TBA21 Supper Club (1)

TBA21-Augarten proudly presents a winter/spring series of intimate events hosted at Die AU Restaurant. Supper Club brings debate and performance together with food and gastronomy, exploring the current stakes of the Futurist demand for revolution in the kitchen and the social relations of the dining room - as well as the ascendant rhetoric of participation in contemporary artistic practice.

Supper Club (1)
John Gerrard - Corn Bomb, Halloween 2013, with Boris Ondrei?ka & Nadim Samman

“Debate without food and drink is a modern concept. Our sober university lecture halls, like the hygienic design of our museums, assume – and demand – a narrowing of the senses. In so doing they enforce a puritan ideology which cannot distinguish between the Roman vomitorium and the Greek Symposium. But we must remember that Vienna’s longitude lies exactly between Athens and Rome. TBA21’s Supper Club recipe will address economies of consumption and exchange, taste, and social-choreography. The events bring debate and performance together with accompanying menus to explore the current stakes of the Futurist demand for revolution in the kitchen and the social relations of the dining room – along with the ascendant rhetoric of participation in contemporary artistic practice.” Boris Ondrei?ka & Nadim Samman

Mining dark histories of military and agricultural technologies artist John Gerrard will informally show two works - Grow Finish Unit (near Elkhart, Kansas), 2008, and Live Fire Exercise (Djibouti), 2011, this Halloween Night 2013. Uniting the two interventions, the artist will read from his text ‘Corn Bomb: An Extended History of Nitrogen’ - co-authored with Michael A. Morris and originally published in the philosophical journal Collapse. As the night progresses an explosive organic logic may become apparent. The accompanying menu will delve into the underworld, featuring dark fungus, meat from the limits of the imagination and various organic outliers.
In addition to this, Supper Club curators Boris Ondrei?ka and Nadim Samman will present a general introduction to the Supper Club program, touching upon the role of curator-as-chef – and the various ‘horrors’ of curatorship.

MENU
* Black lentil soup with eggplant cols and Pata Negra
* Roast filet of venison with black olive mash, beet root, Horn-of-plenty and ash salt
* Dark chocolate mouse with licorice, Blueberries and chocolate chips
PRICE: 25 € / 20€ for students (Student ID required)

Advance booking required.
Menu and prices (full & student) will follow.

Booking under reservierung@dieau.info