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Lois Weinberger, Untitled, 2014, mummified cat, 18th century, photographic work, 60 x 90 cm © Courtesy by the artist, Photo: Paris Tsitsos

Lois Weinberger, Untitled, 2014, mummified cat, 18th century, photographic work, 60 x 90 cm © Courtesy by the artist, Photo: Paris Tsitsos

Lois Weinberger – Debris Field

17 April – 1 September 2019


Lois Weinberger’s artistic research pioneered the linking of art, society, and nature. For documenta X in 1997, he planted a disused railway track with neophytes as a metaphor for processes of migration in our time. Debris Field is a poetico-archaeological research project, presenting ordinary and significant relics from several centuries of history found at his parents’ farm, part of Stams Abbey (Tyrol). They include a mummified cat with apotropaic powers (the ability to ward off evil) and single shoes from dead people preserved in an underfloor space.


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Cyprien Gaillard
Roots Canal

16 February – 5 May 2019


With his films, photographs, and sculptures, Cyprien Gaillard (b. 1980, Paris) describes the imminence of a transformation and evokes the perpetual destruction, preservation, and reconstruction of urban spaces. He films archaeological ruins invaded by nature and exotic birds flying over a mutating European city, or describes the slow erosion of modernist utopias by recording the demolition of major architectural ensembles. Different realities and temporalities interlock in his work, giving rise to a harmonious ensemble of a singular beauty.


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Conference on Taste and Food Culture

5 – 6 April 2019


In preparation for its forthcoming exhibition «Amuse-bouche. The Taste of Art» (19 February to 17 May 2020), the Museum Tinguely is hosting an interdisciplinary symposium on the subject to be held on 5 and 6 April 2019.
Speakers of international renown from academia and the practice will provide exciting insights into the many different fields impacted by taste. The symposium will offer a veritable smorgasbord of perspectives on taste and food culture, ranging from physiology, biochemistry, food sensory science, psychology, anthropology and linguistics to literature, cultural studies, art history, the art of cooking and the fine arts. In addition to the papers, there will be some highly unusual tastings, including a dessert with iron ore prepared by the Michelin-starred Swiss chef Stefan Wiesner, a new project by the pioneer of Eat Art Daniel Spoerri, and an edible artistic intervention by the young Portuguese artist Marisa Benjamim.


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