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CONCEPTUAL COOKING
WITH LI ZHENHUA
the CONCEPTUAL COOKING sessions
ingredients:
a cook, a concept, hunger for gathering, a gathering place and all that other raw material
goals:
gather and feed hungry artists, thinkers, curators and suchlike
types of hungers:
to be divined, whetted, abetted, fêted and fed by the COOK
a perpetuum mobilεzation by marita muukkonen and ivor stodolskyc 2012
SESSION I.
The COOK: Li Zhenhua
I am very much into the dialogue before, during and after cooking. Starting from shopping for the ingredients, how we see things in the Chinese shop: is it healthy food, authentic food or just another exotic thing to do..? It’s not only the cooking and food, but the method of food-making and talking art…
Suppose.. that we should be reminded that there is the innocent and unknown, an unexpected experience, a very intimate way of exchange between the cook and people who eat the food. What I shall do for the format of cooking and eating, is that people who participate shall have no regulation for doing anything. They will only be requested to write a little comment after dinner… to disrupt the food and culture/aesthetics behind it, max 200words:-)
Li zhenhua | 李振华
guests:
Cassandra Bird, Matthias Boettger, Marianne Burki, Helena Demakova, Dili, Thomas Eller, David Elliott, Drew Hammond, Marita Muukkonnen, Adam Nankervis, Kirsten Palz, Rachel Rits-Volloch (our most gracious host), Anna Russ, Monica Salzar, Giaco Schiesser, Ivor Stodolsky, Valerie Portefaix and Laurent Guiterrez with Emma + Zoe, Yan Lei, Siegfried Zielinski
hosts: MOMENTUM (Rachel Rits-Volloch and Cassandra Bird). CONCEPTUAL COOKING Session I is being co-hosted by the MOMENTUM Kunst Salon Series.
date: thursday 28 June, 2012 at 7.30 pm
Youth Vision Magazine (with thanks to Li Zhenhua), Randian-Online.com and MOMENTUM Worldwide are projected publishing partners of THE CONCEPTUAL COOK BOOK
