Cooking and constructing,
food as a real design platform
February 12, 2008
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Vegetable ink production and ‘pantonization’ by Daniera ter Haar and Christoph Brach
Platform 21’s Cooking and Constructing is food as a real design platform, in a real design platform. There is reason to applaud this very real design laboratory which will be open for the coming 8 weeks. The work setting designed by Frank Visser, consists of colourful food scenario objects, kitchen pieces, caravans and lab tables, beautiful context sculptures that serve as platforms for the experimental food-related research taking place in and around them. A well composed network of designers will be participating in the Cooking and Construction programming, chosen I suspect for the inevitability of their collaboration. Each Sunday will spotlight a new set of design research, all of it food-related in the broadest sense of the word.
It’s something of a fashion these days for curators of art and design platforms to call their exhibits laboratoria. Everyone says it, but nobody really does it, for a number of existentially vain and practical reasons. Because failure is an inevitable part of true experimentation, because real experiments are not necessarily coherent, accessible or beautiful in the eyes of the beholders. Because artists, designers & curators are not infrequently massive star-fuqrs who find it hard to get down to the business of experimentation with telepathic meddlers looking over our shoulders. And because it’s always been something of a secret how much time we actually waste in producing all that cool shtuff. Let alone the extraneous and not-so-cool… The Cooking and Construction show is about who shows to produce the research and experimentation.
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Beet juice ink installation by Daniera ter Haar and Christoph Brach. Any resemblance of the beet drips on the floor to a map of the United States of America is entirely coincidental.
The lineup of artists, designers and architects includes, Daniera ter Haar & Christoph Brach, who are developing a Pantone array of vegetable inks, Shane Waltener who will be researching the possibilities of sugarcraft graffiti, landscape architects van Bergen Kolpa who will be designing the Dutch culinary landscape and 2012 Architects that will be super-using every and all materials. There’s also me-moi-mĂŞme, who will be summing up my research on gluten with a wheat meat design workshop on March 30th, and who also has ambitious plans to use the open nature of the facility to become a potato plastic adept, working closely with the other designers and architects, just as Platform 21’s creative producer Arne Hendriks and creative director Joanna van der Zande have intended.
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Designers Daniera ter Haar and Christoph Brach in one of the exhibition test kitchens designed by Frank Visser
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Foods translated to the landscape it takes to grow them by van Bergen Kolpa Architects in a Frank Visser caravan. Flow Food is a spatial-culinary view of the future of the Dutch landscape in the year 2070 and will be presented March 23rd.
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Culiblog author showing her first potato plastic bowl that ultimately needed to be held together by a friend. Upside is it has a tail.
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Cooking and Constructing, Platform 21
February 10- March 30 2008, Amsterdam
Every Sunday, there’s Sunday Soup, with workshops, lectures, presentations and films.
17 February: Cover our walls in edible tags of sugar graffiti, which you make during a workshop with artist Shane Waltener. With snacks and bubblegum alley.
24 February: The natural Pantone-fan, from beet root purple to mango yellow. Results of a research into natural colours and a workshop by designers Christoph Brach and Daniera ter Haar.
2 March: Food Cinema, building spaghetti bridges and making carrot flutes. Plus give your own demonstration in the open kitchen. What do you make?
9 March: New uses for the potato stamp. Results of a week long experimenting by the TXT Department of the Rietveld Academy.
16 March: Using grain and corn as bio-fuel or food? What do you choose: ‘Food or Fuel’? With film screenings and making lemon batteries.
23 March: What effect do your eating habits have on your environment? With the results of the project ‘Toko NL - culinary planning’ of landscape architects van Bergen Kolpa, a lecture by 2012 Architects and new visions on the market place by Maurice Nio.
30 March: The future of ‘breed meat’: with an elucidation by Cor van der Weele, workshop ‘design your own meat’ by Debra Solomon and a contribution from the Arts & Genomics Centre.
debra at 23:24 | | post to del.icio.us
love the tail!
Comment by foodhoe — February 22, 2008 @ 1:55