhibition Talking Hats presents a series of ceramic sculptures in the form of different headgear. The hat itself is a simple bowl shape and seems to reflect a skullcap, a space for thought or an empty vessel.

In each case, the hat takes on a representative function for a social group, a profession or different religions. The question of status is negotiated: can one’s own identity and group membership be chosen? How does the I find itself in the We?

Individual pieces from the collection are references to iconic personalities, others inspired by works of art in which hats are depicted.

 

 

The hat protects and warms; it conceals and reveals.
It is eaten out of the hats.
Let the meal begin …

 

To accompany the exhibition TALKING HATS we serve the following menu HAT MENU

 

For the aperitif: Vino Frizzante (Pet Nat) Codello

Stracciatella
With vegetable stock, egg, parmesan and breadcrumbs
2021 Furztrocken Riesling, Reis Winery, Mosel

– Dhal: Yellow lentil and pumpkin curry
– White beans with tomato, fennel and salsiccia
– Kritharaki (Greek rice noodles) with cooked corn poulard, lemon and rosemary
2020 Chardonnay Lösskindel, Demeter, Hubert Lay, Ihringen/Kaiserstuhl

Dumplings
– Pike-perch dumplings with sauce Nantua from Langostinos
– Arabian lamb meatballs with cumin and harissa sauce
– Baked cauliflower with lemon sauce
2021 “Orcio Più” Granaccia, Daniele Parma, Liguria, biodynamic

In a cylinder
Crème brûlée with tonka bean, caramelised walnuts
and berry confit with red currant sauce

 

LAYERS / FOLDS

LAYERS / FOLDS

Ceramics by Gabriele Künne

15 / 02 / 23 bis 15 / 04 / 23

Gabriele Künne has developed a tableware landscape for Zagreus Projekte that moves between utility ceramics and artistic ceramic objects. Ceramics as one of the oldest cultural techniques is repeatedly questioned by the artist in many ways. Traditionally and historically located in the practical, decorative and cultic spheres, artistic ceramics developed away from the vessel, the bowl, the cult figure at the beginning of the 20th century. It is no coincidence that the term ceramics comes from the ancient Greek:

keramos (κέραμος) – durable forms made of clay by firing, which were produced in the Athenian district of Kerameikos. Hollow moulds have always been the basis of utilitarian ceramics – but also of artistic ceramics, which must be treated similarly for processing reasons.

Gabriele Künne also works with hollow forms, but vases and vessels are quoted, satirised, the mechanisms of perception questioned. In addition to various hollow forms, she also works with surfaces that are rolled out evenly and then layered, folded, thrown and beaten. Traces of work remain visible and reveal the genesis, which moves between precise planning, processual articulation and so-called chance. A deep concentration on the possible result and a quick action determine the folding, the shaping, the object.

For the menu, the artist has made two sets:

Phiale (from the ancient Greek φιάλη phiálē, German ‘bowl’ is a flat sacrificial bowl without handles or feet in ancient Greece).
Patera (an equally shallow bowl used as a cultic vessel by the Romans in antiquity).

These sets are now topped and basted with a sequence of dishes in the Zagreus project.

Also on view is an artistic work, LAGER, which shows a repertoire of ceramic objects. For Gabriele Künne, abstract objects and object systems whose indeterminate and indeterminable forms develop out of urban experience play an essential role.

www.gabrielekuenne.de

MENU

To accompany the exhibition LAYERS / FOLDS the ceramic – sets “Phiale” and “Patera” are topped and poured with a sequence of dishes in the menu “Layering / Folding”.

Set Phiale

Lobster
Tomato
Pepper
Treviso
Aioli with Piment d’Espelette
Red wine

Set Patera

Aubergine
Miso

Sepia noodle
Lemon sauce

Gnocchi
Ragù

Polenta
Red onion

Desert

Sponge Pear Quince

Meerschaum-Gewoge

Meerschaum-Gewoge
Installations and sculptures by Miriam Lenk

25 / 02 / 22 to 25 / 04 / 22

Installations and sculptures by Miriam Lenk Opening on Friday, February 25 from 6:00 pm The gallery transforms into a mixture of coral reef and baroque cave. The front wall of the room is dominated by an altar-like installation and octopussy floats from the ceiling above the panel. There it continues to sway in the form of baroque plates and chalices, which seem to have freed themselves from Lenk’s sculptures. Guests can escape the cold Berlin February for an evening and recharge themselves aesthetically and culinarily in Meerschaum-Gewoge.

www.miriamlenk.de

Read also the article published in DEEDS.NEWS with a 3D presentation.
 

 

To accompany the exhibition we serve the menu

flow – pour – lay

The menu served in Miriam Lenk’s ceramics is a succession of dishes of different consistencies and colours that are placed or poured into the baroque-looking plates and goblets.

The waiter comes to the place and waters, pours or dusts the plate with another element of the menu, so that there is always eating up and renewing, and always different combinations and additions. A relay race of seafood and floral dishes.

Menu

Seaweed
Roe
Mussels
Fish
Fennel
Tarragon
Wild herbs
Yoghurt
Pepper
Aubergine
Walnut
Sweet potato
Onion

Ice cream
Pears
Cream
Puff pastry

 

ONE MORE TIME

ONE MORE TIME

Sculptures Gabrielle Rossmer
Film Luther Price
Painting Sonya Gropman

05 / 03 / 20 until 14 / 04 / 20

This exhibition is about the object – specifically related to cooking and eating – as it embodies time, place, and meaning. Time (both present and past), place (here, in Germany – and there, in the U.S.), and meaning (the human experience including nourishment, loss, connection to the land, emigration, re-connection, creation, recreation). This exhibit is about today, as it has been informed by the past; about welcoming our own history as part of a living present.
When the Rossmer (nee Rossheimer) family (Gabrielle, a one-year old baby, along with her parents Erna and Stefan) fled Nazism in 1939, all of the objects from their home – from furniture, to linens to kitchenware — travelled in a lift van (a large, wooden moving crate) to New York City. Most of these objects survive today, and have been in continual daily use since then. There is an irony to the Nazi law which required Jews to pack their household items and then pay a tax on them (their own belongings!), as a way to create a discontinuation of Jewish life in Germany; this actually led, in our family at least, to a sense of continued connection to our family’s former life in Germany.
All three artists explore the same objects from different perspectives and in different media –sculpture, film and paint. Gropman’s work is brand new, Price’s is archival and Rossmer’s is new work that reflects its own history.

Rossmer and Gropman are mother and daughter. They are the co-authors of “The German Jewish Cookbook: Recipes & History of a Cuisine”, (2017, Brandeis University Press). They wrote it to preserve a food tradition that has largely faded, along with the culture of German Jews. Those who survived the 1930’s have almost entirely merged with the cultures of the lands to which they immigrated. The kitchen is the place where German-Jewish culture has been most clearly preserved, with families often maintaining some of the recipes of their mothers, grandmothers, and great-grandmothers (and sometimes, as in our family, grandfathers). That might include dishes for Passover (Pesach), the eight-day holiday that celebrates liberation and prohibits leavened food; Chanukah, when fried foods are eaten; Berches, the bread eaten for the weekly Sabbath, or other holidays.

Gabrielle Rossmer is a sculptor. In 1991 she created a multi-media installation entitled “In Search of the Lost Object” that was about her family’s history in Germany and subsequent emigration to the U.S. This work was exhibited in the city of her birth, Bamberg, Germany as well as at the Cathedral of St. John the Divine in New York City in 1994-5, and as part of the exhibition, “Witness and Legacy, Contemporary Art about the Holocaust” which travelled to many venues in the USA from 1995 to 2002. (Elements of this show are on permanent display in the Bamberg Historical Museum.) Rossmer’s work here is a continuation of where she left off 18 years ago. These sculptures are composed of colorless stiffened cloth. They refer to household objects, and are largely recognizable, yet have a fugitive, evasive quality which evokes past time. Rossmer lives in Massachusetts, USA

Luther Price is an experimental filmmaker whose work has been widely screened at museums and galleries in the U.S. and Europe, including the Museum of Modern Art and the 2012 Whitney Biennial, both in NYC. In Europe, his films are distributed by Light Cone in Paris. In 1991 he shot super 8 footage related to Rossmer’s “In Search of the Lost Object”, which included both household objects, and several members of the family. He created a 15-minute film from the footage, which is also titled “In Search of the Lost Object”. Price said “The objects were speaking to me when I filmed them. It knocked me over to know all these objects made it here (the U.S.). Objects hold so much meaning…in a way they are living.” Price’s film is screened in the gallery on a 15-minute loop. He lives in Boston, MA, USA

Sonya Gropman is a visual artist and writer. She has exhibited her work in the U.S. and published her writing in food-related publications in the U.S. Her work here focuses on the cooking utensils and foods that represent her family’s history, yet also reflect her daily activities in her own kitchen. She is interested in the connection to a place via food. Her images, painted directly onto the gallery wall, are silhouettes rendered in bright colours. The images are repeated, to create a stylized pattern that teeters between vintage and contemporary. Gropman lives in New York City.

 

BENTO BOX IN THE SUPERMARKET

Bentobox Zagreus Koch Kunst Galerie Berlin

BENTO BOX IN THE SUPERMARKET

room drawing Werner Degreif
objects Uwe Sennert

07 / 10 / 15 until 21 / 11 / 15

The exhibition BENTO BOX IN THE SUPERMARKET is the second collaboration of Uwe Sennert (Berlin) and Werner Degreif (Mannheim). It is about food and goods display. Uwe Sennert creates objects made of expanding foam, plaster, cloth and colors, describing Bento Boxes and waffles.
The all over drawings of Werner Degreif are reduced on a black line, background for the objects of Uwe Sennert. Two and three dimensional objects appear are side by side.

Zagreus Koch Kunst Galerie

Menu

NACH DEM ESSEN INS HEIM
Home cooking at its best

Semolina dumplings in a chicken stock with vegetables and herbs
Baked pikeperch in a brew of white wine and lemon, potato salad, green salad with egg, red beet with honey
Beef roulade with mustard, pickled cucumbers and bacon, red wine sauce with cépe, potato dumplings and red cabbage with apples
Waffle Senn Cake with pumpkin seed parfait, cream and cassis

 

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