WHAT IS RICE? | WHAT IS A POTATO? | WHAT IS A DUMPLING?
1 – 11 July 2024
SPACEDUMPLING
ELEVEN-DAY KITCHEN CELEBRATION
The ifa Gallery Stuttgart will be transformed into a kitchen – a meeting place where recipes, meals, and stories can be shared. Everything is based on three ingredients that are used in recipes all over the world: rice, potatoes, and dumplings. Everyone is warmly invited to join in the cooking, and to eat and celebrate together!
Entrance to all events is free. Donations to cover costs are welcome.
THE PROGRAMME
In the Workshops you will get to know a new recipe and can prepare it together with the workshop group. Please register in advance for the workshops under homecooking@ifa.de. The number of places is limited.
In the OpenKitchens you can just come by, join in the cooking and of course taste the food. You are welcome to attend the whole evening or just come for a quick visit. No advance registration is needed for the OpenKitchens and there will be food for as long as it lasts.
In Come by & taste you can taste a dish that was prepared in the preceding workshop. No registration is required and there will be food for as long as it lasts.
All events are free of charge and entrance to the gallery is free.
Spacial design: Stoodio Santiago da Silva, Ana Cecilia Breña, Rodrigo da Silva
18.00 - 21.00
OpenKitchen: come to cook and eat together; no registration required
Afghan Women Stuttgart e.V.
The Afghan Women Stuttgart Association will prepare bolani and ashak, two of the most popular and delicious Afghan dishes. Let us cook, taste, and celebrate the advent of a magnificent summertime and the opening of the 11-day kitchen festival in the ifa-Galerie!
18.00 - 21.00
OpenKitchen: come to cook and eat together; no registration required
Sadya Mizan
The artist and curator Sadya Mizan from Bangladesh invites us to celebrate Yellow Day. Together we will prepare khichuri, a rice dish that is magically coloured yellow by turmeric and that typically brings people together on rainy days in Bengali culture to cheer up with the colour of the sun.
18.00 - 19.30
Workshop: Come to cook and eat together, register at homecooking(at)ifa.de
Lem TragNguyen
The Vietnamese phrase "Mời cơm" signifies appreciation and honour, and symbolizes the depth of connection shared over a simple meal in Vietnamese dining culture. Enter the realm of Mời cơm – A Participation of Affection – an artistic invitation by Lem TragNguyen to a cosy setting where the threads of varied cultures intertwine and unite over a bowl of white rice. Lem TragNguyen is a visual artist who grew in both Germany and Vietnam. Her transcultural background leads to rich and surreal nuances in her works. The workshop is open to 30 participants.
19.30 - 21.00
OpenKitchen: come to cook and eat together; no registration required
During the second session of Mời cơm! A participation of affection, everyone is welcome to taste the rice, enjoy the video screening, and chat with the artist! No registration is required.
18.00 - 21.00
OpenKitchen: Come to cook and eat together; no registration required
IFWBK e.V., Familienzentrum KIT and ifa-team Integration and Media
At our Pierogi-Deruny-Sprint, the IFWBK Association and the ifa Integration and Media team show us how diverse potato pocket variations can be. There are Deruny, which consist of potatoes fried in a pan in small portions, and pierogi, a dumpling filled with vegetarian ingredients.And today it's open-kitchen time again! Come along and help us cook or feast. No registration is required.
18.00 - 21.00
OpenKitchen: come to cook & eat; no registration needed
Ania Corcilius, Kommunikationsdesign HTWG Konstanz, RATHAUS in Kochertürn: Daina Mattis, Elisabeth Roth
Our Super POTATO Day has the theme of potatoes in a wide variety of shapes and colours. In keeping with the Super Day motto, we also have big plans for the potato: students from the HTWG Konstanz will show us that there is more than just one type of potato and will organise a potato tasting for us. We continue with the Rhenish rievkooche, delicious potato pancakes made by Ania Corcilius and the last instalment is šaltibarščiai, with RATHAUS in Kochertürn, Daina Mattis and Elisabeth Roth: a bright pink Lithuanian soup with hot potatoes.
14.00 - 17.00
Workshop: come to cook & eat, please register: homecooking(at)ifa.de
The members of the Mamma mia! Association will show us how to make Sicilian arancini by ourselves. From preparing the ragù to shaping with your hands and finally breading and deep frying, we learn all the steps to the finished rice balls.
The workshop is open to 30 participants.
18.00 - 21.00
Workshop: Come to cook and eat together; registration at: homecooking(at)ifa.de
Nazanin Sahamizadeh
You are invited to an Iranian feast full of aromas and flavours. We will prepare tahchin together and experience Iranian culture through cooking and enjoy the dish with colourful Iranian table settings. The workshop is open to 20 participants.
10.00 - 19.30
Workshop: come to cook and eat together; registration at: homecooking(at)ifa.de
Sun Ema from the Von Opa Association continues his grandpa's family legacy by connecting people through the joy of cooking. Come and join the sadya banquet, where you can learn the culinary art of the dish and experience a marvellous journey for your taste buds. The workshop is open to 6 participants.
19.30 - 21.00
Come by & Taste; no registration required
During the second session of Rice with 31 Thieves on Banana Leaves (31 Dishes Kerala Onam Sadya), you are welcome to taste the feast and get to know sadya culture! The dish is 100% vegetarian, 80% vegan. Limited to 60 places. First come, first serve.
18.00 - 19.30
Iden Sungyoung Kim
Workshop: come to cook & eat together; registration at: homecooking(at)ifa.de
Budae is the Korean word for military base and jjigae means stew. The name of the popular dish in South Korea takes us back to the postwar period in the mid-1950s – a culinary fusion of American and South Korean cuisine and a journey through time, to which the Korean artist Iden Sungyoung Kim invites us, who is interested in the political dimensions of historical and everyday events. The workshop is open to 8 participants.
19.30 - 21.00
Come by & Taste; no registration required
Iden Sungyoung Kim
During the second session of Postwar Dinner: Culinary Legacy of Budae Jjigae 부대찌개, you are welcome to taste the popular Korean hotpot dish and explore the history behind it!
Come by & Taste; no registration required
18.00 - 21.00
OpenKitchen: Come to cook and eat together; no registration required
Joanna Kühling
Ypatia Selioni
Marina Lang
At Super DUMPLING Day we take a closer look at the dumpling - how many versions are there and with which ones are you perhaps not familiar yet? Joanna takes us on a short journey to her german-polish roots and discovers pierogi for herself. Marina, on the other hand, is a passionate amateur cook and tries her hand at the baozi recipe. Finally, Ypatia presents us a greek version of sfakiani dumplings, which she discovered while travelling on the greek island of Crete.
18.00 - 21.00
OpenKitchen: Come to cook & eat together; no registration required
Irasema Fernández
Kitchen_Ferm_Lab (Fanny Kranz & Max Kosorić)
Tuğçe Şahin Burchiellaro
On Super RICE Day, you can experience three rice recipes simultaneously: Irasema Fernández prepares Chicken Mexican Tinga and Vegan Mexican Tinga with us. Tuğçe Şahin Burchiellaro shares her Turkish recipe Yaprak Sarma - stuffed grape leaves with us. Fanny and Max from Kitchen_Ferm_Lab show us how to make Amazake: A healthy, sweet and non-alcoholic drink made from fermented rice.
For this eleven-day programme of events ifa Gallery Stuttgart has invited individuals, groups, initiatives, and associations to share a recipe with potatoes, rice, or dumplings and the stories that come with it, and to prepare the dish together with other guests. The evenings are accompanied by music and other contributions from participants. What memories, what knowledge, and what feelings of home are stored in these dishes? Which diasporic movements do people make with their food and its ingredients? How do they change in new environments?
Rice, potatoes, and dumplings are common to food around the world. Coming from the supposedly old and the supposedly new worlds, rice and potatoes migrated and mingled from disparate points across the planet, yet ingrained themselves into diverse food cultures, making themselves undeniably local in places once foreign to them. And what makes a dumpling? An old English word of purported Germanic origins, the word dumpling is applied to a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), wrapped around a filling (both sweet and savoury), whose many varieties and definitions reflect the many different cultures that cook it. As an archive of the project, the recipes and reflections will be collected in a printed publication.
This programme was initiated in conversation with Philippine artist and curator Merv Espina, whose artistic practice and research explores the movements of ideas and ingredients, leading to alternative stories and new readings of archives. The plan for Spacedumpling was devised by Merv Espina, Bettina Korintenberg, Gabriel Rossell Santillán, and Siri Thiermann.
Charlottenplatz 17
D-70173 Stuttgart
![[Translate to english:] Filmstill von austretender, pinkfarbener Lava vor schwarzem, gezackten Gestein.](/fileadmin/Content/images/kalender/veranstaltungen/2025/ifa-25-event-filmwinter-ojoboca-apocalypse-for-you.jpg)
![[Translate to english:] Filmstill von austretender, pinkfarbener Lava vor schwarzem, gezackten Gestein.](/fileadmin/_processed_/a/b/csm_ifa-25-event-filmwinter-ojoboca-apocalypse-for-you_3356872941.jpg "ifa Galleriy meets Filmwinter Stuttgart, FITZ!Cinema, 19.01.25; Filmstill, Apocalypse for You, 2014,© Ojaboca")
