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SEASON 4 — OAZA GOES NORTH: 3 February

For Season 4 Underverk has invited the design collective OAZA from Croatia to exhibit their ‘Handed Down’ collection in Stockholm. Together we host a food workshop and discuss Croatian food and craft traditions.

The collection investigates different aspects of Croatian tradition within craft, as well as various possibilities of innovations in the given context. Series of projects and developed products related to ‘Handed Down’ concept are a result of a strategy which mainly uses historical, cultural and social resources throughout the developing phases, and acts as a reflection on forming new relations in specific local environment and its requirements. By strong virtue of conceptual and problem-based character, the project unfolds space for possible deliberation and positive promotion of Croatian design.

The selected collection of objects and concepts establishes a direct relation with existing artefacts strongly rooted in tradition, as well as it provides their new modernity by using new technologies, which helps to bring new values and functions of these objects. The design approach reflects itself by activating and preserving forgotten crafts and techniques, and through the exchange of knowledge between designers and artisans, consequently opening up a discourse for potential follow-up and collaborative scenarios, which Oaza is very keen on realising.

Opening Reception
OAZA GOES NORTH
February 3, 19:00—21:00
B13, Brännkyrkagatan 13c

An exhibition showcasing five unique products from OAZA’s ‘Handed Down’ concept. Come meet Nina Bačun and Maja Kolar from the collective and enjoy some Croatian treats.

Rogoz backpacks will be available to purchase, limited supply. Underverk’s graphic designer Ludwig Haslberger has designed an exclusive kitchen towel for the exhibition which will also be for sale.

Leading up to the exhibition Studio Daphne Zuilhof will lure in the curious visitors with intriguing light reflections. Zuilhof works with the subtle beauty of light reflections, evoking wonder and curiosity. In the outside space leading up to the exhibition lights are placed with an intriguing effect, created with the modest means of light and water.

EXHIBITION OBJECTS
Rogoz, 2013
Rogoz (backpack) was made as the Logožar (bag), from the past, used mostly for the purchase of food from the market. It is part of the material culture associated with the dying
tradition of wickerwork. Both are made on a loom from the bulrush plant treads. Elaboration and reinterpretation of logožar include updating of existing forms with the addition of new materials and functions (introducing backpack form), with the aim to target younger population.
Rogoz, model A (large) 900 SEK
Rogoz, model B (small) 800 SEK

Lightwear, 2012/13
Intriguing pageantry of women’s national costumes, as well as their fall into oblivion, have inspired a contemplation about the new contextualization that would bring them back to life
outside the museums. The bottom part of the costume from Bizovac (Croatia) embeds specific traditional handwork techniques, such as embroidery, needle lace and pleating. As a lampshade, it preserves the shape, typological layering and decorative details. In 2013 Lightwear was transferred from the realm of handmade to the industrial realm by using
the laser-cutting machine. New technology brings modern perspective to traditional handmade work, and enables a model for the preservation of certain motives from the
tradition.

Perserving Summer, 2013
Preserving Summer is the study of old-fashioned food preservation methods (conservation of value and quality). Existing utilitarian objects, containers or tools are mostly improvised versions, and their usage only suggests lack of a better solution. The intention of designing products for canning that combine several functions (food processing, storage and serving her) tends to popularize these traditional methods. The
usage logic is being read from the design and selection and finishing of materials. The finished product promotes locally specific food combinations and their preparation together
with a recipe for its reconstruction.

Oil on 2013
Functional set highlights the value and quality of olive oil as an independent food and investigating influence of its serving in relation to its use. Container for olive oil consists of an applicator in the form of a ball for controlled dispensing and smearing oil on the bread on the principle of a roll on.

Rakija to go, 2013
Collective fascination with the national drink is a product of mystical effect of this liquid that practically cures and fixes everything. Glass modification of Rakija obtaining apparatus,
literally exposes chemical processes of fermentation and distillation, otherwise hidden within the context of the house and backyard. The project problematizes home alcohol production restriction regulated by EU laws, and forced upon this very important segment of the country’s tradition.

Photo by Domagoj Kunić and Mare Milin.

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Bitter Sweet Sound

Meal ecologist Ayhan Aydin, Product Designer John Astbury and Experience Designer Josefin Vargö presented a sensoric installation that experimented with the effect of sound on taste. The installation that used findings from Condiment Junkie to explore how the tastes of chocolate, infused popcorn and fresh pressed juice is altered when listening to different frequencies. Set in Tegnérlundens serene Pavilion, it included 3 tastings.

Menu designed by Andrejs Ljunggren and Clara Chague.

Thanks to Angela Woda.

Photography: Jesper Ohlsson

Supported by Stockholms Stad

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Bitter Sweet Sound: 4 October

October 4th, 13:00—17:00
Lusthuset Tegnérlunden
40kr

Meal ecologist Ayhan Aydin, Product Designer John Astburyand Experience Designer Josefin Vargö present a sensoric installation. Bitter Sweet Sound experiments with the effect of sound on taste. The installation that uses findings from Condiment Junkie to explore how the tastes of chocolate, infused popcorn and fresh pressed juice is altered when listening to different frequencies. Set in Tegnérlundens serene Pavilion. 40kr includes 3 tastings.

Supported by Stockholms Stad

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Food tasting — Potential diversity of Japanese food: 21 September

On August 31 Yurie Hama, owner of café Kikusen and Wataru Adachi from LYCKA Japan & Sweden held a Food Tasting event outside the East Asian Museum.

People could discover how different ingredients in a Japanese meal.

“A fundamental aspect of Japanese cuisine is its ability to explore the possibilities and exploit the potential of a small number of basic elements which are then turned into a large variety of another element. As an example, a soybean breaks down into Edamame, tofu, miso and soy sauce … Each offspring has a unique taste which sometimes makes us forget that they come from one element.”

If you missed the event, it will take place this Sunday, September 21, again at the same spot.

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A Protective Garlic Ritual ● June 18
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On Sunday June 18, we invite you to a garlic ritual. Come taste the power of garlic and protect yourself from trolls.

During a one week residency in Stockholm, Ancient Acrobatics and Underverk will weave together past and present garlic stories, mythologies, superstitions and facts into a new cleansing ritual, to protect you from todays trolls.

The protective cleansing ritual includes garlic tasting and an introduction to a collection of protective garlic amulets. It costs 100kr and you can book your spot by emailing hej@underverk.in

June 18 16:00-18:00 100kr Show on map
Babette’s Feast ● 24 May
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As part of Underverk’s Gastronomic Design Festival we present a screening of Oscar-winning ‘Babette’s Feast’ (1987). A Danish film drama by Gabriel Axel, based on the story by Karen Blixen. The film is paired with food and drinks designed by the gastronomic design duo Aydin & Vargö.

The festival is a summer program that moves between different disciplines focusing on our food culture. We present a set of events that activate our minds and senses to discover how artistic strategies contribute to the discussion of the politics of food.

Tickets: https://babettes-feast-film-food.confetti.events/

The food and drink (non-alcoholic) menu is served during and after the film. The ticket includes entrance, food and drinks at the cost of 300 SEK. The dinner is suitable for vegans. Report allergies to hej@underverk.in.

Doors open at 18:30 and the screening starts at 19:00. The film is 108 minutes long. Food will also be served after the film.

FYI: If you are having troubles buying your tickets through the event site, it’s also possible to email josefin@underverk.in to book a spot, swish the ticket amount 300kr to 0736795410 and we’ll send you a receipt.

Supported by Stockholms stad.

*Image from Curzon Artificial Eye

24 May 18:30 – 21:30 300kr Show on map
IRL ● 8 Feb
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