Onion Dine-Investigations

We attempt to create platforms for ongoing collaborations, across flavours, cuisines, times, lands, and cultures. That is why we started ‘groundtable’, our ongoing collective that investigates the notion of a universal food identity.

The Bauhaus.Module Onion Dine-Investigations was led by Kitman Yeung, Gift Lalicha Lalitsasivimol and Matthew So, who come together from different backgrounds in Public Art (M.A.) and Media Art (M.A.) as well as Urban Studies (B.A.).

Their diverse experiences influence the module in different ways: Kit and Gift are generally concerned with interactive events on campus where food is the means of communication. Matthew is primarily concerned with language teaching and organizes interactive learning approaches for students in foreign languages.
During the research of the tutors on this module, they have discovered exciting topics that they not only want to share but also explore further, especially in an academic context as extended methodological approaches.

It first started when we were thinking about the history behind certain ingredients and many international restaurants in Weimar. Our main interests are related to how generations of migrants carry their habitual flavours and culinary knowledge as they move across borders, serving as cultural ambassadors. We focus on the narrative of the movement and the shifting identities from ground to table through the continuous exchange of culinary traditions, challenging preconceptions of ownership over land and food.

The Bauhaus.Module offer a special framework that enables teachers to experiment with a variety of media, methods and expertise, shaped and inspired by the different backgrounds of the participants from various faculties. A central focus of this course was openness to new ideas and ways of working. The teachers created a space in which creative freedom was encouraged and interdisciplinary exchange was a matter of course. Participants were encouraged to get actively involved, explore the possibilities of different media and develop their artistic expression and creative development through practical tasks.

It was also important in this module to maintain a connection to the city of Weimar in order to be able to explore the culinary and food-related spaces on location. The participants analyzed and documented the local restaurant scene with the help of social media in order to make the spatial and architectural findings visible and accessible to a broad public. (Instagram: @dineinvestigation)
The module aimed to provide participants with a deep understanding of food art, various forms of artistic expression, social awareness and a critical perspective on how food is treated in our society.

The course began with input presentations by the student teachers, who gave an introduction to the thematic context of food and its significance. Participants then worked in small groups to discuss, develop and present their findings in plenary.

In order to promote a deeper understanding of food art and the social relevance of food - beyond its basic function as a necessity - guest lecturers were invited and excursions undertaken. The combination of artistic expression and sociological reflection forms a sound basis for the artworks created during the course, which were presented as part of the Winterwerkshow 2025.

Kit: Personally I learnt how important it was to stay open minded as a teacher, to accept that very different works can develop out of the context you provide.

Matthew: Throughout the preparation of the module, I gained insights into sociology and the cultural significance of food. I was fascinated by how seemingly simple elements—like food and ingredients—can reflect complex societal issues such as colonialism, migration, and segregation. At the same time, I was struck by the extensive ways in which food intersects with various social issues. This interconnectedness, while enriching, made it somewhat challenging to establish a clear focus during the research and lectures. Being a student tutor in Bauhaus.Modul is both fruitful and challenging, but indeed it was a lot of fun investigating and having a deeper understanding in topics we like and are interested in.

Gift: I find it interesting, not in a role as a teacher but more for us as moderators, while we are trying to guide the students, we are also students ourselves that we have learnt with them, this approach also allows us to be open-minded and flexible for the course to be shifted to tailor what would be a great fit for the participants. Also we want to provide a lot of information regarding the topic but at the end, we have realised to be more realistic about the healthy amount that is possible for everyone to take in.

This article was created as part of an interview with the student teachers of the module.

Title: Onion Dine-Investigations

Lecturers: Kitman Pik Chee Yeung (stud. MA KG), Lalicha Lalitsasivimol (stud. MA KG), Tsz Chung So (stud. Ba AU)

Mentoring: Prof. Dr. Mona Mahall (AU)

Semester: Winter semester 2024/25