- Venue
- New Life Berlin Festival
- Location
Recipe for a more open society
Ingredients
1 artistic company
1 city
2 sponsors (e.g. traditional bakery)
unlimited number of participants
1 urban venue
edible wall (2m high x 4.5m long)
For the accompaniment
Music and laughter, to taste
Take an artistic company, preferably one that has matured for several years, with experience in producing "Eat Art" (art created through collective cooking and eating) with up to 7000 people. The best varieties of company are composed of artists with an unbridled passion for eating as a symbolic social leveller, along with a twist of organisational flair when dealing with large groups, and a pinch of architectural know-how (I personally find that Ali&Cia are by far the best available on the market today).
A few days before the feast, bring the available participants together with the artistic company and a sponsor, then gently whisk in some enthusiasm for the project, ideas for creating edible bricks, and a desire to spread the word about the feast around the city. N.B. Be sure to spread the word extra-thick on both sides or the final mixture may not hold together.
Three hours in advance, place participants from all walks of life in the urban venue with the artists. With such a short total preparation time (especially if you've only been able to spread the word thinly), it's hard to predict how accessible and diverse the dish will be in the end, but practice makes perfect! Each participant should bring its own individual flavour with an edible brick (shop bought will do, although home-made is always nicer) creating a colourful cultural melange. Stir in the artists with the bricks, allowing a wall to solidify.
Once the wall has settled, separate the participants, applying half to one side, and half to the other. Now enjoy, as physical and social barriers are broken down, and dialogues, bridges and relationships are built through the communal consumption of the wall!
Please note that although the cooks strive for inclusiveness, due to the variety and source of ingredients, this recipe can't be guaranteed as suitable for those that suffer food allergies or follow a special diet for religious or ethical reasons.
Eleanor Hadley Kershaw is a writer and arts facilitator, currently based in Brussels delivering communications for IETM – International Network for Contemporary Performing Arts. Contact [email protected]
This text was developed as part of the Open Dialogues: New Life Berlin critical writing initiative http://www.wooloo.org/opendialoguesblog/
Please only reproduce this text with permission from the author and [email protected]
