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.
In the Cucina Pubblica,
the participants choose what they want to eat from a careful selection of 54
ingredients, each with 12 categories of information. They are asked to design a
Brocheta with 5 ingredients, draw them giving instructions of how to prepare
them, and explain why they chose them. The food creations are then mixed and
randomly distributed, so that everyone gets to cook someone elses recipe.
Once the Brocheta, after
being assembled and grilled, is ready to
eat, the cook has to find the hungry owner. Names are shouted out loud in the
middle of the crowd. Two strangers will now share much more than just food.
19th of October 2012 in Serra dei Giardini, Venezia.
Thanks to:
Monika Abendstein, Alfred von Escher for the organization
Amelie Thierfelder, Carmen P. Higueras, Ruben's family for the help
and everyone who participated
