An exhibition by a group of 12 Berlin-based studios of architects, designers and engineers at Galerie Judin
13.09. – 15.10.2014
Given today's range of contemporary social, economic and ecological issues in combination with the acceleration of technological change, we are positioned in an inclusive and complex time. HOW SOON IS NOW
revisits themes of the legendary exhibition "This Is Tomorrow" held at the Whitechapel Art Gallery in London in 1956, curated by Lawrence Alloway, asking if yesterday’s tomorrow is not today, how soon is now? What values and possibilities can we imagine with a more speculative approach that is unburdened by the constraints of everyday practice? Speculating in antagonistic collaboration HOW SOON IS NOW sets up a programme for the future and presents spatial interventions and manifestos by: Barkow Leibinger
, Jesko Fezer
, Christoph Gengnagel, Fehling & Gogel
, Gonzalez Haase AAS
, Konstantin Grcic
, J. MAYER H. with Marc Kushner
, June-14 | Meyer-Grohbrügge & Chermayeff,
Ludwig Leo, Sauerbruch Hutton
, and Something Fantastic
Photo: Something Fantastic
12.09. – 18.10.2014
Nine Berlin-based artists and architects have been invited by Jochum Rodgers
to present contemporary statements in an autumn group show. Berta Fischer, Barkow Leibinger, Thilo Heinzmann, Thomas Kröger, Angela Mewes, Sven Temper, Clemens Tissi, Tina Roeder and Suse Weber – a group of friends among themselves, their practices are grounded in the fine arts, performance, architecture and sculpture, while their respective work is located between the disciplines. Their tendency towards design stems from different interests: experimentation with materials, boredom with the norm, questions of compositions or the joy of provocation. All works in the exhibition are either unique items or editions.
Credits: Clemens Tissi, STUHL STUHL 2, Photo: Thomas Heimann | Suse Weber, Garderobe für eine Marionette, 2013 | Thilo Heinzmann
Julia Stoschek Collection
05.09.2014 – 01.02.2015
Since 2006, Elizabeth Price has mainly worked with digital moving images, using possibilities of HD-video recordings with live elements, graphic animations, 3D computer animation, text and sound. The main focus, therefore, of her conceptual, institution-critical works has been to examine the significance of cultural artifacts, collections and archives. Each work initially arises from an idea of a place and its history. Price then explores the broadcast variety of sources of material in an analytical approach to the location, and devises alternative narratives in which humans are not the actors. Instead, objects take the place of social occurrences, institutional contexts and collective desires. In this process-based practice, categorizations and referential systems shed their original meaning, develop a life of their own, and expand in time and space through the rearrangement by narration in video. The scenography of the exhibition at the Julia Stoschek Collection
corresponds to the videos in that it unfolds in a special rhythmic sequence that includes the interiors and spatial elements of the installation.
Credits: Elizabeth Price, Sunlight, 2013, film still, Courtesy of the artist and MOT International
In order to create the newest item on their menu, the team of Grill Royal
has become the first restaurant in Germany to acquire access to speciality Kobe Beef from Japan. Kobe is a subset of meat from genuine Wagyu cattle, whose production is extremely limited and subjected to strict regulations and government supervision. In order to bear the name 'Kobe beef,' cattle must be certified, pedigreed Tajima cattle (Tajima-gyu), as well as bred, raised, slaughtered and assessed by the Japanese Meat Grading Association in the Hyōgo Prefecture around its capital city, Kobe. The degree of marbling must amount to a minimum BMS (Beef Marbling Score) of 6, following the Japanese grading system. Only when all of these criteria are fulfilled does the beef receive the Kobe beef stamp, shaped like a Japanese chrysanthemum blossom, which is a symbol of the Japanese imperial court. At Grill Royal, chef Michael Böhnke will prepare the meat in different and seasonally varying styles, with a main focus on the classic steak grilled on a lava stone for one or more people, known as the Teppanyaki plate. But also pure and marinated versions of carpaccio, or Japanese-inspired dishes such as Shabu Shabu (thin slices) will be on the menu.