This course acknowledges the social and sensual engagement of food in contemporary artistic and social practices, from the late 60s of Eat-Art to the 80s of relational aesthetics. We will begin with a physical involvement in the ecology of foods and a forensic investigation of the logistics and migratory histories of ingredients, specifically focusing on the onion. We will explore how cultural identities and ecological assemblages shape gastronomic experiences. Fieldwork studies of restaurants in Weimar, from a decolonial theoretical perspective, will investigate eating as a constructed representation of specific cuisines. Reflective culinary practice will lead to reconstructed food, discussed and presented through collaborative outputs.
Geschwister-Scholl-Straße 8 - Hauptgebäude / Main Building, Raum 021
Link for more: bison.uni-weimar.de/qisserver/rds
