Revolving Histories (#bangbang-1309)
Stockfisch
https://www.maxbottini.ch
Stockfisch
(1998)
https://www.maxbottini.ch
Tags
vwg:declare
1998
PDF
Site specific
Food Art
Nature-Culture
Conceptual
Processual
Food
Documentation of a performance
"Stockfish" / Project and activities / 1998
Stockfish are cod or codfish. To preserve them for consumption, they are dried in the sea air or salted wet. Before preparation, the stockfish must be soaked for 24 hours so that the salt is dissolved out. New preservation methods have almost completely eliminated stockfish from the menu in Switzerland. For the project, I researched stockfish and collected recipes from all over the world, preferably from people who still prepare stockfish. I recorded my research in a documentary. In two events (27.10.1998, 3.11.1998) at the Löwen-Genossenschaft restaurant in Sommeri (TG), ten recipes were prepared and tasted by friends and acquaintances.
Max Bottini, February 2022
Stockfish are cod or codfish. To preserve them for consumption, they are dried in the sea air or salted wet. Before preparation, the stockfish must be soaked for 24 hours so that the salt is dissolved out. New preservation methods have almost completely eliminated stockfish from the menu in Switzerland. For the project, I researched stockfish and collected recipes from all over the world, preferably from people who still prepare stockfish. I recorded my research in a documentary. In two events (27.10.1998, 3.11.1998) at the Löwen-Genossenschaft restaurant in Sommeri (TG), ten recipes were prepared and tasted by friends and acquaintances.
Max Bottini, February 2022
automatically translated from german
Stockfisch
place: Restaurant Löwengenossenschaft, 8580 Sommeri TG
KuratorIn: Bottini, Max
Dokumentationstyp: Dokumentation einer Performance/Aktion / Documentation of a performance/action
Alternative
PDF: 1998_Dokumentation plus 60 Rezepte_Stockfisch_Max Bottini
Fotos: Fotos Stockfisch_Aktionen_1998
Medium
PDF
Dauer: ca.120:00