Den 4 – 25 mars är NUTIDA SVENSKT SILVER och dess smeder månadens gäster
Onsdagen den 4 mars öppnar Nationalmuseum Design dörren till Containern som är placerad på plan 4 i Kulturhuset, Stockholm och i direkt anslutning till utställningen SUBJEKTIVITETER utvald design. LODs medlemmar deltar med olika föremål.
Vi uppmärksammar detta och träffas onsdagen den 4 mars kl 17:00. Containerprojektet har ingen regelrätt vernissage och invigning, men den 4 mars är första dagen som dörren står öppen för publik.
Ingen entré till denna del av museet, varmt välkommen!
The Fork. På bilden, armé gaffel, svensk standard. Foto Christian Habetzeder.
Välkommen på vernissage
lördagen den 7:e mars 2015 kl.12–16 på Galleri LOD.
The Fork
Galleri LOD visar 24 olika tolkningar av en gaffel. Medverkar gör medlemmar från förr, internationella gästutställare och tidigare lärlingar.
Gaffeln är ett märkligt bruksföremål som tillkommer sent i vår historia. Taggigt och ensamt, utan sin vän kniven. Hur speglas våra olika erfarenheter i detta spetsiga, vardagliga föremål? Vilka historier kommer att berättas, vilken mat vill vi äta och hur?
Alla 29 konstnärer fick ta del av Charles Simics The Forkfrån the Object poems med en inbjudan att ställa ut på LOD. Vi har nu 24 gafflar med titlar som Fork off!, Gweilo fork (Spök gaffel), Beef Fork och Slow the F**k down att visa dig.
Vi lovar en utställning som överraskar, är märklig och underbar. Helt säkert kommer du att se på gaffeln med nya ögon!
Army fork, Swedish standard. Photo Christian Habetzeder.
Opening on Saturday 7/3 12:00 to 16:00 at Gallery LOD
The Fork
– Does the Devil wield a Fork? – No that’s a trident silly? – What’s a trident? – A type of fork.
LOD’s fifteen-year anniversary is all about the fork, and about our relationship with food. For this occasion we have invited all our apprentices, members and exhibitors, who have worked with us in the past, to participate in this joint exhibition.
The fork is a curious everyday item that arrived late in our culinary history, a companion for its predecessor, the spoon. Where did it come from? Who invented it? Possibly, someone with an itchy body part, unreachable by hand? Or an ogre who bit down on a spoon with his jagged teeth? Or maybe someone who just needed an implement to hold a piece of food while it was cut with a knife in the other hand.
The fork is more than a table to mouth food facilitator. Both seductive and menacing; it has its own particular danger. It has the ability to stab and puncture. It invites participation and never fails to engage.
Even in language the fork is associated with division and union. This juxtaposition is represented in the fork of a river, a tree, or a road. The phrase “to speak with a forked tongue” reveals its allegiance with mendacity and subterfuge. In short the fork is an unsolved mystery, embracing both good and evil.
Please join us, we promise an intriguing, weird and wonderful exhibition that is sure to entertain!
One of the contributes for the exhibition The Fork, made by Sidsel Dorph-Jensen.
The Fork 7/3 – 31/3 Gallery LOD.
Slow the F**K down!
In our fast moving world where it’s become a symbol a status, strength and admiration to be a fast, efficient and multitasking monster. We cram more and more into our lives – at the expense of appreciating the most important, yet common things. Such as enjoying a meal.
When was the last time you really paid attention to what you were eating? It’s smell, colour, taste and texture? Eating has become a stressful experience for many, something that needs to be over with, so we can get on with more important things. Often food is consumed standing, on the go or whilst otherwise engaged. We tend to forget, the purpose of eating is to keep our body and mind healthy and alive.
“It is health that is real wealth, not pieces of gold and silver.” Mahatma Gandhi.
In an attempt to honour my own health, I wanted to create a fork that will remind me to slow down while eating and really taste and savour my food.
In order to do so I’ve studied some of the principles of mindful eating, which are said to have a positive effect on your digestion, your waste line and your overall health.
Here are 6 practical mindful guidelines to keep in mind when eating:
Sit down
Use your finest china & cutlery to make your mealtime feel special
Eat with your non-dominant hand
Eat smaller bites – use smaller utensils and tableware for smaller portions
Eat like a gourmet – smell, taste and savour each bite
