At the invitation of ECADC dilettantin produktionsbüro conceive a performative dinner staged as a series that tries to capture the flavor of Estonia. The starting point of “Eating the Forest” are the artistic works of Kris Lemsalu and Adeline de Monseignat and a week-long search in Tallinn and its surrounding area in the aim to get the typical Nordic flavors on the track.
Inspired by the flavors of the Estonian forest and typical regional products a vast multi-course dinner is being created that works without any eating utensils. From specially made dish objects made of wood, ceramic and organic material such as leaves and bark the food is eaten with the hands. The meal is cooked very purely, product-oriented and seasonal, in addition to mackerel there is cod, moose, mushrooms, moss and root vegetables. Every dish is paired by a special drink: e.g. Spruce lemonade, Estonian beer, kombucha, cowslip tea, tarhun and a balm essence. In both the first and last course typical local flavors of the host country are woven into the taste.
Founded in 2003 dilettantin produktionsbüro (Germany) is an open artist collective operating in the conceptual space between art and everyday life. In installations, interventions and performances the artists create, display or stage sensorial temporary spaces always incorporating culinary elements.
Can art be something that does not look like art? What role do gustatory moments play in the perception of art by use of “physical touch of savor to make you think and thus speak”?
dilettantin produktionsbüro often collaborate and are part of the artist-cum-music collective SEX. They give workshops and lectureships on savor, performance and hospitality as aesthetic practice and produce site-specific hospitality and dinner formats.
Their last works were among others a food trailer and fashion project (SLOE – Tu thee good), a temporary Kunstverein (Thisisnotashop), a restaurant and cafe (dreijahre dining room project), a record store (sex®shop) and a hotel (HOTEL).
Internationaler Workshop ‚Texture and Spring’
KAHLA/Thüringen Porzellan GmbH
Students from four European universities explore together with teachers and professionals in the field of ceramics, the digital design and manufacturing techniques and cooking, current and future possibilities of working with porcelain. Involved are the Aalto University Helsinki, the University of Ulster Belfast, the KADK Copenhagen and the Weißensee Kunsthochschule Berlin. The workshop is part of the project module “Shaping the Future”, which takes place under the umbrella of “Ceramics and its Dimensions”, a project funded by Creative Europe Programme of the EU project.
Towards the end of the workshop week there is a flavor workshop with dilettantin produktionsbüro. The workshop ‘Texture and Spring’ is about the creation possibilities in the kitchen by varying texture to the composition of food and the plating of the dish. On a walk in the woods, the students collect all kinds of edible and highly aromatic herbs, moss and lichen, which are further processed in the course of the day. Appearing seasonal main flavors besides rhubarb and Jerusalem artichokes are sweet woodruff, asparagus and Pumpernickel. Through the use of different cooking methods and temperatures (raw, marinated, stewed, roasted, baked, dried, foamed iced, mashed, juiced) a huge range of flavor options is opened, even within the flavor of the same ingredient. For dinner a large buffet is set up with all the textures that can be placed individually on each plate. Each dish is different and has a different story to tell.
At the invitation of ECADC (Estonian Contemprary Art development Center) dilettantin produktionsbüro conceives a performative dinner staged as a series that tempts to capture the flavor of Estonia. The starting point of “Eating the Forest” are the artistic works of Kris Lemsalu and Adeline de Monseignat and a week-long search in Tallinn and its surrounding area in the aim to explore typical Nordic flavors.
Inspired by the flavors of the Estonian forest and typical regional products a vast multi-course dinner is being created that works without any eating utensils. From specially made dish objects made of wood, ceramic and organic material such as leaves and bark the food is eaten with the hands. The meal is cooked very purely, product-oriented and seasonal, in addition to mackerel there is cod, moose, mushrooms, moss and root vegetables. Every dish is paired by a special drink: e.g. Spruce lemonade, Estonian beer, kombucha, cowslip tea, tarhun and a balm essence. Both the first and the last course of the dinner pay tribute to typical local flavors of the hosting city.
‘Eating the Forest’ took place so far in La Fabbrica Del Vapore in Miland 2015 and during Art Brussels in 2016.
The Japanese para scientist and alternative physician Masaru Emoto (1943-2014) came from the assumption that water can memorize emotions and that these water clusters are as well responsible for the transmission of information in homeopathy. Water clusters are unstable, usually short-lived associations of water molecules into larger molecular networks. But how does this information transmit into the water?
Today we know that the energy state of water depends on its cluster structure formed bymovement or stagnancy. The Austrian foresters and nature observer Viktor Schauberger (1885-1958) was one of the first to recognize that moving, swirling water features a higher quality. Lively water, also referred to as levitated, vitalized or highly structured water is that, for example, by swirling has been restored its “Original” fine structure as a “living” spring water. Only “Living Water” by Johann Grander (1930-2012) is able to energize and refresh the body.
The Balm, as something that refreshes, eg. a cold drink or food, is the starting point for the work REFRESHMENT.
In relation to the current state of knowledge about water and its energizing the work opens a gustatory experience space as part of the series “Tu dir Gutes – Do Thee Good.”
REFRESHMENT is a work on invitation of curator Z. Schmidt as part of the Thealit Lab ordnung // struktur.
[Sloe, engl. – ‘Schlehdorn’: Rosengewächs. Die Schlehe bringt den Körper in Schwung, verleiht frische Kräfte und schützt vor Erkältungen. Ihr wird eine starke Schutzwirkung gegen Hexen zugeschrieben. Das dornenreiche Gehölz zählte früher zu den Pflanzen, mit deren Hilfe sich Ernte und Wetter vorhersagen ließen.]
[Slow, engl. – ‘langsam’ und food ‘Essen’: genussvolles, bewusstes und regionales Essen, bezeichnet eine Gegenbewegung zum uniformen und globalisierten Fastfood.
SLOE – Tu dir Gutes wurde für die im öffentlichen Raum stattfindende Ausstellung ‘Tatort Paderborn 2014’ konzipiert. Für die Dauer von 100 Tagen von Mai bis September inszenierten elf verschiedene Künstler/gruppen die Paderborner Innenstadt.
SLOE ist die Inszenierung eines mobilen Ortes mit einem klösterlich inspirierten Angebot – Kaffee, Kräutergetränke, frischgepresste grüne Säfte und Energiekekse. Über die Dauer der Ausstellung taucht der Wagen an verschiedenen Orten im Stadtraum auf: in der Fußgängerzone, auf dem Marktplatz oder bei Festivitäten.
At the invitation of the Circle of Friends of the House of Coburg, a musical-culinary production for an evening takes place. “The imaginary shellac record collection of the Dres. Coburg & a menue inspired by the history of the house” refers to the history of the house of Coburg. The evening is like a tour through various sensory stimulation. Individual courses of music, food and lecture performance alternate.
At the invitation ofthe Circle of Friends of theHouseof Coburg, a musical-culinaryproductionfor an eveningtakes place.“The imaginary shellacrecord collectionof the Dres.Coburg&a menue inspiredby thehistory of the house“refers to thehistoryof the houseof Coburg. The eveningis like atour throughvarioussensorystimulation.Individual courses ofmusic, food andlecture performancealternate.