Meditations on Food and Time ♨️

Is not an online exhibition, but rather a collection of images, thoughts, ideas, recipes, videos and references gathered in collaboration with people whose work, practice and vision- I share, love or admire. Enjoy.

 
Rirkrit Tiravanija & Antto Melasniemi, Rirkrit’s Grandmother pad Thai with Egg, Modified version

Rirkrit Tiravanija & Antto Melasniemi, Rirkrit’s Grandmother pad Thai with Egg, Modified version

Rirkrit Tiravanija & Antto Melasniemi, Rirkrit’s Grandmother pad Thai with Egg, Modified version

After years of making food together in gallery settings and art institutions around the world, ‘bastard brothers’ Rirkrit Tiravanija (Argentina, 1961) and Antto Melasniemi (Finland, 1975) released their first collaborative cookbook. The Bastard Cookbook, co-published by Garret Publications and the Finnish Cultural Institute in New York, brings together new texts from scholars and journalists in food studies, interviews with the chefs and fifty odd recipes. The Bastard Cookbook offers a range of bastardized recipes that are both delectable and truly incongruous. The starting point for many dishes, such as Fish Sauce Ice Cream, Panang Curry Pizza and “Kind of Nordic Khao Soi Soup”, are traditional ingredients and techniques. Through their unabashed, un-precious and unapologetic approach to cooking, the chefs put on a show, and remind us that culture is a process and authenticity is not necessarily the key to identity.

Produced by Garrett Publications –
Finnish Cultural Institute in New York
Printed in Italy
Distributed by Idea Books
English
223 pages
Hardcover
2019

images courtesy of Kurimanzutto, Mexico City.

 

Después de años de cocinar juntos en galerías e instituciones de arte alrededor del mundo, Rirkrit Tiravanija (Argentina, 1961)  y Antto Melasniemi (Finlandia, 1975), “The bastard brothers”,  lanzan su primer libro de cocina de forma colaborativa. Esta publicación co-editada por Garret Publications y el Instituto Cultural Finlandés en Nueva York, reúne nuevos textos de académicos y periodistas en estudios de alimentos, así como entrevistas con chefs y más de cincuenta recetas extrañas. The Bastard Cookbook ofrece una gama de recetas bastardas que son a su vez deliciosas e incongruentes. El punto de partida de muchos platillos, como son el helado de salsa de pescado, la pizza Panang Curry y “Una especie de sopa Nórdica Khao Soi”, se componen de ingredientes y técnicas tradicionales. Sin embargo, a través de su enfoque descarado, impreciso y sin remordimientos, los chefs nos recuerdan que la cultura es un proceso de hibridación y la autenticidad no es necesariamente la clave de la identidad.

Producido por Garret Publications –
Finnish Cultural Institute en Nueva York
Impreso en Italia
Distribuido por Idea Books inglés
223 págs.
pasta dura
2019

Imágenes cortesía de Kurimanzutto, Ciudad de México.

 

Close