
The Elbe Knows Everything
We aim to challenge our collective imaginations to explore urgent questions surrounding food such as: What forms of production and consumption, habits, ingredients, tools, and foodways are needed to not only survive but to thrive? Could food become a transformative tool for imagining alternative futures and adapting to the present environmental crisis?
We started the School of Survival, the public outreach program and ‘living lab’ that runs alongside the exhibition Survival in the 21st Century (2024, Deichtorhallen, Hamburg), with the intention to develop the knowledge, concepts, and practical skills to tackle these questions.
Within the School of Survival, the Hamburg pilot of Bauhaus of the Seas hosted seven fellowships by inviting four local culinary practitioners and three international artistic research practices to explore a different approach to food: How can the act of eating become a regenerative instead of an extractive act? How can we heal instead of hurt our surroundings and fellow beings on this planet by the food choices that we make?
The endresults of the fellowships were presented within the School of Survival program as lunches, tastings, workshops and lectures, to both visitors of the museum and the local culinary school.
Collaborators
Recipes
- Almond Cake By Sebastian Junge
- Asparagus with Green Gazpacho By ARC restaurant
- „Bruderhahn“ By Sebastian Junge
- Bückling By Anastasia Eggers
- Buckwheat with Deichkäse By ARC restaurant
- Carrots and Tiger Prawns By The Tidal Garden
- Chocolate Trout Skin By ARC restaurant
- Creme Caramel with Crab Apples By The Tidal Garden
- Dual Purpose Chicken By Sebastian Junge
- Fir with Mushrooms By ARC restaurant
- Matjes By Anastasia Eggers
- Fischbrötchen with Pickled Salicornia By The Tidal Garden
- Rollmops By Anastasia Eggers
- Koji to Miso By Aaron Hasenpusch - Restaurant Klinker
- Onsen Egg By Sebastian Junge
- Oyster Mushroom By ARC restaurant
- Potato Cream By The Tidal Garden
- Potato Mousse with Green Asparagus By ARC restaurant
- Sourdough Focaccia By ARC restaurant
- Tomato Salad By The Tidal Garden
- Trout with Beetroot By ARC restaurant