Several artists have been invited to act as
artists in residence over the entire duration of the Mobile Academy.
Parallel ethnographs will be created, using various artistic approaches
to observe and document the temporary "imagined community"
of the Mobile Academy.
Alejandra Salinas (Spanish, resident Barcelona) and Aeron Bergman
(American, resident Barcelona) have been working on sound
for 10 years. They have been working in between the lines of documentation,
storytelling, traditional and urban folklore, electronic music
and music composition.
They have released over 15 solo full length recordings on labels
such as Tomlab, Fatcat, Bottrop Boy, Orthlorng Musork, Softl Music,
and their own Lucky Kitchen imprint. They have presented concerts
and sound presentations around the world including places such
as Museum of Modern Art in Luxembourg, Palais de Tokyo in Paris,
de Appel Institute of
Contemporary Art in Amsterdam, the Lampo foundation in Chicago
and Ex Teresa Museum of Contemporary Art in Mexico City.
Recently, the duo have been focusing on sound installation using
ideas such as folklore and local decorative arts to make sculptural,
designed environments. Their installation work has been shown
recently at the ICC in Tokyo, Centre D'art Contemporain in Geneva,
Basis vor Aktuel Kunst in
Utrecht, Serralves Museum in Porto, and the OK Center for Contemporary
Art in Linz.
Diary: A Collective Text
The author Annett Gröschner asked all participants to
describe their own personal 13th August and to send us the text.
She wrote a compiled text - a Mobile Academy hypertext:
" Friday 13th August 2004 - a Collective Text for an Academy"
Stefanie Bürkle, Berlin
Photo: Stefanie Bürkle
Artist and city researcher. She works in various media, including
painting, photography and postcards, and most recently investigated
the production of wallpaper. She examines the normal perception
of the city by finding new ways of reading projection spaces and
the spaces behind them (le décor et le retour du décor).
Her works include the Beirut-Berlin project (a comparison of the
two cities after division), the Eiscafé Venezia in Germany
and most recently a Palast der Republik Berlin wallpaper for the
Paul Rooney, London
works with text, sound and video,producing performances, small
scale operas and variety hights. He is interested in the social
and personal aspects of popular entertainment, such as music,
comedy, storytelling and choral singing.and collaborates with
employers, school children and TV studio audiences in his work.
In the later half of 2004, the Gasworks Galery in London will
host "Pass the Time of Day" in collaboration with Angel
Row Gallery, Nottingham - a group exhibition curated by Paul Rooney.
The exhibition will included sound works, videos, installations
and films. This exhibition has been developed by Rooney and will
use music to explore transformation and alienation in everday
life. He was the Tate Liverpool MOMART Fellow for 2002-2003 and
has exhibited recently in Melbourne, Stockholm, Toronto, Siena,
New York, Washington, St. Petersburg and Utrecht.
Academy Canteen, Bernhard Thome, Berlin
Over the first days, there will be cuisine from the local region
(Havel zander with braised Spree gherkins and Berlin-style liver
with potato puree, for example). After this will come a short
phase of nomadic gastronomy, followed by culinary rituals around
the urban campfire.
The axis of evil then comes to the table (hamburgers, doughnuts,
cakes and freedom fries), while the last three days are dedicated
to the art of take-away and self-service food. A recipe by the
3-star chef Jean Claude Bourgeuil will be pre-cooked and served
in a vacuum bag. With some hot water and 10 minutes of respect,
everyone will be able to cook for themselves.
Bon Appetit! Bernhard Thome will do the cooking:
Fakelore Meals First Week
30.8 "A Russian Welcome"
Herring and Vodka
In the early days of Russia, it was tradition to welcome guests
with salty herring and vodka. It is also here that the birth of
a multiple course meal was born appropriately named the "Russian
Series". Through a royal marriage in the 1700's the idea
of this series of meals made it's way to France, which lead to
what we commonly know around the world today as the "Menu'".
Let's now celebrate this fine tradition - Nastarovia! Later, a
little French romance
31.8 Welcome to Berlin!
Havelzander with Spreegurke
Berliner Liver with Mashed Potatoes
Berlin has it's own local food which is often catered to the
tourist, things such as "Fresh Havelzander mit Spreegurke".
The funny thing is, the Havel is a River and it is not big enough
to supply every tourist restaurant with the fish nor is the Havel
River even clean enough to produce editable fish in the first
place. So, we bring you truly fresh "Zander" from a
certified fishing hole.
1.9 Southern Cross
After your visit to the Swiss Embassy we now
serve you a typical meal from the Alpine Farmers. Although we
are not serving your meal on wooden plates nor asking you to eat
with a wooden fork, you will enjoy simple Swiss farmer fair. In
your mind, please imagine these ancestors with their full beards
and head wraps eating the same. Visually, where would you imagine
these people to originate from today?
Knödel with Roasted Pork or Mushroom Ragout
Germany, the land of Knödel and Sauerkraut! Being a huge
German tourist destination, Mallorca has now become a place to
get the best typical German food in the entire world. Then there
is something called "Deutsche - Deutsche" which is the
fused kitchen of the former east and former west. And to make
things even more confusing there is "Ausseiedler Deutsche"
which is the kitchen from two German settlements in Poland and
Czechoslovakia. On your plate tonight you will find West German
Knödel in competition with Böhmisch (Polish) Knödel
and East German Sauerkraut. (Erich Honecker, the last leader of
the East, served this exact recipe of sauerkraut with sweet pumpkin
to a ladies convention, not caring that pumpkin was no where to
be purchased or even found in East Germany.)
3.9 Star Search and Copyright
Curry Wurst, Bulette, Falafel
Berlin, which lacks in proper restaurant tradition, has at
least a healthy Imbiss (fast food) culture. Your Chef Bernhard
Thome went in search of the best of the worst, shamelessly stealing
the recipes and now offers you his re-creations. Curry Wurst via
Konopke, Bulette via Butter Linder and Falafel via Hal Bibi.
4.9 Spaghetti: A Slow Boat to America?
Asian Rice Noodles & Spaghetti & Penne Pasta
As the romantic story goes, it was Marco
Polo that brought back the ever so popular noodle to his homeland,
all the way from China. Most likely it was the Arab conquest of
Sicily that truly introduced itriyah to the colony. No matter
- it eventually found it's way to America where it was again transformed
through the generations. So, we have for you a sampling of its
....now we have to work, so thats why we can`t write down the
meals for the other weeks....