Jakub Gliński, Untitled, 2018
Jakub Gliński, Untitled, 2018
Installation view
Marcin Janusz, Untitled, 2018
Marcin Janusz, Untitled, 2018
Aleksandra Liput, Untitled, 2018
Aleksandra Liput, Untitled, 2018
Jan Możdżyński, Broken Entities, 2018
Jan Możdżyński, Moral Panic, 2018
Installation view
Zofia Pałucha, Vagan Ramen, 2018
Martyna Kielesińska, Die Lebensmittel, 2015
Martyna Kielesińska, Die Lebensmittel, 2015
Aleksandra Liput, Sad Dick, 2018
Zofia Pałucha, This Wine Can Have an Animal Flavour, 2018
Installation view
Jakub Gliński, Globe, 2016
Jakub Gliński, Globe, 2016
Installation view
Jan Możdżyński, Misticism of Difference, 2018
Installation view
Installation view
Installation view
Installation view
Yui Akiyama, Freedom, 2018
Aleksandra Liput, Untitled, 2018
Yui Akiyama, You Eat Dreams If, 2018
Yui Akiyama, Connecting / Smoudler / You Eat Dreams If, 2018
Yui Akiyama, Connecting / Smoudler, 2018
100g calf tongue, trimmed and boiled 100g calf sweetbread, boiled 100g calf head cheese, boneless, boiled 150g white veal stuffing chopped parsley, salt and pepper to garnish
Dice the tongues, sweetbread and cheese finely, mix with other ingredients and stuff into a sausage casing. Form evenly sized sausages and place in boiling water. Leave to cool for 20 minutes to allow tensioning. Peel before serving.
/recipe "Sinful Meat" from a cookbook Otto Koch, Joachim Heer, "Erotic Menu or Aphrodite's Secrets, 1997/
