Cheese: Fake vs Real
Tickets Artist and edible story teller Suzanne Bernhardt will explain about the cheese colouring of Dutch cheese since the 17th century. Her journey into this history of colouring with Anatto, resulted in a cheese that she produced to make the colonial history visible in her special cheese.
Fakeness in cheese is not perse a thing from the present and the easy melting substance on cheeseburgers, this is a product in a long (Dutch) tradition of food improvement or, if you wish to see it like that, fraud.
Every month olfactory artist Frank Bloem curates a program where experts, artists, designers and scientists shift our perspectives on what we eat, drink, touch, inhale, secrete and smell. These so called "lower senses" are not only placed lower in our body but also were considered through history as lesser, more banal and not sophisticated. We think differently. Starting from a simple theme with a thought provoking question, we go on a journey and inviting people from different disciplines to discover the world that lies behind everyday phenomena.
Frank Bloem
Frank Bloem is an artist who uses scent as his primary medium. He started his lab The Snifferoo in 2016 and creates scent art projects. From elephant scents for Artis Zoo to erotic pine scents for festival Into the great wide Open. He works with artist and museums and has a long term collaboration with The Embassy of the North Sea for who he made art projects and a perfume. For Mediamatic Frank has been active since 2017. From Collaborating on Odorama evenings with Caro Verbeek to giving scent and distillation workshops. Since 2019 he is the manager of the Aroma Lab that he set up together with Niklaus Metler.
Presentation about different body smells and smell samples from the elephant intimate body parts. -
With: Frank BloemSuzanne Bernhardt
Suzanne Bernhardt is a visual artist and researcher currently living between Amsterdam and the Alps. Her works often relate to social sculpture and how the practice of arts creates new potential within a community.
Her current practice focuses on the fields of edible storytelling, tracing the routes and roots of goods, making use of the line of the production and the people taking part in it. Following its transformations, adaptations, and transitions and questioning the value of origin within a (con)fused society.
Suzanne Bernhardt Profile Picture - Copyrights & Credits: Suzanne Bernhardt
With: Suzanne BernhardtInformation
Thursday 27th of March
19:30 - 21:00
Ticket: €12,50
Student, kunstenaar, Stadspas: €8,50
