Taryn Simon, U.S. Customs and Border Protection, Contraband Room John F. Kennedy International Airport Queens, New York, 2005/2007, chromogenic color print, framed: 37 1/4 × 44 3/4 inches (94.6 × 113.7 cm) © Taryn Simon.

"EAT ME" at the Trapholt – Museum of Modern Art and Design, Kolding, Denmark.

On view September 23, 2017 through May 21, 2018.

Food is the super metaphor of our time. Using food, we can comment on practically anything: social problems, cultural habits, our identities, our understanding of nature, setting boundaries, our sensibilities and our visions of the future.

"EAT ME" introduces more than 60 artists and designers. Among them: Lee Mingwei, Antoni Miralda, Thomas Rentmeister, Taryn Simon, Erwin Wurm, Helen Chadwick and Marije Vogelzang.

Trapholt’s Director Karen Grøn explains: “With EAT ME, Trapholt presents a series of contemporary, cutting edge artists and designers who work with food as their focal point. By viewing the art and design scene, we can gain a fuller picture of the diverse perspectives on food”.

In the art scene, food art has origins back to still life paintings and in representations of the Last Supper. In contemporary art we find works made of and about food. In design, food is traditionally associated with objects linked to food, such as cutlery, dishware, chairs and rooms. There is now an entirely new field of eating design, which focuses on the food situation and food as process.

In the exhibition food is related to seven themes: Society, culture, identity, nature, boundaries, senses and future. Society: The food-savvy consumer has knowledge, attitude and sensibility, as opposed to the unreflective consumer, who eats without noticing that consumption is wearing down our human relationships and the globe. Culture: A meal is thus not self-evident when you start looking closely at the elements and manipulating them. However, many people have a fixed idea of what a nice evening with friends should be like. Identity: Eating is a specific kind of identity project. There are profound psychological mechanisms operating when consuming food. Nature: Instead of understanding nature as something that exists for itself, the natural could be viewed as a complex network of relationships between products, individuals and systems. Boundaries: Raw meat is something we eat, but when we encounter it in other, unconventional ways, it trandcends the boundary between exterior and interior, and we instinctively feel a discomfort. Senses: By changing the sound or the light in a room, the taste might also change. This means that every design element that surrounds us is crucial to how we sense food.

Future: In addition to meat, great attention is being paid to alternative protein sources such as insects and beans.



Trapholt – Museum of Modern Art and Design | T. +
Æblehaven 23 | 6000 Kolding | Denmark