{"id":2085,"date":"2016-06-10T08:34:26","date_gmt":"2016-06-10T06:34:26","guid":{"rendered":"http:\/\/www.zagreus.net\/?p=2085"},"modified":"2019-10-26T13:16:22","modified_gmt":"2019-10-26T11:16:22","slug":"food-design-2016","status":"publish","type":"post","link":"https:\/\/www.zagreus.net\/en\/food-design-2016\/","title":{"rendered":"FOOD-DESIGN-2016"},"content":{"rendered":"

FOOD-DESIGN-2016<\/strong><\/p>\n

Objects by K\u00fchne \/ Klein<\/p>\n

08 \/ 04 \/ 16 bis 04 \/ 06 \/ 16<\/p>\n

Hendrijke K\u00fchne and Beat Klein<\/a> are collectors, detectives and artists. In their show Food Design at Zagreus Projekt they present 65 mini-sculptures made from food reproductions glued on cardboard. The artists-collectors assembled the pictures for these 3-dimensional collages from the flood of food advertisments. Using a special technique, they created spatial constructions reminiscent of carnivorous plants and of models of atomic structures. The objects are grotesque, absurd and funny. A ” La Vache qui rit”- cheese is balancing on top of a piece of ham which itself is resting on a lump of mould-ripened Gorgonzola, from which in turn corncobs and chilies are proliferating. In another piece a fruit flan and a whole cohort of pizzas are placed on a very unstable looking foundation of potatoes and celery stalks. These biomorphic combinations hardly evoke the desires originally intended by the food reproductions. The individual elements have lost their function as representatives of food. ”
\nCeci n’est pas une pipe” or in the Cockaigne-nightmare-land of K\u00fchne\/Klein: art won’t make you fat.<\/p>\n

\"k\u00fchne<\/p>\n

Food Design, 2004, 65 objects, advertisement pictures on board
\nPhoto: K\u00fchne\/Klein<\/p>\n

 <\/p>\n

FOOD DESIGN<\/strong>
\nedible structures in 3 courses refers to the collage technique of the sculptures. It transforms food to mousse,
\npaste or fragments and creates a two dimensional carpet of edible elements with a crossover of all kind of different tastes, contrasts and harmonies.<\/p>\n

Salad and sauce<\/strong><\/p>\n

Poached dandelion with balsamic vinegar – honey – pumpkin seed oil
\nMarinated asparagus with saffron – egg – rapeseed oil
\nRaw lettuce with spinach – hazelnut oil – parsley
\nMarinated role of cucumber -with lime – coriander – yoghurt
\nStained salmon trout with mustard seeds – lemon – butter<\/p>\n

Filled<\/strong><\/p>\n

Red onions with bread – spices – chocolate
\nRed paprika with salmon – cream – Pernod
\nZucchini with rucola – walnut – Parmesan
\nWild duck with bread – liver – sage – egg
\nPike perch with chicken – shrimp – cream<\/p>\n

Fruit salad<\/strong><\/p>\n

Poached pear – vanilla
\nBaked apple – brown sugar – butter
\nFried ananas – brown sugar – lemon
\nMarinated grapes – olive oil – sea salt
\nMarinated papaya – lime – black pepper
\nMarinated orange – Pernod – saffron
\nZabaglione with egg – white wine – elder<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

FOOD-DESIGN-2016 Objects by K\u00fchne \/ Klein 08 \/ 04 \/ 16 bis 04 \/ 06 \/ 16 Hendrijke K\u00fchne and Beat Klein are collectors, detectives and artists. In their show Food Design at Zagreus Projekt they present 65 mini-sculptures made from food reproductions glued on cardboard. The artists-collectors assembled the pictures for these 3-dimensional collages … Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":2089,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-2085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-konzeptkunst"],"translation":{"provider":"WPGlobus","version":"3.0.6","language":"en","enabled_languages":["de","en"],"languages":{"de":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":true,"excerpt":false}}},"yoast_head":"\nFooddesign<\/title>\n<meta name=\"description\" content=\"Fooddesign - Objecte von K\u00fchne \/ Klein in der Zagreus Koch Kunst Galerie in Berlin. 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