Cooking with Stones – a contribution to On the Same Page, a publication by OFF Biennale
Published at documenta fifteen 2022
Judit Szalipszki & Anna Tudos
Editors: Rita Kálmán, Lívia Páldi, Katarina Šević

‘Cooking soup is something we all know. It is embodied knowledge. 

However, we believe that soup does not only nourish the stomach and warm the soul but if we really consider soupmaking and take it as a metaphor, it may also help us to reflect on our practices or projects that involve collaboration. Do you have a common garden? Are you the one organising weekend trips for your friend circle? Working in your team stresses you out? Are you planning to start something from scratch? Soupmaking can help you.’

How does the pandemic affect our future? – according to BÜRO imaginaire

Artmagazin Online, 2020

Photo by Archivio Ugo La Pietra, Milan, Home Futures, exhibition at the Design Museum London (7 November 2018 – 24 March 2019)

‘What will happen? How will the epidemic affect our future? Artmagazin has asked these questions to thinkers who were interested in modelling solutions to unexpected situations or futurology, even before there was a coronavirus epidemic in the world. So, BÜRO imaginaire answers: what can we expect after/because of the coronavirus, what processes might be set in motion in our lives, how might this affect art?’

read the full article (in Hungarian)

Love in the embrace of cabbages  | FOOD: An artist-run restaurant in SoHo

Artmagazin Online, 2016

Tina Girouard, left, with Carol Goodden and Gordon Matta-Clark in front of Food, their artist-run restaurant at the corner of Prince and Wooster Streets in SoHo in 1971. Credit: Richard Landry, alteration by Gordon Matta-Clark, via David Zwirner, New York  |  New York Times

‘A penetrating parsley scent: this welcomed guests when they entered the restaurant FOOD, one of New York SoHo’s cult venues, in the early 1970s. The idea for a place on the corner of Prince Street, initially run by three artists, Carol Goodden, Gordon Matta-Clark and Tina Girouard, popped out of Matta-Clark’s head in 1971 in style at a themed dinner organized by Goodden. At the spring greeting party, guests dressed as flowers, brought flowers as gifts and ate edible flowers.

Goodden was photographing at the time and dancing with Trisha Brown; Matta-Clark, after completing his architectural studies, worked as a sculptor and assistant and co-founded 112 Greene Street. They both lived a lively social life, often hosting their friends. Perhaps none of them would have thought that Matta-Clark’s kind compliment, in which he suggested to Goodden that she should open a restaurant, would become a reality within weeks. The week after the party, Goodden stumbled upon a Spanish restaurant called Comidas Criollas and persuaded the operators to hand over their leases. FOOD finally officially opened on September 25, 1971, and the opening menu, which was handed out free of charge to passers-by and exhibition-goers alike, was garlic soup, gumbo, chicken stew and homemade bread.’

read the whole article (in Hungarian)


Artmagazin print, 2016

‘For a contemporary artist today, the number of roles is almost endless: as a researcher, as an activist mobilising the masses, as an educator, as a teacher, as a mediator to resolve tensions between individuals or groups. They can be a magician, an anthropologist, a sociologist, an urbanist, a critic, even a curator. Pedro Reyes chose the role of healer when he set up his quasi-clinic Sanatorium in 2011, specialising in the treatment of urban diseases.’

read the full article (in Hungarian)