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Several artists have been invited to act as artists in residence over the entire duration of the Mobile Academy. Parallel ethnographs will be created, using various artistic approaches to observe and document the temporary "imagined community" of the Mobile Academy.

Music: Folktronic.
Lucky Kitchen
Alejandra Salinas (Spanish, resident Barcelona) and Aeron Bergman (American, resident Barcelona)
have been working on sound for 10 years. They have been working in between the lines of documentation, storytelling, traditional and urban folklore, electronic music and music composition.
They have released over 15 solo full length recordings on labels such as Tomlab, Fatcat, Bottrop Boy, Orthlorng Musork, Softl Music, and their own Lucky Kitchen imprint. They have presented concerts and sound presentations around the world including places such as Museum of Modern Art in Luxembourg, Palais de Tokyo in Paris, de Appel Institute of
Contemporary Art in Amsterdam, the Lampo foundation in Chicago and Ex Teresa Museum of Contemporary Art in Mexico City.

Recently, the duo have been focusing on sound installation using ideas such as folklore and local decorative arts to make sculptural, designed environments. Their installation work has been shown recently at the ICC in Tokyo, Centre D'art Contemporain in Geneva, Basis vor Aktuel Kunst in
Utrecht, Serralves Museum in Porto, and the OK Center for Contemporary Art in Linz.

Diary: A Collective Text
The author Annett Gröschner
asked all participants to describe their own personal 13th August and to send us the text. She wrote a compiled text - a Mobile Academy hypertext:
" Friday 13th August 2004 - a Collective Text for an Academy"
>> download .pdf 544kb

Objects: Souvenirs.
Stefanie Bürkle, Berlin

Photo: Stefanie Bürkle

Artist and city researcher. She works in various media, including painting, photography and postcards, and most recently investigated the production of wallpaper. She examines the normal perception of the city by finding new ways of reading projection spaces and the spaces behind them (le décor et le retour du décor). Her works include the Beirut-Berlin project (a comparison of the two cities after division), the Eiscafé Venezia in Germany and most recently a Palast der Republik Berlin wallpaper for the living room.

Paul Rooney, London

works with text, sound and video,producing performances, small scale operas and variety hights. He is interested in the social and personal aspects of popular entertainment, such as music, comedy, storytelling and choral singing.and collaborates with employers, school children and TV studio audiences in his work. In the later half of 2004, the Gasworks Galery in London will host "Pass the Time of Day" in collaboration with Angel Row Gallery, Nottingham - a group exhibition curated by Paul Rooney. The exhibition will included sound works, videos, installations and films. This exhibition has been developed by Rooney and will use music to explore transformation and alienation in everday life. He was the Tate Liverpool MOMART Fellow for 2002-2003 and has exhibited recently in Melbourne, Stockholm, Toronto, Siena, New York, Washington, St. Petersburg and Utrecht.

Academy Canteen, Bernhard Thome, Berlin
Over the first days, there will be cuisine from the local region (Havel zander with braised Spree gherkins and Berlin-style liver with potato puree, for example). After this will come a short phase of nomadic gastronomy, followed by culinary rituals around the urban campfire.
The axis of evil then comes to the table (hamburgers, doughnuts, cakes and freedom fries), while the last three days are dedicated to the art of take-away and self-service food. A recipe by the 3-star chef Jean Claude Bourgeuil will be pre-cooked and served in a vacuum bag. With some hot water and 10 minutes of respect, everyone will be able to cook for themselves.
Bon Appetit! Bernhard Thome will do the cooking:

Fakelore Meals First Week

Havelzander with Spreegurke
Berliner Liver with Mashed Potatoes
Berlin has it's own local food which is often catered to the tourist, things such as "Fresh Havelzander mit Spreegurke". The funny thing is, the Havel is a River and it is not big enough to supply every tourist restaurant with the fish nor is the Havel River even clean enough to produce editable fish in the first place. So, we bring you truly fresh "Zander" from a certified fishing hole.

Brandy Crème

After your visit to the Swiss Embassy we now serve you a typical meal from the Alpine Farmers. Although we are not serving your meal on wooden plates nor asking you to eat with a wooden fork, you will enjoy simple Swiss farmer fair. In your mind, please imagine these ancestors with their full beards and head wraps eating the same. Visually, where would you imagine these people to originate from today?

Thursday 3
Knödel with Roasted Pork or Mushroom Ragout
Pineapple Sauerkraut
Germany, the land of Knödel and Sauerkraut! Being a huge German tourist destination, Mallorca has now become a place to get the best typical German food in the entire world. Then there is something called "Deutsche - Deutsche" which is the fused kitchen of the former east and former west. And to make things even more confusing there is "Ausseiedler Deutsche" which is the kitchen from two German settlements in Poland and Czechoslovakia. On your plate tonight you will find West German Knödel in competition with Böhmisch (Polish) Knödel and East German Sauerkraut. (Erich Honecker, the last leader of the East, served this exact recipe of sauerkraut with sweet pumpkin to a ladies convention, not caring that pumpkin was no where to be purchased or even found in East Germany.)

Curry Wurst, Bulette, Falafel
Berlin, which lacks in proper restaurant tradition, has at least a healthy Imbiss (fast food) culture. Your Chef Bernhard Thome went in search of the best of the worst, shamelessly stealing the recipes and now offers you his re-creations. Curry Wurst via Konopke, Bulette via Butter Linder and Falafel via Hal Bibi.

Asian Rice Noodles & Spaghetti & Penne Pasta
Various Sauces
As the romantic story goes, it was Marco Polo that brought back the ever so popular noodle to his homeland, all the way from China. Most likely it was the Arab conquest of Sicily that truly introduced itriyah to the colony. No matter - it eventually found it's way to America where it was again transformed through the generations. So, we have for you a sampling of its journey we have to work, so thats why we can`t write down the meals for the other weeks....