Filed under: Food Design

Taste Shop

Underverk presented a set of five dinners consisting of food and sensorial interactions to encourage thought-provoking conversations in collaboration with Deriva Paper and meal ecologist Ayhan Aydin.

How do we create a more diverse city by examining taste, smell and textures? The design and art platform Underverk teamed up with meal ecologist Ayhan Aydin and Deriva Paper to create a set of five immersive dinners that explored ingredients through the city of Stockholm. From August 25 – September 3 Taste Shop took over a container on Hötorgsterassen with the aim to create a new type of eating experience using all our senses.

“When spending a lot of time exploring the texture and taste of crops, you start to understand how much the cultivation process matters,” Ayhan Aydin says. “In order to get a more complex and alive food culture, the biological diversity is key. A carrot does not just have one type of flavour, there are variations, sometimes so small you hardly notice it. But if you give enough attention to it, you will start to appreciate it.”

While Ayhan Aydin was busy foraging wild bird cherry flowers in Fittja together with experience designer Josefin Vargö, trend analyst Jonna Dagliden Hunt has called for more conversations around the future of food, and editor of Deriva Paper, Helena Öhman, wandered the streets of Sibirien and Hötorget trying to find new ways of exploring the city through our senses. The result? Taste Shop – Dinners!

For each course we revealed the ingredients of the menu after the dinner was over. We did this in order to make the guests focus on the tastes, smells and textures of what they ate. Instead we presented each course by narrating them through a taste journey of three areas in Stockholm; Fittja, Hötorget and Sibirien.

Thanks to Vasakronan!

Photography: Christopher Hunt

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Season 5 • Köket: 7 April — 26 May

For Season 5 Underverk collaborates with curator Kim McAleese and together we present a series of food events spanning April and May 2015, which will focus on home labour and the gender divide in relation to domestic tasks (such as cooking, cleaning and maintenance). The projects will ask whether much has changed -if anything at all- since the feminist protests of the early 1970s.

The discussions and participation in the presented food events contribute a vital part of and act as the core material of the project’s research. The results and documentation will be presented in a printed matter acting as the final piece of the programme.

Housewarming Dinner
April 7, 19:00—21:00

In Konsthall C’s kitchen, an invited commercial ‘chef’ and a domestic ‘cook’ will respond to the questions posed in the Mierle Laderman Ukeles’ Manifesto for Maintenance Art.

Produced in 1969, the manifesto connected to other feminist activities around the world which began to articulate the gendered inequities between paid and unpaid labour. The chefs Josefin Günther and Magdalena Günther are invited to make a dinner, using the food as their material to convey what they believe to be ‘maintenance work’ as an attempt to readdress the issues raised in Ukeles manifesto.

The dinner is part of the public program of the Ukeles exhibition at Konsthall C, the idea being that members of the public are invited to engage in some of her thoughts and artistic concepts over a meal in the space.

Josefin Günther is a sommelier currently working as a freelance writer. Food, beverages, scents and flavours have always been a very big and natural part of her life and she is always looking to add new scents and flavours to her palate. Finding new ways of expressing what we experience when we eat and drink is an ongoing home-project of hers.

Originally from Poland, Magdalena Günther came to Stockholm via Copenhagen where she attended a College of Arts. Her entire professional career as a graphic designer/art director has been spent trying to juggle work, family and social interactions. Her passion lies in exploring gastronomy and culture from other countries, and she has always cooked.

Feminist Film screenings
May 21, 19:00—21:00
Underverk’s studio, Brännkyrkagatan 13c

For many women, the home was a natural subject of artistic production as a highly charged site of rampantly contradictory meanings. As Lucy Lippard noted, ‘[women artists] work from such [household] imagery because it’s there, because it’s what they know best, because they can’t escape it.’

A set of feminist film screenings punctuate by food provided by meal ecologist Ayhan Aydin and experience designer Josefin Vargö, which is designed to create and host an environment to foster discussions.

In this film programme, the artists explore domestic issues such as motherhood, sexuality, death, familial relationships, control of physical space and the preparation and consumption of food.

Ayhan Aydin (Meal Ecologist) works interdisciplinary with how the food system as a whole functions. Aydin integrates social sciences, natural sciences, food craftsmanship and practical farming. Ayhan has previously participated in the projects Restaurant roam (Parkteatern), Fittja Open (Botkyrka Konsthall), Nordic Sound Bite (New Nordic Food). In the three different projects, food has been a central and fundamental part of the story.
Supper club dinner
May 26
Time and place TBC

We finish the season with a dinner to bring people together in a private and intimate setting to encourage an exchange of ideas regarding identity, work and activities in the domestic space. We invite a chef to lead the workshop and discussion. More information soon!

Supported by Stockholms stad, CuratorLab/Konstfack and Konsthall C

Photo by: Suzanne Lacy, ‘Learn where the meat comes from’ (1976)

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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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Food Lab at Tantolunden’s Pavilion

A Food Lab designed by Chef Aaron Colman and Experience Designer Josefin Vargö for Underverk’s Season 3 with public space as a theme. It was the end of summer, start of Autumn. A good time to start pickling so as to stock up over winter and time to enjoy the opportunity of being outdoors. Set in the hidden and often forgotten music pavilion in Tantolunden, Zinkensdamm. This two hour Lab explored the concept of a Hot Dog and what it could be. 3×3 hot dog inspired courses based on seasonal ingredients and one dessert hot dog were presented. Guests learned how to make a quick Japanese pickle och received a jar filled with Piccalilli to enjoy in winter. Black Lemonade made with Kurozato, a Japanese black sugar, and lemon used as a palate cleanser.

Photography: Stephanie Wiegner

Supported by Stockholms Stad

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Season 3 — Publikt

In Season 3 Underverk explores the connection between public and private space and how we use our city. Seven different designers will create intimate experiences in Stockholm, open for everyone to access. “Sharing” is at the core of the experiences and by interacting with strangers we hope that visitors will view their city from a different perspective.

Our aim is for people to make new discoveries in places they otherwise walk past. The same can be said for the interaction between people, who might never cross paths otherwise.

Ticket links out soon!

Food Lab
Aaron Colman and Josefin Vargö
August 24th, 14:00—16:00
Pavilion, Tantolunden
250kr

You Are Here — Test Flight
Pomme Van Hoof
August 27th, 16:00—21:00
Mariatorget Square

Food tasting — Potential diversity of Japanese food
Lycka Japan & Sweden and Yurie Hama
August 31 & 21 September, 12:00—tbc
Parking spot outside the East Asian Museum
120kr

Bitter Sweet Sound
Ayhan Aydin, John Astbury and Josefin Vargö
October 4th, 13:00—17:00
Lusthuset Tegnérlunden
40kr

Graphic Design: Ludwig Haslberger

Supported by Stockholms Stad

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Catalogue Season 1 — Hemmet

If you haven’t already gotten your hands on our catalogue from Season 1 — Hemmet, give us a shout viahej@underverk.in and come pick up a free copy!

Graphic Design: Ludwig Haslberger

Supported by Stockholms Stad

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Sugar High at Sense Lab

An edible sugar installation by Josefin Vargö that takes form by experimenting with a cotton candy machine.

Sugar is probably one of the most common ingredients used in the world. A multifaceted ingredient that triggers many emotions ranging from appreciation, addiction to hatred from both its consumption and production. Sugar itself has many different forms, tastes and originations, besides the common white sugar. This piece is an initial experimentation of the plain, common yet versatile white sugar.

Photography: Stephanie Wiegner
Sponsored by Glasskalas

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Video: Big Candy Bang by Ami Izaki & Exotikdot

A glowing edible installation by Ami Izaki and Exotikdot for Underverk’s Season 2 — Sinnen.
It explores different ways of perceiving the sense of taste through other senses like sight and touch.

Photography: Daniel Anthony Rossi
Music: Lyndon Scarfe

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