This Is Not A Take Away

Profile :: Alfonso Borragán

tinata — Fri, 07 Sep 2012 14:52:36 +0000

Alfonso Borragán, multidisciplinary artist. Born in Santander. Lives and works in London. He studied his BA at St. Jordi University, Barcelona and complement his formation with a MFA at Slade School of Fine Arts, London.

He has chosen the world of art as it is the channel which best allows him to express and develop his ideas.
He is only interested in art which provides a vehicle for an experience. He creates structures that are born to be consumed becoming experiences in themselves that seek to change in some way the perception of reality, interfere in it or simply imagine it. He devises situations and artifacts that broaden perception both physically and in an experiential sense. His art only exists on a symbiotic level, intrinsically connected to man, an organic work that only comes to life through him and disappears with him. His creations are consumed with the experience, which at times dilates the work and expands it through oral transmission, the source of human growth, the communication of stories and memory. He experiments with matrices of freedom that spark the magic, the illusionism of the hidden, playing or alchemy, as he locates and constantly reseeks the place where events take place: in the rituals of eating, the paganism of a feast, the calm of the Alp, the movement of a river, among tree-tops.

He has developed and shared works in Spain, Portugal, Germany, United Kingdom, Switzerland, Norway and India. His last projects have been exhibit at School of Fine Arts, Londres (Aether); Khoj Artist Association, India (Fosfofagia 03); StudioP52, Barcelona (Documentation of 19 days living in a cave) and Blackboxxx, Basel (Watergames).

Furthermore he has imparted classes and workshop at Swansea Metropolitan, Cantabria University, Barcelona University, Instituto de Arquitectura Avanzada de Cataluña (IAAC) and at Institut d’Estudis Fotogràfics de Catalunya.

For Tinata, Alfonso Borragán created Ötzi

www.alfonsoborragan.com

Profile :: Café Prèsque

tinata — Fri, 24 Aug 2012 13:46:56 +0000

Café Prèsque is a group of creatives brought together through food.

Beginning their collaborations somewhat tentatively with ‘studio-pizza’ earlier this year, their studio-based escapades have delighted in the comestible. Working as a whole or in various pairings, investigations have featured sushi, salads, mulled wine, full blown Sunday roasts and elaborate 4-course meals.

Café Prèsque is TINATA September’s guest artist, presenting A Meal of Style

Café Prèsque is:

Adriano de C. Rampazzo (b. São Paulo, 1985): Maître de Bonne Goût, Chef Espéciale

Lives and works in London. BA Fine Art, Central Saint Martins College, London. Diploma in Culinary Arts, Anhembi Morumbi University, São Paulo.

www.adrianorampazzo.net

George F. F. Dolan (b. Liverpool, 1990): Visionary and Confectionary Connoisseur

Lives and works in London. BA Fine Art, Central Saint Martins College, London.

www.georgedolan.com

Nozomi Nakabayashi (b. Jakarta, 1980): Salad Guru

Lives and works in Dorset and London. MA Architecture-Design and Make Programme, Architectural Association, London. BA Architecture, Rice University, Texas.

www.ooiaaaai.net

Michaela Delmonte (b. London, 1988): Enthusiast and Co-ordinator

Lives and works in London. BA Fine Art, Central Saint Martins College, London.

www.2012.csmfineart.com/michaeladelmonte

Sophie Trigg (b. Buckinghamshire, 1990): Cherry on the Cake, Maître de Bien-Fait

Lives and works in London. BA Fine Art, Central Saint Martins College, London.

www.sophietrigg.com

Profile :: The Gut Club

tinata — Mon, 02 Apr 2012 17:55:46 +0000

The Gut Club’s first public work was an invitation to a talk on the effects of economic austerity on art practice. We sourced the ingredients of a soup within central London with the limitations that we couldn’t use shops or money. More importantly we prepared, cooked and served the food as our talk – we spoke directly to the nose, mouth and belly – with the smells, tastes, textures and temperatures. It was polished off and created extraordinary reactions within the context.

For the Gut Club, the stomach, intestine, liver and kidney, urinary tract and colon –the enteric nervous system, ENS, – is the original brain. The production, processing and imbibing of food is the absolute centre of cultural endeavour; its fundamental importance makes it invisible.

The core practice is the performance of preparing and serving food, which is staged in various contexts; fields, pubs, galleries, streets. This performance extends, with varying levels of audience, into hunting, foraging, gutting, butchering, pickling, juicing, brewing and baking. It also extends into the politics of food in the form of manifestos, posters, film, installation and sculpture.

Joel Gray and Nick Simonin are the Gut Club. Membership is open and flexible and draws on many collaborators, artists, curators, writers, musicians, actors, gardeners, foragers and butchers.

The Gut Club took part in TINATA with: “The Primitive Palate”

Profile :: Amy Godfrey

tinata — Mon, 02 Apr 2012 17:23:53 +0000

Amy Godfrey is completing her training as a food anthropologist, specialising in the role of theatre as a tool for exploration and discussion and the performative nature of obesity and dieting. With a broad experience including work as a storyteller and maker of bread and jam as well as several years in both the health and the environment sectors, Amy completed her first solo show The Biscuit Chronicles at the Brighton Festival in 2010. Now, she is beginning to bring together the disparate elements of her experience to research the links between the liminal qualities of obesity and theatre, the loss of traditional food ways in the industrialisation of the global food system and the impacts this has on health, particularly in the diaspora community.

Amy’s website

Amy is June’s artist with: Hand Me Down

Profile :: Spork Club

tinata — Mon, 02 Apr 2012 17:22:48 +0000

Spork Club is a group of international visual artists and performance makers that share a
preoccupation with all things edible. They eat with their hands and play with their food. They make interactive art events that use food to explore contemporary social codes and behavior.

The Spork Club was May’s guest Artist, with: At The Table

Profile :: Jesse Darling

tinata — Mon, 02 Apr 2012 17:22:17 +0000

Jesse Darling is an artist of various media working in London and beyond. Jesse Darling currently works in installation, performance, digital and video, but trained in physical theatre and worked as a cook for several years, in which time she founded a restaurant where the chefs worked naked, catered for the Trotskyists at the Fourth International, and served soup on the frontline at a riot. For This Is Not A Takeaway she will bring together aspects of what she sees as a continuous practice centered around embodiment, the principle of contingency and an ongoing exploration of what it means to be alive. Jesse Darling has performed, published and exhibited internationally.

Jesse is August Guest Artist presenting: Emotional Eating

Profile :: Nora Silva

tinata — Mon, 02 Apr 2012 17:21:59 +0000

Nora Silva is a Spanish artist based in London. She started a degree in Fine Arts in Madrid and then transfered to Wimbledon College of Arts to complete her studies in London. Her work usually involves food, so she decided to go to cooking school after graduating from Wimbledon. At the moment she is training in Westminster Kingsway College, with the purpose of merging art and food in her work. She is also interested in collaborative practises, hence she created MilesKm with artist Sofia Montenegro, an international collaborative artist network that organizes an event once a year in a different city.

Nora is TINATA July’s guest artist, presenting Umami

http://cargocollective.com/norateignora

Profile :: Velvet Zoe Ramos

tinata — Mon, 02 Apr 2012 14:02:18 +0000

Velvet Zoe Ramos was born in the USA and grew up on the island of Aruba. She lives and works in London and has been involved in a number of exhibition projects.

Strongly influenced by Alfredo Jaar she refrains from using images of victims and explores different approaches to contextualise her work. With her ‘performance-related’ installations she draws attention to the pain of the other without exploiting their suffering.

Ramos prepares simple dishes made from ingredients supplied in emergency aid drops. Guests are invited to scoop the food with ‘plasma cut’ hollowed spoons. The process of adding food onto rice bread or plates proofs to be slow and ineffective. This is a result Ramos deliberately intended. The provided napkins are lyrical reminders telling stories of the other.