If My Tongue Could Stretch into the Landscape

Participants can join for this performative picnic in the garden of the Cabin Studio Pěčice as the landscape awakens the day before spring equinox. Participants will meet at Studio Alta before the bus departs and enjoy a hot beverage to set the stage for the culinary experience. In Pěčice participants will be eagerly awaited by a performative duo who will guide them through the landscape around and satiate all their senses.

If My Tongue Could Stretch into the Landscape is a collaborative performance, merging site-specific practices focusing on food ecologies. The multi-sensory culinary experience reflects the surrounding landscape in an edible composition. Through six chapters, the two artists invite the audience to re-imagine the tactility of the landscape with gathered local and seasonal ingredients. While activating the senses through auditory and gustatory engagement, each person's imagining of a “land tongue” is invoked throughout the dining experience in an experimental and conversational set-up.

Heidi Hornáčková is an artist, performer, cook/baker and curator currently working in the Czech Republic and internationally. Her projects, in which food acts as the mediator of a shared moment, are rooted in contemporary visual art and experimental theater. She understands the process of food sharing as a unique mutual experience in time and space that allows for expanded opportunities for exploring perception and collective memory, using the playful, communal and transcendent potential of food to encourage neo-traditional ways of interpersonal and interspecies encounter.

Asli Hatipoğlu’s interdisciplinary social practice focuses on curating participatory dinners and installations that shed light on how culinary history and agricultural politics are changing one's relationships to food. From working with micro-scale bacteria and yeasts to insects such as the domesticated silkworm, Hatipoğlu critically investigates ways of relating to the environment and oneself. She researches production supply chains through performative acts to shed light to how humans influence other living organisms. After working several years as a self-taught chef, Asli deepened her knowledge of fermentation during her residency at the Food Lab Jan van Eyck Academie 2020-2021.

Important information:

• Meeting point: outside Studio Alta
• Meeting time: 12:30
• Departure time: 13:00 sharp
• The expected return to Prague is between 19:00–20:00.
• Wearing wellington boots, galoshes, or rubber boots and warm underwear is recommended.