Delicatessen. Between Art & Cuisine

» Equator + North Pole« or » Candied atmospheric electricity« were the names given to Italian futurists’ dishes in the early 1930s, which they put on the menu at the » Tavern to the Holy Taste Buds« . » Don’t eat, just look and smell, « are Ben Heinrich’s and Lukas Pü rmayr’s instructions for her current » Recipe for the Hemlock Cup« . This publication » Delicatessen. Between Art & Cuisine« takes a look at the diverse works of many artists, their recipe suggestions and their preference for restaurants as an extended workbench, whether historical positions such as those of Daniel Spoerri, Allen Ruppersberg, Pierro Manzoni, Dieter Roth and Gordon Matta-Clark or the contemporary ones by Thomas Friemel and Michael Riedel, Carsten Hö ller, Sonja Ahlhä user, Boris Becker, Tobias Hantmann, Candida Hö fer, Martin Parr, Wolfgang Stehle, Walid Raad, and many others more. In addition to questions of creativity, where art and cuisine have undoubtedly always been thought of in parallel, it is also about rituals and ceremonies in our food culture. Because food has achieved immediate pop status in the last few decades: everywhere, on all TV channels cooking shows, on social media posts and selfies.

Author Biography

Harriet Zilch, art historian, curator and director of Kunsthalle Nuremberg. Alexander Graeff is a writer, philosopher and literary faciliator, lives in Berlin and is there head of the literature programm at the art centre Brotfabrik. Graeff has conducted academic research in the fields of social, historical and religous studies, in particular on the phenomena of marginalisation and deviance. Michael Krö ger (*1956) studied art history and media science and completing a doctorate in 1985. Most recently from 2002- 2017, he was a curator at MARTA Herford. Anne Schloen (*1969) has curated projects in Venice, New York, Budapest, Osaka, and Cologne. She also has been a guest curator among others for MARTA Herford and held a visiting professorship at the Kunstakademie Mü nster and the Kunstakademie Mainz. Since 2022 she has been curator for contemporary art at Kunsthalle Nuremberg. Felix Brö cker (*1980) was working as a trained chef for eight yearss. He completed his BA in film studies an philosophy at University in Mainz, followed by an MA in curatorial studies at University and Stä delschulze in Frankfurt. He was assistant of several artists, e.g. Paul McCarthy, Rirkrit Tiravanija, and others. He regards food and gastronomy as a cultural and aesthetic medium. Anne Schloen (*1969) has curated projects in Venice, New York, Budapest, Osaka, and Cologne. She also has been a guest curator among others for MARTA Herford and held a visiting professorship at the Kunstakademie Mü nster and the Kunstakademie Mainz. Since 2022 she has been curator for contemporary art at Kunsthalle Nuremberg. Harald Lemke, freelance philosopher, scientific director of the International Forum for Gastrosophy until 2019. He specialises in social philosophy, political theory, the ethics of the good life, aesthetic, everyday culture, theories of practice, transdisciplinary sustainability research, and gastrosophy.