Wo geht es zum Buffet?
As you can imagine by the humorous title, we are seekers.
So what we are searching for?
We will search for cultural, historical and political dimensions of food.
We will see, feel, taste and smell, what food can do,
using a wide variety of media and materials.
This different approaches will guide us to a collective working practice.
We will probably encounter the familiar,
but we will for sure discover also unknown.
Perhaps we will find things along our way, that we weren't looking for.
Probably that is the best.
So always be open to unexpected moments.
Dates
13.11.2024
14.11.2024
20.11.2024 zoom-meeting
27.11.2024
28.11.2024
11.12.2024
12.12.2024
14.01.2025
15.01.2025
14-17 o'clock
Let's explore the supermarket
Let's get started.
Let's cook together.
DAY 1
Never limit yourself in categories.
DAY 2
DAY 4
DAY 3
Being irritated by every day things.
First thing:
A dish or a food/product of your choice.
Whether it's something homemade, something from the market or a product from the supermarket, it is up to you.
Just think about, what played a role in your choice?
Second Thing:
Please bring along a thing, an object or a material that you find exciting and that is connected, or you associate with food in a narrow or broad sense.
Why did you choose this object?
So please explain your choices and prepare a short presentation for us.
Versuch macht klug.
Space:
What kind of space do we want to create?
What kind of atmosphere do we want to create?
What kind of environment do we want to create?
Guests:
How should our guests be guided through the evening?
What should the experience?
How should the get involved?
Should the interact with each other?
Dishes:
What approach do we have regarding the dishes?
Consider always different approaches.
It could be a combination: personal, social, historical, contemporary.
Objects:
What kind of objects we use?
Do we build something?
Do we use „found footage“, give „old“ object an other meaning?
Ready to fail.
DAY 5
Let's start testing.
DAY 6
Buffettime
DAY 8
Second try.
Book List
1. Joseph Ponthus, On the line, Notes from a fabric, 2019
Original title: À la ligne
2. Mathis Faldbakken, The waiter, 2018
Original title: The Hills
3.
4.
5.
6.
7.
Browsing around.
ONLINE
ZOOM MEETING
20.11.2024
13:00 o'clock
NEXT MEETING
27.11.2024
14 o'clock
Meeting point:
Tramstation: Station Linz/Donau Ontlstraße
Please be in time!
Wo gehts zum Buffet/ Day 2
Victoria was kind enough to take notes on the second day,
while we were discussing:
What kind of space do we want to create ?
ideas and keywords :
include people, make something people can interact with
everyone has a connection to eating because we have to eat,
ist ein Grundbedürfnis/ it is a basic need
we want to create a welcoming warmth
have a round table, maybe like the ones in chinese restaurants that can spin or have tables with wheels so they can be moved around
sit only on the floor so the experience can be more intimate
we like the Idea of making Cocktails, and having a Bar but how can we make it fit our theme create an exaggerated atmosphere, for example be unreasonably nice and unsettle the guests with it
Have a big witches cauldron and serve/eat the food with comically large spoons
blend all the food, have the people choose their Food and then let them watch (in horror) as we blend it all together and serve it to them (could be some kind of Cocktailbar ) Futterneid/ Foodenvy (not sure about the translation) create a situation where people are forced to share their food or maybe have to switch it with someone else
create a room of “Omaessen”/Grandmother Food collect traditional recipes from our Grandparents and make them
don't separate Food by culture, maybe combine different cultures,
Drink Glücksrad ! Food Glücksrad ? Wheel of fortune for Drinks and Food
create a game where you have to either play with your food or play to get food
give out a “Wundertüte” (Suprise bag)
Alles Pürrieren/ blend everything!!!
What space do we want to inhabit ?
Seminarroom and/or Projectroom and/or the Hallway
the Courtyard (we have to think about the weather in january, maybe there will be snow, can we have a Fire there?)
maybe outside of Uni, the space where Fronfood is
cooperation with Caritas give out a warm stew (but we have to get information on if we can just give out food to a lot of people,someone should check out laws about giving out food) Do we want to stay in one space or maybe create “stations” and guide people through our Project, create a story and have people walk and taste through our exhibition
other Questions to think about :
Do we want to invite people, if yes who do we want to invite?
Should there be service ?
Do we want to serve the people or should they serve themselves ?
Do we want to tell a story ?
Should we guid the audience?
NOTES FROM MARIA NALBANTOVA
Where to go to the buffet?
First thing:
A dish or a food/product of your choice.
Whether it’s something homemade, something from the market or a product from the supermarket, it is up to you.
Just think about, what played a role in your choice?
Sour milk
In Bulgaria, yogurt, known locally as “sour milk”, is more than just food, it’s a cultural symbol. It is featured in dishes like tarator (a cold yogurt and cucumber soup) and snezhanka (a variation of tzatziki) and is also enjoyed as a refreshing drink called ayran or it is eaten plain.
While the exact origins of yogurt remain unknown, Bulgaria has a special connection to it through Lactobacillus bulgaricus. This unique microorganism was first identified in 1905 by the Bulgarian scientist Stamen Grigorov during his medical studies in Geneva. In 1907, it was named in honor of Bulgaria. Together with Streptococcus thermophilus, it forms a symbiotic relationship responsible for the distinct taste, texture, and health benefits of Bulgarian yogurt.
In the post-socialist era, yogurt has taken on new symbolic meanings, embodying both national pride and nostalgia. Many Bulgarians believe that Lactobacillus bulgaricus thrives only in their homeland due to the country’s specific natural conditions.
Traditionally, yogurt-making was rooted in rituals that emphasized purity and harmony. Silence was observed during its preparation, quick movements were avoided, and the yogurt starter was treated with reverence and gratitude toward nature.
Today, sour milk embodies the essence of symbiotic connections, offering a potential perspective on contemporary society.
-----------------------------
I plan to mix original Bulgarian yogurt (bought from the newly opened Bulgarian shop in Salzburg) with Austrian milk to create a special type of Austro-Bulgarian yogurt.
I hope it works!
Second Thing:
Please bring along a thing, an object or a material that you find exciting and that is connected, or you associate with food in a narrow or broad sense.
Why did you choose this object?
Ja r
I am bringing a jar because, throughout my life, I have prepared homemade yogurt in glass jars.
*To ensure proper fermentation, I cover them with my jacket or a blanket for a few hours.
Space:
What kind of space do we want to create?
Warm
What kind of atmosphere do we want to create?
Fermented
What kind of environment do we want to create?
Reflective
Guests:
How should our guests be guided through the evening?
Whispering
What should be the experience?
Symbiotic
How should the guests get involved?
Through spoons
Should they interact with each other?
Yes
Dishes:
What approach do we have regarding the dishes?
Inclusive
Consider always different approaches.
It could be a combination: personal, social, historical, contemporary.
Personal, socio-political
Objects:
What kind of objects we use?
Jar, spoon, bowl, glass
Do we build something?
Yes
Do we use „found footage“, give „old“ object an other meaning?
I usually do, but in this particular case, it’s not the key.
Sour milk
Seminar by Steffi Parlow
Art University Linz, Austria
Luija
Beate
Maria
Jakob
Zelal
Younggon
Victoria
Jieun
Katharina
Fedelkoch
Ivy
Yao
Mise en place.
DAY 7