Wednesday, March 19, 2008

Marije Vogelzang

What is the fundamental difference between what you do and what an experimental chef does?

first of all, I am not a cook because I see the cook as the craftsperson, and the designer as the specialist. If you would design a pair of shoes you would go to the shoemaker to have them made. second, I try to approach food from a different angle. I want to communicate social issues through food - for example obesity, lack of taste in old age, massproduction, food miles, the killing of biodiversity etc. Most chefs focus on the food solely. I think the food is already designed by nature. therefore I want to be inspired by the verb of eating instead of food.

Have you brought out a book of your work?  

I'm working on two.

Where can we see more of your work?

In May I'll have my first solo exhibition in Gallery MaMa in Rotterdam. You can also visit the website Click on the British flag for English language. The blog is updated regularly.

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