Close reading of Versailles artist's book - designed by Irma Boom. Order your copy on Walther König
Night photos of Versailles by Olafur Eliasson
https://vimeo.com/113032509
This Wednesday: Poetry Jazz: Wax and Gold at Akademie der Künste, Berlin
Olafur moderates, there will be a screening of Clara Jo's film A-B-A-B-A: from here to there and experimental poetry performance by Rike Scheffler and Robel Temesgen
Get your ticket here
Close reading of Versailles artist's book - designed by Irma Boom. Order your copy on Walther König
Tomorrow: Moon at Frankfurter Buchmesse #FBM16
www.moonmoonmoonmoon.com
https://vimeo.com/186464159
Trailer: Former IfREx-participant, artist Anne Duk Hee Jordan's film Ziggy and the Starfish
A film on sexuality from the perspective of marine life, read more: Institut für Raumexperimente
Constructing The parliament of possibilities, Leeum, Seoul
Olafur in conversation with Timothy Morton, Leeum Museum, Seoul
Contact, Fondation Louis Vuitton, 2014
https://www.youtube.com/watch?v=8pI6I0EaoSY
Inspiration: Dancing the solar system - excerpt from Werckmeister Harmonies by Bela Tarr
#Iceland
https://www.youtube.com/watch?v=ccSBkPu0pI0
As a recipient of the Lennon Ono Grant for Peace 2016 - Olafur Eliasson is excited to nominate Maternity Foundation to receive his grant
Peripheral eclipse touching
On view at Tanya Bonakdar Gallery, Frieze Art Fair
Spiralling visitor impressions. See them here: #OlafurLeeum
The Studio kitchen team visited the Potager de la Reine - the queen’s garden, in Versailles
Click on image for more or go to Studio Kitchen Instagram for daily updates
The Studio kitchen team recently went to Versailles to visit the Potager de la Reine – the queen’s kitchen garden. The gardeners there employ partner planting, a system in which plants that complement each other in terms of the nutrients they release into the soil or the pests they discourage are placed in proximity. The natural synergies between the neighbouring plants help to diminish reliance on artificial fertilizers and pesticides, for which the gardeners substitute fertilisers and pest repellents made from weeds.
The herbs and vegetables produced by the garden are used at Alain Ducasse’s restaurants in Paris and Versailles. Mehdi Redjil, the garden’s chef de potager, works to reintroduce heirloom vegetables in conversation with the cooks at the restaurant – the cooks suggest a flavour and Mehdi researches and cultivates new (old) plants. Among the garden’s amazing variety of herbs are pineapple mint, banana mint, and pungent Vietnamese coriander.
