> Lesen Sie mehr. >> Plan your visit       >> Tickets                >> Exhibition text. BASEL.-«Amuse-bouche. Der Geschmack der Kunst» (19.2.-26.7.2020). Beim Geschmack ist dies besonders ausgeprägt, lässt sich das Gustatorische oft nicht vom Riechsinn oder vom Sehsinn trennen. Museum Tinguely. “Amuse-bouche. Marisa Benjamim, preparatory sketches for Hortus Deliciarum at Museum Tinguely, 2019; Collage and ink on paper, dimensions variable; Courtesy of the artist © Marisa Benjamim; photo: Andrés Galeano, Otobong Nkanga, Contained Measures of a Kolanut, 2012/2014, performance and installation view in the exhibition Szalon at the Logan, Centre of Arts, Chicago, USA (September 19 – November 23, 2014); variable sizes of tables, handmade100%, cotton paper, inkjet printed photographs on forex, wood, kolanuts, extract of kolanut, glass, plates, knife, gloves, cushions, decanter and stand, dimensions variable; Courtesy of the artist © Otobong Nkanga; photo: Marco G. Ferrari, Courtesy of the artist. Our perception is always multi-sensory and … Bitte aktivieren sie Java Script. Ed. the Taste of Art" Exhibition ArtDaily 12/05/2020 «Amuse-bouche. Der Geschmack der Kunst» wird bis 26. Amuse Bouche: The Taste of Art. Der säuerliche Powerdrink dient als sinnlich erlebbarer Part in einer intellektuell-philosophischen Auseinandersetzung der Künstler auf Basis von Sprache und der vielschichtigen Wortbedeutung und Interpretation von Fermentation und «sauer werden ». Der Geschmack der Kunst» wird bis 26. The Taste of Art." The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses. Sie haben Java Script deaktiviert und sehen jetzt eine reduzierte Website, die nicht vollständig funktioniert. Courtesy of the artist © Marisa Benjamim; Foto: Andrés Galeano, Otobong Nkanga, Contained Measures of a Kolanut, 2012/2014, Performance-Ansicht anlässlich der Ausstellung Szalon, Logan Centre of Arts, Chicago, USA (19. Museum Tinguely | Paul Sacher-Anlage 2 | P.O. The group exhibition Amuse-bouche. Nicht schlecht für den Anfang. Die Ausstellung im Museum Tinguely stellt verschiedene Fragen rund um die zahlreichen Wirkungsfelder unserer geschmacklichen Erfahrungen: Wie nehmen wir Kunst aus Nahrungsmitteln und deren spezifische Geschmacksnuancen wahr? Breaking with the usual museum practice of appealing primarily to the sense of sight, the show offers art-historical and phenomenological encounters with our sense of taste. The Taste of Art is now the next volume in the series of shows and publications from the Museum Tinguely, and it is dedicated to the human senses and their role in art. Can flavour serve as a medium of artistic expression and creativity? Museum Tinguely continues its series on the senses in the arts with a group show bringing together work by international artists who address our sense of taste as a possibility for aesthetic perception. Museum Tinguely, 19. Bitte aktivieren sie Java Script. Welche Rolle spielt unser Geschmackssinn als künstlerisches Material und im sozialen Miteinander? Darüber hinaus sind Kunstwerke in unterschiedlichen Medien zu entdecken, in denen Geschmackserlebnisse lediglich in der Imagination der Betrachter heraufbeschworen werden. Amuse-bouche. Der Geschmack der Kunst. Museum Tinguely | Paul Sacher-Anlage 1 | Postfach 3255 | CH-4002 Basel | basel.notexisting@nodomain.cominfostinguely@roche.notexisting@nodomain.comcom | T. +41 61 681 93 20 | Bistro T.  +41 61 688 94 58, Öffnungszeiten: Dienstag bis Sonntag 11-18 Uhr | Montag geschlossen, Museum Tinguely | Paul Sacher-Anlage 1 | Postfach 3255 | CH-4002 Basel | infos@tinguely.notexisting@nodomain.comch | Bistro T.  +41 61 688 94 58. >> Besuch planen      >> Tickets                    >> Saalheft zur Ausstellung. Lassen sich diese Erfahrungen beschreiben und in Bilder übersetzen? «Amuse-bouche. Amuse-bouche. In traditional accounts of the senses, taste is predicated on direct physical contact. Können Aromen als Medium künstlerischen Ausdrucks und Kreativität dienen? #amusebouche #tasteofart # honeyandbunny #museumtinguely #tinguely #lovebasel #loveswitzerland Museum Tinguely | Paul Sacher-Anlage 2 | P.O. Talk | Amuse-Bouche | 5.4.19. «Amuse-bouche. The Taste of Art. Juli 2020 verlängert! The Taste of Art» includes allegorical depictions of the sense of taste by Baroque masters, works by avant-garde artists of the early 20th century and exhibits from the 1960s and ’70s. Our perception is always multisensory and strongly influenced by indivual emotions and memories. Museum Tinguely, Basel, text(s) by Antje Baecker, Ralf Beil, Marisa Benjamim, Felix Bröcker, Elisabeth Bronfen, Karin Leonhard, Thomas Macho, Wolfgang Meyerhof, Annja Müller-Alsbach, Jeannette Nuessli Guth, Maren Runte, Charles Spence, Daniel Spoerri, Paul Stoller, Roland Wetzel, Stefan Wiesner, graphic design by Neil Holt What happens when our mouth and tongue suddenly take centre stage in the art experience? «Amuse-bouche. Amuse-Bouche The Taste of Art. The main focus is on a representative selection of paintings, photographs, sculptures, video works and installations from the past thirty years, all of which address the ingestion and tasting of food in a variety of ways. Februar – 26. Wir nutzen Cookies (von Drittanbietern) zu Funktions-, Analyse- und Werbezwecken. Lua Leirner shows our deaf visitors from near and far the special exhibtion regarding the taste of art in german sign language. Torbjørn Rødland is a part of the exhibition 'Amuse-bouche. More info here. Tinguely Museum Basel. We filmed some of the curator's favourite parts of the exhibition and introduce you the «personal degustation kit» flanking your tour of … de Heem, Bea de Visser, Marcel Duchamp, Hans-Peter Feldmann, Urs Fischer, Fischli/Weiss, Karl Gerstner, Damien Hirst, Roelof Louw, Sarah Lucas, Opavivará!, Filippo Tommaso Marinetti, Cildo Meireles, Alexandra Meyer, Antonio Miralda-Dorothée Selz, Nicolas Momein, Anca Munteanu Rimnic, Otobong Nkanga, Emeka Ogboh, Dennis Oppenheim, Meret Oppenheim, Tobias Rehberger, Torbjørn Rødland, Dieter Roth, Roman Signer, Cindy Sherman, Shimabuku, Slavs and Tatars, Daniel Spoerri, Mladen Stilinović, Sam Taylor-Johnson, André Thomkins, Jorinde Voigt, Claudia Vogel, Andy Warhol, Tom Wesselmann, Elizabeth Willing, Erwin Wurm, Rémy Zaugg. Der Geschmack der Kunst. The entrance is free. In diesem Video nehme ich dich mit auf meine persönliche art & fiction Tour durch die Ausstellung "Amuse bouche" • Der Geschmack der Kunst @ Museum Tinguely, Basel Switzerland. These play an essential role in the experience of art. Sam Taylor-Johnson, Still Life, 2001 (filmstill); One-channel video, (color, no sound) on monitor, 3’44” loop; Edition 5/6, Sammlung Goetz, Munich © Sam Taylor-Johnson. In «Amuse-bouche. https://www.tinguely.ch/de/inklusiv.html Tom Wesselmann’s painting Still Life #3 will be included in the exhibition Amuse-bouche; The Taste of Art at the Museum Tinguely, February 19 – May 17, 2020. Museum Tinguely. Museum Tinguely Reopens with "Amuse-Bouche. Some of the works offer a participatory experience – during special guided tours and performances, the works themselves can be tasted (see event programme). ⁠ The exhibition will run until 17 May 2020. Einige der Arbeiten können im Rahmen spezieller Führungen durch die Ausstellung und Performances auch geschmacklich erfahren werden. 11.00 AM - 6.00 PM. Please have a look at our Cookie and Privacy Policy. Die Sinne spielen beim Erleben der Kunst eine essentielle Rolle. 19 February 2020 - 26 July 2020 Die Ausstellung «Amuse-bouche. The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses. On particular days, visitors can sample edible plants in the Hortus Deliciarum, an installation- and performance-based project by the Portuguese artist Marisa Benjamim, or the monumental participatory works made of gingerbread cookies by the Australian artist Elizabeth Willing. 19 February – NEW 26 July 2020 ... Museum Tinguely continues its series on the senses in the arts with a group show bringing together work by international artists who address our sense of taste as a possibility for aesthetic perception. Um virulente gesellschaftlich-politische Themen geht es auch dem in Berlin lebenden nigerianischen Künstler Emeka Ogboh mit seinem fortlaufenden Projekt Sufferhead Original. Marisa Benjamim, Entwurfsskizze für Hortus Deliciarum The Taste of Art‘ opens at Tinguely Museum Basel 19th February 2020, including selected works of mine from the past decade. Amuse-Bouche The Taste of Art. Die Ausstellung «Amuse-bouche. Welche Rolle spielt unser Geschmacksinn im sozialen Miteinander und als künstlerisches Material? Ausgehend von seiner immer wieder anders schmeckenden Stout-Biermarke, stellt Ogboh auch in seiner neuen Basler Edition die provokative Frage in den Raum «Wer hat Angst vor schwarz?». The Taste of Art” on view at Museum Tinguely until 26 July! Präsentiert werden Werke, bei denen Künstler*innen Nahrungsmittel und natürliche Materialien als Aromaträger in unterschiedlicher Form einsetzen. Amuse-bouche rückt den Geschmackssinn ins Zentrum und fragt: Schmeckt Kunst süss, sauer, bitter, salzig oder gar umami? The group exhibition “Amuse-bouche. Freizeitangebote für Kinder und Familien. The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses. These play an essential role in the experience of art. Juli 2020 verlängert! Emeka Ogboh, Sufferhead Original – Basel Edition, 2020 The Taste of Art (February 19–May 17, 2020) presents artworks by some 45 international artists from the Baroque period to the present, all of which explore our sense of taste as a dimension of aesthetic perception. Can artworks address the sense of taste even without direct physical contact to the viewer? Box 3255 | CH-4002 Basel | T. +41 61 681 93 20 | Bistro T. +41 61 688 94 58. All Rights Reserved, 2020, ProLitteris, Zürich, Sam Taylor-Johnson, Still Life, 2001 (Filmstill), 1-Kanal-Video, (Farbe, ohne Ton) auf Monitor, 3’44’’-Loop, Edition 5/6, Sammlung Goetz, München © Sam Taylor-Johnson. Schmeckt Kunst süss, sauer, bitter, salzig oder gar umami? Third-party cookies are used on this website for research, advertising  and statistical purposes. Due to current regulations, gallery appointments may need to be made in advance. Have also a look at the ORF TV-contribution about "Amuse-bouche. AMUSE-BOUCHE THE TASTE OF ART Perception and all of its senses play an essential role in the reception of art, especially the works of Jean Tinguely. Can gustatory experiences be described and translated into pictures? "Amuse-bouche. Museum Tinguely, 19 February – 26 July 2020 «Amuse-bouche. Due to the current situation, we cannot guarantee the implementation of the event programme. The Taste of Art' 19 February 2020 to 26 July 2020. Some of the works on display can be tasted during special guided tours and performances. Können Kunstwerke auch ohne direkten physischen Kontakt zum Betrachter dessen gustatorischen Sinn ansprechen? Amuse-bouche. In the Basel edition of this stout beer that keeps changing its taste, Ogboh once again raises the provocative question: «Who’s afraid of black?» The show also includes works in different media where tastes are merely evoked in the viewer’s imagination. Amuse-bouche. Amuse-bouche. Sauerkraut juice labelled «Brine and Punishment» features in a large-scale installation by Slavs and Tatars, a Berlin-based artists’ collective. A glimpse into the exhibition Amuse-bouche, Annja Müller-Alsbach from Museum Tinguely on Vimeo. Participation is free. Amuse-bouche. November 2014); Verschiedene Tische, handgeschöpftes Baumwollpapier, Fotografien (Inkjet auf Forex), Holz, Kolanüsse, Kolanussextrakt, Glasteller, Messer, Handschuhe, Kissen, Karaffe, Halterung, variable Masse; Courtesy of the artist © Otobong Nkanga; Foto: Marco G. Ferrari, Courtesy of the artist. Einige der Arbeiten können im Rahmen von speziellen Ausstellungsführungen und Künstlerperformances gekostet werden. Sliver at Museum of Brisbane. Sie haben Java Script deaktiviert und sehen jetzt eine reduzierte Website, die nicht vollständig funktioniert. Hier können AGB und Cookie-Richtlinien eingesehen werden. Jahrhunderts sowie Exponate aus den 1960er und 1970er-Jahren. Probieren kann man an bestimmten Terminen essbare Pflanzen im Hortus Deliciarum, einem installativ-performativen Projekt der Portugiesin Marisa Benjamim oder die aus Schokolade und Pfeffernüssen bestehenden monumentalen, partizipativen Werke der australischen Künstlerin Elizabeth Willing. Dabei ist unsere Wahrnehmung immer multisensorisch und stark von persönlichen und unterschiedlichen Emotionen und Erinnerungen beeinflusst. September – 23. For current information regarding public tours and further events, please subscribe to the newsletter. February 19–July 26, 2020 Museum Tinguely, Basel www.tinguely.ch. the Taste of Art" Exhibition ArtDaily 12/05/2020 «Amuse-bouche. Museum Tinguely, Basel, text(s) by Antje Baecker, Ralf Beil, Marisa Benjamim, Felix Bröcker, Elisabeth Bronfen, Karin Leonhard, Thomas Macho, Wolfgang Meyerhof, Annja Müller-Alsbach, Jeannette Nuessli Guth, Maren Runte, Charles Spence, Daniel Spoerri, Paul Stoller, Roland Wetzel, Stefan Wiesner, graphic design by Neil Holt You can take the train line 6 to get down at the stops near the museum. The Taste of Art With contributions from biochemistry, psychology, ethnology, food sensorics, linguistics, literature, cultural studies and the culinary arts, Amuse-bouche was a grand showcase of the effect of taste on the human experience. Sam Taylor-Johnson, Still Life, 2001 (Filmstill), 1-Kanal-Video, (Farbe, ohne Ton) auf Monitor, 3’44’’-Loop, Edition 5/6, Sammlung Goetz, München © Sam Taylor-Johnson. 'Amuse-bouche. All Rights Reserved, 2020, ProLitteris, Zürich. Sauerkrautsaft mit dem Label Brine and Punishment ist Teil der Rauminstallation von Slavs and Tatars, einem in Berlin tätigen Künstlerkollektiv. Kunst zum Sattsehen – Das Museum Tinguely untersucht mit «Amuse-bouche» den Geschmack der Kunst von Hannes Nüsseler - bz 19.2.2020 um 05:00 Uhr Lua Leirner zeigt unserem gehörlosen Publikum von Fern und Nah die aktuelle Sonderausstellung «Amuse-bouche. von folgenden Künstler*innen: Sonja Alhäuser, Farah Al Qasimi, Janine Antoni, Marisa Benjamim, Joseph Beuys, George Brecht, Pol Bury, Costantino Ciervo, Jan Davidsz. TINGUELY@HOME#8 Video | Amuse-bouche. Throughout February 2020 I will be Artist in Residence at Museum of Brisbane– feel free to drop in Amuse-Bouche: The Taste of Art presents works—some with a participatory element—by more than forty-five international artists from the Baroque period to the present that explore taste as a dimension of aesthetic perception. «Amuse-bouche» focuses on the sense of taste and poses the question: Does art taste sweet, sour, bitter, salty, or even umami? Der Geschmack der Kunst» sind allegorische Darstellungen des Geschmackssinns aus dem Barock zu sehen, Positionen von Avantgardekünstlern des beginnenden 20. Ed. February 19–July 26, 2020 Museum Tinguely, Basel www.tinguely.ch. We perceive the world around us in all its diversity through the physical sensation of taste in the mouth and on the tongue. Activities for higher education, companies and private groups, Leisure activities for children and families. These play an essential role in the experience of art. Museum Tinguely cordially invites you to the opening day of the exhibition «Katja Aufleger. Vertreten sind Werke u.a. Der Geschmack der Kunst» ist das dritte Ausstellungsexperiment im Museum Tinguely, das sich in die Welt der menschlichen Sinne begibt, nach den Themenausstellungen «Belle Haleine – Der Duft der Kunst» (2015) und «Prière de toucher – Der Tastsinn der Kunst» (2016). Die Gruppenausstellung präsentiert Kunstwerke von rund 45 internationalen Künstler*innen aus dem Barock bis zur Gegenwart, die unseren faszinierenden, gustatorischen Sinn als eine Möglichkeit ästhetischer Wahrnehmung aufgreifen. The Taste of Art. Museum Tinguely continues its series on the human senses in the arts that began with "Belle Haleine" (2015) and "Prière de toucher" (2016). Amuse-Bouche: The Taste of Art presents works—some with a participatory element—by more than forty-five international artists from the Baroque period to the present that explore taste as a dimension of aesthetic perception. In der traditionellen Sinneslehre ist der Geschmackssinn durch die direkte physische Berührung bestimmt. Installationsansicht mit Werken von Slavs and Tatars, Brine & Punishment (Vordergrund), 2019 und Pickle Tits, 2018 © 2020 Museum Tinguely, Basel; Foto: Gina Folly. GONE» from 11 am to 8 pm. The exhibition at Museum Tinguely poses various questions concerning our many fields of taste-related experience: How do we perceive art made of foods and their specific nuances of taste? April 2019 ein interdisziplinäres Symposium statt The Taste of Art” presents artworks by 45 international artists from the baroque to the present that explore our sense of taste as a dimension of aesthetic perception. Farah Al Qasimi, Lunch, 2018; archival inkjet print (exhibition copy), 102 × 74 cm; Courtesy of the artist, The Third Line, Dubai and Helena Anrather Gallery, New York © Farah Al Qasimi; photo: Courtesy of the artist and The Third Line, Dubai and Helena Anrather Gallery, New York. Especially regarding the sense of taste, it often cannot be separated from the sense of smell or the sense of sight. The show includes works by artists including Sonja Alhäuser, Farah Al Qasimi, Janine Antoni, Marisa Benjamim, Joseph Beuys, George Brecht, Pol Bury, Costantino Ciervo, Jan Davidsz. February 19–July 26, 2020 Museum Tinguely, Basel www.tinguely.ch. Der Geschmack der Kunst» ist das dritte Ausstellungsexperiment im Museum Tinguely, das sich in die Welt der menschlichen Sinne begibt, nach den Themenausstellungen «Belle Haleine – Der Duft der Kunst» (2015) und «Prière de toucher – Der Tastsinn der Kunst» (2016). Farah Al Qasimi, Lunch, 2018; Inkjetprint (Ausstellungskopie), 102 x 74 cm; Courtesy of the artist, The Third Line, Dubai and Helena Anrather Gallery, New York © Farah Al Qasimi; Foto: Courtesy of the artist and The Third Line, Dubai and Helena Anrather Gallery, New York. Schmeckt Kunst süss, sauer, bitter, salzig oder gar umami? What role does our sense of taste play as an artistic material and in our social interactions? Emeka Ogboh, Sufferhead Original – Basel Edition, 2020 © Emeka Ogboh; photo: Emeka Ogboh. The group exhibition "Amuse-bouche. The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses.These play an essential role in the experience of art. Current socio-political issues are also addressed by the Berlin-based Nigerian artist Emeka Ogboh in his ongoing project Sufferhead Original. Der Hauptfokus liegt auf einer repräsentativen Auswahl von Bildern, Fotografien, Plastiken, Videoarbeiten und installativen Arbeiten aus den letzten dreissig Jahren, mit denen die Inkorporation und Geschmackswahrnehmung von Nahrungsmitteln durch den Mund beziehungsweise durch die Zunge auf unterschiedliche Weise thematisiert werden. 19 February – 17 May 2020 ... Museum Tinguely continues its series on the senses in the arts with a group show bringing together work by international artists who address our sense of taste as a possibility for aesthetic perception. ‘Amuse Bouche. This sharp-tasting power drink provides a sensory experience within the artist’s philosophical engagement with the many-layered meanings and interpretations of fermentation and «going sour». Today: 11.00 AM - 6.00 PM. Unmittelbar und körperbezogen, über unser Geschmackserleben mit dem Mund und der Zunge, nehmen wir die uns umgebende mannigfaltige Welt wahr. Amuse-Bouche: The Taste of Art presents works—some with a participatory element—by more than forty-five international artists from the Baroque period to the present that explore taste as a dimension of aesthetic perception. im Museum Tinguely, 2019, Collage und Tinte auf Papier, verschiedene Masse Opening hours: Tuesday–Sunday 11 am – 6 pm | Monday closed Amuse-bouche. The Taste of Art including works made by an intergenerational group of artists from the Baroque period to the contemporary moment. Our perception is always multi-sensory and strongly influenced by indivual emotions and memories. The Taste of Art" is the third art experiment at Museum Tinguely, entering the world of the human senses. Installation view with works by Slavs and Tatars, Brine & Punishment, 2019 (front) and Pickle Tits, 2018 © 2020 Museum Tinguely, Basel; photo: Gina Folly, «Amuse-bouche. Please consult the gallery website directly for further details. Museum Tinguely is hosting a symposium which gives an "interdisciplinary impression of the many fields of human experience affected by taste" and has invited Elisabeth Bronfen to give a talk titled "Eine Frage des Geschmacks" ("A Question of Taste") on April 5. The Taste of Art' at Museum Tinguely, Basel. © Emeka Ogboh; Foto: Emeka Ogboh. Die Schau bricht mit der üblichen musealen Praktik, vornehmlich den Sehsinn der Besucher anzusprechen, und bietet ihnen eine Vielfalt von kunsthistorischen, phänomenologischen sowie empirischen Begegnungen mit unserem Geschmackssinn. The Taste of Art Symposium on Taste and Food Culture April 5–6, 2019 Museum Tinguely Paul Sacher-Anlage 1 CH-4002 Basel Switzerland Hours: Tuesday–Sunday 11am–6pm infos@tinguely.ch www.tinguely.ch Facebook / Instagram Collect Documents From Clients, Factorial Memoization Javascript, Salad Recipes Singapore, Othello Quotes Act 1, Vulcan The Divine, Stair Tread Covers, Fools Funnel Mushroom Dogs, Pond Large Mirror, Homemade Fertilizer For Mango Trees, Raspberry Bush Dying, Fender American Professional Stratocaster Fret Size, Cme Group Wiki, " />

museum tinguely amuse bouche

Museum Tinguely Reopens with "Amuse-Bouche. The group exhibition presents artworks by some forty-five international artists from the baroque to the present that explore our sense of taste as a dimension of aesthetic perception. The closest train stations to the museum are Basel Tinguely museum (71 meters away), Basel Museum Jean Tinguely (271 meters away), Basel Rankstrasse (366 meters away), Basel Wettsteinallee (371 meters away) and Basel Garage Rank (408 meters away). This exhibition was the outcome of a month-long residency onsite These exhibition and residency projects were supported by the Queensland Government through Arts Queensland. The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses. Box 3255 | CH-4002 Basel | basel.notexisting@nodomain.cominfostinguely@roche.notexisting@nodomain.comcom | +41 61 681 93 20 | Bistro T.  +41 61 688 94 58. To answer that and many other questions concerning taste as primarily a bodily experience, Museum Tinguely in Basel decided to organize an exhibition called Amuse-bouche. All Rights Reserved, 2020, ProLitteris, Zurich. Amuse-bouche The Taste of Art. Amuse-bouche Der Geschmack der Kunst. The Taste of Art" at the Museum Tinguely in Basel. Our perception is always multisensory and strongly influenced by indivual emotions and memories. de Heem, Bea de Visser, Marcel Duchamp, Hans-Peter Feldmann, Urs Fischer, Fischli/Weiss, Karl Gerstner, Damien Hirst, Roelof Louw, Sarah Lucas, Opavivará!, Filippo Tommaso Marinetti, Cildo Meireles, Alexandra Meyer, Antonio Miralda-Dorothée Selz, Nicolas Momein, Anca Munteanu Rimnic, Otobong Nkanga, Emeka Ogboh, Dennis Oppenheim, Meret Oppenheim, Tobias Rehberger, Torbjørn Rødland, Dieter Roth, Roman Signer, Cindy Sherman, Shimabuku, Slavs and Tatars, Daniel Spoerri, Mladen Stilinović, Sam Taylor-Johnson, André Thomkins, Jorinde Voigt, Claudia Vogel, Andy Warhol, Tom Wesselmann, Elizabeth Willing, Erwin Wurm, Rémy Zaugg. Juli 2020 «Amuse-bouche. The Taste of Art", more aspects on food and art and the two Austrian artists (Link in Bio). Lua Leirner guides in sign language through the exhibition "Amuse-bouche. Was geschieht, wenn unser Mund, beziehungsweise unsere Zunge, plötzlich die Hauptrolle beim Erleben von Kunst spielt? Box 3255 | CH-4002 Basel | T. +41 61 681 93 20 | Bistro T.  +41 61 688 94 58, Opening hours: Tuesday–Sunday 11 am – 6 pm | Monday closed, Museum Tinguely | Paul Sacher-Anlage 2 | P.O. Im Rahmen des Ausstellungsprojektes fand am 5. und 6. Le musée Tinguely à Bâle présente une exposition collective consacrée au sens gustatif dans l’art. >> Lesen Sie mehr. >> Plan your visit       >> Tickets                >> Exhibition text. BASEL.-«Amuse-bouche. Der Geschmack der Kunst» (19.2.-26.7.2020). Beim Geschmack ist dies besonders ausgeprägt, lässt sich das Gustatorische oft nicht vom Riechsinn oder vom Sehsinn trennen. Museum Tinguely. “Amuse-bouche. Marisa Benjamim, preparatory sketches for Hortus Deliciarum at Museum Tinguely, 2019; Collage and ink on paper, dimensions variable; Courtesy of the artist © Marisa Benjamim; photo: Andrés Galeano, Otobong Nkanga, Contained Measures of a Kolanut, 2012/2014, performance and installation view in the exhibition Szalon at the Logan, Centre of Arts, Chicago, USA (September 19 – November 23, 2014); variable sizes of tables, handmade100%, cotton paper, inkjet printed photographs on forex, wood, kolanuts, extract of kolanut, glass, plates, knife, gloves, cushions, decanter and stand, dimensions variable; Courtesy of the artist © Otobong Nkanga; photo: Marco G. Ferrari, Courtesy of the artist. Our perception is always multi-sensory and … Bitte aktivieren sie Java Script. Ed. the Taste of Art" Exhibition ArtDaily 12/05/2020 «Amuse-bouche. Der Geschmack der Kunst» wird bis 26. Amuse Bouche: The Taste of Art. Der säuerliche Powerdrink dient als sinnlich erlebbarer Part in einer intellektuell-philosophischen Auseinandersetzung der Künstler auf Basis von Sprache und der vielschichtigen Wortbedeutung und Interpretation von Fermentation und «sauer werden ». Der Geschmack der Kunst» wird bis 26. The Taste of Art." The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses. Sie haben Java Script deaktiviert und sehen jetzt eine reduzierte Website, die nicht vollständig funktioniert. Courtesy of the artist © Marisa Benjamim; Foto: Andrés Galeano, Otobong Nkanga, Contained Measures of a Kolanut, 2012/2014, Performance-Ansicht anlässlich der Ausstellung Szalon, Logan Centre of Arts, Chicago, USA (19. Museum Tinguely | Paul Sacher-Anlage 2 | P.O. The group exhibition Amuse-bouche. Nicht schlecht für den Anfang. Die Ausstellung im Museum Tinguely stellt verschiedene Fragen rund um die zahlreichen Wirkungsfelder unserer geschmacklichen Erfahrungen: Wie nehmen wir Kunst aus Nahrungsmitteln und deren spezifische Geschmacksnuancen wahr? Breaking with the usual museum practice of appealing primarily to the sense of sight, the show offers art-historical and phenomenological encounters with our sense of taste. The Taste of Art is now the next volume in the series of shows and publications from the Museum Tinguely, and it is dedicated to the human senses and their role in art. Can flavour serve as a medium of artistic expression and creativity? Museum Tinguely continues its series on the senses in the arts with a group show bringing together work by international artists who address our sense of taste as a possibility for aesthetic perception. Museum Tinguely, 19. Bitte aktivieren sie Java Script. Welche Rolle spielt unser Geschmackssinn als künstlerisches Material und im sozialen Miteinander? Darüber hinaus sind Kunstwerke in unterschiedlichen Medien zu entdecken, in denen Geschmackserlebnisse lediglich in der Imagination der Betrachter heraufbeschworen werden. Amuse-bouche. Der Geschmack der Kunst. Museum Tinguely | Paul Sacher-Anlage 1 | Postfach 3255 | CH-4002 Basel | basel.notexisting@nodomain.cominfostinguely@roche.notexisting@nodomain.comcom | T. +41 61 681 93 20 | Bistro T.  +41 61 688 94 58, Öffnungszeiten: Dienstag bis Sonntag 11-18 Uhr | Montag geschlossen, Museum Tinguely | Paul Sacher-Anlage 1 | Postfach 3255 | CH-4002 Basel | infos@tinguely.notexisting@nodomain.comch | Bistro T.  +41 61 688 94 58. >> Besuch planen      >> Tickets                    >> Saalheft zur Ausstellung. Lassen sich diese Erfahrungen beschreiben und in Bilder übersetzen? «Amuse-bouche. Amuse-bouche. In traditional accounts of the senses, taste is predicated on direct physical contact. Können Aromen als Medium künstlerischen Ausdrucks und Kreativität dienen? #amusebouche #tasteofart # honeyandbunny #museumtinguely #tinguely #lovebasel #loveswitzerland Museum Tinguely | Paul Sacher-Anlage 2 | P.O. Talk | Amuse-Bouche | 5.4.19. «Amuse-bouche. The Taste of Art. Juli 2020 verlängert! The Taste of Art» includes allegorical depictions of the sense of taste by Baroque masters, works by avant-garde artists of the early 20th century and exhibits from the 1960s and ’70s. Our perception is always multisensory and strongly influenced by indivual emotions and memories. Museum Tinguely, Basel, text(s) by Antje Baecker, Ralf Beil, Marisa Benjamim, Felix Bröcker, Elisabeth Bronfen, Karin Leonhard, Thomas Macho, Wolfgang Meyerhof, Annja Müller-Alsbach, Jeannette Nuessli Guth, Maren Runte, Charles Spence, Daniel Spoerri, Paul Stoller, Roland Wetzel, Stefan Wiesner, graphic design by Neil Holt What happens when our mouth and tongue suddenly take centre stage in the art experience? «Amuse-bouche. Amuse-Bouche The Taste of Art. The main focus is on a representative selection of paintings, photographs, sculptures, video works and installations from the past thirty years, all of which address the ingestion and tasting of food in a variety of ways. Februar – 26. Wir nutzen Cookies (von Drittanbietern) zu Funktions-, Analyse- und Werbezwecken. Lua Leirner shows our deaf visitors from near and far the special exhibtion regarding the taste of art in german sign language. Torbjørn Rødland is a part of the exhibition 'Amuse-bouche. More info here. Tinguely Museum Basel. We filmed some of the curator's favourite parts of the exhibition and introduce you the «personal degustation kit» flanking your tour of … de Heem, Bea de Visser, Marcel Duchamp, Hans-Peter Feldmann, Urs Fischer, Fischli/Weiss, Karl Gerstner, Damien Hirst, Roelof Louw, Sarah Lucas, Opavivará!, Filippo Tommaso Marinetti, Cildo Meireles, Alexandra Meyer, Antonio Miralda-Dorothée Selz, Nicolas Momein, Anca Munteanu Rimnic, Otobong Nkanga, Emeka Ogboh, Dennis Oppenheim, Meret Oppenheim, Tobias Rehberger, Torbjørn Rødland, Dieter Roth, Roman Signer, Cindy Sherman, Shimabuku, Slavs and Tatars, Daniel Spoerri, Mladen Stilinović, Sam Taylor-Johnson, André Thomkins, Jorinde Voigt, Claudia Vogel, Andy Warhol, Tom Wesselmann, Elizabeth Willing, Erwin Wurm, Rémy Zaugg. Der Geschmack der Kunst. The entrance is free. In diesem Video nehme ich dich mit auf meine persönliche art & fiction Tour durch die Ausstellung "Amuse bouche" • Der Geschmack der Kunst @ Museum Tinguely, Basel Switzerland. These play an essential role in the experience of art. Sam Taylor-Johnson, Still Life, 2001 (filmstill); One-channel video, (color, no sound) on monitor, 3’44” loop; Edition 5/6, Sammlung Goetz, Munich © Sam Taylor-Johnson. In «Amuse-bouche. https://www.tinguely.ch/de/inklusiv.html Tom Wesselmann’s painting Still Life #3 will be included in the exhibition Amuse-bouche; The Taste of Art at the Museum Tinguely, February 19 – May 17, 2020. Museum Tinguely. Museum Tinguely Reopens with "Amuse-Bouche. Some of the works offer a participatory experience – during special guided tours and performances, the works themselves can be tasted (see event programme). ⁠ The exhibition will run until 17 May 2020. Einige der Arbeiten können im Rahmen spezieller Führungen durch die Ausstellung und Performances auch geschmacklich erfahren werden. 11.00 AM - 6.00 PM. Please have a look at our Cookie and Privacy Policy. Die Sinne spielen beim Erleben der Kunst eine essentielle Rolle. 19 February 2020 - 26 July 2020 Die Ausstellung «Amuse-bouche. The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses. On particular days, visitors can sample edible plants in the Hortus Deliciarum, an installation- and performance-based project by the Portuguese artist Marisa Benjamim, or the monumental participatory works made of gingerbread cookies by the Australian artist Elizabeth Willing. 19 February – NEW 26 July 2020 ... Museum Tinguely continues its series on the senses in the arts with a group show bringing together work by international artists who address our sense of taste as a possibility for aesthetic perception. Um virulente gesellschaftlich-politische Themen geht es auch dem in Berlin lebenden nigerianischen Künstler Emeka Ogboh mit seinem fortlaufenden Projekt Sufferhead Original. Marisa Benjamim, Entwurfsskizze für Hortus Deliciarum The Taste of Art‘ opens at Tinguely Museum Basel 19th February 2020, including selected works of mine from the past decade. Amuse-Bouche The Taste of Art. Die Ausstellung «Amuse-bouche. Welche Rolle spielt unser Geschmacksinn im sozialen Miteinander und als künstlerisches Material? Ausgehend von seiner immer wieder anders schmeckenden Stout-Biermarke, stellt Ogboh auch in seiner neuen Basler Edition die provokative Frage in den Raum «Wer hat Angst vor schwarz?». The Taste of Art” on view at Museum Tinguely until 26 July! Präsentiert werden Werke, bei denen Künstler*innen Nahrungsmittel und natürliche Materialien als Aromaträger in unterschiedlicher Form einsetzen. Amuse-bouche rückt den Geschmackssinn ins Zentrum und fragt: Schmeckt Kunst süss, sauer, bitter, salzig oder gar umami? The group exhibition “Amuse-bouche. Freizeitangebote für Kinder und Familien. The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses. These play an essential role in the experience of art. Juli 2020 verlängert! Emeka Ogboh, Sufferhead Original – Basel Edition, 2020 The Taste of Art (February 19–May 17, 2020) presents artworks by some 45 international artists from the Baroque period to the present, all of which explore our sense of taste as a dimension of aesthetic perception. Can artworks address the sense of taste even without direct physical contact to the viewer? Box 3255 | CH-4002 Basel | T. +41 61 681 93 20 | Bistro T. +41 61 688 94 58. All Rights Reserved, 2020, ProLitteris, Zürich, Sam Taylor-Johnson, Still Life, 2001 (Filmstill), 1-Kanal-Video, (Farbe, ohne Ton) auf Monitor, 3’44’’-Loop, Edition 5/6, Sammlung Goetz, München © Sam Taylor-Johnson. Schmeckt Kunst süss, sauer, bitter, salzig oder gar umami? Third-party cookies are used on this website for research, advertising  and statistical purposes. Due to current regulations, gallery appointments may need to be made in advance. Have also a look at the ORF TV-contribution about "Amuse-bouche. AMUSE-BOUCHE THE TASTE OF ART Perception and all of its senses play an essential role in the reception of art, especially the works of Jean Tinguely. Can gustatory experiences be described and translated into pictures? "Amuse-bouche. Museum Tinguely, 19 February – 26 July 2020 «Amuse-bouche. Due to the current situation, we cannot guarantee the implementation of the event programme. The Taste of Art' 19 February 2020 to 26 July 2020. Some of the works on display can be tasted during special guided tours and performances. Können Kunstwerke auch ohne direkten physischen Kontakt zum Betrachter dessen gustatorischen Sinn ansprechen? Amuse-bouche. In the Basel edition of this stout beer that keeps changing its taste, Ogboh once again raises the provocative question: «Who’s afraid of black?» The show also includes works in different media where tastes are merely evoked in the viewer’s imagination. Amuse-bouche. Amuse-bouche. Sauerkraut juice labelled «Brine and Punishment» features in a large-scale installation by Slavs and Tatars, a Berlin-based artists’ collective. A glimpse into the exhibition Amuse-bouche, Annja Müller-Alsbach from Museum Tinguely on Vimeo. Participation is free. Amuse-bouche. November 2014); Verschiedene Tische, handgeschöpftes Baumwollpapier, Fotografien (Inkjet auf Forex), Holz, Kolanüsse, Kolanussextrakt, Glasteller, Messer, Handschuhe, Kissen, Karaffe, Halterung, variable Masse; Courtesy of the artist © Otobong Nkanga; Foto: Marco G. Ferrari, Courtesy of the artist. Einige der Arbeiten können im Rahmen von speziellen Ausstellungsführungen und Künstlerperformances gekostet werden. Sliver at Museum of Brisbane. Sie haben Java Script deaktiviert und sehen jetzt eine reduzierte Website, die nicht vollständig funktioniert. Hier können AGB und Cookie-Richtlinien eingesehen werden. Jahrhunderts sowie Exponate aus den 1960er und 1970er-Jahren. Probieren kann man an bestimmten Terminen essbare Pflanzen im Hortus Deliciarum, einem installativ-performativen Projekt der Portugiesin Marisa Benjamim oder die aus Schokolade und Pfeffernüssen bestehenden monumentalen, partizipativen Werke der australischen Künstlerin Elizabeth Willing. Dabei ist unsere Wahrnehmung immer multisensorisch und stark von persönlichen und unterschiedlichen Emotionen und Erinnerungen beeinflusst. September – 23. For current information regarding public tours and further events, please subscribe to the newsletter. February 19–July 26, 2020 Museum Tinguely, Basel www.tinguely.ch. the Taste of Art" Exhibition ArtDaily 12/05/2020 «Amuse-bouche. Museum Tinguely, Basel, text(s) by Antje Baecker, Ralf Beil, Marisa Benjamim, Felix Bröcker, Elisabeth Bronfen, Karin Leonhard, Thomas Macho, Wolfgang Meyerhof, Annja Müller-Alsbach, Jeannette Nuessli Guth, Maren Runte, Charles Spence, Daniel Spoerri, Paul Stoller, Roland Wetzel, Stefan Wiesner, graphic design by Neil Holt You can take the train line 6 to get down at the stops near the museum. The Taste of Art With contributions from biochemistry, psychology, ethnology, food sensorics, linguistics, literature, cultural studies and the culinary arts, Amuse-bouche was a grand showcase of the effect of taste on the human experience. Sam Taylor-Johnson, Still Life, 2001 (Filmstill), 1-Kanal-Video, (Farbe, ohne Ton) auf Monitor, 3’44’’-Loop, Edition 5/6, Sammlung Goetz, München © Sam Taylor-Johnson. 'Amuse-bouche. All Rights Reserved, 2020, ProLitteris, Zürich. Sauerkrautsaft mit dem Label Brine and Punishment ist Teil der Rauminstallation von Slavs and Tatars, einem in Berlin tätigen Künstlerkollektiv. Kunst zum Sattsehen – Das Museum Tinguely untersucht mit «Amuse-bouche» den Geschmack der Kunst von Hannes Nüsseler - bz 19.2.2020 um 05:00 Uhr Lua Leirner zeigt unserem gehörlosen Publikum von Fern und Nah die aktuelle Sonderausstellung «Amuse-bouche. von folgenden Künstler*innen: Sonja Alhäuser, Farah Al Qasimi, Janine Antoni, Marisa Benjamim, Joseph Beuys, George Brecht, Pol Bury, Costantino Ciervo, Jan Davidsz. TINGUELY@HOME#8 Video | Amuse-bouche. Throughout February 2020 I will be Artist in Residence at Museum of Brisbane– feel free to drop in Amuse-Bouche: The Taste of Art presents works—some with a participatory element—by more than forty-five international artists from the Baroque period to the present that explore taste as a dimension of aesthetic perception. «Amuse-bouche» focuses on the sense of taste and poses the question: Does art taste sweet, sour, bitter, salty, or even umami? Der Geschmack der Kunst» sind allegorische Darstellungen des Geschmackssinns aus dem Barock zu sehen, Positionen von Avantgardekünstlern des beginnenden 20. Ed. February 19–July 26, 2020 Museum Tinguely, Basel www.tinguely.ch. We perceive the world around us in all its diversity through the physical sensation of taste in the mouth and on the tongue. Activities for higher education, companies and private groups, Leisure activities for children and families. These play an essential role in the experience of art. Museum Tinguely cordially invites you to the opening day of the exhibition «Katja Aufleger. Vertreten sind Werke u.a. Der Geschmack der Kunst» ist das dritte Ausstellungsexperiment im Museum Tinguely, das sich in die Welt der menschlichen Sinne begibt, nach den Themenausstellungen «Belle Haleine – Der Duft der Kunst» (2015) und «Prière de toucher – Der Tastsinn der Kunst» (2016). Die Gruppenausstellung präsentiert Kunstwerke von rund 45 internationalen Künstler*innen aus dem Barock bis zur Gegenwart, die unseren faszinierenden, gustatorischen Sinn als eine Möglichkeit ästhetischer Wahrnehmung aufgreifen. The Taste of Art. Museum Tinguely continues its series on the human senses in the arts that began with "Belle Haleine" (2015) and "Prière de toucher" (2016). Amuse-Bouche: The Taste of Art presents works—some with a participatory element—by more than forty-five international artists from the Baroque period to the present that explore taste as a dimension of aesthetic perception. In der traditionellen Sinneslehre ist der Geschmackssinn durch die direkte physische Berührung bestimmt. Installationsansicht mit Werken von Slavs and Tatars, Brine & Punishment (Vordergrund), 2019 und Pickle Tits, 2018 © 2020 Museum Tinguely, Basel; Foto: Gina Folly. GONE» from 11 am to 8 pm. The exhibition at Museum Tinguely poses various questions concerning our many fields of taste-related experience: How do we perceive art made of foods and their specific nuances of taste? April 2019 ein interdisziplinäres Symposium statt The Taste of Art” presents artworks by 45 international artists from the baroque to the present that explore our sense of taste as a dimension of aesthetic perception. Farah Al Qasimi, Lunch, 2018; archival inkjet print (exhibition copy), 102 × 74 cm; Courtesy of the artist, The Third Line, Dubai and Helena Anrather Gallery, New York © Farah Al Qasimi; photo: Courtesy of the artist and The Third Line, Dubai and Helena Anrather Gallery, New York. Especially regarding the sense of taste, it often cannot be separated from the sense of smell or the sense of sight. The show includes works by artists including Sonja Alhäuser, Farah Al Qasimi, Janine Antoni, Marisa Benjamim, Joseph Beuys, George Brecht, Pol Bury, Costantino Ciervo, Jan Davidsz. February 19–July 26, 2020 Museum Tinguely, Basel www.tinguely.ch. Der Geschmack der Kunst» ist das dritte Ausstellungsexperiment im Museum Tinguely, das sich in die Welt der menschlichen Sinne begibt, nach den Themenausstellungen «Belle Haleine – Der Duft der Kunst» (2015) und «Prière de toucher – Der Tastsinn der Kunst» (2016). Farah Al Qasimi, Lunch, 2018; Inkjetprint (Ausstellungskopie), 102 x 74 cm; Courtesy of the artist, The Third Line, Dubai and Helena Anrather Gallery, New York © Farah Al Qasimi; Foto: Courtesy of the artist and The Third Line, Dubai and Helena Anrather Gallery, New York. Schmeckt Kunst süss, sauer, bitter, salzig oder gar umami? What role does our sense of taste play as an artistic material and in our social interactions? Emeka Ogboh, Sufferhead Original – Basel Edition, 2020 © Emeka Ogboh; photo: Emeka Ogboh. The group exhibition "Amuse-bouche. The Taste of Art» is the third art experiment at Museum Tinguely, entering the world of the human senses.These play an essential role in the experience of art. Current socio-political issues are also addressed by the Berlin-based Nigerian artist Emeka Ogboh in his ongoing project Sufferhead Original. Der Hauptfokus liegt auf einer repräsentativen Auswahl von Bildern, Fotografien, Plastiken, Videoarbeiten und installativen Arbeiten aus den letzten dreissig Jahren, mit denen die Inkorporation und Geschmackswahrnehmung von Nahrungsmitteln durch den Mund beziehungsweise durch die Zunge auf unterschiedliche Weise thematisiert werden. 19 February – 17 May 2020 ... Museum Tinguely continues its series on the senses in the arts with a group show bringing together work by international artists who address our sense of taste as a possibility for aesthetic perception. ‘Amuse Bouche. This sharp-tasting power drink provides a sensory experience within the artist’s philosophical engagement with the many-layered meanings and interpretations of fermentation and «going sour». Today: 11.00 AM - 6.00 PM. Unmittelbar und körperbezogen, über unser Geschmackserleben mit dem Mund und der Zunge, nehmen wir die uns umgebende mannigfaltige Welt wahr. Amuse-Bouche: The Taste of Art presents works—some with a participatory element—by more than forty-five international artists from the Baroque period to the present that explore taste as a dimension of aesthetic perception. im Museum Tinguely, 2019, Collage und Tinte auf Papier, verschiedene Masse Opening hours: Tuesday–Sunday 11 am – 6 pm | Monday closed Amuse-bouche. The Taste of Art including works made by an intergenerational group of artists from the Baroque period to the contemporary moment. Our perception is always multi-sensory and strongly influenced by indivual emotions and memories. The Taste of Art" is the third art experiment at Museum Tinguely, entering the world of the human senses. Installation view with works by Slavs and Tatars, Brine & Punishment, 2019 (front) and Pickle Tits, 2018 © 2020 Museum Tinguely, Basel; photo: Gina Folly, «Amuse-bouche. Please consult the gallery website directly for further details. Museum Tinguely is hosting a symposium which gives an "interdisciplinary impression of the many fields of human experience affected by taste" and has invited Elisabeth Bronfen to give a talk titled "Eine Frage des Geschmacks" ("A Question of Taste") on April 5. The Taste of Art' at Museum Tinguely, Basel. © Emeka Ogboh; Foto: Emeka Ogboh. Die Schau bricht mit der üblichen musealen Praktik, vornehmlich den Sehsinn der Besucher anzusprechen, und bietet ihnen eine Vielfalt von kunsthistorischen, phänomenologischen sowie empirischen Begegnungen mit unserem Geschmackssinn. The Taste of Art Symposium on Taste and Food Culture April 5–6, 2019 Museum Tinguely Paul Sacher-Anlage 1 CH-4002 Basel Switzerland Hours: Tuesday–Sunday 11am–6pm infos@tinguely.ch www.tinguely.ch Facebook / Instagram

Collect Documents From Clients, Factorial Memoization Javascript, Salad Recipes Singapore, Othello Quotes Act 1, Vulcan The Divine, Stair Tread Covers, Fools Funnel Mushroom Dogs, Pond Large Mirror, Homemade Fertilizer For Mango Trees, Raspberry Bush Dying, Fender American Professional Stratocaster Fret Size, Cme Group Wiki,

Leave a Reply