Shaving Before A Brazilian Wax

"Slave City" in the Folkwang Museum

I had the opportunity to again visit the exhibition "The most beautiful museum in the world" with my sister. We were interested for the new hanging of the general part of the museum. New is a complete hall for the Atelier van Lieshout, who had dedicated the museum in 2008 an exhibition.


We were astonished in front of a large-format picture "zero foot print" , Which upon closer inspection turned out to be a work-flow of an extermination camp. We found no further explanation in the hall, ambiguous in the other exhibits: "Hanging Men," "eviscerated Man," "sleep and work unit with slaves," were issued by Lieshout. We were outraged that the kind in the Folkwang Museum is presented without comment. I had luck. In the book sale I was able to get the last copy of the exhibition catalog of 2008 "Slave City". The various texts are then explained what it is all about the artists. The series, slave city, is a great community work of the Ateliers über mehrere Jahre. Man will klar machen, wozu der Mensch fähig ist und bezieht sich auf Gräueltaten der Vergangenheit, die da sind: Vernichtungslager, Völkermord, Euthanasie, Völkerversklavung u.v.m.

Mit schwerverständlichen tiefgründigen Witz (Zitat Katalog S.49) versucht man diese Maschinerie zu Perfektionieren und mit wirtschaftlichen Profit zu betreiben. Es geht also darum, planerisch darzustellen, wie man Menschenvernichtung noch optimierter und wirtschaftlicher betreiben kann. Man bezieht sich hierbei auf viele Beschreibungen aus Kunst, Literatur, Film und Dokumentationen. Es werden einige dieser Quellen angeführt, um wohl ein Alibi für das eigene Projekt zu finden. Was Andere done with success and cynicism have have yet to surpass. It must be possible, such as a death camp to "improve, optimize" for example, such as Auschwitz. From the perspective of the artist, that was made just so amateurish. The whole thing meant to be a critical contribution to the art. Apparently I am and remain a philistine who takes offense thereto ..

Build A Homemade Wagon

EMSCHERKUNST.2010 "Herner Sea

On Saturday, 24-7-10, 18 h, the organizer RUHR.2010 the "Herner Sea" a guided tour, attended by some 100 people took part, organized. About die Sinnhaftigkeit der diversen Kunstaktionen auf der Emscherinsel wurde kritisch diskutiert. Der Hauptsponsor der insgesamt 11 Mio. € teuren Aktion ist der Emscherverband. Seit 20 Jahren wird das gesamte Flussnetz der Emscher renaturiert. Man ist inzwischen auf der Zielgeraden angekommen. In den nächsten 10 Jahren ist das geniale Projekt abgeschlossen. Man wird die „no-go-area“ Emscherinsel nicht wieder erkennen. Der Kurator der EMSCHERKUNST.2010 Prof. Florian Matzner wollte mit den vielfältigen Beiträgen das Bewusstsein der Menschen in der Region schärfen: hier geschieht etwas Besonderes. Es wurden viele, meist nicht aus dem Ruhrgebiet stammende Künstler, aufgefordert zu diesem Thema etwas Künstlerisches darzustellen.

At the top of the eastern peninsula lock Horsthausen was a group of sculptures with sound, popularly known as "cheese bar". Creator of the sculptors are Bogomir Ecker, a native of Duisburg, and the sound Künster Bülent Kullukcus, originally from Turkey. The sound part takes about 30 minutes and every 2 h be heard. The sculpture group consists of a yellow about 23 m high tower of stacked technical elements, in which speakers are housed, assembled seemingly unstable. In addition, a large street lamp and a small aluminum sculpture. The plant will not be taking the natural, but the technical side of the region.

On the other side of Herne sea, Mark Dion's "society of amateur ornithologists" in an old gas tank, originally set aside from the Herner treatment plant, constructed in the form of a walk-in's study of a bird observer. The whole thing has its special appeal by the inappropriate and the old-fashioned of the art object. Children, especially, it's fun to trace the many small details. Believe it or not: malicious damage to the "open air" works of art are still missing. On the contrary, close campierende youths they see as their "own works of art," on which they take care so that nothing is damaged. Best way to arrive not art.

My Elevated Hemoglobin 199 Causes

statements from the past

Here is my report on the food in the Rhine-Ruhr center Arpard Dobriban "statements from the past". A much more detailed illustrated report Peter Kraus, head in his blog http://genussbereit.blogspot.com/ . I limit myself to a few technical details that are not on the blog of Peter came to language.

first Schnapps, Speierling Schnapps, Hungary you begin the meal with a brandy

second Ham and pickles with Bolten's beer country, Entre successful, hearty cleared, the thirst
third Gestummte Klees with quince compote, a specialty from Pechar, Hungary. Fried Dumplings in small fried. The quince compote was sour, slightly sweet and perfect fit.
4th Angada abur, a sour soup with small noodles filled as deposits, unique taste, the specialty of Transylvania.
5th Stuffed cabbage, with lots of herbs, tomatoes. A long cooking time, the court is warming up, almost no carbon taste.
6th Huddel with pear, main course: cooked, smoked, bacon on it a yeast dumpling with pears
7th Cooked chard leaves with bread crumbs and lemon, this dish is the simple cooking vegetables, which usually is just garnish.
8th Buns, steamed dumplings filled with plum jam, baked in the oven, served warm with vanilla sauce.

The individual courses were prepared in a large mobile kitchen that can be played with 6 chefs is to include dishes, cooling and dishwasher, everything you need to host up to 80 guests.

Arpad Dobriban of culinary artists from Hungary, accompanied the meal with appropriate comments. For him, the main raw materials the kitchen, milk, eggs and flour. These ingredients are present in almost all world cultures. Therefore, they are processed into an infinite number of dishes. Vegetables, fruit and meat to connect back here, but make up in addition to the high-kitchens and will be seen as a simple soup kitchen Festagsessen.

Dobriban has tracked the cuisine served in his various interviews with the informant nachgekocht to achieve a very authentic taste. I had to completely new taste experiences that have broadened my horizons considerably taste.

were completely new to me, the soup Angada abur. This soup is made from a self-made "Soup cubes" were prepared. The preparation as follows: Milk is more than three weeks down sour, agitated daily, it develops strong lactic acid, this cheese is made up in equal parts 1-1 chopped herbs such as celery leaves, parsley, lovage and Others. Then strongly boiled and dried in piles on a plate. These cones are durable and are in use, dissolved in broth and cream rounded. The sour taste is back and is not reinforced by vinegar.

In the filled cabbage completely lacked the usually pungent cabbage taste. This is achieved by repeated heating and the tasting with herbs and spices. This cooking method is with us come completely out of fashion, because the vitamins are so destroyed. The long cooking time, new flavors, which in our usual fast food not only can be formed.

The stew "Huddel to oranges and yeast dumpling is really only in a large pot cooking. The smoked bacon, of course, has a long cooking time and can be pre-cooked very well the day before. The dough is prepared separately and placed together with the pears before serving as a lump on the meat. In the steam the dumpling cooked and can then be put together with the large pot on the table. The food is in Urform.

Es könnte eine interessanten Aufgabe von Slow Food sein, eine solche Museumsküche mit ihren alten/neuen Geschmacksvarianten wieder zu beleben.