RECIPES

“Borszcz soup, bread, sausage and cheese”

LENA von LAPSCHINA

Recipe about the Story of Kyoko Adaniya-Baier, “ At the shrine”

Cheese, bread, cucumber, potatoes
borszcz soup: beetroot, onion, white cabbage, carrots, potatoes, tomatoes

World Soup

Heidulf Gerngross

Recipe about the Story of Masato Hori “My experience with Space and Food of Tokyo”

1. Marrow bone
2. Parts of chuck
3. Beef shank
4. Ox tail
5. Shoulder blade cap
6. Breast of veal
7. Veal loin
8. Calf's brain
9. Calf kidney
10. Veal lights
11. Calf's heart
12. Calf's tongue
13. Calf's sweetbread
14. Pork hock
15. Veal shank
16. Beef spleen
17. Beef liver
18. Onions red and white, garlic, chili, tomatoes, celery
19. carrots, potatoes, parsnip
20. Mangel, leek, parsley, sea salt

Rose scent, Katia's Rose Parfait

Katharina Razumovsky

Recipe about the Story of Hiroko Inoue, “My first encounter with Tokyo”

Organic roses from Katia's rosegarden
Strawberry mousse with lemon
Sweet cheese soufle with bourbon vanilla
Hundreds and thousands

Chocolate frosting

Lena Lapschina

Recipe about the Story of Hiroko Inoue, “My favourite spot in Tokyo”
and “A spot in Tokyo that I fear”

Melt bitter chocolate
Add Strawberry and vanilla icecream
and Banana slices

Red clover, dandelion, pumpkin, codfish and m.m.

Katharina Razumovsky

Recipe about the Story of Hiromichi Kobayashi, “Honey Bee Life”

Minced Turkey & Peperoncini

László László Révész

Recipe about the Story of Keisuke Koyama “Metro Column”

Minced turkey meat baked in oil, no spices used, just onion added;
two types of carrots cooked in vegetable broth with Vin Santo (Italian dessert wine) or Tokay (Hungarian wine) and various spices like marjoram, bay leaf, thyme, pepper, peperoncini - real strong - (sweet Italian chili peppers).

Rocket into our future and a ship from the past

Hiroko Inoue

Recipe about the Story of Elke Krasny “The City”

Ingredients:
plastic board, lights
vegetable gelatine, many vegetables, vegetable seeds, milk, wine, consommé
Size: 150 cm x 35 cm x 30 cm

1. Make a boat from plastic board
2. Boil vegetable gelatine with consommé, milk or wine. Add to the cold gelatine many vegetables (carrots, japanese cucumber, green pepper, red pepper, etc.), vegetable seeds, rice, eggs.
3. Cut small pieces of gelatine; At all stages you can eat the gelatine, it is very tasty.
4. Put a light under the boat.
Combine our future with the traditional history of human kind. The shape of the work looks like a rocket into our future and a ship from the past.

Eatable citymap

Kyoko Adaniya-Baier und Thomas Shingo Baier

Recipe about the Story of Lena Lapschina, “In Vienna for the first time ..”

Red - White - Green

Minami Nishino

Recipe about the Story of Katalin Mesterhazy, “Walking on a famous Viennese street”

Ingredients
Vegetables (pepper, okra, and corn) and shrimps, chicken soup, agar, tomato, and basil

1. Slice vegetables and shrimps to small pieces;
2. Boil shortly with chicken soup;
3. Season with salt and pepper;
4. Add Agar and let it melt;
5. Cool everything;
6. Let it harden in the refrigerator;
7. Serve it with tomato and basil.

Past Identity and Present (confused) Identity

Katalin Mesterhazy

Recipe about the Story of Minami Nishino “Five Senses”

1. ingredients of "past identity"
short pastry, butter, olive-oil, onion, garlic, carrots, chicken, potatoes, hungarian pepper, marinade

2. ingredients of "present confused identity"
canneloni, butter, olive-oil, onion, elder, garlic, carrots, strawberry, cranberry, dry mango, turkey, salad, chives

Salad with dressing:
chives, grapes, pepper, tomato, lamb's lettuce, rocked leaves, pickled cucumber, strawberryjam,
mustard, cabernet sauvignon, whiskey, curry, herbs, balsamico, olive-oil, rosemary, basil...

⁓2027⁓ Signal

Keisuke KOYAMA

Recipe about the Story of László László Révész “Danube Island 2027”

(Braille text)
Heard melodies are sweet, but those unheard are sweeter.
John Keats

2009. Candy, jelly, spice. 155×155

A FLOWER OF “ARCHIQUANT”

Masato Hori
Ein Rezept von Masato Hori, der die Geschichte von Heidulf Gerngross über Wien in ein Rezept mit japanischen Zutaten umgewandelt hat.

I discovered a form of ARCHIQUANT that you would like to eat in a form of KAMABOKO. KAMABOKO is family of Sausage. Although, this Sausage is made from meat of ground fish but not that of beast, which is put on a small wood board, and then heated. For this time, I used MUSHI (steam) ITA (wood board) KAMABOKO. It is the most popular one in many KAMABOKO kinds. The surface is colored in red pail. The body is cut into pieces with some thickness like cutting a sausage. I deformed each piece to have a shape of ARCHIQUANT FORM. Now they look like petals to be made into a flower. A petal with the great ARCHIQUANT image will go into human mouth. Please enjoy this flower with SOY SAUCE and WASABI (Japanese horseradish).

Translated from Japanese by Mariko Hamada
Photograph by Susumu Nomura, STUDIO ARS