Eating is

 

 

 

Concept/Performance: Andreas Liebmann.

Curation /Dramaturge: Jan-Philipp Possmann

Scientific protagonist: Hans Konrad Biesalski

In the frame of the one-year lasting artistic - scientific project "Bouvard & Pecuchet" from Theater Rampe Stuttgart

 

 

Interview with Julian Klein on artistic research (German)

The university cooks with thoughts

 Alfred Hitchcock cooks suspense

Food in a container

smells

like moneymaking

In January 2014 I spent three weeks in the studio of Theatre Rampe, at the University of Hohenheim and at the country house of my scientific collaborator, the professor of nutrition sciences Hans Konrad Biesalski. Like the two protagonists of Gustav Flaubert's novel Bouvard & Pecuchet, we both were working amateur-like in the other’s field of expertise. Mr. Biesalski delved into performance art, and Andreas Liebmann tried his best to conceptualize vegetables. We shared chamber music moments; I wrote texts on cabbage leaves; we held film screenings on a canvas of cabbage leaves (La grand bouffe / In the beginning was the light). Together with the audience, we discussed the question of whether we should make art, lunch or a donation out of the enormous amount of discarded food Andreas Liebmann had collected (pig heads, tomatoes, fruit), and invited the nutritional anthropologist Sebastian Schellhaas to give a lecture. With Julian Klein, I spoke on the phone as Indiana Jones about artistic research; and all this resulted in the publication of the blog book Eat What Is.

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