May 30, 2015 - MAXXI - National Museum of XXI Century Arts - Food from the spoon of the world
May 30, 2015

Food from the spoon of the world

In order of appearance: (1) MVRDV, MarktHal. © Daria Scagliola & Stijn Brakkee. (2) Snøhetta, Vulkan Beehives. © Finn Ståle Felberg. (3) RMAArchitects, Dabbawala Lunch Delivery System. Photo: Rajesh Vora.

FOOD dal cucchiaio al mondo (FOOD from spoon to world)
May 29–November 8, 2015

MAXXI – National Museum of 21st Century Arts
Via Guido Reni 4A
00196 Rome
Hours: Tuesday–Sunday 11–19h, 
Saturday 11–22h

T +892 234
From outside Italy T +39 0412719035
info [​at​] fondazionemaxxi.it

www.fondazionemaxxi.it

Each day the issues linked to food and nutrition have an impact on people’s “vital space,” starting from the domestic environment and ultimately influencing the planet’s equilibrium. These themes are dealt with in the exhibition FOOD dal cucchiaio al mondo, a huge project involving about 2,500 square meters of exhibition space that MAXXI dedicates to the social dimension of food in the year of EXPO Milano 2015, realized in collaboration with the Food and Agriculture Organization of the United Nations (FAO) and with the United Nations World Food Programme (WFP).

FOOD dal cucchiaio al mondo tells of visions, traditions and different experiences, presenting architectural projects, stories and works of art. Visitors roam from the Chashitsu, the room where the Japanese tea ceremony is prepared, to images of the famous Pig Roast performance in New York in 1971 by Gordon Matta-Clark, from designs by Le Corbusier, Frank Lloyd Wright and Ignazio Gardella, to the surreal installation of the Giant Mushroom by Carsten Holler, from the food of astronauts, to the first modern kitchen designed in 1926 in Frankfurt, to the hyper-contemporary one designed by Snøhetta for American chef Thomas Keller. Also on display is Van Bergen Kolpa Architecten‘s farm of the future, the video Alphabet by the artist Mohamed Allam, and an ad hoc performance for the exhibition by the Chinese artists called Yangjiang Group. More than 50 works by artists, architects, designers, photographers which accompany the public in its discovery of how production, transportation, storage, distribution, consumption, disposal and waste in food products are key factors in the production and shape of space.

FOOD dal cucchiaio al mondo is divided into six sections: starting from the body and—by way of the house, the street, the city, the landscape—arriving at the world, that is, the major issues of geopolitics and the world’s layout for the production/distribution of food.

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