La Panacée, Montpellier, FR
co-curated by Nicolas Bourriaud and Andrea Petrini
Assembling 25 chefs and 20 artists from around the world, Cookbook?19 explores through a large panorama the relationship between the future art of cooking and the edibleness of art. As the second chapter of a project first organised in 2013 at the the École des Beaux-Arts in Paris, the exhibition will be commissioned by the same team : the art critic, curator and co-founder of Palais de Tokyo Nicolas Bourriaud and food journalist, globetrotter, curator and creator of the World restaurant Awards, Andrea Petrini. Since trends in art and cuisine have evolved over the past five years, new criterias have emerged: Instagram potential, focus on microorganisms and their effects on the body (gluten free, vegan...), cultural identity, and globalization (appropriation, locavorism...).
The 2019 edition focuses on the unprecedented convergence of these subjects, highlighting an emerging generation of creators bound by a desire to interact with their environment and explore the stimulation of multiple senses. The choices of this new generation of chefs and artists are motivated by the exploration and incursion of each other's worlds: cooks will make live music or enable us to physically enter into the spirit of their dishes, while artists will try to push us to develop our sense of smell or taste.
Esmeralda Kosmatopoulos is presenting two puzzles and a video from her body of works "Chez Naussica" that revisits the definition of the Ancient Greek tradition of hospitality in the light of the current refugee crisis that has deeply transformed our relation to Otherness in Europe and beyond.
For this project, she re-enacted the ancient tradition of hospitality in a series of dinner performances that invited small groups of twelve Greek locals, refugees and expats to share anonymously a family-style dinner. The human interactions and personal stories that unfolded during each meal acted as the starting point for her to create artworks that explore the revealing of the Self and the construction of the relationship with the Other thru food.