FEBRUARY 2019 | WITH JULIANE SCHMIDT, ADAH GRIESSBACH, DYOTA HARMUNANTO
An intervention: Thuringian home cooking
Background of the project was the search for a catering conception for the Bauhaus Anniversary Conference 2019. The concept deals with questions around food culture, event design, food design, taste and conviviality. How can we reflect the zeitgeist of 100 years of Bauhaus? Gustatory as well as rhetorically we thought and spoke about what "Thüringer Hausmannskost" is today and what it might and could be in the future. In this discourse we dealt with current and alternative nutrition concepts, considering the background of global and environmental developments. We als referred to the food culture of the present Bauhaus, but also to the one the "Staatliches Bauhaus" of the past. We challenged tradition and offered an inspiring and exciting evening to our 30 guests.
AS A CONSEQUENCE WITHIN OUR CONCEPT WE "DESIGNED" AND COOKED TWO MEATLESS MAIN COURSES AND DESSERTS INCLUDING OUR OWN BRATWURST RECIPE.
PHOTO CREDITS: NEIL WELBERS, LUISE KLETT, ANNA LUISE PFAU