05 June 2011

Scientia

Erik Sjødin (SE), Tanya Busse (CA), Kristin Velle-George (NO)
Rogaland Kunstsenter, Stavanger
26.05.-30.06.2011

The artists are exploring the borders between science, gastronomy and art in the current exhibition curated by Gunhild Moe at Rogaland Kunstsenter.

Scientia
Scientia opening
Torunn Larsen from Rogaland Kunstsenter, curator Gunhild Moe, Kristin Velle-George, Tanya Busse and Erik Sjødin.

Tanya Busse works with fermentation and public space. She picked leaves from the oldest tree in Norway, an oak tree called "the Old Master". From these she is making wine, the brewing bottles are on display in the gallery. She has also placed similar containers hidden in public spaces, exploring the use of public space.

Tanya Busse - Old Champion
Tanya Busse - Old Champion (photo removed on request from the artist)

Kristin Velle-George mixes edible and un-edible substances to see what happens, whether visual or chemical. The results are sometimes beautiful, sometimes ugly, sometimes absurd. In a performance she showed the immediate results of mixing substances by projecting the light on to a wall. She also display drawings made on the basis of such mixtures.

Kristin Velle-George - Elan Vital
Kristin Velle-George - Elan Vital

Kristin Velle-George - Elan Vital
Kristin Velle-George - "Kitchen Chemistry"

Erik Sjødin explores the possibilities of the super-organism azolla, an organismo consisting a fern and cyanobacterias. This plant have a massiv growth potensial, contains several useful nutritients. But can it be taken in use as human food? This is what Sjødin is testing. If that is the case, it could mean a revolution for food production.

Erik Sjødin - Super Meal
Erik Sjødin - Super Meal

Like alchemists they all experiment to create something immensely valuably. Not gold, who needs gold anyway, but food and aestethics.

Although Kristin Velle-George's mixtures are aestethic and unedible, there will always be a tiny possibility that one of her potions will result in something tasty and nutritious. Erik Sjødin's plants are first of all valued for their nutritious content. But the formations in water create a visually pleasing pattern. Tanya Busse's vessels of brewing wine are not only drink vessels, but also kinetic sculptures where bubbles make their way through the bottleneck.

More about the exhibition at Rogaland Kunstsenter's webpage here