Artistic Research in Collaboration with Vincent Fricke (cook, foodpreneur, entrepreneur of holistic food), March-May 2018
“A scent introduced me to Vincent. It happened in a gallery. It used to be the smallest art space in the city. The scent was delicate and sort of bewitching.A scent of warm cooked food, unexpectedly related to the art pieces exposed. Yet, Vincent was hiding backstage.“
“Our collaboration started at the timewhen the first ideas for The Hyper Supper began to take shape. I wanted to provide a participatory audiance with something ‘other’ which later was called a posthuman menu.”
“The artistic research took place at my studio and outdoors at fresh food markets as well as at super and building markets.”
“When we began to meditate on a posthuman menu, we first thought about future food and dishes. However, the term ‘future’ seemed quite anthropocentric, so we decided on ‘nowness’ as the perspective for a posthuman menu.”
The research included readings on OOO, food ontology, thesaurus of tastes, and AI-based recipes, amongst others.
Concept and Instructions:
– the posthuman menu is composed of three baskets
– basket (1) fresh food ready to cook; basket (2) industry food ready to eat; basket (3) objects ready to be
– the composition (of each course) follows criteria of subscendence, colour, form, and taste
– when smthg is cooked, then according to the principle of the object “cook the potato as a potato wants it”
– cutlery and plates are used by objects other than food and/or are derived from living beings
– the posthuman menu is intended for humans and nonhumans alike and is served accordingly