Delikatessen – Zwischen Kunst & Küche / Delicatessen – Between Art & Cuisine

"Equator + North Pole" or "Candied atmospheric electricity"

In the early 1930s, this and nothing else was the name of the dishes Italian futurists put on the menu at the "Taverne zum Heiligen Gaumen". "Don't eat, just see and smell" is the instruction from Ben Heinrich and Lukas Pürmayr for their current "Recipe for the hemlock cup". The publication accompanying the exhibition "Delikatessen. Between Art and Cuisine" focuses on the diverse works of many artists, their recipe suggestions and their preference for restaurants as an extended workbench, whether historical positions such as those of Daniel Spoerri, Allen Ruppersberg, Pierro Manzoni, Dieter Roth and Gordon Matta-Clark or the contemporary ones of Thomas Friemel and Michael Riedel, Carsten Höller, Sonja Alhäuser, Boris Becker, Tobias Hantmann, Candida Höfer, Martin Parr, Wolfgang Stehle, Walid Raad and many more. In addition to questions of creativity, where art and cuisine have undoubtedly always been thought of in parallel, it is also about rituals and ceremonies in our food culture. After all, food has achieved instant pop status in recent decades: cookery shows everywhere, on all TV channels, posts and selfies on social media, and masses of likes.

Exhibition:
Kunsthalle Nuremberg, 9/11/2024 - 2/3/2025