An open kitchen by the river

Together with residents and experts, the Fiumicina project initiates possible common uses along the urban riverbanks through a temporary and open kitchen situation. From 27 to 29 July 2022, an improvised kitchen will be created on the riverbank and in three sensorial, culinary and creative workshops we will share recipes with wild herbs, roots and bread and try out experimental ways of preparing food with fire and clay. Besides being a place of preparation, the kitchen is also a place of gathering and cooking is an occasion for exchange. Fiumicina invites to explore the urban natural space and to discuss common potentials, needs and wishes for a new public place at the river while preparing simple dishes.

The experiences and knowledge gained will then be translated into concepts and designs for a temporary or permanently installed open kitchen along the city’s riverbanks. Neighbourhoods and already existing activities and initiatives will be involved.

The three workshops are open to all, no previous experience is necessary.
Registration is kindly requested, but spontaneous participation is also possible. It is also possible to participate on one or all 3 days.
Meeting place: will be announced shortly
Information & registration: info@lungomare.org or 0471 053636

www.lungomare.org

lecture series during guest professorshio at HfbK Hamburg, 2019-2020

TableTalk # 1 “where are you from?”
date: 16. 10., 18.00, place: Projektküche
topics: home, origin, identification, taste

TableTalk # 2 “How to decide?”
with: Alexander Römer + 6 members of ConstructLab
date: 23. 10., 17.00, place: Projektküche
topics: how do you work together?

TableTalk # 3 “1 + 1 = ?”
with: Koral Elci – kitchenguerilla
date: 30. 10., 17.00, place: Aussenküche Finkenau
topic: food intervention, bread baking

TableTalk #4 “Das grosse Essen”
with: Jan Lindenberg, Lola Randl
date: 9.11.2019, 16-21 Uhr, place: Palmenhaus Gerswalde
topics: DIY / DIT, Material-Kreisläufe, lokale Techniken

tableTalk#5 “Saat-Pirat trifft Stadt-Pirat”
with: Bernd Sautter-Gädeke (wachstumszeit), Dipl. Ing. Rolf Kellner (ünN)
date: 13.11.2019, 17.00 Uhr, HfbK Projektküche
topics: old varieties, seeds, land – city-center

tableTalk#6 “Wildkräuter”
with: Prof. Antje Stokmans (HCU), Andrea Porbs (Wildkräuter fachberaterin), Alice Barkhausen (Schaltzentrale)
date: 21.11.2019, 15.30 Uhr, Schaltzentrale
topics: wild edible plants, co-habitation, non-human actors

Tabletalk site-visit: Buschberghof
with: Patricia Riederer CSA (community supported agriculture)
date: 20.11.2019, 13.00 Uhr, Buschberghof
topics: CSA (community supported agriculture), closed farm cycle, inclusive co-living

Tabletalk city walk: “Altstadt x food”
with: Rolf Kellner (ünN)
date: 28.11.2019, 10.00 Uhr meeting point: Trostbrücke 4
topics: Altstadt/historic city center needs life! history, possible spots

TableTalk#7 Visit: Zusatzstoffemuseum
date: 5. 12. 2019
topics: food additives: history, facts, information

TableTalk#8 site visit: Hamburg Grossmarkt
date: 13. 12. 2019, 6.00-9.00
place: Hamburg Grossmarkt
topics: import, distribution, handling, ripening, sellers intelligence, etc.

tableTalk#9 “christmas party”
date: 18. 12. 2019
topics: share food

tableTalk#10 “table + shape = ?”
date:  16. 1. 2020
topics: table + shape -> social impact?

tableTalk#11 “Dreiklang”
date: 23.1.2020, place: Raum 23
topics: hfbk, building, hamburg, food

Tabletalk #12 “Taste Lab”
date: 05. 02. 2020, 19.00
place: atelier 23
topics: hfbk, studying, emotions, tastes

Tabletalk #13 “together apart”
date: 22. 04. 2020, 19.00, place: online
topics: new forms of meeting, how to react on the situation?

design.hfbk-hamburg.de

Sommerakademie im grossen Garten | Gerswalde | 2020

Eine Narration oder auch Erzählung greift Elemente der Wirklichkeit auf, die durch den oder die Erzählende*n wahrgenommen, gefiltert, sortiert und interpretiert werden. Sie fügen sich in einer neuen Ordnung zusammen, die Bezüge zur Vergangenheit, Gegenwart und Zukunft herstellt. Dabei verbirgt sich im Grunde hinter jedem Objekt oder Gegenstand eine Geschichte, die nur darauf wartet wahrgenommen zu werden.

Die Sommerakademie Neue Narrative befasst sich mit neuen Erzähl- und Sichtweisen auf unsere gegenwärtige Lebenswelten. Verschiedene Fragen spielen dabei eine Rolle. Was genau ist es, das die Menschen aufs Land zieht? Welche Hoffnungen und Sehnsüchte verbinden sie damit? Und was sagen die Einheimischen dazu? Was könnte die Grundlage einer gemeinsamen Identität sein? Welche Ideen haben wir für die Zukunft und wie können wir unsere Erkenntnisse weitererzählen? Und was genau sind überhaupt “neue Narrative”? Die Form der Erzählungen während des Sommercamps wird von literarischen Beiträgen, über das Errichten von Bauwerken oder das Zubereiten von Gerichten, reichen.

Im Kern der Sommerakademie stehen sieben Werkstätten mit rotierender Gruppenkonstellation. Diese führen die Teilnehmenden durch die drei Phasen der Imagination, der Transformation und der Performation. Gemeinsam werden grundlegenden Strukturen zum Leben und Arbeiten im ländlichen Raum konzipiert und erschaffen. Entstehen können dabei eine Außenküche um sich zu verpflegen, Betten um unter freiem Himmel zu schlafen, oder eine mobile Dusche um sich zu waschen. Die Erfahrungen und Eindrücke werden in Erzählungen, Texte und Performances, den Neuen Narrativen, übersetzt. Es entsteht eine soziale, lebendige Skulptur, die von allen Teilnehmenden interdisziplinär gemeinschaftlich errichtet wird.

Die Erzählwerkstatt mit Lola Randl und Anke Stelling versucht sich in verschiedenen literarischen Formaten, recherchiert, und verarbeitet die Geschehnisse. Die Konstruktionswerkstatt mit Constructlab realisiert Räume mit spezifischen Funktionen, Küche, Bühne, alles, was es braucht, um für begrenzte Zeit eine Gemeinschaft zu bilden. Die Materialwerkstatt mit Atelier Fanelsa experimentiert mit verschiedenen Materialien und Prozessen. In der Objektwerkstatt mit Veronica Andres werden Gebrauchsgegenstände, Utensilien und Details hinzugefügt. Die Gartenwerkstatt bestellt den Garten, erntet, verköstigt und erprobt alte und neue Techniken zur Verwendung und Haltbarmachung von Obst, Gemüse und Kräutern. Die Dokumentationswerkstatt mit Modem.Studio und Jan Lindenberg entwickelt visuelle Identitäten, dokumentiert den Prozess und produziert Druckerzeugnisse. Die anarchistische Große Pläne Werkstatt überrascht eigenständig und widerspenstig mit den Utopien unserer Zeit.

(Programm wurde leicht geändert zum online Kurs  auf Grund der Covid-19 Pandemie)

Die Recherchen zum Anbau, Vertrieb, Verarbeitung und Teilen von Lebensmitteln in Bezug auf die Stadt Hamburg und die Einrichtungen der “Projektküche” aus dem Wintersemester 2019/20 dienen als Grundlage für Gruppen- und Einzel-Projekte in der Altstadt im Sommersemester 2020.

Wonach riecht und schmeckt diese Stadt? Wie können Erlebnisse, Erfahrungen und Erkenntnisse im öffentlichen Raum geteilt werden? Wie kann Information und Transparenz auf einem Wochenmarkt aussehen und womit könnte er noch dienen? Können ungenutzte Flächen umgenutzt, überholte Strukturen umgedacht und wiederbelebt werden? Kann gemeinschaftliche Produktion und Verarbeitung im Stadtraum stattfinden?

Diese und ähnliche Fragestellungen sollen anhand von Recherchen, Erkundungen und Prototypen entwickelt und im realen Kontext getestet werden. Zu Beginn des Semesters wird die Zielsetzung als “Eigenauftrag” formuliert, mit Gästen (Partner und Experten) diskutiert und mögliche Umsetzungen geprüft.

Das Programm wird von der gemeinsam organisierten “TableTalks”-Reihe ergänzt.

Parallel werden Workshops und Exkursionen angeboten (“by Design or by Desaster” Konferenz in Bozen, Salone del Mobile in Mailand, “Baking Futures 2” Workshop in Hamburg, Research-Exkursion “Che bolle?” nach Ligurien).

Workshop “Baking Futures 2”
Planung und Bau von einem Brot-Backofen aus Lehm und Gründung einer Back-Gemeinschaft in der Altstadt von Hamburg.
In Kooperation mit der Initiative “Altstadt für Alle”, Dipl. Ing. David Moritz (BTU Cottbus) und Dipl. Ing. Rolf Kellner (¸NN). Termin und Details werden bekannt gegeben (Frühjahr 2020).

Exkursion “Che bolle in pentola?”
Research-Workshop zur Rolle der traditionellen Kochkultur in der Hafenstadt Genova und der Manufaktur im Keramiker-Städtchen Albisola in Ligurien (Italien). Frühsommer 2020

Exkursion “PROJECT:KITCHEN at KITCHEN&CO:LAB?”
Research-Workshop nach Oaxaca Mexico in Kooperation mit CASCOLAND NL
Frühjahr 2020

design.hfbk-hamburg.de

Image by Lena Giovanazzi

Image by Lena Giovanazzi

Gemeinsam den Sauerteig füttern und Brot backen
mit Holzfeuer und Ton im „Alles Anders Dorf-Backofen”,
und dabei die Routinen und Freuden des täglichen
Essens erweitern.

Komm vorbei!
Bring nach Möglichkeit Deine Zutaten und Utensilien mit.
Wir geben gerne den Baking Futures Slow Dough weiter!
Ab 15 Uhr wird gefeuert, Teig zubereitet und gebacken.
Je nach Anzahl backen wir mehrere Fuhren – Du kannst
auch deinen fertigen Laib zum Backen mitbringen.

19. 10. 2019, 15 – 19 Uhr
weitere Termine: 16. 11. & 14. 12. 2019
Haus des Statistik
Otto-Braun-Straße 70
10178 Berlin

Gastprofessur an der HfbK Hamburg
2019/2020

PROJEKTKÜCHE

Als Metapher für die Gestaltung von Prozessen entwickeln wir gemeinsam die „Projekt-Küche“ und nutzen sie als räumliche und organisatorische Struktur für eine kollaborative Praxis. Hier werden anhand von experimentellen Formaten Werkzeuge des Design erprobt (Beobachtung, Analyse, Intervention, Synthese), sowie in Projekten im realen Kontext Erfahrungen in der Interaktion mit einem spezifischen Umfeld gemacht.

Zentrales Themenfeld ist die Verarbeitung und der Verzehr von Nahrungsmitteln in Bezug auf einen bestimmten Ort (z. B. Hamburg). Wie sind spezifische Esskulturen entstanden? Und wie sehen unsere Esskulturen heute aus? Wo kommen unsere Lebensmittel ursprünglich her? Welche Rolle spielen z.B. Hafen und Umland? Und wie wirkt sich das Angebot auf eine Nachbarschaft aus? Wer kocht, und für wen?

Beiträge und Fragestellungen zum Thema werden anhand von produktiven Untersuchungen entwickelt. Die Suche nach dem jeweils geeigneten Format ist Bestandteil des Projekts.

Eine ständig wachsende Sammlung von Inhalten und Teilergebnissen begleitet den Prozess und steht allen zu Verfügung („Kochbuch“) und ein Programm von diskursiven Veranstaltungen wird gemeinsam entwickelt („Tischgespräche“).

SPEKULATIVE EINTÖPFE
/Exkursion Gerswalde, Uckermark
/Workshop zu Lehm, Feuer und Speisen

Zu Beginn des Semesters wird zur gemeinschaftlichen, exemplarischen Untersuchung von lokalen Materialkreisläufen und Verarbeitungsprozessen ein Workshop im ländlichen Raum angeboten, in dem es um praktische Erfahrungen und gemeinsame Reflexion geht (Herbst 2019, s.u.).
in Kooperation mit Jan Lindenberg / Projekt WERKstube im Förderprogramm NEULANDGEWINNER der Robert Bosch Stiftung
Termin: 3. – 10. 11. 2019

WAS KOCHT?
/Kartographien, Rezepte und Kulturerbe
/Workshop zu lokalen Rezepten und Objekten

Exkursion zum Thema der Entstehung regionaler Kochkulturen, deren aktuelle Situation und die Frage nach Erbe und Erhalt in einer Hafenstadt wird im Frühjahr 2020 angeboten (Genova, Porto, Mexico).

design.hfbk-hamburg.de

Workshop-Impuls zur Sensibilisierung der Wahrnehmung
der physischen Bezüge unserer Körper im Raum und
miteinander bzw. der spezifischen Kontexte im Haus

Tanzworkshop mit Tänzer und Künstler Zé de Paiva
im Rahmen des basisprojekt Produkt
Designgrundlagen / Einführung in den Entwurf
UdK Berlin basislabor
SoSe 2019, “Haus-Agenten”
14. Mai 2019

design.udk-berlin.de

Firekitchen is one of the winning projects of Creative Food Cycles open call.

Creative Food Cycles (CFC) is a project co-funded by the Creative Europe Programme of European Union with the aim of developing a cultural and holistic approach, joining all the aspects of Food Cycle: from production to distribution (phase 1), from distribution to consumption (phase 2) and from consumption to disposition (phase 3). This means also to stimulate with an open and inclusive approach a deeper interconnection among cultural creators, cultural professionals, institutional stakeholders and active urban society.

creativefoodcycles.org

Teaching position in MA eco-social design
Free University of Bolzano IT, 2018 – 2019
“thesis preparation project” /
cultivating experimentation and exchange
guest lecturer, project lead “Objects-Spaces-Services”

How much courage does it need to be an eco-social Designer? How do we want to work (together!)?
What is the social space we are acting in? What are the “rules” of the context? How can we cultivate exchange, foster diversity? (How) do people perceive their/our environment? How (can we contribute) to create the best impact in our society?

The 3rd semester is dedicated to the preparation of the final thesis project. Students develop their own proposition and attitude by addressing relevant societal issues, entering a productive and self-responsible working process and establishing a culture of experimentation and exchange. The objective is not the generation of finished, completed design solutions, but a focus on explorative design processes proposing relevant contributions to the respective field.

Approaches and themes are diverse, but all address contingent issues – overconsumption, fragile biodiversity, increasingly constrained perceptions of our surroundings, lack of connection to nature, participation in making and placemaking, importance and role of rituals in society, problematics of educational systems etc.

In challenging these societal issues through design, students ask us to reflect on our current notion of ‘progress’ – can we develop new, micro-, local, rural and urban perspectives?

Eco Social Design – Master UNIBZ

blog: by design or by disaster

Erforschung des Sitzens als aktive Handlung
Beziehungen zwischen Körpern untereinander und mit Objekten
Sinnliches Wahrnehmen und Begreifen von Zusammenhängen

Tanzworkshop mit Tänzer und Choreograph Mario Lopes
im Rahmen des basisprojekt Produkt
Designgrundlagen / Einführung in den Entwurf
UdK Berlin basislabor Design
SoSe 2018, Exkursion Helsinki
26. – 29. Mai 2018

UQAM Montreal/Ècole de design | international week | may 12 – 19 2018

The one week Workshop “Public Production” took place in UQUAM during semaine international and focussed on a concept for an interactive, performative small series production of concrete paving tiles for the location of Metro St. Laurent. Avenue St. Laurent is an important historic street dividing the city of Montreal in the western and eastern part and marking the path of immigration wich is both still strongly visible.

The first part of the workshop was an analysis of different influences in the real context: traces, tracks, stories, history, cohabitation, vegetation, cultures, neighbourhood, choreographies, etc. Various topics were actively investigated by a first performative improvisation in the real context (experimentation / interaction / light intervention / questionary etc.)

The second phase introduced the idea of a small series production, resulting in a concept and scematic drawing of a production line set-up for the manufactural process of the fabrication of paving slabs from concrete or other suitable building materials with the strategic focus on a preparation in real context evoking a relevant, thoughtful and appropriate interaction with persons or objects in coherence with the preceding analysis.

For the presentation of the workshop building material and process were replaced by an equivalent food material and preparation process (ingredients, composition, consistency, processing, tools etc.). A prototype set-up for the production of a small series of paving tiles from edible ingrediens was built, material experimentation with different food ingredients trying variations regarding consistency and process.

Learning objectives included an interaction in real context, originality and relevanc of concept, quality and empirical variance of material experimentation and the capacity of translation between abstraction levels and implementation.

Let’s build a kitchen!
The Fire Kitchen is an exemplary process in which raw materials will be transformed commonly into a usable kitchen, a dinner table and a shelter: pots, fire stoves, tableware and roof tiles will be formed from clay and baked in a wood fire, obtaining a black surface. A common feast will be prepared with recipes from all participants and shared around a long table.

Together with all cultures
The workshop takes place at the canteiro abierto of Vila Itororó. The history of the quarter is strongly formed and influenced by the togetherness and coexistence of different cultural backgrounds and living situations. Throughout the whole process, communication, exchange and mutual learning is the main goal.

Building, Cooking, Eating, Thinking …
A common place is formed in a playful and creative way through sharing the daily activity of cooking, reflecting on the role of shapes and their culturally developed appearences, the moment of creation, food ingredients and their origins, recipes and tools needed, eating habits, etc.

Learning by doing
Through hands on work, the sensual contact with clay and cooking on open fire, an archaic experience is given. The project wants to rise the curiosity and understanding of necessary steps during the developing process from raw material to a product and a cultural form.

Exchanging and understanding
We set out to accumulate multicultural knowledge around ceramics and cooking traditions, fire and transformation. Next to material flows we observe and create knowledge flows which aim to happen beyond social, cultural or gender-specific categories. We investigate the practical knowledge inscribed into objects and traditions of different cultures and aim for a convivial setting around shared food that has a low treshhold in order to create a fruitful exchange.

How to do?
The Introduction about making clay objects and using them for cooking and eating on saturday 30th of september is open for all interested people.
The different topics, Drinking, Cooking, Burning and Roof will be approached in one-day workshops.
After drying, all clay objects will be burned in a collective fire resembling a ritual performance.
The final 3 day feast will be a continuous sequence of common cooking and sharing of food, drinks, recipes and stories.

You can do it, too!
We wish to work with a diversity of participants from different backgrounds with all different knowledge, age, skills and interests – students, neighbours, musicians, cooks, amateurs, etc.

For you:
The workshop is free of charge.
(Please send us your contact details, interest and availabilitys to firekitchen.itororo@gmail.com.)

Contact & Information
firekitchen.johannadehio.de | firekitchen.itororo@gmail.com

UdK Berlin
basisprojekt Produkt | 2. Semester | SoSe 2017
Einführung in den Entwurf | Designgrundlagen

Wem gehört der öffentliche Raum?
Wer gestaltet ihn, wo und für wen? Wer fühlt sich zuständig, wer sogar zuhause?
Wo sind die Grenzen zwischen öffentlich und privat? Am Gartenzaun, der Wohnungstür oder auf unserer Haut?
Wie wirkt die Gestaltung des öffentlichen Raums?

Wo laufen die Ströme der Fussgänger, wie funktioniert diese unsichtbare Infrastruktur, die wir täglich benutzen, wo sind Berührungspunkte und wo ergeben sich Kollisionen, wie entsteht Nachbarschaft? Wo halten sich die Menschen gerne auf? Kann man die Choreografien des Alltags sichtbar machen und was kann man darin erkennen?

StadtGestalten
Im Sommersemester werden wir einige spezifische Orte im Umkreis der UdK besiedeln, beobachten, analysieren porträtieren und durch kleine Eingriffe temporär verändern, und sehen, was sich daraus an Potential, Auseinandersetzung, Veränderung etc. für Passanten und Anwohner ergeben kann.

Die Projekte können poetisch, kritisch, praktisch oder grün sein – sie testen die Regeln der Strasse, auf der Suche nach lebenswerten urbanen Räumen.
Es sollen an einem konkreten Ort anhand von Beobachtungen, Analysen, Interventionen zuerst methodisch in kürzeren gemeinsamen Aufgaben verschiedene Arbeitsweisen erprobt werden, die in der zweiten Hälfte des Semesters zu einem eigenen Entwurf führen.

http://design.udk-berlin.de/lehrangebot/wem-gehoert-der-buergersteig/

New Studio in Berlin Wedding – coming soon

“FIRE-KITCHEN” is a public session, in which an exemplary process will take place, from raw materials, food ingredients and clay, to a ready to use kitchen and fully set dinner table, open for participation: pots, fire stoves and tableware will be formed from clay, baked in a simple wood fire obtaining a black matte surface through reduction and oxidation. A dinner feast with recipes from all participants will be cooked and eaten collectively during the opening.

Through hands on work and sensual contact with raw clay, an experience of the archaic archetype of cooking on open fire, the understanding and accessibility of the complete production process is rising. The project wants to awaken our curiosity for the processes behind the things and how everything is interconnected: raw materials, labour and economic factors and resulting prices are often incomprehensible. The production conditions of low quality massproduced objects reflect the little appreciation and lack of connection with the origin of the objects.

The project is inspired by the brazilian Barro Preto pottery, which is distinguishable for its black color from baking in open fire, allowing them breathe, making them thus able to cook in them. Earthenware baked on open fire can be found in all cultures, such as the moroccan Tajine, the mexican Barro Negro from Oaxaca, turkish Güvec, the japanese Nabe, the german Römertopf etc.

Finally, cooking is an activity, which belongs mostly to the sphere of private life, to the private household. However, public cooking can shape a new concept of the household, a productive unit that is more socially engaged and diffused to its context, deconstructing the modernistic idea of the household as a secluded, private unit of consumption.

The FIRE-KITCHEN takes place during Vienna Design Week 2016 Stadtarbeit Format.
The project will be realized in collaboration with Caritas project Kompa for integration.

Team: Johanna Dehio, Valentina Karga, Mascha Fehse, Liza Schluder, Sébastien Tripod
Address: Christophgasse 5, 1050 Wien
Date: 30. 9. – 9. 10. 2016; 14.00-18.00
Dinner feast: 8. 10. 2016; 18 – 22 Uhr

Furniture Workshop with students and staff of Zeppelin University, Friedrichshaven in September 2016.
The triangular stools and mobile storage trolleys for so called in-between spaces (“Zwischenräume”) can be used for various purposes and formally quote the multifunctional new architecture.
Coming in 3 different heights, the stools can be arranged creating an auditorium situation with rising levels, they can be used as side tables or stacked to save space.

With Karen van den Berg and Ulrike Shepherd of Zeppelin Universität.

deutschland – uruguay | sobremesa mobile

Most friendships starts by sitting together at a table. But what to do, if there is no table or kitchen, and the only
common space is in the middle of the city? In the occasion of 160 years of german – uruguayan friendship,
architects, artists and designers from Montevideo and Berlin come together for a one day workshop in order to
develop mobile cooking constructions.
Eating, drinking and talking will take place the same evening.
The Instituto Cervantes, as a partner, will offer its courtyard as the startpoint of this moving activity also
connecting the new exhibition ‘’Ghierra Intendente’’ with the city.

On a mobile sobremesa, crossing language- and continental borders, towards cultural bondings and friendships!
We invite you all to try the ‘’Empanadas’’ and the construction!

friday 10th of june 2016, 5pm
Instituto Cervantes
Rosenstr. 18 – 19
10178 Berlin

Participants:

Federico Lagomarsino (Montevideo-Coordinator)
Gabriel Terrasa (Montevideo)
Nicolás Baririola (Montevideo-BMR)

Johanna Dehio (UdK Berlin)
David Moritz (BTU Cottbus)
Hanna Wiesener (UdK Berlin)
Andreas Heim (Transstruktura)
Natasha Suhova (Transstruktura)
Viktor Hoffmann (Transstruktura)
Wiebke Lemme (Transstruktura)

Luisa Wittkamp (UdK Berlin)
Anna Petersen (UdK Berlin)
Charlotte Marabito (UdK Berlin)
Luisa Rubisch (UdK Berlin)
Cindy Peng (UdK Berlin)
Liza Schluder (UdK Berlin / Angewandte Wien)
Yannick Rohloff (UdK Berlin )
Ayosha Kortlang (UdK Berlin)
Jacob Pennington(BTU Cottbus)
Philipp Kleihues (BTU Cottbus)
u.a.

Support:

Ghierra Intendente
Instituto Cervantes
Embajada de Uruguay en Berlin
Facultad de Arquitectura, Diseño y Urbanismo (Udelar)
Adaptation
UdK Berlin
Transstrukktura
Rock and Roll Architecture
Instituto Goethe

Workshop at Constructlab Project “Mons Invisible – Jardin Suspendu” during Mons Cultural Capital 2015.

Bread as a tool for collaboration and exchange

All through the Mons Diffusion week, driven by an interest in the relationship of people to the practical doing, Johanna Dehio organizes a range of exercises and talks revolving around the manual preparation of wood fired sour dough bread.

Through her own experience with making dough for baking bread, Johanna has become aware that it requires a certain amount of time and commitment. Every day, in order to keep the sourdough alive, it needs to be „fed“ it with a certain amount of water and flour. Without this daily attention, the dough can go bad and „die“, in which case you have to start all over. The workshop aims to explore the idea that being involved in the care of something and can have a strong impact on one’s well-being.

Building on her own experience of using collective food preparation as a tool for communication, Johanna invites the members of the Diffusion Workshop to join her one after the other, every day, for feeding the dough and reflecting on their relationship to those moments of practical activity where the brain doesn’t necessarily have to join in. Having the hands in the dough is a special sensual moment of being unfocussed, letting thoughts come free, solving problems unconsciously, almost like sleeping, dreaming, recovering time or meditation. When do we allow these moments to happen? While walking or driving, cooking, or taking care of the laundry? We all have a packed daily life and follow our plans and sometimes forget to give much space for such moments occasionally happening along the way.

Another topic is our consumer relationship to bread, a diet component shared by most people: Where do we buy our bread? Does it make a difference whether the ingredients are local or have gone a few time across Europe before we get them in our hands? How important is the taste? How much work is included in the production, where and by whom? Beyond the topic of bread, the talks tackle the question of food consumption in general and of a healthy relationship to what we eat.

These intimate „Sour-dough Talks“ are supplemented by two moments shared by the group, where food preparation is used as a tool for reflection and communication about the group dynamic. During the first evening, the participants are asked to present themselves through a pizza made from a wide range of ingredients, giving an impression of who they are or how they feel: sweet, spicy, green, red, homogenous, chaotic… After a week of sharing daily life as well as an intense common exploration of what it means to learn and experiment together, the participants are invited to get their hands into the dough and bake again, this time a sourdough bread baked in the wood oven. Choosing the ingredients added to the bread dough and thereby varying on taste, color, size and shape, they try their best to offer to another team member a personal bread that can tell what they have learned about them, how they feel towards them, but also sometimes the untold and the private that can only be speculated on. There is time for reflection and sharing common issues while the workshop fades out into an evening apéritif.
Workshop during Mons Diffusion Workshop Week in Jardin Invisible Project by Constructlab during Cultural Capital 2015

“Paper Orchestra” is a 40 minute long performance, showing the result of 35 first year students of product and fashion design during “Basislabor Design” course at UdK Berlin.

Monday, february 9th 2015, 18.00, Aula, UdK Berlin, Strasse des 17 Juni 118.

“table – cultures”

cooperation project of University of the arts, Berlin
and Königliche Porzellan-Manufaktur KPM

5. – 9. 1. 2015

Dipl.Des. Hanna Wiesener, IPP Design, UdK Berlin
Dipl.Des. Johanna Dehio, IPP Design, UdK Berlin
Benjamin Behnisch, Video-Produktion

16 Students of architecture, dance/choreography, visual communication, product- and fashion design.

results:
movie 10:11 min
performance

.

Exhibition opening
friday 9th of october 2014
19.00

With Design by:

Alex Valder, Betonware, Dominik Hehl, e27, ett la benn, Florian Schmid, Fundamental Berlin, Hermann August Weizenegger, Hopf, Nordin, Jerszy Seymour, Joa Herrenknecht, Johanna Dehio, Judith Seng, Julian Appelius, KPM for minimum, L&Z, Lalupo, Läufer+Keichel, Limemakers, Linea 1, llot llov, Lokolo, Mark Braun, Murken Hansen, MY KILOS, New Tendency, Rimma Tchilingarian, Supergrau, Uli Budde, Werner Aisslinger

curated by minimum

stilwerk

Kantstraße 17
10623 Berlin

avril 2014, terrasse de l‘esaaa
La cooking line est une performance culinaire le long d‘un rail, conscu comme image d‘une chaine de production industrielle.

on mange quoi?
comment on cuisine?
on fait ensemble et on mange ensemble!
on digere ensemble!

un workshop de quatre jours à l‘école d‘arts supérieure d‘Annecy avec 50 étudiants de la premier
année pour préparer chacun une partie d‘un grand repas final, sorte de festin.
L‘objective: trouver les ingrédients nécessaires, les outils pour cuisiner et construire sa station de travail adapté à sa mission. À chaque station de cuisson une fois assemblée le menu est fait passer à l‘autre et ainsi de suite la cuisine selon le menu deviendra une seule grande machine.

„cooking line“ workshop esaaa, Annecy
Alexander Römer & Johanna Dehio

Within the framework of Vienna Design Week 2013 ‚Stadtarbeit‘, designers Johanna Dehio and Dominik Hehl initiated a project named CONSTRUISINE.

CONSTRUISINE is an open kitchen / furniture workshop built on a public square in the centre of Vienna. It invites neighbors and passers-by to build furniture and cook food according to suggested recipes and templates. For the designers construction materials and nutrition can be regarded equally as elementary basics for creation.
They are seen as essential components of our daily existence. The practice of building and cooking are similar in their use of tools, measurements and improvisational thinking. CONSTRUISINE interweaves both activities and transforms the Sankt Elisabeth Platz in Vienna into a temporary creative meeting point.

CONSTRUISINE is a public low-cost, consumption-conscious, temporary initiative. All raw materials, both ingredients and construction materials, where obtained through donations from local businesses. The basic set-up consists of working- and kitchen desks, that through their design conduct their users into a self-explanatory production process. Through these tools the designers propose simple food and furniture recipes, based on clever use of recycled materials, that inpsire people to participate and develop their own. Workshops and food are distributed free of charge.

For the construction and maintenance of CONSTRUISINE the designers work closely with a group of youngsters from a local Caritas-program. During opening times designers are present to accompany visitors with cooking and constructing furniture. The program includes children workshops in cooking and furniture building.

Project team: Johanna Dehio, Dominik Hehl, Lukas Heraut, Franziska Lutze, Omar Nazif, Tomasz Polanski, Camille Riboulleau, Alexander Römer, Rieke Vos.

Hockerbank colored edition at ICFF New York with Neue Wiener Werkstätte

Hockerbank at Kunsthaus Graz during Designmonat Graz 2013 with NWW Design Award.

Designmonat Graz 2013
opening on monday may 6, 7pm
Designforum Steiermark at Kunsthaus Graz
may 7 – june 16 2013, tue – sun, 10am – 5pm

new colored edition of Hockerbank will be showen in the “Austrian Design Details” exhibition during Milano Salone 2013.

Salone dei tessuti
via san gregorio 29
20124 Milano

Gallery S. Bensimon
111, Rue de Turenne
F-75003 Paris – France

+33 (0)1 42 74 50 77
du mardi au samedi de 11h à 13h et de 14h30 à 19h

Exrptaprint
Gottschedstr. 4
13357 Berlin