Basics:
'Restaurant Transformable' broaches the issue of cooking as an authentic form of fine and performing arts, and shows in this context performances and exhibitions. In this connection cooking performances are combined with architectural and fine art elements.
The kitchen of 'Restaurant Transformable' is a temporary installation. Whenever it appears somewhere, its shape and design is totally different. After its use it disappears completely.
'Restaurant Transformable' deals aesthetically with the topic of automation. The kitchen is designed like a production line for dishes, which is not operated by machines, but by humans. The dispositive is equipped with instructions for different work steps, similar to technical manuals, which the participants have to fulfill exactly on certain positions. This split of procedures and the kind of arrangement of instructions can be interpreted as an orchestration or determination of recipes into the performance space.
Directors Cut:
In previous 'Restaurant Transformable' versions Rainer Prohaska desired, to work on this temporary installation for a longer period of time, to have the possibility to extend the interventions, implement updates and objects. The MAK Schindler scholarship in Los Angeles turned out to be the perfect opportunity to install a mixture of cooking-lab, studio and restaurant directly into his apartment, with the option of permanent updates and extensions during six months.
Audiovisual Environment:
The sound as well as the pictures are taken from the cooking procedure, are processed in an electronic system and get imported back into the performance-space. This creates an audiovisual environment with the pictures and the noises, which come up during the preparation.
Interpassivity:
The term of interpassivity was one of the major inspirations for this participating situation. Never before in the age of information culture, such a mass of books, web-sites and television shows, related to the topic of cooking, were produced. Nevertheless a lot of information about craft and knowhow get lost. Convenience food is one of the most popular product in supermarkets. 'Time' is the main fact, why people stay away of 'real' cooking. The theory of interpassivity describes, how active 'tasks and crafts' are being replaced by the passive 'acquisition and consumption' of media, like buying books or watching television shows, related to cooking experience. In reality, the experience is handed over to the archived media.
[2006 - 2011]
Performed at:
Austrian Museum Of Applied Arts & Contemporary Art Vienna Austria
Gyeonggi Creation Center Ansan Si South Korea
University Of Applied Arts Vienna Austria
SCI-Arc Los Angeles USA
'Potluck' PM Gallery & House London United Kingdom
'Potluck' Arts Centre Aberystwyth United Kingdom
'Potluck' New Gallery Walsall Walsall United Kingdom
MAK Center Los Angeles USA
S1F Gallery Los Angeles USA
MAK Center Fitzpatrick Leland House Los Angeles USA
TV Documentation By 'Satelfilm' & ORF Minoritenkirche Krems Austria
Kunstuniversitδt Linz Austria
Running Diwan/regionale08 Feldbach + Pertlstein Austria
Kunstraum NOE Vienna Austria
Kunstraum NOE at Project(OR) Art Fair Rotterdam Netherlands
Enter_ Festival Cambridge United Kingdom
Krems Austria
Sammlung Heinrich Vienna Austria
Kunstraum NOE Vienna Austria
Artmagazine Vienna Austria
Der Standard Vienna Austria
Performed by:
Rainer Prohaska
Artistic Director, Concept & Chef: Rainer Prohaska
Stage Design: Eva Grumeth / Grundvier
Sound: Martin Sδgmόller, Dominik Traun
