Events
30 Mar 2018
Finissage and culinary installation
Villa Romana Fellows 2018
Jeewi Lee, Christophe Ndabananiye, Lerato Shadi, Viron Erol Vert
Invitation to the finissage and a culinary installation on Friday, 30 March at 8 pm
img. fr. Bartolomeo Scappi, Il Cuoco Segreto Di Papa Pio V, 15700
Villa Romana Fellows 2018
Jeewi Lee, Christophe Ndabananiye, Lerato Shadi, Viron Erol Vert
The four Villa Romana Fellows, who all live in Berlin, will place their transcultural diversity in focus with a joint culinary installation. They will compare culinary traditions and add a gustatory element to the visual experience of the closing exhibition.
The fellows will negotiate the relationship between unity and multiplicity, proximity and distance via their cuisine. Cuisine lays the ground for identity or home, it determines “us” from “them”. Factors common the world over (e.g. the pyramid principle in the preparation of dishes from grain, meat and vegetable) and the spread of foods have resulted in variations and interpretations. Rice, beef and aubergine were chosen as the common denominator, because they have a firm place in Tuscan cuisine. What does the way in which the ingredients are used say about the respective culture.
Originally a foreign vegetable from Asia, the aubergine is the uniting factor for the installation’s biographic nodes: South Korea, Turkey, Greece and the entire Levant, Rwanda, South Africa and Germany. Although the aubergine is often seen as the epitome of Mediterranean cuisine, it only became established here as part of the Renaissance’s thirst for exploration. It is testament to fruitful diversification as the result of intercultural contact.
