La Cucina Pubblica

Event  within the Symposium
"Get Involved- Discover and create common ground"
Part of the  Austrian contribution to
La Biennale di Venezia, 13. Mostra Int. di Architettura

In Roman times, anchovies were eaten raw as aphrodisiac. Mozzarella colour is RAL 9003 Signal white. It takes 10 weeks to produce a chicken. One slice of Parma ham costs 0,28€. This asparagus comes from 10.900 km away. 1 kg of beef produces the same CO2 as a car driving 250 km. Ananas are multiple accessory fruits. This carrot packaging is 34gr, polypropylene. One egg has 144 kcal.

Why do we eat what we eat and how much do we know about it? What is food for us? Stories about food are stories about us, and these stories bind us together.

The Cucina Pubblica is an exchange of creative recipes and a digestion of mediated information. It’s a cooking installation with many reasons on the table to get to know each other.

My Public Island

Workshop  within the Symposium
Part of the  Austrian contribution to
La Biennale di Venezia, 13. Mostra Internazionale di Architettura

In the place where I am, no one else can be. Where do I end, and someone else starts? How much space do I need, and how much am I allowed to take? What separates me from the others?

My public island is an invitation to take place in public space, an experiment about personal borders and the way we present ourselves as public beings.