[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.
The project and the Kunstverein moved into the Bremen ‚Steintor‘ area in november 2013. For the first 7 weeks the artist group did a survey with people passing by asking the main question ‚What place do you miss?‘.
THISISNOTASHOP wants to engage with a passing-by audience, communicating about personal desires in context to cultural urban life. Over seven months it offers next to the Art and Design Shop a wide program such as performances, artist talks and writing and music meet-ups.
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.
On Thursday, the 30th May, we invite you to an evening of belcanto music. To a selection of gramophone records by Paul Michael Ganski there will be served a five course menu by Chef Marius Keller, which is based on historical European food of that time.
a five-course menu for a selection
of gramophone records by Paul Michael von Ganski
Presentation: dilettantin produktionsbüro
Thursday 30th of May 2013
Beginning at 7 pm / 48 euro
No ART around going on tour!
At the invitation of artist Angela Ljiljanic a culinary reading will take place on Saturday 11th May at 7:30 pm in Bad Oeynhausen. In cooperation with Angela Ljiljanic dilettantin produktionsbüro stages an empty thai restaurant and invites you for an evening between seduction, pleasure and the question of art.
“Into Production!” was the title of an article written in 1923 by Constructivist theorist Osip Brik; drawing on ideas by Alexander Rodchenko he set out to describe changes taking place in creative practice. 
As did a number of other Constructivist artists – Vladimir J. Tatlin, Varvara F. Stepanova or Lyuboy S.Popoya, for instance – with the end of the Russian Revolution Rodchenko ventured the leap into the Soviet mass production industry; the focus at the time being to transform what had formerly predominantly been an agricultural society into a modern industrialized nation. The Russian avant-garde movement’s contributions to social production came in the form of designs of objects for everyday use: kitchenware (Talin), clothing (Stepanova), or those destined to be the hubs of politicization in Russia, the working men’s club (Rodchenko).
Exclusive to GAK Gesellschaft für Aktuelle Kunst Bremen an edition is being made as Jahresgabe Untitled (4 glasses). Each of four equal, antique wine glasses are presented in a customized box of wood – glass cabinets with a pedestal base and with woolen felt upholstered back wall. The wine glasses of each edition are slightly different in shape and hight. Each box refers in its dimensions to the size of the glasses. The wine glasses are each engraved with words and sentence fragments and carry an individual Edition number under the glass stem.
From regional herbs such as rosemary, sage, lavender or mint a small editions of spice jelly is produced – a product line of dilettantin produktionsbüro under the label ‘Kazymir’s Kitchen‘. These are being applied in performances, tastings and workshops.
Spice jellies are neither jam nor fruit mustard, rather concentrated flavor products, which can have varied uses in the kitchen and exquisitely suit cheeses, meats, smoked fish or as a flavoring ingredient in sauces, marinades or yogurt.
WE ARE SUPER EXCITED ABOUT THE RELEASE OF THIS BOOK.
No ART around‘ is the book originating from the ‚dreijahre Gastraumprojekt / dining room project‘, a fixed term restaurant which took place in Bremen from 2007-2010. The book is the continuation of the art project and carries the transborder approach one step further: Both in form and content it ranges between artist book and discourse reader. A total of thirteen writers give space to the different levels of the project such as the art concept, atmosphere, social setting, culinary taste and economics, thus open up a general discourse about the borders of art.