‘I intend to work on-site, as suggested by the logic of the residency, and analyze its structure and the most striking features to gradually identify a list of key ingredients, cooking methods and, ultimately, turn the experience of an art residency into a lunch menu.
During this analysis, all lunch descriptions will be drawn from nature. The selection of ingredients will become a direct visualisation of the internal structure of the residency: while one residency stores sauces, jams and frozen berries, the other cleans and sanitizes the refrigerator after each visitor. Refrigerators, warehouses, utility rooms, and even files on shared computers – all of these are organised in a suspiciously similar fashion.’