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
