GASTHOF 2002 STÄDELSCHULE FRANKFURT/M.
published by Dirk Fleischmann, Jochen Volz
Texts by John M. Armleder, Thomas Bayrle, Daniel Birnbaum,
Jürgen Bock, Iara Boubnova, Clémentine Deliss, Dobrila Denegri, Charles
Esche, Robert Fleck, Dirk Fleischmann & Jochen Volz, Martin Fritz,
Isabelle Graw, Ludger Hünnikens, Ronald Jones & Laurie Haycoc
English
Softcover, 128 Seiten
Staatliche Hochschule für Bildende Künste - Städelschule
ISBN 3-928071-63-7
EUR 10.00
Catalogue to flip trough
Publikctionhttp://www.portikus.de/de/publications/913
GASTHAUS
Manifesta Camp
The Art
Academy Frankfurt / Städelschule wants to take the initiative to organize a
week with a special program in addition to two of the most important european
contemporary art exhibitions, Manifesta 4 in Frankfurt and Dokumenta 11 in
Kassel. The idea is to offer free accommedation for up to 400 art students from
all over the world in Frankfurt and to provide them with an infrastructure
which enables them to experience both art exhibitons and to get in contact with
a wide range of international collegues. Workshops will be offered to provoke a
more theoretical discussion and to investigate on cooking and music in their
relation and relevance to the visual arts. This project is called “Gasthaus”
and will happen from July 29th
– August 4th 2002.
The
“Gasthaus” is not a new invention at the Städelschule. Since a long time the
cooking class of the Städelschule together with the former professor Peter
Kubelka organised a special cooking event in
the centre hall of the art academy at the end of each summer semester.
The new “Gasthaus” will be an extension of this earlier idea. All activities
will take place in close collaboration with artists like Rirkrit Tiravanija,
Tobias Rehberger, etc.. Participants will be integrated directly into the daily
cooking-activities. The two complete equipped kitchens and the big tradition of
cooking as an full established art-discipline at the Städelschule are perfect
conditions to evoke an extraordinary possibility of mutual exchange of
professional and amateur experiences on the field of cooking of the
participating artists. This will also include discussions and workshops
questioning on the conditions of food production from a more scientific
approach. Furthermore the participants are asked to present themselves with
their practices on sound and music, to create discussions about their
production and research or just present it as entertainment. The whole project
and its results are documented on the internet and DVD.
Furthermore
the confrontation with Manifesta 4 and Dokumenta 11 will be a fundamental part
of the “Gasthaus” workshops.
Dinner with the textual sculpture class
RECEIPT
Color theory of Harald Kueppers, the color theory band from Heimo Zobernigs
and Ferdinand Schmatz excluded, in the context of the kitchen it will be
postponed: White and Black - White Rice and Black Beans with Yellow
– Green – Light Blue – Dark Blue – Magenta – Orange Red
Sauces :
White Basic Sauce for about 15 Liters (Receipt for 300 People):4
onions, 5 cloves of garlic, 5 medium-sized potatoes raw or small cubes
sautéed
in butter, lightly dusted with with white wine. Add 10 l of chicken or
beef broth,
add 4 l of cream, and let cook. Spice with salt and pepper, mix and
check the consistency
and if necessary thicken with more potatoes or thin it out with water or
wine.
Yellow Sauce – Curry chicken and coconut milk:
Fry onions in butter, cut chicken filets into strips and sauté, add Curry and
Salz, add coconut milk and coriander to taste.
Green Sauce – Basil and Pine nuts:
Mix white basic sauce with basil and spinach. Finally garnish with pine nutes. Add
basil just before serving.
Light Blue Sauce – Flounder Filets in Tarragon Sauce:
Color the white basic sauce with blue food coloring until it is light blue,
then cut the fish into strips and carefullz cook in the sauce. Spice with cut
olives, grated parmesan, salt, pepper and lemon. Finally add the terragon.
GASTHOF 2002 STÄDELSCHULE FRANKFURT/M.