[cancelled] [Dis]Comfort Food
Presented by The Grey Space
Discover unconventional cutlery, made from unconventional tools. In this latest edition of [Dis]Comfort Food, you’ll make your own tools for the three-course dinner designed by Cemre Kara, Laila Snevele and Emre Ozakat.
[Dis]Comfort Food is a collaborative project by Cemre Kara and Laila Snevele born out of a iii residency project in The Hague. The series focuses on the body’s role in eating. It transforms dinnertime into a fun and playful experience by inviting you to partake in performative setups where they use unconventional dining tools during each dinner session. In continuation of their [Dis]Comfort Food series, this latest edition has you creating new cutlery along the old ones in a new format to eat the three course menu made by Emre Osaka.
The diner starts with an 1-hour workshop, in which you make cutlery solutions different types of materials from second hand stores and nature. After being informed about the menu, you make tools that are convenient for the food that will be served.
The concept of the project deals with complex cultural matters in playful, humourful ways. Many cultures’ table manners differ, such as what is eaten, how it is eaten, when to eat and where to eat. Table manners in different cultures reflect different cultures’ underlying values. The goal is to see what can come out of this when people play. The workshop aims to integrate the guests better to explore this and the possibilities of what they can do and come up with.
The Grey Space opens at 17.00.
The event starts at 19.00
Regular ticket: €27,50
Student ticket: €22,50
Turkish Artist Cemre Kara is a graduate of KABK’s ArtScience Interfaculty. She works with a range of media, from projection mapping to performances and audiovisual experiences. Her performances and installations aim to explore social and political contexts. Her current research is about food in a cultural context. She creates performative eating situations and produces ceramic dinnerware.
Laila Snevele is a sensory food designer, who explores the perception of food through multi-sensorial research: What role does color, shape, texture, temperature, sound, mouth sensations and aroma play in our understanding of a certain food? And how can we use these elements to change or elevate our sense of taste? Snevele designs recipes for the brain.
Food for Thought blurs the lines between culinary and artistic expression. This performative dinner series empowers selected artists to redefine the boundaries of food as an artistic medium. Join us in this flavorful exploration, where food becomes a canvas for creativity and connection.
Food for Thought is made possible by the Creative Industries Fund NL.
