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Artist Mukbang

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Deutschland
Cologne
Artist Mukbang

Kontaktinformationen, Karte und Wegbeschreibungen, Kontaktformulare, Öffnungszeiten, Dienstleistungen, Bewertungen, Fotos, Videos und Ankündigungen von Artist Mukbang, Video Creator, Josef-Haubrich-Hof, Cologne.

21/12/2024

Last chance to see our Mukbang videos at ‚Schlaraffenland‘ at this weekend
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Open until December 22

‚Schlaraffenland‘
Curated by .schroeer

With works by Vittorio Brodmann, Belia Zanna Geetha Brückner, Liza Dieckwisch, Julia Gruner, Alwin Lay, Hannah Levy, Artist Mukbang, Josephine Scheuer, Pablo Schlumberger, Slavs and Tatars

📸 Dortmunder Kunstverein

Don‘t miss!

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12/09/2024

A warm invitation to Au Repair! Festival!

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Au Repair! deals with strategies and techniques for repairing, converting and reusing objects, architecture and urban space.

A wide-ranging transformation is needed to effectively slow down self-produced climate change: from a throwaway society to a repair society, from building new to rebuilding, converting and reusing.

As a festival in public space, Au Repair! offers talks and discussions as well as thematically appropriate artistic works, workshops, culinary interventions, a reading, a concert and a large structural installation on the Josef Haubrich Hof.

Au Repair! Festival
13.-15.09.2024
Joseph-Haubrich-Hof, Cologne

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In addition to our video work „Cherry Blossom Artist Mukbang“, which will be shown during the festival, we will be offering sakura mochi and cherry blossom tea for tasting on Sunday 15.09.2024 from 1 pm.

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More information and program:
https://aurepair.de/

Au Repair! was initiated by the Architects for Future Cologne/Bonn
The House of Architecture (hdak) is a cooperation partner

22/05/2024

For the opening of our exhibition 🟢🟢 GREEN JELLY BAR 🟢🟢 we served some Absinthe jellies the visitors could try.

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Absinthe is an anise-flavored spirit derived from several plants, including wormwood, anise, fennel and other medicinal and culinary herbs. It was created in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers such as Henri de Toulouse-Lautrec and Vincent Van Gogh. Absinthe became so popular that the hour of 5 pm was called l’heure verte („the green hour“).

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Absinthe has often been portrayed as a dangerously addictive psychoactive drug and hallucinogen. The chemical compound thuione, which is present in the spirit in trace amounts, was blamed for its alleged harmful effects. Edgar Degas’s 1876 painting L’Absinthe can be seen epitomising the popular view of absinthe addicts as sodden and benumbed. By 1915, absinthe had been banned in the United States and in much of Europe, yet it has not been demonstrated to be any more dangerous than ordinary spirits.

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Today it is known that absinthe does not cause hallucinations. It is widely accepted that reports of hallucinogenic effects resulting from absinthe consumption were attributable to the poisonous adulterants being added to cheaper versions of the drink in the 19th century, such as impure alcohol and poisonous green copper salts as colouring matter. A revival of absinthe began in the 1990s.

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Last chance to visit our exhibition is this week,
Friday 24.5. from 16-18h and
Saturday, 25.5. from 15-18h.

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‘heureverte #💚

17/05/2024

In our exhibition „Green Jelly Bar“ we covered the floor with foot massage mats that allows visitors to have an all-round physical experience in the exhibition.

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Treatment with foot reflexology mats is based on the assumption that the body can transmit stimuli via nerve pathways from certain areas of the skin to other parts of the body and internal organs. By massaging the reflex zones on the foot, different parts of the body should be influenced with the aim of increasing general well-being.
The nubs of the massage mats are modeled after pebbles and the effect is triggered solely by your own body weight when walking on the mats. You can therefore use this massage method by laying out the mats, e.g. while working in the kitchen or brushing your teeth.

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The principle of reflex zones has not yet been scientifically explained or recognized. However, some observations show that targeted touching of the reflex zones can trigger reactions.

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The exhibition is open again on  Friday, 17.5. from 16–18 h Saturday, 18.5. from 15–18 h Friday, 24.5. from 16–18 h Saturday, 25.5. from 15–18 h  and by appointment. Come by! 🟢🟢  Images 1, 2 and 4:

14/05/2024

First impressions of our show 🟢🟢 GREEN JELLY BAR 🟢🟢 at in Cologne. For the opening we prepared some tasty absinthe jelly the visitors could try while balancing on our foot massage mat floor and watching our video 🟢🟢 GREEN JELLY ARTIST MUKBANG 🟢🟢 Thank you all so much for coming, we had a lot of fun! 🟢🟢🟢  The exhibition is open again on  Friday, 17.5. from 16–18 h Saturday, 18.5. from 15–18 h Friday, 24.5. from 16–18 h Saturday, 25.5. from 15–18 h  and by appointment. Come by! 🟢  Images 1-5:
Image 6: Jonas Gerhard   #🟢

29/04/2024

SAVE THE DATE 🟢 On May 3rd we will open our exhibition 🟢 GREEN JELLY BAR 🟢 at in Cologne!

The starting point for the exhibition is the video work „Green Jelly Artist Mukbang“ by artist duo Artist Mukbang ( and ), which was created during a joint artist residency in Seoul, South Korea. The work is shown in an expansive installation that appeals to all five senses and can be entered by visitors. In addition to neon-green foot massage mats, stimulating absinthe jellies can be sampled at the opening, turning the viewing of the video into a comprehensive physical experience.

Opening: 03.05., 19 h
Exhibition: 04.05.–25.05.2024

The exhibition is kindly supported by Kulturamt der Stadt Köln.   

17/04/2024

Save the date: May 3rd "Green jelly bar" is opening 🍸💚

04/01/2024

A cream puff, profiterole, or ‚Windbeutel‘, as we say in Germany, is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, or ice cream. The puffs may be decorated, left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. 🧁💗💨  For the exhibition ‚Oh clouds, oh storms, oh winds…‘ at we made a new Mukbang video featuring ‚Windbeutel‘, which can be translated into ‚wind bag‘, topped with pink chocolate. You can watch the video following the link in our bio!! Enjoy!!! 💗💗💗☁️☁️☁️💗💗💗  And if you happen to be in Wilhelmshaven, Germany, don’t miss the exhibition showing works by many wonderful artists!   

21/04/2023

Here are some leftovers from our video 🌸🤍🌸🤍🌸 PINK AND WHITE MAGNOLIA ARTIST MUKBANG 🌸🤍🌸🤍🌸 They taste very delicious if you eat them raw and can mildly spice up your meal: they have a consistency like chicory, are less bitter, but slightly spicy. So the next time you pass a magnolia tree in blossom, just give it a try.

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Meanwhile you can watch our video on YouTube. Link in bio!

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19/04/2023

Here is a recipe for pickeld magnolia flowers:
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You need:
- 15 young, not open magnolia flowers
- 250ml rice wine vinegar
- 50gr sugar
- A pinch of salt
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Very Gently wash and dry the flowers. Remove the stems and petals from the centre of the flower. Then sterilise a large jar with hot water and place the washed flowers inside it. Heat the vinegar, sugar and salt to boiling, then simmer for five minutes. Pour the hot liquid over until the magnolias are completely covered. Quickly seal the lid while hot. Allow the jar to cool to room temperature then put it in the fridge. The pickeld Magnolia flowers are ready to eat after three days. Store them in the fridge.
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The pickeld flowers can be used like pickled ginger or chopped in salads. They taste a little milder than pickled ginger. If you want to try more recipes with magnolia, you can also make magnolia syrup.

13/04/2023

Magnolias (Magnolia) are a genus of plants in the Magnolia family. It contains more than 200 species, all of which originate from East Asia or America. Some Magnolia species, such as the Tulip Magnolia, are very popular decorative woods. Tulip magnolia is common enough that it is often referred to simply as "magnolia". The genus was named after the French botanist Pierre Magnol (1638-1715).

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In total, 132 of 245 species of the Magnolia family are now listed as endangered on the red list. The main causes of the threat are considered to be the destruction of the natural habitats of magnolias for agriculture and their excessive exploitation.

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07/04/2023

Here are some more infromation about the Tulip Magnolia (Magnolia soulangeana): it is a hybrid of the genus Magnolia and a cross of the Chinese Yulan magnolia (Magnolia denudata) and the Purple magnolia (Magnolia liliiflora).

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The first crossing was achieved by Étienne Soulange-Bodin in 1820. The hybrid quickly became popular as an ornamental woody plant, and the first plants were introduced to England as early as 1827.

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Today there is a wide range of cultivars that are intermediate in characteristics between the parent species. They differ mainly in their flower color, flowering time and height of growth. Today, the tulip magnolia is the most commonly planted magnolia in Central Europe.

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Josef-Haubrich-Hof
Cologne
50676

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