Winterwerkschau 2023: Projekte

Projektinformationen

eingereicht von
Kitman Pik Chee Yeung, Gift Lalicha Lalitsasivimol, Matthew Tsz Chung So

Mitwirkende
Ameer Muhannad Adel Al-Masoud, Leonie Arens, Anil Aydinoglu, Adele Bastian, Emily Tsz Ching Cheung, Henry Charles Copas, Noemi Sophia Dengel, Levin Lucien Gertel, Jodie Lai Wa Luk, Ploy Krittaporn Mahaweerarat, Matthew Tsz Chung So, Anika Tomaszewski, Jennifer Yuen Yu Yue

Lehrende
Dr.-Ing. Monika Mahall, Kitman Pik Chee Yeung, Lalicha Lalitsasivimo, Matthew Tsz Chung So

Fakultät:
Bauhaus.Module

Studiengang:
Architektur (Bachelor of Science (B.Sc.)),
Urbanistik (Bachelor of Science (B.Sc.)),
Kunst im öffentlichen Raum und neue künstlerische Strategien (englischsprachig) (Master of Fine Arts (M.F.A.)),
Medienmanagement (Master of Arts (M.A.)),
Human-Computer Interaction (Master of Science (M.Sc.)),
– Sonstiges –

Art der Präsentation
Ausstellung

Teilnahme an den Bauhaus.Modulen

Projektbeschreibung

This course acknowledges the social and sensual engagement of food in contemporary artistic and social practices, from the late 60s of Eat-Art to the 80s of relational aesthetics. We will begin with a physical involvement in the ecology of foods and a forensic investigation of the logistics and migratory histories of ingredients, specifically focusing on the onion. We will explore how cultural identities and ecological assemblages shape gastronomic experiences. Fieldwork studies of restaurants in Weimar, from a decolonial theoretical perspective, will investigate eating as a constructed representation of specific cuisines. Reflective culinary practice will lead to reconstructed food, discussed and presented through collaborative outputs.

Link for more: bison.uni-weimar.de/qisserver/rds