Extend Your Radius Dinner -FHNW Basel

extend your radius*

* a multisensory dinner

Oyster Mushrooms r = 6,2 km

* fr. rayon

* eng. radius * dt. Radius

1

agenda facts

03 – 05

concept

06 – 07

apéro

08 – 12

dinner

13 – 33

making of

34 – 42

credits

43 – 45

Agni Pantazopoulou, Annika Degel, Carola Scherzinger, Pauline Heß, Sophia Prölß | Institut Integrative Gestaltung | Masterstudio | Studio Scenography & Exhibition Design | 2. Semester 2018

facts

* publication from the FHNW HGK Following the FHNW Academy of Art and Design conferences which already took place the last three years, this year‘s transdisciplinary symposium with the title „Poetry of the Real: Imagination – Friction – Transformation“ explored the multifaceted transfer between the extended arts practice and contemporary discourse.

The sections were grouped around the perspective of „Imagination – Friction – Transformation“ and their interferences. This is based on an extended understanding of the generative processes, which involve the ability and motivation of the arts to develop or demonstrate the change and the original and new in genuine moments.

Friciton engenders dialogue or critical engagement that may suggest changes and point out new perspectives. This forms the discourse of Poetry of the Real, between the real and the art.

3

facts

* publication from the FHNW HGK

Imagination How is imagination triggered?

What are the underlying processes that generate imagination as the basis of artistic and creative processes? From the sources of perception and knowledge - how is the imagined synthesized?

4

>

Friction Friction is the basis for a dialogue about perspective changes / emerging perspectives and the genesis of the new. Can friction be perceived as positive in its diversity of perspectives and opinions?

>

Transformation Showing disruptive developments, highlighting examples of art and extended revealing potential access to transformations methods, practices in art and theory trigger transformation of thinking, perception and synthesizing complex understanding.

facts

* framework conditions 13 th, June 2018 60 guests 6 pm apéro – 7 pm dinner

5

The symposium „Poetry of the Real“ took place at the Campus of Arts at FHNW HGK Basel. The day was divided into three workshops, which were each dedicated to one of the three topics „Imagination – Friction – Transformation“. After this day full of speeches and discussions the symposium ended with a subsequent dinner, which took place in the foyer of the highrise on the campus.

This year, the guests should be surprised with an exceptional dinner, which has more to offer than some classic tables and excellent food. As a semester project for the second semester of the Masterstudio | Studio Scenography & Exhibition Design the students took that task and created a multisensory dinner refering to the topics of the symposium by interpretating them in their own way.

concept * extend your radius

The dinner attempted to explore the term „radius” and to imagine what the output of potential forces would be, when those forces – humans, ideas, origins, perceptions, experiences – come together. Could that be a collaboration or a conflict?

By confronting the guests with unexpected dinner settings, we wanted to enrich their Imagination. The collaboration or conflict we described above would evoke Friction. During the multisensory experience, by bringing them out of their comfort zone, the guests should experience a Transformation.

Questions we posed for defining the radius: – what is the radius of the campus?

– what does it include/exclude?

– what radius are the guests bringing?

– what happens by merging the radii?

Intentions and goals for the dinner: – strenghten communication – expand networks – introduce the character of dreispitz – exchange of stories 6

concept 2. course

3. course

interlude IV

7 pm

interlude III

6 pm

1. course

interlude II

apĂŠro

interlude I

prologue

pre-interlude

* structure

epilogue 9 pm

The Extend Your Radius project was structured by a prologue and epilogue and the three courses which were each introduced by interludes.

The following pages will accompany you through the evening, explain the intentions, goals and designs of every part and show final impressions of the project.

7

apéro * concept

extend your radius* Oyster Mushrooms r = 6,2 km

* fr. rayon

* eng. radius * dt. Radius

km

r = 0 km

r=

2k m

r=

0,5 km

r=

0,4

r=0

,2 k m

Chard r = 0,05 km

What is radius?

What is your radius?

What is your radius in Dreispitz?

What about two radii?

What about two radii overlapping?

r=

7k m

Where does your food come from?

Where do you come from?

now.

What about now?

Now you are here.

Now you are here, in Dreispitz.

Now you are here, in Dreispitz, in Basel – Switzerland in Europe.

What about eating in Europe?

What about eating in Switzerland?

What about eating in Basel?

What about eating in Dreispitz?

8

Do you feel out of your radius?

r=

Wollschwein r = 58 km

10 km

future.

What about the future?

What about you in the future?

Right after the symposium the guests were asked to find the meeting point in order to get to the apéro location. The evening started with the apéro which took place on the terrace of the TransitLager building, which is located in opposite of the FHNW highrise. On the rooftop a group of the artists (Sascha Brosamer, Lisa Schlenker and Graham Dunning) composed live music on gramophones using recycled materials. The guests were invited to adjust parameters of the produced sound with their own mobiles.

After a whole day of speeches and discussions, the guests had the opportunity to get some fresh air and movement before going back to sit for a longer time. Furthermore it was a great chance to introduce our idea of the radius and the connection to the area of Dreispitz and prepare the concept field of the dinner table later on.

apéro * meeting point

extend your radius* Oyster Mushrooms r = 6,2 km

* fr. rayon

* eng. radius * dt. Radius

km

r = 0 km

r=

2k m

r=

0,5 km

r=

0,4

r=0

,2 k m

Chard r = 0,05 km

What is radius?

What is your radius?

What is your radius in Dreispitz?

What about two radii?

What about two radii overlapping?

r=

7k m

Where does your food come from?

Where do you come from?

now.

What about now?

Now you are here.

Now you are here, in Dreispitz.

Now you are here, in Dreispitz, in Basel – Switzerland in Europe.

What about eating in Europe?

What about eating in Switzerland?

What about eating in Basel?

What about eating in Dreispitz?

r=

Do you feel out of your radius?

10 km

future.

What about the future?

What about you in the future?

Wollschwein r = 58 km

* apéro – location rooftop

9

apĂŠro * performance

10

apĂŠro * food & drinks

The food and drinks for the apĂŠro was designed by the SV-Cooking Team from the FHNW HGK. The food had to fulfill different requirements: It had to be presented in an unusual way and as it was necessary that one could serve and carry it easy on the rooftop, the food and drink was combined into one.

11

apĂŠro

* introducing the area

Additionally to the sound performance, the guests could stroll around the platform and discover the surroundings of the area of Dreispitz. Three points of interest provided a text and audio with basic information about a protagonist in the area such as logistic companies or innovative gardening concepts. Binoculars provided a closer look to discover the landscape and its important spots.

12

pre-interlude * personal tool

When the guests came back from the apĂŠro to the foyer, a so called „personal tool“, which was actually an overdimensional tweezer, was handed out to everyone at the wardrobe in exchange for his jacket or personal belongings. Since it was packed in small paper bags, the guests did not know immediately which kind of tool it was.

However the service already encouraged them at the wardrobe to keep and use their own personal tool during the dinner in order to handle and improvise while eating. The paper bags did not only provide a packaging for carrying the tool, it was also individualised, containing the name of the guest and a seating plan of the room with the table number to find the right seat. The guests could also find the title, the date and the associated hashtag of the dinner there: #extendyourradius. Furthermore it was the visual connection between the projection and the Corporate Design of the event.

13

r

pre-interlude no. 5

no. 6

r

r

r

r

r

* personal tool

r r

enter here

r

r

r r

r

r

r

no. 3 no. 1 enter here

14

r

pre-interlude * location

GRUNDRISS M 1:100 FOYER FHNW HOCHHAUS

TISCH 10 Per

The dinner took place in the foyer of the highrise building of the FHNW HGK. To create an intimate and more sophisticated atmosphere, we seperated a part of the foyer with translucent curtains, which were hung from the ceiling. The curtain was produced for us from the swiss company teatex. It was a concern to us, that the curtains can be reused for future events.

2

1

GRUNDRISS M 1:100 BEISPIEL DRAMATURGIE

15

entrance

14

2 1

Overview of the main facts and intentions: – 6 tables à 10 persons – room seperation – creating a translucent and aesthetic atmosphere – interaction with the guests by movement – better light conditions for projections – reusable for other events

DETAIL M 1:20 Ausführung "Servierplatten"

pre-interlude

DETAIL M 1:20 Ausführung "Servierplatten" MDF weiß beschichtet h: 0,8cm In Alublech eingefasst h:2,5cm

* concept table

Filzgleiter

20cm

The role of theMDF guests Platte was quite crucial and for that reason there were deaufgesetzt 20cm MDF Platte sign elements that attempted to reveal their contribution on the table. The d: 140cm d: 200cm 25cm geometry of the and its50cm elements was basically round. That helped MDFtable Platte aufgesetzt MDF Platte d: 140cm guests the food, which was served in the center of the table, and d: 200cmto share 25cm 30cm to move the food plates to their 50cmsides by communicating.

25cm A restrained appearance in white and matt silver elements was important 30cm 20cmwhich, of course, has a quite important role duto stage the served food 25cm ring a gala dinner. The table was divided in an outer and an inner circle: the 20cm dining area and the serving area. Between the courses, the serving area had a second usage as a surface for vertical projections.

GRUNDRISS TISCH GRUNDRISS M 1:100 M 1:20 FOYER 10 FHNW Personen HOCHHAUS

Semesterprojekt Szenografie MA Stand 09.05.2018

DETAIL M 1:20 Ausführung "Servierplatten"

DETAIL M 1:20 Ausführung "Servierplatten"

Runde Platte Bestand HGK d: 200cm, h: 1,2cm MDF weiß beschichtet Runde Platte Bestand HGK Montageelement d: 200cm, Bestand h: 1,2cmHGK Eiermann MDF weiß beschichtet

Filzgleiter

MDF Platte d: 200cm

MDF Platte aufgesetzt d: 140cm

25cm

30cm 25cm

25cm

TISCH ANSICHT M 1:20 10 Personen

20cm

Tischdecke rund weiß Unterkonstruktion Tischgestell Eiermann Bestand HGK ohne Tischplatte Unterkonstruktion Tischgestell Eiermann Bestand HGK ohne Tischplatte

TISCH ANSICHT M 1:20 10 Personen

20cm aufgesetzte Platte mit Klebeband fixiert & Alublech eingefasst

aufgesetzte Platte mit Klebeband fixiert & Alublech eingefasst

bewegliche Platten auf Filzgleitern

Runde Platte Bestand HGK d: 200cm, h: 1,2cm MDF weiß beschichtet

Montageelement Eiermann Bestand HGK

Montageelement Eiermann Bestand HGK

Tischdecke rund weiß

Tischdecke rund weiß

Unterkonstruktion Tischgestell Eiermann Bestand HGK ohne Tischplatte

Unterkonstruktion Tischgestell Eiermann Bestand HGK ohne Tischplatte

2

Runde Platte Bestand HGK d: 200cm, h: 1,2cm MDF weiß beschichtet

1

16

Filzgleiter

50cm

30cm

14

MDF weiß beschichtet h: 0,8cm In Alublech eingefasst h:2,5cm

Tischdecke rund Montageelement weiß Eiermann Bestand HGK

20cm

50cm

1

TISCH ANSICHT M 1:20 aufgesetzte Platte mit 10 Personen

GALA DINNER Symposium Poetry of the Real

25cm

2

TISCH ANSICHT M 1:20 10 Personen

Semesterprojekt Szenografie MA Stand 09.05.2018

MDF weiß beschichtet h: 0,8cm In Alublech eingefasst h:2,5cm

MDF Platte aufgesetzt d: 140cm

Filzgleiter

GALA TISCH DINNER GRUNDRISS M 1:20 Symposium 10 Personen Poetry of the Real

20cm

MDF Platte d: 200cm

MDF weiß beschichtet h: 0,8cm In Alublech eingefasst h:2,5cm

bewegliche Platten auf Filzgleitern

Klebeband fixiert & Alublech eingefasst

bewegliche Platten auf Filzgleitern

aufgesetzte Platte mit Klebeband fixiert & Alublech eingefasst

bewegliche Platten auf Filzgleitern

pre-interlude * location impressions

17

pre-interlude * sound performance and projection

The projections on the „serving area“ were done by mini beamers which were vertically suspended from the ceiling, projecting on the table plates. The first projection was running as a loop while the guests were entering the room, finding their seats and getting comfortable with their new surroundings. The video introduced the topic of radius and movement by constructing circles, writing the sentence „extend your radius“ and moving patterns.

This was accompanied by the sound performer Dominick Boyle who was playing atmospheric sound patterns with his violin at this time.

18

pre-interlude * table set

The table set for each course was defined and designed to indicate the seating order, to fit with the served food and accompanied by specific parts of the Mono „Zeug“ Cutlery set, provided exclusively for the needs of the dinner.

table

no.

2

Asta Wellenjus

19

If you do not consent to being audio and video recorded, please speak with a stuff member.

pre-interlude * table set

20

pre-interlude * amuse gueule

By arriving at their tables, taking a seat, the guests found a very special amuse gueule waiting for them. It was a so called „fruit caviar“ which is liquid inside.

A fresh lemon flavour pops up in your mouth as soon as you take your tweezer, grab the little ball and bite on it – extend your radius and enjoy!

21

dinner * concept

22

3. course

interlude IV

7 pm

2. course

interlude III

1. course

interlude II

interlude I

The dinner was structured by courses and interludes which were connecting the courses with video projections on the tables and sound performance by Dominick Boyle. Both the projections and the sound performance introduced the guests to the parameters of the term radius. Therefore, there was an interlude about the area of Dreispitz, the origin of the food and the origin of the guests. The final projection combined all the mentioned themes together. At the same time Dominick Boyle was composing music by sampling recordings he had collected before on the campus and its surroundings which were related to our topic.

epilogue 9 pm

dinner * concept cutlery

The cutlery set „ZEUG“ which consisted of a knife and a spoon was offered to us by the german manufactory Mono.

The „ZEUG“ is dedicated to the Neanderthals. A handaxe was the inspiration for the knife and the spoon was reminiscent of a scooping hand. The cutlery was used very deliberately during the whole dinner. This is how food becomes an original experience.

23

dinner * cutlery impressions

24

dinner * concept service

Each table had its own service person who informed the guests during the dinner about the menu. They prepared the table set before each course and could each be identified with the help of an individual service button which included the same information as the floorplan which the guests got for the orientation in the pre-prologue.

25

dinner * concept menu

Fried meadow herbs

The menu followed the idea of the radius. That means, that the origin of the main ingredient of each course was from the area of Dreispitz and Basel-Landschaft.

Different parts of the menu were placed and presented on different plates. In the end, for having the whole menu, the guests had to shift the plates and help each other to combine every ingredient on their eating plates.

The food for the dinner was also created by the SV Cooking Team from the FHNW HGK.

Frittierte Wiesenkräuter

Oyster Mushroom¹ carpaccio, tomato glace & edible flowers

Strawberry lavender dressing

Austern-Seitling-Carpaccio, Tomatenglace & essbare Blüten

Brotchips

Oyster Mushroom¹ carpaccio, tomatoglace & edible flowers

¹ er st Oy oo hr us M

m

26

Erdbeerlavendel Dressing

Bread chips

s

cu

lti va te db yS ta dtp

Austern-Seitling-Carpaccio, Tomatenglace & essbare Blüten

ilze

in B ase l

– r:

6,2k

m

interlude I * projection Dreispitz

The first interlude was introducing the guests Dokument Karte: Dokument Karte: to the area of Dreispitz. Different protagonists Ebene Mittelpunkt of the area and their distances+in meters (the Keyelement–Radien radius) was presented, so the guests could weiterer zoom in develop a feeling for their environment.

Ebene Mittelpunkt

> Ebenen bleiben bestehen wie davor + Fläche Dreispitz Achtung: rosa haben wir zu weiß geändert

Dokument Karte:

Dokument Karte:

Ebene Mittelpunkt + Keyelement–Radien

Ebene Mittelpunkt + Keyelement–Radien + km Angaben

Weiter ZOOM IN

bis Dreispitz gesamten Kreis einnimmt Keyelement + Gebäude Dreispitz + Fläche Dreispitz bleiben bestehen Achtung: rote Punkt ist weg Rest faded aus rosa ist jetzt weiß

weiterer zoom in

Weiter ZOOM IN

> Ebenen bleiben bestehen wie davor

bis Dreispitz gesamten Kreis einnimmt Keyelement + Gebäude Dreispitz + Fläche Dreispitz bleiben bestehen

27

+ Fläche Dreispitz

Ebenen

Ebenen

Neues Dokument Introduce Dreispitz kommt dazu Ebene:

Neues Dokument Introduce Dreispitz kommt dazu Ebene: Fläche Dreisp + Dreispitz

Ebenen

Keyelement + Gebäude Dreispitz bleiben besteh Rest faded aus

first course * – deep fried meadow herbs on baking paper – oyster mushroom carpaccio, tomato glace and edible flowers – strawberry lavender dressing

28

interlude II * projection food

The second interlude informed the guests about the origin of the food they got served.

Some ingredients were even grown directly on the campus, some came from the city of Basel, others from Basel-Landschaft. Those producers and farmers were localised on a map and important information to the backgrounds and the ways of producing were given.

29

second course * – graved mangalitza pork on bedded hay

– baked organic apple with buckwheat filling on the birch leaf – vegetables of the season in a chard leaf – violet balsamicoreduction

30

interlude III * projection guests

The third interlude was about the guests themselves. Where do they come from and what happens, when they all come together?

Some representative native cities of the guests were named with the distance to the campus in kilometers. The „crowd“ in form of different sized and patterned circles started to move and special pauses were used by Dominick Boyle for an sound intervention: Questions were directly asked to the guests as a base and inspiration for their discussions.

31

third course * – beetroot cupcake with raspberry filling – matcha cranita – rose petals zabaione

32

interlude IV * projection combined

The third interlude was about combining the radii, the global connection and the power, that the potential forces – humans, ideas, origins, perceptions, experiences – can create by coming together.

What happens by merging the radii? Where did the different entertainments and encounters of the evening lead to? The area of Dreispitz got introduced, the consciousness about the food‘s origin and sustainability was improved, networks got expanded, stories have been exchanged. In the end, a map of the earth was created by plenty of circles – the radii have been extended.

33

#extendyourradius *social media

34

making of * partitura in progress

35

making of * partitura final

INVITATION

WAY TO APÉRO

pre-prologue

GUEST

> recived via mail > have to say if they attend or not

SERVICE

> 1 Service downstairs at meetingpoint

how much where

APÈRO

PASSAGE APÈRO > DINNER

WAY TO DINNER

> notice signal/ change for leaving the apero

> go way back downstairs to dinner > free flow

prologue

> see service in front of high-rise > leaded by sound/ service > arrive the apero by lift > free flow

> get an overview of dreispitz > get connection to specific spots (mangold,...) > enjoying drinks, snacks, sun and atmospherical surrounding > 1 flying Service (no tables)

TASKS

> wait in front of high- > walk around with rise, “marked obvidecanters ous” > serve second > communicate the drinks and way to apero to guests collecting glasses > have overview of people´s amount

SCRIPT FOR SERVICE

EXPLANATION WAY > The apero take place at the roof of the Transitlager (opposite of highrise) > Please follow the guide- system > Take the lift to go upstairs > Our Service Team will welcome

- cooker downstairs shouting?

- service communi> 1- 2 flying Service

> 1 Service actually free flow

> communicate the end of the apero to guests and explain way back

> be there for questions > communicate the way back

ANSWERS APERO/ DINNER > This place gives you an overview of the areal Dreispitz > Feel free in using the tools/ binoculars at the roof > The apero last untill you´ll hear the signal > Please take again the lift to go down and enter the high-rise

AGNI ANNIKA CAROLA PAULINE SOPHIA

INTRODUCE RADIUS hand over jacket Getting your tweezers

finding table and seat

> enter the foyer > will be welcomed by service > exchange of jacket, laptops, … > into personal tweezers with name and map (seating plan)

> enter the curtain room > walking around, finding table, seat, sitting > seeing and drinking bubble > get to know personal service personnel > watching radius projection > getting drinks served

> 1 in the kitchen

WELCOMING > Welcome to Gala Dinner_extend your radius > May I take your jacket/ laptop suitcase ?

HANDING OUT THE TWEEZERS > This is your personal tweezer/ tool for this evening > On the backside you can find a map with the seating plan and your personal seat > We wish you an enjoyable, taste ful and interesting

FIRST COURSE

RADIUS DREISPITZ Salutation speech

> listen to salutation speech

interlude I

set the table

> watching projection > listen to sound

> 6 inside the room, one for each table

> 6 at cafeteria

> 6 at cafeteria

> start serve drinks (after one third of room is filled)

> serve the drinks

> getting ready with the plates

FINDING TABLE AND SEAT > Can I help you to find your table > May I bring you some new BRINGING AMUSE- GUEULE > Explain what it is > Enjoy your amuse- gueule

> 6 inside the room > one for each table

OFFER DRINKS > May I bring you some new drinks (Water/ Wine) > discret > calm, not disturbing atmospherical surrounding

> 6 inside the room > one for each table

> start serving the food when > take care of the table projection ends > refill glasses > serve plates > bring cutlery > introduce the moving > reading/explaining the menu (menu-plate: last one) > suggestion to use personal tool > offer on demand: Conventional Cutlery INTRODUCING PLATES/ FIRST > May I bring you some new drinks (Water/ Wine) > The first course consists > Fried meadow herbs on baking paper > Mushroom carpaccio, tomato ice cream/ glace &

FOOD RADIUS clear up the table

>Fritierte Wiesenkräuter auf Backpapier >Pilzcarpaccio, Tomatenglace & essbare Blüten >Erdbeerlavendel Dressing im Reagenzglas >Brotchips

> talking and watching > combine food compo> get menu introduced nents > get plates introduced by moving plates and us> suggestion to use your personal tool ing tweezers (Service: offer on demand: Conven> eating tional Cutlery)

> talking and watching

> 6 inside the room > one for each table

> clear up the food plates (biggest one > last one) > clear up the eating plates > clear up the tweezers

SECOND COURSE

interlude II

set the table

> watching projection > listen to sound/interview

> bring eating plates > serve new wine > bring cutlery

CLEARING UP TABLE > Have you finished your first course ? > May I bring you some new drinks (Water/ Wine)

RADIUS GUEST

> Graved Wollschweinrücken auf Heu gebettet > Biobratapfel mit Buchweizenfüllung auf dem Birkenblatt > Gemüse der Saison im Mangoldblatt > Veilchenblüten Balsamicoreduktion

clear up th table

> talking > getting conventional cutlery and plate > get menu introduced

> combine food components by moving plates and using tweezers > eating

> talking

> 6 at cafeteria

> 6 inside the room > one for each table

> 6 inside the room > one for each table

> getting ready with the plates

> start serving the food > serve plates with food > explain the components

> take care of the table > refill glasses > bring cutlery

> discret INTRODUCING PLATES/ SECOND > calm, not disturbing atmospherical surround- > The second course consists ing > Graved pork back bedded on hay

set the table

> answer the questions

> 6 inside the room > one for each table

> 6 at cafeteria

> clear up the food plates (biggest one > last one) > clear up the eating plates > tweezers taken away

> getting ready with the plates > cleaning tweezers

> bring spoon > serve new wine

CLEARING UP TABLE > discret > calm, not disturbing atmos> Have you finished your second pherical surrounding course > May I bring you some new drinks (Water/ Wine)

> Organic baked apple with buckwheat filling on birch leaf

edible flowers

> Seasonal vegetables in mangold/ chard leaf

> Strawberry lavender dressing in a test tube

> Randenpopcake mit Himbeerfüllung > Matcha Cranita > Rosenblütenzabaione

clear up th table

COMINED RADIUS

CLOSING

CLOSING

final

epilogue

epilogue

> watching projection > listen to sound

> getting mouth-cleanser

> getting jacket, … > getting personal tweezers on jacket > getting instagram link

> combine food components by moving plates and ??? > eating

> talking

> 6 inside the room > one for each table

> 6 inside the room > one for each table

> 6 inside the room > one for each table

> 6 inside the room > one for each table

> start serving the food when projection ends > serve plates with food > explain the components > explain how to eat

> take care of the table > refill glasses

> clear up the food plates (biggest one > last one) > clear up the eating plates

> serving mouth-cleanser with tweezers > say goodbye

> get menu introduced

CLEARING UP TABLE > Have you finished your dessert course > May I bring you some new drinks (Water/ Wine)

INTRODUCING PLATES/ THIRD > The dessert consists > beetroot popcake with raspberry filling > matcha cranita > rose petals zabaione

> discret > calm, not disturbing atmospherical surrounding

SERVING MOUTH- CLEANSER > I hope you enjoyed the menue and are open for a last mouthcleanser

> If you have any wishes or missing something please let me know to make you feel comfortable > I wish you an enjoyble, tasteful dessert

> violet flowers in balsamic reduction

> bread chips

> Feel free to use your personal tool/ tweezer also for this course > If you have any wishes or missing something please let me know to make you feel comfortable > I wish you an enjoyble, tasteful second course

> I recommend to use your personal tool/ tweezer for this course > If you have any wishes or missing something please let me know to make you feel comfortable > I wish you an enjoyble, tasteful first course

DESSERT

interlude III

> watching projection > listen to sound > listen to questions, spoken of the table

> Carola, Agni, Annika on the clothing rags

CLOSING > Thanks for taking part at our Gala Dinner_extend your radius > We hope you enjoyed it and would like to give you a little gift, which you can perhaps also use in different situations > Feel free to visit our instagram page and in posting some pictures with you and your personal tool/ tweezer > We wish you a nice evening and in case you attend the

> catch each guest at wardrobe > welcome the guests > exchange of jacket, laptops, … > into personal tweezers with name and map (seating plan) > Sophia in between the curtains > help/coordinate guests to find the table

TIME

17.05.

18:00 -

19:00

19:00

Loop

5 min

3 min

5 min

20 min

3 min

5 min

3 min

5 min

25 Minuten

15 min

5 min

3 min

5 min

15 min

3 min

3 min

PROJECTION

SOUND

> at the meetingpoint you already hear musik from the rooftop

Sound extending during the dinner

FOOD

> elderflower spar kling wine with a integrated food stick

> meetingpoint: table with cutout map, glases arranged arround > lift: A0 poster “Manifesto”

FOOD Food Plates Arragement Cutlery

> Sascha Brosamer Graham Dunning Lisa Schlenker

> music fades

Sound Collage (Tram voice from SBB to Freilager Keyword: Dreispitz, Freilager)

very descret –

> Soundperformance (mobile phone)

Finale: Overlapping all Sounds: Sound Collage + Interviews + Questions

Sound Collage + Inerview Food-Guys (Mangold, Pilze, Prospecie Rara Keywords: Mangold, Stadtpilze, Wollschwein) Keywords means:

> food on stick > Sekt with elderflower/ non alkoholic

Sound Collage + Questions (Table is speaking)

(Life-recording?)

> amuse gueule

> amuse fin

Fruchtkavia yuku

> rooftop: refill decanters 25-cm Plates (3) aranged on railing with map/keypeace and binoculars Ipad/headphones

goldener pritzel Schokokavia

> Backpapier, Reagenzglas amuse gueule spoon

> Heu, Birkenblatt

> Heu, Birkenblatt

> 5 Plates

> 4 Plates

> 3 Plates

> Pinzette + Spoon

> Pinzette + Fork, Knife

> Spoon

> everybody has it´s own tweezers > used to prepare food on plate > used as cutlery

> everybody has it´s own tweezers > used to prepare food on plate

(1x Wiesenkräuter, 2x Carpaccio + Glace + Blüten, 1x Dressing, 1x Brot

(1x Wollschwein, 2x Bratapfel,1x Mangold, 1x Soße)

(1x Granita, 1x Pop-Cake,1x Zabaione)

> rooter/ Poster Performance Roundtable TWEEZER

> tweezer gets handed out by service in exchange for jacket/ Stuff

E-Mail

>

> binoculars: setted in specific directions with explanations

3 Clothing rags 60 Clothinghangers 120 Etikettes with Seatingplan Boxes for Laptops 60 Tweezers

Tweezer gets placed on the table Adjustment?

Tweezer gets placed on the table Adjustment?

Beamer

6 LED Pars

Beamer Loudspeaker

6 LED Pars

Dreispitz

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6 LED Pars

6 LED Pars

Beamer Loudspeaker

6 LED Pars

food

6 LED Pars

> tweezers will be collected

> tweezers get cleaned in the kitchen

6 LED Pars

Beamer Loudspeaker Körperschallträger

food

> tweezers used by service to serve mouthcleanser (6 additional ones)

6 LED Pars

6 LED Pars

6 LED Pars

Beamer Loudspeaker Körperschallträger

food

6 LED Pars

>tweezers are prepaired with new etiquette (Insta/contactdates/permission) hangigng on the clothingracks to take with you

6 LED Pars

making of * material

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making of * amuse-gueule

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making of * projection storyboards

Projection 3

–

Projection – Dreispitz

Food

Key elements analog Projektion 1 (Loop)

>>

>>

„Fläche Dreispitz“ und „Gebäude Dreispitz“ sind immer eingeblendet

Zoom in Schritt 1

Zoom in Schritt 2

Zoom in Schritt 3

Ebene + Gewässer

Ebene + Gewässer + Günfläche

Ebene + Gewässer + Günfläche + Gebäude

Zoom in

Zoom

>> man taucht in den Kreis ein, bzw. eigentlich in den schwarzen Punkt

>> schwarz ist so groß, dass es die gesamte Fläche einnimmt

Ausschnitt: Ebene „Sichtfeld 00“

Zoom in

Zoom in

Ausschnitt: Ebene „Sichtfeld 01“

Kreis taucht auch

Zoom in

Zoom in

Zoom in

DATEI „KARTE“ ENDE

Dokument Karte:

Dokument Karte:

Dokument Karte:

Dokument Karte:

Dokument Karte:

Zoom in

Zoom in

Ebene Mittelpunkt

Ebene Mittelpunkt + Keyelement–Radien

Ebene Mittelpunkt + Keyelement–Radien

Ebene Mittelpunkt + Keyelement–Radien + km Angaben

Ebene Mittelpunkt + Keyelement–Radien + km Angaben + Gewässer 100% Kilometer-Angaben

Ebene Mittelpunkt + Keyelement–Radien + km Angaben + Gewässer + Grünfläche

Ebene Mittelpunkt + Keyelement–Radien + km Angaben + Gewässer + Grünfläche + Gebäude+ Gebäude Dreispitz

weiterer zoom in

Weiter ZOOM IN

> Ebenen bleiben bestehen wie davor

bis Dreispitz gesamten Kreis einnimmt Keyelement + Gebäude Dreispitz + Fläche Dreispitz bleiben bestehen Achtung: rote Punkt ist weg Rest faded aus rosa ist jetzt weiß

+ Fläche Dreispitz Achtung: rosa haben wir zu weiß geändert

aus dem Dreispitz in der Mitte wird eine Linie nach außen gezeichnet (Kreis außen soll nicht da sein – war ein Fehler, Linie auch nur so lang wie in der Datei angelegt) ANFANG NEUE DATEI „MANGOLD“

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Linie löst den „Wachstum“ von Mangold sowie den Kreis aus.

Die Radien und der Mangold sind auch als einzelne ai-Datei angelegt.

Die Radien sollen pulsieren und sich ständig bewegen, also abwechselnd sichtbar usw. Zeitversetzt wird eine weitere Linie gezeichnet

bei der zweiten linie wächst der neue Mangold. Währenddessen wird eine Beschriftung beim ersten Mangold eingeblendet. z.B. dass sich die Linie aus dem Mangold nach oben aufbaut und dann die Schrift und das weiße Feld auftauchen?

Ebenen: Mangold 01 Kreis Vorlage

Ebenen: Mangold 01 Kreis Vorlage Mangold Beschriftung 01

es bildet sich wieder der Kreis um den Mangold, der Mangold ist groß, das Schild kommt.

Gleichzeit wird die dritte Linie von der Mitte aus gezeichnet, Mangold wächst, Kreise kommen.

Kreise bewegen sich ständig.

alle Grafiken sind kurz gleichzeitig sichtbar.

von der Mitte aus soll eine Art Lichtpunkt oder so die Linie entlang laufen und diese etwas dicker werden lassen bis sie beim Mangold ankommt

Ebenen

Neues Dokument Introduce Dreispitz kommt dazu Ebene: Fläche Dreispitz + Dreispitz

Ebenen Keyelement + Gebäude Dreispitz bleiben bestehen Rest faded aus

Nächste Ebene „02 Punkt“ leuchtet auf Beschriftung „02 Text“ erscheint usw. bis alle Punkte und Texte da sind (bzw. Text da waren) Achtung: das rosa hier ist jetzt grün

Ebene Dreispitz faded auch aus

Wenn sie beim Mangold angekommen ist wird dieser komplett weiß gefüllt Ebenen: Mangold 02

letzter Text fadet aus

Gebäude Dreispitz (aus Dok. Karte) verschwindet, nur noch Punkte sichtbar

Punkt 01 wird weiß & pulsiert Linie zu nächstem Kreis gezogen

Zweiter Punkt wird weiß & pulsiert

Stück für Stück alle Punkte durch Linie mit Kreis 01 verbunden >> alle Punkte weiß pulsierend

plus weiterer Punkt & Text

plus weiterer Punkt & Text

making of * technical plan

GRUNDRISS M 1:100 FOYER FHNW HOCHHAUS

TISCH GRUNDRISS M 1:20 10 Personen

GALA DINNER Symposium Poetry of the Real Semesterprojekt Szenografie MA Stand 09.05.2018

DETAIL M 1:20 Ausführung "Servierplatten"

MDF weiß beschichtet h: 0,8cm In Alublech eingefasst h:2,5cm Filzgleiter

20cm

MDF Platte d: 200cm

MDF Platte aufgesetzt d: 140cm

25cm 50cm

30cm 25cm

2

1

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TISCH ANSICHT M 1:20 10 Personen

20cm aufgesetzte Platte mit Klebeband fixiert & Alublech eingefasst

Runde Platte Bestand HGK d: 200cm, h: 1,2cm MDF weiß beschichtet Montageelement Eiermann Bestand HGK

1

2

Tischdecke rund weiß

Unterkonstruktion Tischgestell Eiermann Bestand HGK ohne Tischplatte

GRUNDRISS M 1:100 BEISPIEL DRAMATURGIE

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1. Gang

Interlude II

2. Gang

Interlude III

3. Gang

Interlude IV

bewegliche Platten auf Filzgleitern

making of * realisation

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making of * team

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credits

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credits * thanks to

A special thanks to Kirsten Lankilde for the initiation, the collaboration and the trust in order to realize this project and to Andreas and Martina for the mentoring and the support. assistance Andreas Wenger, Martina Ehleiter Jörg Sellerbeck, Heike Dürrscheid Stefanie Hungerbühler companies MONO GmbH Teatex Pro Specia Rara (Mathias Bammert) catering Sabine Muschel, Kevin Wirwich food producers Stadtpilze (David Jucker) Platzhirsch Wildspezialitäten (Mischa Hofer) Youtrition (Moritz Keller) sound performance dinner Dominick Boyle

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performance apéro Sascha Brosamer, Lisa Schlenker Graham Dunning technical assistance Enver Pajaziti, Mischa Bitterli craft support Christoph von Arx, Mauro Tammaro, Robin Kirsch, Norman Rieß, Marko Peric, Vivianne Vockroth service Robin Kirsch, Franziska Hartmann, Santeri Taurula, Pablo Odriozola, Jennifer Keusgen Vivianne Vockroth fotocredits Florence Dreier, Lucia de Mosteyrín

team

Studio Scenography & Exhibition Design

Agni Pantazopoulou Annika Degel Carola Scherzinger Pauline Heß Sophia Prölß Institut Integrative Gestaltung | Masterstudio Studio Scenography & Exhibition Design 2. Semester 2018

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