Vienna, September 2026. Part of the Open Lecture Series, hosted by the Institute for Design Research Vienna
Together with Katharina Mludek (research associate in Sustainable Product Design, Kassel School of Art and Design), I developed a dialogue with a culinary intervention as part of the Open Lecture Series. In conversation, we spoke about our individual and shared artistic practices and about the impulses designers can offer for a sustainable food system.
We approached apple strudel as a familiar dish and as an object of experimentation. This opened up further questions: How can we rethink our relationships with what we eat? And how can design contribute? The strudel was reinterpreted through, among other things, regional and heritage varieties, the handling of leftovers, and an adjusted format and structure. In this way, questions of resources and energy were negotiated alongside taste and pleasure. The audience experienced this transformation not only through conversation, but through the act of eating itself.
In this way, food becomes both material and field of experimentation, a means of developing tradition sensitively without giving up enjoyment.
