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Dear Reader, We hope you'll enjoy this eBook version of TASTE THE ART 2009. This eBook describes the many activities on the day of the event but, of course, it only gives you a taste of what went on. If you'd like to experience TASTE THE ART for yourself, we'd be delighted to welcome you to TASTE THE ART 2011, to be held October 20-23, 2011. Enjoy – and bon appétit!



SMAG PÅ KUNSTEN © Copyright Taste Aarhus Editor: Johanne Sønderlund Birn Project manager: Anne Bendtsen Photography: Søren Gammelmark and Jakob Mark


Editorial design and layout: Published by: Taste Aarhus c/o AgroTech Agro Food Park 15 8200 Aarhus N, Denmark Tel: +45 87 43 84 00

Photo credits: Michael Grøn Fotografi p.75. HighWay Studio p.75. Fotovision p.74. Jorma Puranen pp. 121, 150, 167 with the kind permission of the artist and Galerie Anhava. Bjørlo / Louisiana pp.70, 167. © Munch-museet / Munch-Ellingsen Gruppen / pp.29, 60, 112, 168. © Donation Jorn, Silkeborg /, pp.54, 142, 172. © Ola Billgren /, pp.115, 166. © J. F. Willumsen / billedkunst. dk, pp.69, 148, 169. © Egon Fischer / billedkunst pp.145, 171. Descriptions of works of art: Søren Elgaard, Associate Professor. Chefs: Per Mandrup, Team Manager for the National Culinary Team of Denmark.

DAY 1.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-31

Wherever possible, Taste Aarhus has cleared all property rights with the proprietary owners of materials used in this publication.

Index: Works of art for interpretation.. . . . . . . . . . . . . . . . . . 164-173

Materials used in this eBook are the property of Taste Aarhus, with the following exceptions: Materials accredited to other sources, artists or authors. Materials from this eBook may be copied, recompiled and displayed for teaching purposes. The materials in this eBook may not be used commercially or in any way be published for financial gain. Where materials may be displayed, their source and artist or author (e.g. Taste Aarhus, Photographer Søren Gammelmark, etc.) must also be clearly displayed and the moral rights of the artist be respected.

DAY 2.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-79 DAY 3.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80-91 DAY 4.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92-127 DAY 5.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128-163 Index: Participating chefs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174-189 Index: Participating artists . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190-195


The first TASTE THE ART event took place in September 2007 when – in collaboration with the National Culinary Team of Denmark and The Danish Food Forum – ARoS Aarhus Kunstmuseum hosted a cavalcade of top chefs and artists from all over the Nordic countries for a four-day stoveand-easel rendezvous. The culinary art festival was a success, and the participants felt they had been challenged and enriched. The audience also enjoyed the event – a new concept with a great Nordic potential had been created.

Concept The concept is simple – a number of contemporary, outstanding gastronomes are paired with a number of leading, trendsetting artists from around the country, and voila! the result is new works of visual and culinary art. This festival focuses on quality foods, and – inspired by works of art, aesthetic surroundings and an interested audience – celebrity chefs transform and elevate quality food raw materials into culinary art with skill and craftsmanship, creativity and passion. The TASTE THE ART event creates a space where chefs and artists challenge each other to stretch and develop. The creative process is in focus, and the audience gets a unique opportunity to experience the whole working process from inspiration to idea and on to the finished product.

TASTE THE ART 2009 While TASTE THE ART 2007 was informed by visual and performance art, it quickly became clear that TASTE THE ART 2009 needed to find its own starting point. There was a need to move the event to a new and different venue, and with its ample and well-lit space, Concert Hall Aarhus (Musikhuset Aarhus) was the obvious choice. This opened the potential for increased emphasis on various types of art. A variety of artists were invited, creating an interesting mix of visual artists, musicians, rappers, and glass and ceramics artists. The bigger space also made it possible to put more emphasis on children's events and to display a number of culinary art exhibitions. The next TASTE THE ART event will be staged at Concert Hall Aarhus in Aarhus, Denmark, on October 20-23, 2011. This time involving new angles, types of art, and even more challenges for participating artists, gastronomes and, of course, the onlookers. We really look forward to seeing you all! Best regards F ØD ARE




For the audience TASTE THE ART is a sensuous journey into a universe of colours, aromas and flavours. Onlookers were invited to experience at close hand the culinary cultures – the raw materials and the preparation, as well as music and visual art – that inspire new culinary flavours, expressions and compositions.

TASTE THE ART adds momentum to the increasing gastronomic focus on the Nordic countries, and encourages inter Nordic culinary development and mutual inspiration.


TASTE THE ART: The story so far





We all need role models. Somebody to look up to, somebody to emulate, somebody who can motivate us to do our very best. Children look up to their parents while they are young. As they grow older, they look up to other children. Grassroots athletes look up to elite athletes. And so it is in the worlds of art and gastronomy. Role models can contribute to setting higher standards. Their endeavours can inspire us to focus on new angles, new subjects, nationally and internationally. Role models inspire and uplift the ordinary Dane. And that is exactly what the Nordic Culinary Art Festival, “Taste the Art”, does as well. A cavalcade of role models in the areas of gastronomy, art and design have convened here today, committed to confirm the position of Danish quality foods, Nordic cuisine and Danish design on the world map. This is a five-day event, giving consumers and art lovers the chance to go on a special journey. A journey on which celebrity chefs and well-known artists combine gastronomy and art to delight the eye, the soul and the palate. Art and good food are two sides of the same coin. Visual artists and chefs share a purpose. Both parties strive to pass on an experience and entice our senses. Art requires us to reflect – to savour life. Momentarily to relinquish the intensity of everyday life. To turn off our computer, switch off the TV and every source of noise. Leaving the stage to our thoughts and our senses – to inner quiet. Art is pleasure, wellbeing, contemplation. And so is good food.

Opening address by Eva Kjer Hansen, Minister for Food, Agriculture and Fisheries 11

A meal is so much more than a question of survival. Food is enjoyment. The dinner table is where many families meet and converse. And the dish on your plate can transport you into another world. Food can tell the story of other cultures and distant lands. And also tell us of our forefathers – tell us of our heritage in the form of Danish food raw materials, Danish culinary culture and the Danish landscape. Quality, art and gastronomy are beacons of the future. I see our country as a pioneer in respect of quality foodstuffs. We should endeavour to be first in line in respect of innovation, research and training in the food sector. Our chefs should be role models for the Danish consumer – and for other chefs in other parts of the world. The vision is Denmark as a gourmet country, a brand identified here and abroad with high-quality foodstuffs, excellent chefs and an outstanding food culture. And food events such as this contribute to the realisation of this vision. This is, of course, something the up-and-coming Danish organisation, “MadExperimentarium”, will support as well. The Danish Government has decided to set up the Danish “MadExperimentarium”, as a beacon in the culinary world, to create a leading international knowledge and innovation environment for the promotion of developmental work and consumer financed activities pertaining to training, research and product development, exhibitions, competitions, etc. This publicprivate partnership will also be highlighting the importance of food craft and healthy eating and will be setting up training courses to promote gastronomy and improve the daily fare of the people of Denmark.

As Minister for Food, Agriculture and Fisheries I have recently set up a committee to work out what exactly the new Danish MadExperimentarium should do. The committee members represent the worlds of gastronomy, the Danish Food Industry Agency, food manufacturers and processors, the world of food culture, etc. I am confident that they will arrive at a good format which will contribute to the increasing focus on good food - and Brand Denmark as a gourmet country. I hope you elite chefs here today will take MadExperimentarium to your hearts and make it a new theatre for experimentation and development within food and art, much as you will be doing here at the Nordic Culinary Festival. I wish you all a happy festival!


Basque tapas masters creating culinary art using good Nordic food raw materials. Welcome dinner on Store Scene. The National Culinary Team of Denmark preparing one of the courses for 110 diners. Free-style rappers Ham Den Lange and Kejser A keeping everybody entertained.


GALA DINNER on Store Scene

Innovative gastronomes from the five Nordic national culinary teams – working as a team exclusively for TASTE THE ART – created a five-course gourmet menu, highlighting the potential of Nordic cuisine. Each course demonstrated to the 110 gala dinner guests how food can be transformed into art. The gastronomes served up exquisite, aesthetic and unique culinary displays and flavours, presenting their interpretation of our Nordic cultural heritage, identity and values.


Starter - Iceland: Poached trout, served with Icelandic blue Eyjafjรถrรฐur mussels, carrots and dill weed.

Entremet - Sweden: Taste of Skรฅne cockerel with preserve, garnished with root vegetables and dill weed, served with cauliflower, a beetroot medley and spiced pepper.

Main course - Denmark: Danish veal fillet, with sweetbread and lightly salted tongue. Celery and pickled mushrooms dressed with a morel sauce.

Entremet - Norway: Nordic musk ox tartar finger food.

Dessert - Denmark/Finland: Butter milk dome with Danish rye bread. Served with beetroot, sorbet and raspberries.

The Nordic culinary teams' gala menu 19

Synergy Visual and culinary artists – each specialists in their fields – meet on the stage and collaborate to create new works; the gastronome inspires and supports the visual artist and vice versa. Danish musicians, visual artists, glassblowers and ceramics artists engage with Nordic celebrity chefs in a shared environment – motivated by innovation, dialogue and mutual provocation – and between them create an innovative recipe, an incredible dish and a work of art or piece of music. The focus is on sharing competencies, on synergy and development, with new creative alliances forming between artists from very different worlds – the only substantial difference is the choice of working materials. The objective is collaboration between the two artists – visual and culinary – to shift boundaries and generate creative synergy.


Synergy: Gastronome Paul Cunningham and visual artist Maria Dubin. Octopus in octopus ink - inspired by a squid dish. 23

I feel really inspired by Maria's art and the visual expression in her painting Paul Cunningham about Maria Dubin's work



Four weeks before the kick-off of TASTE THE ART, a number of outstanding Nordic gastronomes were supplied with a Nordic work of art, a handcrafted artifact or a piece of music. Fusing inspiration and interpretation, the gastronome was then expected to create a “Painting on a Plate� and think up a new dish which would be cooked, presented and explained to the onlookers from the stage.


Gastronome Betina Repstock interprets Edvard Munch's “Damerne på broen” (Girls on the Bridge) 29

Gastronome Kenneth Hansen interprets Edvard Munch's “Damerne på broen” (Girls on the Bridge) 31



You can dance to a pear rap or clap to a tomato blues.

The book cafĂŠ attracted many visitors.

The children were challenged to taste everything – but also allowed to spit it out.

Sif Orellana wants to know everything about Lasse Koch's dish.

Tasting the tempting tapas beats just being a passive onlooker!

Francis Cardenau worked fast and furiously in the steaming kitchen to prepare his presentation.


Synergy Visual and culinary artists – each specialists in their fields – meet on the stage and collaborate to create new works; the gastronome inspires and supports the visual artist and vice versa. Danish musicians, visual artists, glassblowers and ceramics artists engage with Nordic celebrity chefs in a shared environment – motivated by innovation, dialogue and mutual provocation – and between them create an innovative recipe, an incredible dish and a work of art or piece of music. The focus is on sharing competencies, on synergy and development, with new creative alliances forming between artists from very different worlds – the only substantial difference is the choice of working materials. The objective is collaboration between the two artists – visual and culinary – to shift boundaries and generate creative synergy.


Synergy: Gastronome Per Mandrup, jazz trio “Virvar� and glass artist Ned Cantrell 39

Synergy: Design duo Claydies and gastronome Thomas Pasfall 41

Synergy: Gastronome Thomas Pasfall and design duo Claydies 43

The crazy lunchbox

An event where trendsetting Nordic gastronomes and culinary experts invite children to participate and dare them to taste new and different raw materials – challenging them and their taste buds. Where they are told, however, that it is all right to spit something out, if it turns out to be too strange for them. The children were introduced to the basis tastes – saltiness, sweetness, sourness, bitterness and umami – to give them some tools that would help them become more articulate on the subject of taste. Afterwards they were given a wealth of other taste experiences.



Taste those leaves over there, they are awesome! Girl tells her friend at The Crazy Lunchbox event



Four weeks before the kick-off of TASTE THE ART, a number of outstanding Nordic gastronomes were supplied with a Nordic work of art, a handcrafted artifact or a piece of music. Fusing inspiration and interpretation, the gastronome was then expected to create a “Painting on a Plate� and think up a new dish which would be cooked, presented and explained to the onlookers from the stage.


Gastronome Hans Beck Thomsen's interpretation of the Drinking Song from Verdi's opera, “La Traviata�. 53

It looks a little bit like a monkey's head with big teeth but I've interpreted it as a turbot because I could see its head and fins - and seaweed and water, of course Gastronome Francis Cardenau about Asger Jorn's relief


Gastronome Francis Cardenau's take on Asger Jorn's relief: Roast turbot on a plate 57

Gastronome Jesper Kirketerp interprets Asger Jorn's relief 59

Gastronome Lasse Koch's interpretation of Edvard Munch's painting “Damerne på broen” (Girls on the Bridge) 61

Gastronome Magnus Knudsen

Interpretation of Edvard Munch's painting “Damerne på broen” (Girls on the Bridge) Gastronomes Tommy Friis and Mikkel Mulvad


Gastronome Mikkel Olsen's interpretation of Kasper Heiberg's “Stol� (Chair) 65

Gastronomes Benjamin Bowden and Silas Paulsen Gastronome Martin Sommer

Interpretation of Anna Ancher's painting “Pigen i køkkenet” (The Girl in the Kitchen) 67

Gastronome Jeppe Foldager interprets “Jotunheim� by J.F. Willumsen 69

Gastronome Michael Christensen Gastronome Jakob Magnusson

Interpretation of Per Inge Bjørlo's sculpture “Pres følger Pres” (Pressure follows Pressure) 71

Photo studios The two “corner towers” in the foyer of Concert Hall Aarhus were transformed into creative photo studios. One corner was captured by photographers Søren Gammelmark and Jakob Mark. Jakob Mark's task was to capture the atmosphere among both onlookers and participants, while Søren Gammelmark - one of Denmark's leading food photographers - snapped the creations of both artists and gastronomes.


Photo studios The other corner was occupied by the three participants in the TASTE THE ART photo competition - Michael Grøn & Lærke Grønborg from Michael Grøn Fotografi; Jens Erik Bæk from HighWay Studio; and Peter Halskov & Maria D. Andreasen of Fotovision. The winner of the competition was to have been announced on the last day of the event. The three participants had all captured the gastronomes' dishes in an interesting, different and innovative way – inspired by the ambiance and the culinary creations. It was therefore impossible to select just one photograph as the winning picture of the competition. For their joint prize, all three photographers were invited to attend the Danish National Culinary Team training camp in Spain in February 2010. Here they had plenty of opportunity to take many more unique culinary photographs.

Peter Halskov & Maria D. Andreasen of Fotovision

Michael Grøn & Lærke Grønborg of Michael Grøn Fotografi

Jens Erik Bæk from HighWay Studio Helene Lannov giver sit bud på dessert a lá 2009 mens Gert Sørensen tryller med sukker. 75

I am amazed that guests scarcely raise an eyebrow at having to pay 15-25 kroner for a bottle of water but when you charge 2535 kroner for a decent cup of coffee, you've really got to have all your arguments ready to justify the price in terms of taste and aroma

When I give the coffee a chocolate edge and draw Homer Simpson, it's not just to make it look good. I'm trying to generate a dialogue with the person who's going to drink the coffee, in the hope it'll make him or her experience and value the joy of good coffee and all the work that goes into it. From the coffee farm to the coffee cup.

Søren Stiller Markussen, Barista

Søren Stiller on the art of the barista 77

A good cup of coffee starts with quality coffee beans Søren Stiller, barista




Catwalk of Gastronomy

Simultaneously with the TASTE THE ART event, another event, the KiC arts and crafts fair, was in progress not far away at Ridehuset culture house. This happy coincidence led to a fruitful joint effort as arts and crafts joined forces with gastronomy on the Gastronomic Catwalk. Before the event, local gastronomes were supplied with a handcrafted artifact to inspire them to create a new dish. The gastronomes' innovative and imaginative dishes were served on the artifact in question – and then danced all the way through the culture house by dancers from

Gastronomic Catwalk at Ridehuset culture house 83

Culinary creation by Allan Poulsen, National Culinary Team of Denmark. Dish by Lone Borgen 85

Culinary creation by Martin Vesterdorf, Restaurant Mir贸. Work of art by Malene M酶ller-Hansen 87

Culinary creation by Jannik Skovlund, Jyllands-Posten canteen. Work of art by Mette Gregersen 89

Gastronome Steffen Bach Mikkelsen, Malling & Schmidt. Ceramics by Esther E. Pedersen.

Gastronome Nicki Strobel, Mr. Mums. Felt by Lene Frantzen.

Gastronome Allan Poulsen, National Culinary Team of Denmark. Cushion by Helene Vonsild.

Gastronome Allan Poulsen, National Culinary Team of Denmark. Dish by Helle Rittig.

Gastronome Allan Thallaug, MellemRum. Bowl by Dorte Kristoffersen.

Gastronomes Anders Langvad & Brian Løgstrup, Vestas canteen. Dish by Karen Nyholm.

Gastronome Jannik Skovlund, Jyllands-Posten canteen. Work of art by Mette Gregersen.

Gastronomes Benjamin Bowden and Stephan BĂŚk, Scandic. Dish by Sverre Tveito.




Saxophonists from Kolding Saxophone Orchestra donned large white aprons and chefs hats at Aarhus Concert Hall.

Rapper Ham Den Lange freestyles about Marianne Steenholdt's work of art.

Norwegian photographer Tom Haga attracted a lot of attention - and enthusiasm - with his exquisite but “spicy�, erotic culinary pictures.

There was plenty of opportunity to ask the gastronomes about their creations.


Synergy Visual and culinary artists – each specialists in their fields – meet on the stage and collaborate to create new works; the gastronome inspires and supports the visual artist and vice versa. Danish musicians, visual artists, glassblowers and ceramics artists engage with Nordic celebrity chefs in a shared environment – motivated by innovation, dialogue and mutual provocation – and between them create an innovative recipe, an incredible dish and a work of art or piece of music. The focus is on sharing competencies, on synergy and development, with new creative alliances forming between artists from very different worlds – the only substantial difference is the choice of working materials. The objective is collaboration between the two artists – visual and culinary – to shift boundaries and generate creative synergy.


Synergy: Gastronome Ninna Bundgaard and Ensemble Midtvest 99

Synergy: The National Culinary Team of Iceland, visual artist Lars Ravn and ceramics artist Marianne Steenholdt 101

Synergy: The National Culinary Team of Iceland, visual artist Lars Ravn and ceramics artist Marianne Steenholdt. 103

Everything you do changes you. You change for every step you take

Ceramics artist Marianne Steenholdt


Synergy: Gastronome Thorsten Schmidt and DJ’s Digital Magic 107

When you hear this kind of music, your mind definitely goes celebration, little white tablets, foam parties and Ibiza Thorsten Schmidt about feeling inspired by Digital Magic



Four weeks before the kick-off of TASTE THE ART, a number of outstanding Nordic gastronomes were supplied with a Nordic work of art, a handcrafted artifact or a piece of music. Fusing inspiration and interpretation, the gastronome was then expected to create a “Painting on a Plate� and think up a new dish which would be cooked, presented and explained to the onlookers from the stage.


The first thing I saw in my mind's eye when I saw the painting was a purée smeared over the plate. Munch and van Gogh - use these very smeared brush strokes Gastronome Helle Brønnum on her interpretation of Edvard Munch's painting “Damerne på broen” (Girls on the Bridge)


Gastronome Wassim Hallal interprets Ola Billgren's “Sommer� (Summer) 115

Gastronome Jasper Kure Gastronome Rasmus Errebo

Interpretations of glass artist Ned Cantrell's “Golden Astronaut� 117

Gastronome Allan Poulsen

Gastronome Thomas Pedersen

Interpretations of Kasper Heiberg's “Stol� (Chair) 119

Gastronome Anne Bruun Jessen

Gastronome Jeppe Graa

Interpretations of Jorma Puranen’s painting, “Icy Prospects 20” 121

Charity auction for families with young cancer victims Before and during the TASTE THE ART event, the participating artists were asked to decorate a magnum bottle sponsored by Iskilde. These unique pieces were subsequently auctioned off during the TASTE THE ART welcome gala dinner. Bidding for the bottles was lively, and a total of 33,800 Danish kroner was generated - all of which will go directly to “Familier med Kræftramte Børn” (Danish association for families with young cancer victims).


Maria Dubin

Marianne Steenholdt

Lars Ravn



Maria Dubin

Søren Elgaard

Søren Elgaard

Nyholm & Cantrell

Nyholm & Cantrell

Nyholm & Cantrell

Nyholm & Cantrell


Be careful because there's no way back. Ice doesn't behave like clay Pastry chef Kristinn Kristinsson about his ice art. 127



Lots of mouth-watering titbits to sample.

The children helped Gregory Miller create works of art out of 200 kg of clay.

Tools of the trade are carefully checked before use.

Colourful garnish for the many tapas.

TASTE THE ART was well attended.


Synergy Visual and culinary artists – each specialists in their fields – meet on the stage and collaborate to create new works; the gastronome inspires and supports the visual artist and vice versa. Danish musicians, visual artists, glassblowers and ceramics artists engage with Nordic celebrity chefs in a shared environment – motivated by innovation, dialogue and mutual provocation – and between them create an innovative recipe, an incredible dish and a work of art or piece of music. The focus is on sharing competencies, on synergy and development, with new creative alliances forming between artists from very different worlds – the only substantial difference is the choice of working materials. The objective is collaboration between the two artists – visual and culinary – to shift boundaries and generate creative synergy.


Synergy: Gastronome Kenneth Hansen and ceramics artist Gregory Miller 135

Synergy: Pastry chef Brian Brøckner and glass artist Ned Cantrell 137

Synergy: Gastronome Wassim Hallal, visual artist Søren Elgaard and jazz trio Virvar 139


Four weeks before the kick-off of TASTE THE ART, a number of outstanding Nordic gastronomes were supplied with a Nordic work of art, a handcrafted artifact or a piece of music. Fusing inspiration and interpretation, the gastronome was then expected to create a “Painting on a Plate� and think up a new dish which would be cooked, presented and explained to the onlookers from the stage.


The National Culinary Team of Iceland interprets Asger Jorn's relief 143

Gastronome Ninna Bundgaard Gastronome Nicki Strobel

Interpretation of Egon Fischer's sculpture “Hullet i det runde rum� (Hole in the round space) 145

Kokkeeleverne Anne og Marie Olsen & Nikolaj the Christiansen deres bud p책 Trainees from HotelRestaurantskolen, hotel and giver restaurant nordiske tapascollege in Silkeborg management 00

Gastronome Troels Madsen interprets “Jotunheim� by J.F. Willumsen 149

Gastronome Dennis Juhl Jensen interprets “Icy Prospects 20” by Jorma Puranen 151

Helene Lannov presents her dessert à la 2009 while Gert Sørensen creates sugar flowers as if by magic. Dessert by Helene Lannov


Tapas from Nordic materials Eating tapas is a Spanish culinary tradition. Tapas are served as appetisers, or many small dishes of tapas can be served to make up a main meal. In the last couple of years tapas have found their way into Nordic cuisine and have become a popular dish at gourmet restaurants and generally in Danish cuisine. Four Basque tapas masters, one Greenland chef and a number of Danish gastronomes were invited to TASTE THE ART to present their take on the newest, up-to-the-minute tapas – with the proviso that the tapas had to be made from Nordic food raw materials.


Greenland gastronome Rune Collin presents his interpretation of Nordic tapas 157

Bixente Mu単oz

Bixente Mu単oz

Pantox Bedialauneta

Pantox Bedialauneta

Basque gastronomes present their take on tapas made from Nordic food raw materials. 159

Basque gastronomes Jos茅 Ram贸n Elizondo and Concepci贸n Bereciartua Arregui present their take on tapas made from Nordic food raw materials 161

Trainee chefs Anne Marie Olsen and Nikolaj Christiansen present their take on Nordic tapas 163

WORKS OF ART FOR INTERPRETATION The works of art for interpretation were selected by associate professor and visual artist Søren Elgaard. Søren Elgaard was asked to select nine Nordic works of art of various styles and from different periods and to describe these works in writing. One month before the TASTE THE ART event, a work of art and the written description of it was issued to each gastronome – who would then create and develop a new dish inspired by this particular piece.

the ambiance is that of a small space.

Anna Ancher: Pigen i køkkenet (The Girl in the Kitchen). 1883-86. Anna Ancher (18591935) was one of the Skagen Painters – an artists' colony in Skagen at the northernmost tip of Jutland – and had a special talent for colour. Inspired by Dutch painters from the 1600s, such as Johannes Vermeer and Pieter de Hoch, she finds her motifs in the intimate environment of the home. In The Girl in the Kitchen

The viewer is sitting beside the artist looking at the cook, who is preparing a meal. Vegetables and fish await preparation on the bench, and are depicted with a degree of realism. The space is also defined by the perspective of the floorboards, and the door standing ajar. Everything is a little lopsided and worn: the floors, the walls, the table, the window. The girl is placed left of centre near the bench. The field to the right is almost empty – waiting for action. The partially open door acts as a dark, contrasting field, yet has sunlight reflecting from the bottom. But the drama in the painting is created around the figure of the servant girl, standing with her back to us, with the

bright sunlight forming yellow areas on the kitchen curtain, creating large, backlit colour fields. Her red dress against the green vegetables, and her navy knitted jacket against the sunlight. “I was just working with colour for colour's sake,” Anne Ancher wrote in a letter. This everyday motif is sublimated by the sunlight, and poetry arises. This effect is reminiscent of Vermeer, who created an intense ambiance around his female models, or – much later – Ola Billgren. Some of his depictions of the world centred around the kitchen in a summer cottage in Skåne in the late afternoon light. So – traversing time – we have Vermeer, Ancher and Billgren; all three of them focused on the brief magic of sunlight playing in the room.

By Søren Elgaard, associate professor 165

hint, the faint smudge, the mirrored reflection – regardless whether he painted the picture in a photorealistic or a more expressive style.

Ola Billgren: Sommer (Summer). 1969. The Swedish painter Ola Billgren (1940-2001) was interested in the process of seeing and experimenting how he could render what he had seen on to the canvas. He also consciously tickled the viewer's curiosity. Ola Billgren does not serve the viewer everything on a platter. Many of his pictures are characterised by what he does not say – the veiled

He is conscious of detail and its importance for the overall impression. This is evidenced by his many natures mortes, where objects speak for themselves. The atmosphere of a picture enhanced by the light; lamplight in the evening, or the morning sunlight caressing the sleeping woman on the bed. He is the observer of the scenery – a voyeur. This is true of his work, Sommer, from 1969 in which the entire foreground is dominated by a kitchen landscape of utensils on the worktop and in the kitchen sink.

utensils, and the viewer is given a sense that there is fire and smoke somewhere on the left. Outside the afternoon sun is shining, and a scantily clad man is seen sitting in a red folding chair. The old, brown wooden door with its key in the lock delimits the transition between exterior and interior. There is something Skagen esque about this idyll – one of a number of nods to older artists, including the Spanish painter, Velasquez – in spite of the fact that Billgren remains very contemporary in his way of splitting up and observing objects. The detailed, photographic registration of the utensils in the kitchen in contrast to the hazy, impressionistic view of the garden.

A soft yellow light from the lamp is reflected in the shiny surfaces of the

Ola Billgren was very inspired by the film media and scenography, the

panning of the camera into a room and its sober focus on objects. He painted cityscapes in the evening light viewed from above with dramatic brush strokes, old city walls in southern lands in an orange light, and old cloth in a hazy, almost indistinct brownish light. Ola Billgren has been called both a theorist and a sensualist. His paintings are analytical yet aim to seduce.

Per Inge Bjørlo: Pres følger Pres (Pressure follows Pressure). Steel. 2004. Per Inge Bjørlo, a Norwegian visual artist, born in 1952 in Norway, is the creator of the

sculpture, Pres følger Pres. The massiveness of the sculpture is powerful, and the tenseness and pressure from within its carcase signal carnality, juices, sensuality or pain. Its sculptural carcase seems not to have a front or a rear – it spans symmetrically over space, and only rests on the floor in a few places. It is a surrealistic fantasy, playing with the male desire for large female breasts – breasts being the most banal, yet effective, eye catcher of all. Or is it really a tribute to creation – with breast like shapes appearing everywhere, constantly growing? Where you would expect silky soft skin, the eye meets hard, polished steel showing tooling marks from the polishing process. Optically, the eye is stimulated by a sea of light – with the entire colour spectrum reflected

– from both daylight and artificial light. The tactility – the softness of the shapes – remains an illusion. This sculpture does not have a soft, tactile surface, nor can the viewer sink his teeth into it. It is simultaneously abstract and figurative, reminiscent of the works of the British sculptor, Henry Moore. Moore sculpted a number of supine women, a kind of Mother Earth figures. Bjørlo, too, seems to suggest a changing state, a metamorphosis. Pressure follows pressure upon pressure but what will be the outcome?

By Søren Elgaard, associate professor 167

Jorma Puranen: ICY PROSPECTS 20. Photography. 2008. At a distance this photograph looks very appealing. A large, open natural scenery. A Nordic landscape, atmospheric and a little melancholy. Closer up, you start losing the feeling of looking at a landscape – a shiny layer having been interjected between the landscape and the viewer. What the viewer sees is not the landscape directly though the lense of the camera but the reflection of the landscape in a shiny wood surface. We see two motifs simultaneously. This challenges us, for

what is it we see, and what should be our focus? The close detail, the grain of the wood, its tiny indentations? Or the broad brush, grandiose depiction of the landscape. We see the late sunlight in a broad, horizontal yellow band across the sky, and the deep blue of the oncoming darkness, framing the light. For a long time photography was characterised by precision, sharpness of focus and wealth of detail. Jorma Puranen (born in 1951 in Finland) is one of the many photographers who are currently attempting to free photography from its direct ties to its motif. Many motifs have become trite due to overuse. Particularly very beautiful landscapes which can so easily

By Søren Elgaard, associate professor

become banal, romantic picture postcards. But Puranen's distinct angle on the natural world through the prism of reflection challenges the eye. He opens our eyes to the beauty of nature by showing us its mirrored reflection. Jorma Puranen paints a picture using his camera.

Edvard Munch: Damerne på broen (Girls on the Bridge). 1935. Norwegian painter Edvard Munch (1863-1944) was a very productive – and a very sensitive – artist. His works always involved impressions of

reality but these were processed through a complicated mind. He worked in various styles, such as symbolism, realism, expressionism and impressionism. He has been dubbed the prototype of the contemporary, nervous human being – a seismograph registering the universal angst. As Munch wrote looking back on his life: “My condition was bordering on insanity; it could have gone either way.” A repeated theme with Munch is man's relationship to nature and the relationship between man and woman. His own relationship to women was complicated. He was attracted to women as erotic beings, femmes fatales; he was also apprehensive of being caught up in their net and losing his freedom. He first paints his motif with the women

on the bridge in 1899, and the last time in 1935 as seen here in this painting. In much the same way as in (Danish painter, Edvard) Weie's painting, Faun og Nymfe (Faun and Nymph) there is eroticism in the summer air – it is painted in thin, transparent layers of colour almost running down over the canvas. Five women dressed in long, white gowns and wearing yellow summer hats have been placed as a conic frustum slightly right of centre, framed by a red shadow. Another yellow hat in seen in the foreground. A few thin, brown men are standing against the railing of the bridge. But apart from them, the viewer's eye is drawn by the converging lines of the bridge into the painting's middle ground with its houses and green trees. On the left the trees are reflected in the water, and on the right

a rowing boat passes under the bridge. There is a lot of movement in the picture – both vertical and horizontal. The slightly angular forms dance about displaying a bright optimism – youth perhaps painted with the tinted hindsight of age. The women make up a closed circle; the men are lonely onlookers. For Munch the bridge is the transition point where human beings collect themselves, get an overview, or lose their grip on sanity. Or – as in this painting – get up close to female beauty

J.F. Willumsen: Jotunheim. 1892-93. Oil on canvas, wood, painted zinc and enamel on copper. 150 x 270 cm


This is a strange painting and relief created by Danish painter and sculptor J. F. Willumsen (1863-1958). He travelled to Jotunheim in Norway where nature made a dramatic impression on him: “... The clouds cleared, and I found myself on the edge of a precipice in the far north looking out over a mountainous landscape, stern and unforgiving, covered with eternal ice and snow, a world uninhabitable to man.” Inside the organically formed wooden frame you see several mountain ranges with lively snow and ice patterns on a grey and brown background. Their reflections in the water have been transformed into angular, pixel-like shapes. In the lower of the mountain ranges are seen more organic, animal-like forms. On the

surface of the painting there is an effect of a large, patterned rug, and yet there is a surprising glimpse of a mauve sky. Willumsen has made his picture continue beyond the frame – above it is a decorative copper mountain range. On the left are four serious-looking men who symbolise learning and wisdom. They are attempting to connect the infinitely large with the infinitely small. The figures to the right symbolise the indifferent, the ruthless and the sensuous. They are the descendants of Adam and Eve, frolicking in a fertile landscape. A man and a woman point out across the mountain scenery. This is a very ambitious panoramic picture attempting to condense the impression of mountains. Willumsen challenges himself

and his surroundings with this symbolist work. As a viewer you can quickly become confused because it is a complicated work full of both positive and negative tension. The artist himself also seems confused – with ideas spreading beyond the frame. He wants to add frame narratives that do not seem to have any connection to the central picture. He wanted to challenge himself as a human being and artist in his own, slightly awkward way – he generated much debate and indignation – as well as respect and admiration – throughout his life. J.F. Willumsen was one of the founding members of the artists' group, Den Frie Udstilling, in Copenhagen. In 1957 a special museum in Frederikssund was dedicated to his works.

From his vantage point, play and artistic form experiments were closely related. He also wanted to involve the viewer in the creative process, and entered into close dialogue with the students at the Skjoldhøj students' residence in Aarhus while creating a comprehensive decoration scheme involving both sculpture and paintings (finished in 1973).

Kasper Heiberg: Stol (Chair), Cloth. 1964. The 1960s were a time of experimentation with lifestyles, art and design. Boundaries were challenged, including those in the world of art. In many ways the Danish artist, Kasper Heiberg (1928-84) was an experimenting artist.

The cloth chair, which he created in Paris in the 1960s, too, is playful and humorous, somewhere between sculpture and design. It marks the simple lines in space delimiting the back of a chair, a seat and chair legs, in the primary colours, red, blue and yellow – a spatial painting. Simple, light, effortless and obvious are words that could be used about Heiberg's art. But he also shows a voracious

appetite for colour and for life. Pure colour affirming life – in nature and in people. Kasper Heiberg wrote a few words about this: “He was attracted by the colour green. Shaped green. Unformed volumes of green. He took green by the hand, felt its greenness. Lapped up green. Sank his mouth and entire head into the greenness, disappeared into the wet greenness, let himself sink down into the colour. Feeling it with every part of his body. Delimitation between him and the greenness disappeared. Only his heart beat red. A concentrated denseness. The beats pulsed red waves into tubes leading in all directions. Deep down in the greenness beat a red heart.”

By Søren Elgaard, associate professor 171

in the 1960s and 70s who experimented with sculptural expressions. One of his main works was his sculpture for Birkerød Town Hall. It also functions as a walkway between the town hall's two buildings. This makes it both sculpture and architecture. Many of his sculptures are painted in strong colours with colourful patterns. Egon Fischer: Hullet i det runde rum (Hole in the round space). Bronze. 1973. As in Kasper Heiberg's case, playfulness plays an important role for Danish sculptor Egon Fischer (born 1935). Irreverent, off-thewall, wry, humorous, colourful are some of the adjectives used about his sculptures. Egon Fischer was one of the sculptors

His sculpture, “Hullet i det runde rum”, is cast in bronze and focuses on sculptural forms. It has a strong architectural character – like a medieval castle with a number of small details added to its circular building carcase. Soft curves, embrasures, overhangs and possible entrances to what Fischer calls the hole in the round space. Its core is close and secretive. On its roof a round arch and

a curved upright mark it as a knights' castle. The patinated bronze is a beautiful rust brown. This sculpture could have been the result of someone playing on the beach in the summer but has been executed with great skill.

Asger Jorn: Ceramic relief, Aarhus. 1959. The large ceramic relief at Aarhus Statsgymnasium (secondary school) from 1959 by Asger Jorn (1914-73) gives the

viewer the impression of looking into a huge aquarium full of strange creatures swimming about in some kind of primeval soup. The relief totally dominates the hall by dint of its 3x27 m dimensions. It bulges from the wall as something that rises and grows. It is both uncontrolled and challenging because the clay has been marked by all sorts of implementations. In one area a motorcycle wheel has left its tread on the surface of the relief. Some areas show signs of having been cut or dented, and the whole spectrum of ceramic colours seems to have been arbitrarily poured over every surface. Other

areas have a dry-looking brown-grey background like that of volcanic ash. Bright blue, yellow, green and red colours cover the landscape tops. In other words, Asger Jorn displays the spontaneity that is characteristic of the Cobra movement. He himself writes: “There can be no question of selection of any kind but of penetrating the entire cosmic order of rhythms, forces and materials of which the real world consists, from the most ugly to the most beautiful, everything that expresses itself from the most coarse and brutal to the most tender and gentle, everything that is living

and therefore speaks to us.” Slowly forms become visual on the surface. In the middle a large, brown head of a fish, shaped like a skate. In other places you see rising figures, small families side by side. Humans, animals, fish and fantasy creatures live side by side in this strange fantasy world. Langsomt vokser der figurer frem fra fladen. I midten et stort brunt fiskehoved af form som en rokke. Andre steder ser man opadstigende figurer, små familier side om side. Mennesker, dyr, fisk og fabelvæsener lever side om side i denne mærkelige fantasiverden.

By Søren Elgaard, associate professor 173

PARTICIPATING CHEFS The chefs' index describes the gastronomes who took up the challenge and participated in the culinary art festival TASTE THE ART 2009. All these gastronomes dedicated themselves to the creation of a culinary interpretation of a work of art and to painting it on a plate – while giving the onlookers a unique experience. It was a joy working with every one of you. The chefs' index has been prepared by Per Mandrup, team manager of the National Culinary Team of Denmark and proprietor of Måltidskonsulenterne ApS. Per Mandrup is a driving force for Danish gastronomy, and is the Danish gastronome bar none who has been working with talent development and focus on quality. The descriptions of individual gastronomes were written based on Per Mandrup's subjective point of view.

Allan Poulsen

Allan Thallaug

Henne Kirkeby Kro

Restaurant MellemRum

Anders Langvad and Brian Løgstrup

Anne Bruun Jessen Søllerød Kro

Vestas canteen, Aarhus

The “tadpole king”. One of Denmark's most innovative talents. Zooms right out there to the most provocative part of the scale. From his culinary hand there will always be something unpredictable, tasty and provocative.

He has worked in various Aarhus restaurants since his youth, and is one of the enthusiasts behind the annual charity event, “Spis med hjertet” (Eat with your heart).

Anders Langvad and Brian Løgstrup represented Vestas canteen, Aarhus – named as Denmark's top canteen in 2009. This canteen has developed into one of the most innovative and trendsetting food providers for a large number of people. Each meal feels personal, unique – and is bursting with flavour.

A super skilful chef with great gastronomic insight. One of the cornerstones that ensure the high gastronomic standard at Søllerød Kro. Works tirelessly to achieve a harmonious flavour.


Benjamin Bowden

Betina Repstock

Bixente Muñoz

Brian Brøckner

Dennis Juhl Jensen

The five trainees


Repstock ApS

Baskisk tapasmester

Restaurant Lillering Skov

Nordisk Spisehus

Hotel- og Restaurantskolen in Silkeborg

Skilful gastronome who likes to rise to a challenge – give him a challenge in his day to day work. He will be able to raise the standard of almost any kitchen.

The grand old lady of gastronomy! She has been involved at the highest gastronomic level for many years, including judging at Årets Kok (Chef of the Year).

Currently Spanish tapas champion and a huge talent. He is expected to remain on San Sebastian's tapas throne for a number of years yet.

Sugar daddy. One of Denmark's best pastry chefs. Highly skilled, makes pastries and desserts look deceptively easy.

A super talent in culinary competitions. Denmark's representative at WorldSkills 2009.

Worked indefatigably and independently in the service of good taste during TASTE THE ART. The discreet hands that made the incredible culinary samples. We look forward to seeing what their futures bring.

Participating chefs 177

The Nordic Culinary Teams

Francis Cardenau

Gert Sørensen

Le Sommelier

Pastry chef

The common denominator for the Nordic Culinary Teams is that every team member must be of a high gastronomic standard, innovative and skilful – as well as being an incredible team worker. This is a quality that is not normally necessary at a competitive level.

The first gastronome in Denmark to receive two Michelin stars. Supremely skilful with strong roots in the classic French cuisine. One of the best liked gastronomes in Denmark. Always in a good mood with a smile on his face.

Has striven for years to increase public awareness of gastronomy and confectionery. President of Køkkenchefernes Forening (Danish Association of Chefs) for many years.

Hans Beck Thomsen

The grand old man of gastronomy! It was Hans Beck Thomsen – together with Erwin Lauterbach and Søren Gericke – who kick started the gastronomic boom 25 years ago that formed the foundation for the high gastronomic standard we have in Denmark today.

Helene Lannov

Helle Brønnum Carlsen


Culinary critic

A skilful chocolate confectioner with a true sense of the nuances of flavour and of every little detail.

Is sensorially superbly well based to judge and evaluate meals. This skill is put to good use in her daily work as one of the journalists who have tasted the most dishes over the years. Works with the mysteries of gastronomy from a selftaught basis.

Participating chefs 179

Jakob Magnusson

Jannik Skovlund

Jasper Kure

Jeppe Foldager

Jeppe Graa

Jesper Kirketerp

Restaurant Hornid

Jyllands-Posten canteen, Aarhus

Restaurant Orangeriet

Brøndums Hotel

Mad Synergi

Restaurant MR

Icelandic grand old man. One of the most respected gastronomes in the Nordic countries. Functions as a judge in more or less all international culinary competitions. Very much a fan of Nordic cuisine.

A guarantor for a healthy, proper meal. On a daily basis as canteen manager at the Jyllands-Posten newspaper, he proves that food for many people needs to be neither boring nor unhealthy.

A gastronomic talent fulfilling its promise. His impressive fourth place at Bocuse d'Or proved that he was able to follow in Rasmus Kofoed's footsteps.

Chef de cuisine at Brøndums Hotel, in Skagen. Has been on the Danish National Junior Culinary Team for the past couple of years and has played his part in securing gold medals for the team at both the World Championships and at the culinary Olympics.

A multitalented gastronome. Contributed to creating and maintaining the high gastronomic standard at restaurant Herman.

The quiet star. Contributed to raising restaurant noma to its present stellar status. He has been a guarantor for MR's gastronomic standard for a while, and will soon be found at Geranium2.

Participating chefs 181

José Ramón Elizondo & Concepción Bereciartua Basque tapas masters

Karina Kyhn Andersen

Kenneth Hansen

Kristinn Kristinsson

Lasse Koch

Magnus Knudsen

Nutritionist and home economics expert

Svinkløv Badehotel

Food College Aalborg

Brasserie Van Koch

Formel B

This married couple have been at the forefront of the tapas world – or pintxoz as they say in Spanish – in and around San Sebastian for a generation.

An inspired communicator. Understands how to communicate the entire sensory range of different flavours to both children and adults. Her hard work in connection with The Crazy Lunchbox during TASTE THE ART resulted in several hundred children tasting food raw materials that their parents had never thought possible.

Having won the Nordic Championships in 2010, Kenneth Hansen is making a serious impact on the international gastronomic stage.

The saga island’s Chocolate Man. Was involved in reassembling the National Culinary Team of Denmark in 2003. Unsurpassed with a chain saw and a 500-kg block of ice.

Aarhus gastronome. The latest member of the Koch dynasty. Has a totally balanced gastronomic talent – cooks a fantastic meal. Flavoursome and harmonious – with minimum fuss.

A great talent who has found his niche. Has been a participating member of the National Culinary Junior Team of Denmark for many years.

Participating chefs 183

Martin Sommer

Martin Vesterdorf

Michael Christensen

Mikkel Olsen

Nicki Strobel

Ninna Bundgaard

Nordisk Spisehus

Restaurant Miró


Restaurant Babette

Henne Kirkeby Kro

Gram Slot

Uncomplicated and skilful gastronome. One of Thomas Pasfall's disciples. Has previously been earning his cook's hat in Funen at Munkebo Kro.

Finalist at Årets Kok (Chef of the Year) 2010. Skilful gastronome with great understanding for flavour harmony and details. Wonderfully down to earth.

A gastronomic fighter from Northern Jutland. Ran Rosdahls Restaurant on Aalborg quay for years. And has been an enthusiast at both Euro-Toques and Bocuse d'Or for many years.

An up-and-coming talent on the gastronomic stage – one to keep your eye on. Always sure to produce a good meal.

A talent on the gastronomic firmament. Has been a team member of the National Junior Culinary Team of Denmark for a number of years.

One of the most powerful female gastronomic profiles in Denmark. Totally meticulous on detail. And therefore always searching for perfection. Her creations are very visual. The Danish National Culinary Team's "flower girl".

Participating chefs 185

Pantxo Bedialauneta

Paul Cunningham

Basque tapas master

The Paul

Chef de cuisine at one of the best-known tapas restaurants in San Sebastian.

Mad and ingenious gastronome. A great atmosphere, fast work and incredible creations are sure to follow when Paul Cunningham enters the stage at TASTE THE ART. Great to watch him work.

Rasmus Errebo

An extremely skilful gastronome who has trained with Thorsten Schmidt. The National Culinary Team of Denmark's master culinary art jelly glazer.

Rune Collin

Steffen Bach Mikkelsen

Søren Stiller

Restaurant Nipisa

Restaurant Malling & Schmidt

confectioner, baker and barista

Greenland champion for several years. His innovation and great gastronomic skills ensure that Greenland food raw materials are becoming increasingly prominent in Nordic cuisine. A real workhorse.

The most recent shooting star from Aarhus’s gastronomic underground. Has just completed his training with gastronomy's “chemistry wizard” in Aarhus, Thorsten Schmidt.

A master of his art – his coffee is never “just” coffee. Being served coffee by him is a totally unique experience. Has very recently been named as Denmark's barista champion.

Participating chefs 187

Thomas Pasfall

Thomas Pedersen

Thorsten Schmidt

Troels Madsen

Tommy Friis

Wassim Hallal

Munkebo Kro

Grønbjerg Hotel

Restaurant Malling & Schmidt

Restaurant Babette


Restaurant Frederikshøj

One of the few Danish gastronomes who can make the classic cuisine shine through a new style. Has been a judge at Årets Kok (Chef of the Year) for many years.

A powerful and skilful gastronome with a good understanding of the classic cuisine. One of the safest pairs of hands on the National Culinary Team of Denmark.

Aarhus master of innovation. Is incredibly good at seeing new gastronomic angles. Likes to experiment with skills outside the classic repertoire. Uses Nordic nature in all aspects of his creations. As a source of inspiration but also as a taste enhancer.

One of the corner stones in Babette's kitchen. A very skilful gastronome with a sense of harmony and flavour.

Chef of the Year 2010. One of the gastronomic giants. Has contributed to ensuring high gastronomic standards outside the Copenhagen area throughout his many years at Molskroen.

Newly risen TV star. A devil-may-care gastronomic talent who will go all out to ensure optimum quality – both during competitions and in his own kitchen. He creates a completely unique taste by combining his own, original cuisine with Danish culinary culture and Nordic food raw materials.

Participating chefs 189

PARTICIPATING ARTISTS Taste The Art wishes to thank the many artists for the energy and inspiring involvement with which they contributed to the event, adding shape, colour and “fest” to the festival. The artists collaborated in the many interesting synergies with the festival's creative cooks. Virvar

Maria Dubin

Marianne Steenholdt

A cacophony, discordant sounds or beautiful lyrical passages? When the members of Virvar get up on the stage – nobody – not even the band themselves – knows what is going to happen. Virvar consists of Lars Fiil, keyboard; Alex Jønsson, guitar; Andreas Skamby, drums.

The very colourful Danish-American visual artist, Maria Dubin, is known particularly for her very large oil paintings. She has painted in public spaces with audiences in Europe, China, North and South America and in Africa. Maria often gets her inspiration from the natural sciences.

Ceramics artist Marianne Steenholdt creates incredible, imaginative figures which she has exhibited in large parts of the world over the last 20 years. Marianne Steenholdt has a great passion for lions, and is called Denmark's lion queen.


Gregory Miller

Søren Elgaard

Digital Magic

Rapperne Ham den Lange og Kejser A


Ned Cantrell

This happy ceramics artist has spent a number of years as a trainee learning from Japan's most renowned ceramics master. Gregory Miller's works of art are therefore often inspired by Japan – in form and in respect of the work process. He frequently creates tea bowls as he is first and foremost interested in creating functional ceramics for use in the kitchen.

Søren Elgaard has been a painter since 1973, and is today considered one of the most important exponents of neorealism. He is inspired by urban spaces in the metropolis – his works have a particularly realistic expression. In addition to being an active artist, he is an assistant professor at Aarhus University.

Digital Magic consists of two young men, both from Aarhus, the smiling city. Their passion for electronic music has developed hugely in the course of the last few years, and their style has placed them where they are today. The duo consists of Mark Pedersen and Atle Stehouwer, or Mark Pé and Atle S for short.

Since 2003 Kejser A has been unmissable in the Danish freestyle rap scene. They have taken part in MC's Fight Night a number of times, and – in 2009 – Ham den Lange reached the final, and Kejser A took both the punchline prize and the title as Champion of the Year in 2004.

Claydies consists of Karen Kjældgård-Larsen and Tine Broksø. Karen and Tine are not afraid of turning things on their head. They are constantly challenging their materials, their colours – and each other. One of Claydies' well-known designs is the popular GRASS Vase, and Karen Kjældgård is behind the Mussel MEGA design for Royal Copenhagen. In 2007 the Nordic Council of Ministers appointed Claydies as ambassadors for the New Nordic Food programme.

With his unique glass objects, Ned Cantrell creates an imaginative and challenging universe. His work contains ordinary elements from everyday life as well as pitchblack humour – for example, when Ned wrestles with death and creates a white cranium with empty eye sockets ... with a lovely, posing lady on its forehead.

Artists participating in synergy events 193

Lars Ravn

Jakob Mark

Søren Gammelmark

Ensemble Midtvest

Visual artist who has left his special stamp on the Danish art scene with his devil-may-care and playful take on life, art, and the history of art. In his colourful, labyrinthine universe, he explores the dramas of everyday life, sexual instincts and human relationships.

Photographer with an eye for a different angle. Is incredibly good at catching an atmosphere in a photograph, which gives his pictures a special glow. He is always ready for new challenges and delivers top quality – every time.

One of Denmark's best food photographers. A quiet chap with a great sense of detail, respected in the culinary world for his incredible food shots. He is a fantastic team worker who always strives to deliver the very best.

Ensemble Midtvest consists of strings, wind and piano. They come from a traditional, classical background but work within an innovative, interdisciplinary framework where music has no limits. They have previously worked in various specific styles in collaboration with composers, storytellers, authors and actors.

Artists participating in synergy events

No music was pre-planned for TASTE THE ART. Every note was inspired by the gastronomy and the appreciative public.



- thank you to our partners

-thank you to our sponsors Hasle Blomster Viborgvej 109 8210 Århus V Tlf. 86 15 10 33

We wish to thank our sponsors and partners whose help and support have made this festival a reality – and made it the great success it was.


- thank you to our primary sponsors


Taste The Art - eBook 2009  

Based on works of art Nordic food creators take the audience on a different and sense-stimulating journey into a universe of colours, flavou...

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