Melo Café, Hackney, London

Wednesday 14^th August, 2024

Laura White and Liza Dieckwisch

Liza Dieckwisch and Laura White met in Rome while doing artist fellowships at the German and British academies. With an interest in food and its relationship to making art they started cooking together on a regular basis, from Italian pastries such as sfogliatelle to working with offal to make sausages and coratella.

Since leaving Rome last summer Liza and Laura have kept in contact, cooking together online and planning a 2-person exhibition at the Foundazione Pastificio Cerere in Rome which will take place next summer.

Liza Dieckwisch artistic practice deals with paintings without a constant surface or stable location and develops images without a classical carrier material such as canvas or paper. To create her works she uses colour in many kinds of states e.g. as printed fabric, photos, liquid paint, silicon, plants, everyday items or food. She is interested in integrating food as colour in her paintings, and by eating food it is possible for a painting to become part of the viewer’s body. No other medium allows this immediacy and lack of distance.

Laura White art practice is centered around sculpture. She is focused on process and how objects/things/stuff come into being, with an emphasis on the handling of materials. Often her works take inspiration from classical art, explored through everyday materials. Her interest in the Baroque, such as the marble sculptures of Gian Lorenzo Bernini are investigated through dough, creating edible and non-edible sculpture. Her edible pasta and bread examine sculpture as an experience for inside as well as outside the viewers body.

This meal is a celebration of their collaboration that Started in Rome and continues to grow, bringing ideas from Italian cooking into their individual ideas and approaches to cooking and making art.

MENU

Raspberry, mint and lime cooler

Baroque bread and crisp breads

Spiced beetroot boiled eggs
Fava bean puree
Turmeric butter

Baroque pasta in broth

Spinach and bread dumplings with butter and sage sauce
Courgette Salad
Baked tomatoes

Panna cotta style desert with herb syrup

Cheeses from Italy, Germany and the UK