2022


Voodoo for Fun & Profit
9.12. - 16.12.2022

I think they should break up 
18.11. - 25.11.2022


ZDRÓJ
16.10. - 23.10.22


THREE COURSE MENU
05.07 - 10.07.22

KNIFE AND COMB
10.06. - 15.06.22

THE PERFECT SMILE: SIX TEETH SHOW
07.05. - 12.05.22

“IF I WANT TO I WILL”
18.04. - 02.05.22


2021


Self-Service
10.12. - 20.12.21

BONES
20.11. - 05.12.21

facets, faces
22.10. - 31.10.21

memory is a social organ
10.09. - 19.09.21

Ungrowing
18.06. - 03.07.21

Side Chair, Artist’s Table, #4 Oval Box
04.06. - 14.06.21

HARDCOEUR
23.04. - 30.04.21

Elements of Reading
16.04. - 18.04.21



2020


side by side
24.07. - 29.07.20

ONE AGREEMENT
09.07. - 19.07.20


FAMILIENBANDE
20.03. - 13.04.20

Smells Like Team Spirit
13.03. - 15.03.20

Don't worry, there will be more problems.
21.02. - 07.03.22



2019


tracing echoes
01.11. - 10.11.19

Museum der Kritik
24.10. - 26.10.19

Sekundenbruchteile
17.10. - 20.10.19

less skin
06.09. - 13.09.19

IN ACTU. IN POTENTIA.
17.05. - 26.05.19

Soundbathing
16.02. - 17.02.19

Rips
25.01. - 30.01.19



2018


Subject:Fwd:Unknown
18.10. - 09.12.18


Subject:Fwd:Unknown / Yutie Lee
30.11. - 09.12.18


Subject:Fwd:Unknown / Tim Etchells
16.11. - 25.11.18


Subject:Fwd:Unknown / Nora Turato
02.11. - 11.11.18


Subject:Fwd:Unknown / Michal Heiman 
19.10. - 28.10.18

Gentle Heterodoxy. Social Body
and its Enchantments
30.09. - 09.10.18

Partinuscha's
24.08.18

Proud to present...
15.07. - 21.07.18


-46,08°
11.02. - 25.02.18



2017


P r e s h o w r i t u a l
28.10. - 24.11.17

SuperLiv/fe
09.10. - 10.10.17

Is the peacock merely beautiful or also honest?
01.06. - 23.06.17



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THREE COURSE MENU





Drawing on the history of the original Gasthof in 2002, it is particularly interesting to explore how food as a medium of artistic practice has changed over the past twenty years. In light of accelerating climate change, successive crises of forced displacement and the current cost of living crisis, the production and sharing of food has arguably taken on a more acute political and social significance.

This development is especially visible in Frankfurt, where in recent years di

verse initiatives have proliferated addressing ecological, political and social problems through growing, cooking and sharing food. The ideas and motivations behind such projects can also be linked to a new preoccupation with food in contemporary art.

Gasthof therefore represents an opportunity to take stock of the changing status of food as a medium of artistic practice. Is making dinner still an act that contains radical artistic possibilities? If so, where is the line between the art of eating, and the eating of art? And in a wider perspective: what role can art play in challenging destructive global food systems?

With that in mind, we, the Curatorial Studies Class of 2021, launched the open call “Eating of Art / Art of Eating“ at Städelschule and the international Fine Art classes invited to Gasthof. To create a dialogue between the diverse works of 12 artists, we developed the exhibition programme THREE COURSE MENU as a metaphor for a rapidly changing display.

To assuage your cravings between each course during the day, we are serving up treats and titbits in the form of our events programme. During TEA TIME we supplement our main meals with other kinds of nourishment and refreshment: talks and perfor

mances supply the sugar and calories necessary to survive contemporary city life, and more importantly, satisfy the whims of a sweet tooth.



with
ARHUN AKSAKAL
GLEB AMANKULOV
FELIX BRÖCKER
EMILY DIETRICH
MALIN DORN
GEMUESEHELDINNEN
TORNIKE GOGNADZE
RAÚL ITAMAR LIMA
ROGINE MORADI
GABRIEL NAGHMOUCHI
ANNA MICHELLE NAKHOUL
ANNA PEZZOLI
SIMON SHIM-SUTCLIFFE
STÄDEL GARDEN GROUP
IAN WAELDER
BRANDON WYLIE

curated by the curatorial studies class 2021
SILAS EDWARDS
FRANZISKA GIESECKE
ANDRÉS GORZYCKI
TIZIAN HOLZBACH
LEON JANKOWIAK
VIVIEN KÄMPF
ESRA KLEIN
NELLI LORENSON
PAULA MAß
CLAIRE MÜLLER
JEANNE NZAKIZABANDI
RADIA SOUKNI
LEA WECKERT





DOWNLOAD BOOKLET REVIEW BY Clara Maria Blasius