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John O’Shea and Monika Bakke
Presented by: Apiary Studios| 0 | LONDON: Apiary Studios |
|---|---|
| P | Monday 29th October, 2012 |
| N | 6:30pm |
Performance with the active participation of the audience in the trans-species dinner. The menu was projected as a gastronomic-philosophical meditation on the limits of hospitality, as eating is inseparable from killing. No-one eats alone, that’s why the question must be asked: how to “eat well” among predators and prey, parasites and hosts? During the meals and conversations, the reading and watching, as well as writing on the tablecloth, the ethical dimensions of human functioning in food networks will be revealed. Who’s eaten by who, and when? Are those relations reversible, and if they are, in what circumstances? The dishes will be prepared during the dinner and served to human and non-human participants.
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This is the UK premiere for this performance as well as the first time that Black Market Pudding (made with blood of a living pig) is consumed in the UK.
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Monika Bakke writes on contemporary art and aesthetics, with a particular focus on posthumanist, gender and cross-cultural perspectives. She works in the Philosophy Department at the Adam Mickiewicz University, Poznań, Poland. The author of two books: Open Body (2000, in Polish) and Bio-transfigurations: Art and Aesthetics of Posthumanism (2010, in Polish), co-author of Pleroma: Art in Search of Fullness (1998), and editor of Australian Aboriginal Aesthetics (2004, in Polish), Going Aerial: Air, Art, Architecture (2006), The Life od Air: Dwelling, Communicating, Manipulating (2011) and Vegetal Sensoria (in preparation). Since 2001 she has been an editor of the Polish cultural journal "Time of Culture".
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John O’Shea is a UK based artist working with unconventional materials and social structures to create new and experimental approaches to art-making. During 2011/12 he is working in residence at the Clinical Engineering department of the University of Liverpool – attempting to grow a football from living animal cells. He is the founder of “The Meat Licence Proposal” an organisation working towards the collaborative development of a new kind of law requiring consumers to have direct engagement with the slaughter of animals before they can purchase meat.
www.johnoshea.net
