donderdag, mei 21, 2015

Olafur Eliasson #3

Eliasson’s studio in Pfefferburg, Berlin has a very special kitchen. In it, he and his kitchen operators Asako Iwama and Lauren Maurer have not only developed a space that serves as an example of mindful and flavorful cooking — with little resemblance to your average office cafeteria, or even kitchen staff canteen — but also a space dedicated to exploring our relationship to eating and cooking.
At my studio in Berlin, we store light in a small vegetable garden on the roof: we grow beans, sage, apple, mint, fennel, chard, Hokkaido squash, zucchini, carrots, thyme, marjoram, oregano, rosemary, dill, and chilies. In troughs in front of the studio, we grow tomatoes and pumpkins. Our kitchen team, led by Asako Iwama and Lauren Maurer, takes this stored energy, along with that of the produce bought from local farmers around Berlin, and transforms it into meals: over the years, the kitchen has become a vitalizing part of my studio.
...." (bron: MAD)

> Olafur Eliasson

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