upcoming Feasts, Talks & Workshops
Very very excited to be writing and directing a show for this amazing Festival
Beyond Bubbie: Tales From the Kitchen
What happens when you mix savoury storytelling and nectarous nosh with a splash of schnapps? An evening of performances dedicated to food, family recipes and the stories that link them together.
Come and join us as the stories overflow. Raconteurs will include Jay Rayner (Food Critic, The Observer); Singer-Songwriter Ana Silvera; Itamar Sruolvich (Owner, Honey & Co) and Edd Kimber, the Boy who Bakes, and Caroline Hobkinson (Stirring with Knives) with more to be announced. Each of our guests will share a story about food, family or something that connects the two.
The venue will be The Book Club, 100 Leonard Street, EC2A 4RH.
This event is a fundraiser for the Ministry of Stories. Tickets are £10 in advance or £12 on the door.http://www.ministryofstories.org/event/beyond-bubbie-tales-from-the-kitchen/ I will be talking about how a first met my Babcia Antonina…
7:00pm Monday March 18th, 2013
IDEA GENERATION & WORKSHOP in Paris
I am very honoured to have been chosen by Pernod Ricard as part of a team of mavericks or creatives who have a strong opinion of what their city, industry or country should look like in 10 years.
Workshop and Seminar in Gothenburg
I was thrilled to be invited to Sweden to host a workshop and participate in a seminar on
Narrative Exhibition Design on Wednesday the 13th of December.
Connects with the Experimental Food Society
Where:Hochhauser Auditorium, Sackler Centre
Find out what it means to be a British food artist today.
David Bradley (aka The Curious Confectioner) – Creator of Edible
Andrew Stellitano – Food Artist
Caroline Hobkinson – Conceptual Chef & Food Artist
Accompanied by video footage and photography 18.30-20.30
I am very excited to have been invited to be a speaker at the upcoming conference on the Politics of Taste:
Molecular Cuisine: The Politics of Taste is an interdisciplinary conference focusing on desire’s palette. Investigating the importance of taste from the perspectives of the culinary arts, sociology, art history and theory, anthropology, as well as the cognitive, material and biological sciences, the symposium targets intersections between taste and value.
Milan Design Week- HACKED
April 2012- Milan- Italy
Hacked is an experimental programme of live activities, events, installations, performances and workshops curated by Beatrice Galilee. The project includes temporary site-specific works by artists, architects and designers; a vast hack of la Rinascente’s colonnaded facade by Carmody Groarke, a flexible, movable stage by EXYZT and – very briefly – a scale-model of the Large Hadron Collider. The Hacked Lab programme is intended to provide a platform for young designers whose work exists outside of conventional exhibition-object parameters and crosses various disciplines. The events – from scientific experiments and food design banquets to choreographed performances – will take place at least three times a day, offering visitors arresting, interactive, visceral, playful, futuristic, scientific, choreographic, and informative, but always designed, experiences.
SLIP, SLURP, SLUMP, SPILL!
Food and performance artist Caroline Hobkinson shows the intimate space of the dining table laid bare, deconstructed and broken.
Friday 20th April
17:00 – 19:00
Glenfiddich Initiation Dinner + Gala
I am very excited about taking my boys ( Sam and Oscar) to Scotland on Monday to host 2spectacular dining pioneering dining experiences for The Glenfiddich ONE DAY YOU WILL Summit 2011. The Summit will explore three key areas: how new technologies are influencing the world of art and design, how innovation is affecting what we eat and drink, and how we can overcome barriers to meet new challenges. a little glimpse at the menu:
You are part of a ritualist eating performance
Cocktail by Eben Klemm
Eat floating bread rolls suspended by thin air.
Inject with Cream Cheese.
Inspect Whiskey marinated Salmon.
A manifesto of new eating experiences by Caroline Hobkinson.
Deconstruct everyday rituals. Force yourself to reassess.
Look at the familiar in a new light and find new solutions.
2 flavours are paired specifically to complement 2 fragrances
to complement the fragrance of fresh mint:
Petit pois on a crusty bread
are placed into your mouth
to complement the fragrance of fresh rosemary:
Roast squash on a crusty bread
is placed into your mouth
The Sound of a back pipe carries a Haggis
The Haggis is served as part of a deconstructed Scotch Egg.
Haggis on a bed of breadcrumbs with quails egg
Look at customs of the past which give our culture the rich flavour of today.
Eat with cracker bread disks with fork and knife laser cut onto them.
Clean your palate with Hendrick’s and Tonic
Tinned Fresh Sea Trout
Things aren’t what they seem to be.
Bite into soft apples of the earth from branches of trees
DIg up buried treasures
and get inspired by the humble everyday
Baked potatoes served on two pronged chip forks carved into twigs
Sponge cake and whiskey & raisin ice cream
Melt the ice with your own warm golden treacle.
I have been working with the wonderful Henriette Ackermann on some very exciting alternative eating intruments, all laser cut with her incredible expertise.
Experimental Food Society October 2011
is going wild!
La Fête Sauvage is the name of my piece and it’s going to be truely wild:
Wild is uncivilized. Unrestricted by manners and unburdened by conventions set by society. One of the great criterions of civilization is the way we eat, and nothing shows this more than the breastfeeding debate.
I will prepare a video installation of me breastfeeding the baby while eating a grand civilized five course meal – elaborate tableware and eating instruments, refined dishes, the height of gastronomic civilization.
The table in the video performance will extend into the room mirroring in real life what we see on screen. On the end of the table a row of 5 baby bottles are mounted horizontally with only the teat sticking out. This will allow the punters to taste exactly what the baby is tasting – (not my breast milk), a specially prepared pureed mash of all the ingredients of the fine five course meal.
A culinary arts event in its second year, the Experimental Food Society Spectacular 2011 comprises of three parts, an exhibition, followed by a wild themed banquet and talk.The daytime exhibition, held at the Truman Brewery on Friday 21 October (1.00pm -6.00pm) and Saturday 22 October (11.00am -6.00pm), is a spectacular and all-new display by Britain’s most talented and pioneering gourmet artists.
Experimental Food Society Exhibition Date: Friday 21 October & Saturday 22 October Location: Truman Brewery
Tickets: £5.00 Purchase Tickets at: www.experimentalfoodsociety.com/society.html
I EAT YOU EAT
A Charity dinner of a different kind.
I eat- you it.
For 3 month the Zagreus project will become a humanitarian aid station of a different kind.
It will host a dinner for paying guests each night. A mouthwatering 5 course menu will be prepared.
The menu will be delicious wintery German interspersed with the herbs and spices of the east: Cardamon, cloves, mace and saffron, caraway and cumin seeds flavour the elaborate banquet like in medieval times.
The identical ingredients up to the last grain and seed will be packaged up in a large parcel each night with exact instructions on how to prepare them and send to a host in flood ravaged Pakistan. One of the worst-ever natural disasters has caused food prices to triple in the already poor nation. Pakistanis of different classes and religious backgrounds are all invited to make a meal for friends and family.
I will visit different families and group of friends in Karachi at the beginning of November.
All ingredients are of course useful in their own right, but a special recipe book will be illustrated and translated into Urdu and added to the package with the hope that they will experience a parallel banquet in very different circumstances.
At the end of the night diners are invited to write a note and the parcel is closed together and send to the specific parallel dinner party.
The recorded delivery slip is kept each night and framed and hung on the wall of the gallery with photographs of the diners.
Mitessen dinners and the accompanying exhibtion will run from 20th of November 2010- 26th of January 2011.
Brunnenstraße 9a 10119 Berlin
0049 (0)30 28 09 56 40
Wed 02 Jun 2010 – Fri 11 Jun 2010
Trolley Gallery is pleased to announce its forthcoming summer group show. Entitled ‘ManiFesten’, over a six day period, the artists selected will respond to the theme of food and eating in the gallery, with a program of performance on the bandstand atop neighbouring Arnold Circus, traditionally a place of music and public interaction. The theme of food, eating and public performance responds to the desire for an unusual approach to the group and summer show format. ManiFesten explores the roles that artists have played both artistically and socially in food and dining, from Rothko’s commission for the Seagram Restaurant, New York to the Futurist Cookbook by Marinetti and the YBAs patronage of St John’s restaurant in London. In this respect the artists selected incorporate these ideas into their own practice, and here work together to create the show’s format.
09. April 2010 Dalston Boy’s Club
Mr. Rosenblum’s List: An Epicurean Guide for the Aspiring Englishman.
and flavorpill feature it with a nice preview!
21-22. April 2010 Secret Location
Two enemies collide and so does their cuisine. Step into a candlelit air raid shelter and raise a glass of martini to Noël Coward who kept London in high spirits, listen to the music that won the war and commemorate the end of the bombing of London for 57 consecutive nights.
06.05.2010 Election day!
A Very Mad Hatter
Your head, mind and taste buds will attend a very Mad Hatter party indeed. Let your imagination fall though the rabbit hole and sample a land of wonder. Encounter cupcakes so big you could hug them and the finest delicacies suspended mid air. Shrink or grow to huge proportions with her magic potion.
‘Some people have hair and some people have hats…’.