Will Work For Food @ Poznan Biennale
KHJSeptember 9th, 2010 Poznan
Will Work For Food at lab30
KHJOctober 30th, 2009 Augsburg
www.lab30.de
lab30 – 8th Augsburg Media Art Laboratory (Nov 5th-Nov 7th, 2009)
Test arrangements in an Electro-Biotope
lab30, Augsburg’s Media Arts Festival, is going to take place this year for the 8th time. From November 5th to November 7th, Kulturhaus abraxas in Augsburg will be transformed into an international arts laboratory for media and installation artists, for sound, electronics, technicians and digitals artists who make up the offspring of the European arts academy scene. This festival of electronic arts has found its level within the relevant festival landscape, moving on from being an insider’s tip to becoming a constant in the yearly agenda of visitors and artists who travel the scene.
Will Work For Food At Dock 18 Zurich
KHJFebruary 6th, 2009 Zurich
work for food or should we say “cooked with food and entertained by roboters. Mario Purkathofer
more impressions of the dinner show
Das kurze Glück Presiverleihung
KHJDecember 19th, 2008 Berlin
tatsächlich gibt´s Bilder von der feierlichen Übergabe, als ich Dich und das Projekt kurz vorstellte.
Auch in der Doku is eine kurze Sequenz. Siehe hier:
www.youtube.com/watch?v=qzSm1QP8NAQ
Das Robotterchen hat am Mittwoch bei Der Langen Nacht des Kurzen Glücks im Rotem Salon um 23 Uhr seinen Besitzer gewechselt.
Es wurden viele kurze Berlin-Filme gezeigt und zwischendurch die Auslosung gemacht. 10 Gewinner wurden am Sonntag geehrt. Das Maschinchen lag im Korb eines Menschen, den ich für kunstbegabt halte.
Matthias Groll
www.daskurzeglueck.de
www.interfilm.de
Red Wine, Cheese, Bread and Cake
KHJDecember 15th, 2008 Berlin
Matthias Reichelt brought a nice collection of red wine, cheese, bread and a cake. He will use the robot as a wedding gift.
1. Castillo Murviedro 2005 Valencia, Spain (Red) Dry nose. Fresh and fruity, sweet tannins, prunes, vanilla, spicy.
2. Gruyère is sweet but slightly salty, with a flavor that varies widely with age.
3. Gres des Vosges is a traditional soft-ripened, washed rind cheese. It is a true farmhouse delight.
4. The Moosbacher cheese owes its uniqueness to a double ripening process.
5. Sourdough (or, more formally, natural leaven or levain) refers to the process of leavening bread by capturing wild yeasts in a dough or batter, as opposed to using a domestic, purpose-cultured yeast such as Saccharomyces cerevisiae.
6. Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city.
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