{"id":4683,"date":"2025-03-29T14:03:31","date_gmt":"2025-03-29T12:03:31","guid":{"rendered":"https:\/\/www.zagreus.net\/?p=4683"},"modified":"2025-03-29T14:15:54","modified_gmt":"2025-03-29T12:15:54","slug":"durch-die-kueche-zur-kunst","status":"publish","type":"post","link":"https:\/\/www.zagreus.net\/en\/durch-die-kueche-zur-kunst\/","title":{"rendered":"THROUGH THE KITCHEN TO ART"},"content":{"rendered":"

Installation by Beate Kocjian<\/strong><\/p>\n

12 \/ 02 \/ 25 bis 29 \/ 03 \/ 25<\/p>\n

\"\"<\/p>\n

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.<\/p>\n

A HINT OF F from skinned onions
\nVEGAN WITH FISH made from fish bones with rice grains
\nSWEETER THAN THE DAY MEANT from whole pears<\/p>\n

Through the sensual experience with the organic material, Beate succeeds in
\ncreative 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 \u2018dense\u2019. Her objects want to be decoded in their density and condensation.<\/p>\n

Beate’s pictures invite the viewer to take a close and long look. This is intensified by Beate combining her \u2018dense objects\u2019 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.<\/p>\n

www.b-eat-arte.de<\/a><\/p>\n

To the exhibition THROUGH THE KITCHEN TO ART<\/p>\n

we serve the menu GAUMENFREUDE<\/strong><\/p>\n

\"\" <\/p>\n

As an aperitif<\/em>
\nCrispy Sage & Anchovy Fritters
\nafter a bar in Melbourne<\/p>\n

Served with a gin and tonic, or optional sparkling wine<\/p>\n

Appetiser<\/em>
\nBraised artichokes in olive oil, lemon and black pepper
\naccording to Sokrates<\/p>\n

Endive salad with potato dressing, celery, walnuts and anchovies
\naccording to Tabea<\/p>\n

Caramelised onion dip
\naccording to Michael Schwartz<\/p>\n

Cr\u00eape filled with black pudding, onion and apple
\nVegetarian cr\u00eape with sauerkraut, onion and apple
\naccording to Greta<\/p>\n

2021 Pinot Gris Auslese dry SL, Lay winery, Kaiserstuhl, demeter<\/p>\n

Main course<\/em>
\nVeal ossobuco with gremolata
\nwith savoy cabbage in chestnut sauce and jacket potatoes<\/p>\n

Vegetarian: Chicory ossobuco style
\naccording to Beate Kocijan<\/p>\n

2021 \u2018Orcio Pi\u00f9\u2019 Granaccia, Daniele Parma, Liguria, demeter\t<\/p>\n

Dessert<\/em>
\nPear cake with poppy seed ball, quark and crumble
\nafter the Annahof<\/p>\n

2021 Mandelbaum Riesling Auslese, Steitz winery, Nahe\t<\/p>\n

\"\"<\/p>\n

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

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 … Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":4690,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-installation"],"translation":{"provider":"WPGlobus","version":"3.0.5","language":"en","enabled_languages":["de","en"],"languages":{"de":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"yoast_head":"\nTHROUGH THE KITCHEN TO ART. 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