Mittwoch-Sonntag
23.8.–3.9.2017

Als artist in residence entwickelt Søren Aagaard unter dem Titel Fries ein wechselndes Menü für den Kiosk des TROPEZ. Dazu recherchiert er die Geschichte und Symbolik der Pommes Frites und experimentiert mit Zubereitungsmöglichkeiten. Jede Variation legt eine thematische Spur zu den Live-Kochsendungen In Search Of ... am 2. September. Gemeinsam mit dem Kurator Nico Anklam lädt Aagaard dazu Gäste aus der Kunst- und Gastronomieszene ein. Beim Kochen diskutieren sie Themen wie Nationalismus und Politik, Lebensmittelproduktion und Wirtschaft sowie Manieren und kulturelle Prägungen.

Das Werk von Søren Aagaard (*1980, Kopenhagen) wird bestimmt von seinem Interesse für Soziologie, Anthropologie und Linguistik sowie seinem beruflichen Hintergrund als Koch. Insbesondere über Nahrung untersucht er wie Genres, Labels, Etikette, Codes und soziale Konventionen zum sinnstiftenden Element in der bildenden Kunst, im Film und von alltäglichen Phänomenen werden.

Wednesday-Sunday
23.8.-3.9.2017

As a resident artist, Danish chef,  Søren Aagaard develops a changing menu of French fries for the kiosk of TROPEZ. Titled Fries, his project researches the history and symbolism of French fries and explores different ways of cooking them. With each variation on the classic fries, he hints to the live kitchen shows In Search Of … on September 2nd. Together with curator Nico Anklam, Aagaard invites selected guests from the art world and the food scene to discuss topics like nationalism and politics, food production and economy, manners and cultural differences over the cooking.

Søren Aagaard’s (*1980, Copenhagen) oeuvre is informed by his interest in sociology, anthropology, linguistics and, most importantly, by his background as a chef. As such, food is one of the various media he employs to examine how genres, labels, etiquette, codes, and social conventions function to construct meaning within visual art, film language and everyday phenomena.

Samstag
2.9.2017

In Search of ... Origin

with Prof. Dr. Jasmin Joshi

The first show takes a closer look at the concept of origin. Together with his guest Prof. Dr. Jasmin Joshi, Aagaard examines the origin of French Fries by cooking typical variations from all over the world. Talking about culinary identity, Aagard will introduce the concept of the New Nordic.

In Search of ... Perfection

with Mary Scherpe

In the second show, Aagaard and his guest Mary Scherpe look into the concept of perfection. They try to create the perfect French fries and discuss the meaning of perfection in the context of gastronomy and other practices.

Fries menu

23.8. Fries with sauce tartar (FR)
24.8. Fries with remoulade (DK)
25.8. Fries with curry tomato sauce (DE)
26.8. FryDay! Fries with oyster mayonnaise, leek ash vinegar dust & ramson oil (Nordic) 
27.8. FryDay! Spicy tomato sauce & pulpo frito (ES)
28.8. Fries with sauce tartar (FR)
29.8. Fries with remoulade (DK)
30.8. Moules-Frites Chili Cheese Globetrotter Style (BE/FR/US/IRL/TR)
31.8. Fries with leek ash vinegar dust & green mayo (Nordic)
01.9. Fries with regular dippings