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.

more impressions of the dinner show

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

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.

its a credit crunch parcel!
might be better to look at than eat!

Tesco plc is a British-based international grocery and general merchandising retail chain. It has the largest British retailer by both global sales and domestic market share with profits exceeding £2 billion. Orange jelly cost 1p more than red jelly.

In 2008, Tesco became the world’s fourth largest retailer, the first movement among the top five since 2003. Originally specialising in food and drink, it has diversified into areas such as clothing, consumer electronics, consumer financial services, retailing and renting DVDs, CDs, music downloads, Internet service, consumer telecoms, consumer health insurance, consumer dental plans and software.

Dozens of people gathered Saturday evening in a Galata restaurant to learn to make falafel with a twist: The chef was projected large and wizard-like over their heads via the Internet live from Berlin.
Julie Upmeyer and her “Virtual Chef” initiative held their borderless feast at Güney Restaurant, one of 40 venues that hosted events this weekend as part of this year’s art festival Visibility Project in Istanbul’s Galata neighborhood.

Upmeyer said she was amazed by the way cooking brought people together. “Chefs from the Güney kitchen worked side-by-side with Virtual Chef guests to fry falafel balls, while Galata locals were speaking live with our chef in Berlin in Turkish, English and German.”

Hoping to open people’s eyes to the “unseen,” the one-day fest combined everything from art exhibits in teahouses to oddball performances on sidewalks. In this respect, Virtual Chef’s connection to a chef in Germany, who had sourced his ingredients in exchange for providing a service, certainly suited the vision of the festival.

The story behind the dish

The project began when chef Karl Heinz Jeron sent the group a list of ingredients to collect for the meal. As they searched for the ingredients, the participants met people and explored places and shops new to them. While watching each other via a live media stream on Internet TV, Jeron shared with them the story behind his version of the falafel.

His project “Will Work For Food” explores the labor and barter economy. During the project, he provided small robotic vehicles that traded their manpower for food. The vehicles can draw and whistle. In exchange for a bit of food, people borrowed the vehicles to serve their needs. He received lentils, flour, arugula salad, garlic, lemon and some spices and herbs.

That’s when a falafel recipe came to Jeron’s mind. He customized the recipe, replacing the chickpeas with lentils and adding flour to make the dough a bit more solid. After practicing for some time, he agreed to join Virtual Chef and share the fruits of his barter.

A native of Detroit, Michigan, Upmeyer said food was universal and commonplace, though ultimately quite personal. “Eating is the closest connection our body has to the outside world.”

Julie Upmeyer caravansarai.info@gmail.com or julie@active-ingredient.net

Recipe: ‘Will Work For Food’ Falafels

Falafels:

1 cup lentils, cooked (cooking time depends on which lentils you use)

1 tablespoon flour (maybe more) Make one dumpling. Fry it. If it falls apart, use more flour)

1 teaspoon baking soda

1 teaspoon salt

1/2 cup finely minced onion

2 tablespoon finely minced parsley or rocket salad (I used rocket salad, but if you cant get it take parsley)

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cloves garlic

freshly ground pepper

1 tablespoon lemon juice

a pinch (or more) of cayenne pepper

oil for frying (i.e. canola, sunflower, avocado),

no olive oil, it cant stand high temperatures!!!

Chutney:

1 cup plain yogurt

1 tablespoon minced mint

1 clove garlic

1 tablespoon lemon juice

salt

Drain lentils and put into a good processor or blender. Add the baking soda and salt. Blend until you have the texture of coarse breadcrumbs or fine bulgur wheat. You should NOT have a paste.

Empty lentils into a bowl. Add onion, parsley, cumin, coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently with a fork. Do not pat down. This mixture should be loose and crumbly.

Put 2 inches of oil in a wok or other utensil for deep frying and set to a heat on a medium-low flame. You need a temperature of 350 to 375 degrees Farenheit. While the oil heats, form the first batch of patties. Using a very light touch, form patties that are about 2 1/4 inches in diameter, about 3/4 inch thick in the center and less so at the edges. Do not pat down or try to be too neat. Put as many patties into the hot oil as the utensil will hold in a single layer. Fry about 4 minutes or until the patties a reddish brown on both sides. Turn at least once during the frying process. When the patties are done, remove them with a slotted spoon and drain on a paper towel.

© 2005 Dogan Daily News Inc. www.turkishdailynews.com.tr

I will cook one of my Will Work For Food favourites. The cooking will be transmitted from Berlin to Istanbul via Skype.

18 Oct 2008 9pm GMT

Dumplings:
1 cup lentils, cooked (cooking time depends on which lentils you use)
1 table spoon flour (maybe more. Make one dumpling, fry it. If it falls apart, use more flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup finely minced onion
2 tablespoon finely minced parsley or rocket salad (I used rocket salad, but if you cant get it take parsley)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves garlic
Freshly ground pepper
1 tablespoon lemon juice
a pinch (or more) of cayenne pepper
oil for frying (i.e. canola, sunflower, avocado),
no olive oil, it cant stand high temratures!!!

Chutney:
1 cup plain yoghurt
1 tablespoon minced mint
1 cloves garlic
1 tablespoon lemon juice
salt

Drain the lentils and put them into the container of a good processor or blender. Add the baking soda and salt. Turn the machine on and blend until you have the texture of coarse bread crumbs or fine bulgur wheat. You should NOT have a paste.

Empty the lentils into a bowl. Add the onion, parsley, cumin, coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently with a fork. Do not pat down. This mixture should be loose and crumbly.

Put 2 inches of oil in a wok or other utensil for deep frying and set to a heat on a medium-low flame. You need a temperature of 350 to 375 degrees F. While the oil heats, form the first batch of patties. Using a very light touch, form patties that are about 2 1/4 inches in diameter, about 3/4 inch thick in the center and less so at the edges. Do not pat down or try to be too neat. The patties should just about hold together. Put as many patties into the hot oil as the utensil will hold in a single layer. Fry about 4 minutes or until the patties a reddish brown on both sides. Turn at least once during the frying process. When the patties are done, remove them with a slotted spoon and drain on a paper towel. do all of the patties this way.

Bring a can of food to barter with the robots from September 27 - November 22, 2008,
Barter starts at 7 PM at the opening
All proceeds to be donated to Newark food banks

Will Work for Food is a project by KH Jeron about labour and barter economy.

Small robotic vehicles trade their manpower for food. The vehicles can draw and whistle popular songs.

Interactions with the robots throughout Europe have taken various forms: small offerings of packaged sweets, regional specialties, homemade foods, and even full dinners.  In Newark, Gallery Aferro and KH Jeron will have the robots perform in the gallery as a food drive to question the collective responsibility of a city’s residents towards each other.

According to Jeron, Will Work for Food deals with “a re-assessment of labour: its disjunction from covering the cost-of-living of the individual.They give an occasion and a space for social interaction and discussion.”

Outside Over There
Fourth Annual In the Country of Last Things exhibition
Curated by Emma Wilcox
September 27 - November 22, 2008
Opening Reception September 27, 7-10 PM

Artists:
Keliy Anderson-Staley, Mireille Astore, Martin John Callanan, Karlos Carcamo, Margarida Correia, Susan E. Evans, Judith Hoffman, KH Jeron, Tamara Kostianovsky, Charles Huntley Nelson Anne Percoco,
Dorothy Schultz, Jeff Sims, Peter Tuomey Jr, Tammy Jo Wilson