by Martí Guixé and Mediamatic
Oct-Dec. 2005
Food Facility was a working prototype restaurant where the central kitchen is replaced by kitchens of existing take-out restaurants in the area. You were invited to make a choice from the menu of these take-outs and consume your order at Food Facility.
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| A food adviser placing the order for the customers. |
A SHORT HISTORY OF PRIVATE FOOD IN A PUBLIC SPACE: The relationship between the locative restaurant and the non-locative kitchen was firmly based in history. Inside as well as outside of the art world.
Just a few examples from the Netherlands: In 1990 the legendary Supperclub and its chef Thor Vos organized an evening where the food was ordered from take-outs, including Mac Donalds.
During the conceptualization the Lloyd Hotel in Amsterdam considered not opening a kitchen and having their guests choose from various take-out menu's in its vicinity. The idea was finally abandoned for its 24 hour à la carte restaurant.
Dutch artist Eric Wie was the first to ccreate a take-out food restaurant in a public space during the 1996 Kunstvlaai he created Arie Vederci, a restaurant where you could have pizza delivered.
In Groningen between 1998 and 2003 an artist collective named MPD Export organized similar evenings under the name No Kitchen United in different locations, one evening serving up to 150 guests! a selection of take-out foods.
During the conceptualization the Lloyd Hotel in Amsterdam considered not opening a kitchen and having their guests choose from various take-out menu's in its vicinity. The idea was finally abandoned for its 24 hour à la carte restaurant.
Dutch artist Eric Wie was the first to ccreate a take-out food restaurant in a public space during the 1996 Kunstvlaai he created Arie Vederci, a restaurant where you could have pizza delivered.
In Groningen between 1998 and 2003 an artist collective named MPD Export organized similar evenings under the name No Kitchen United in different locations, one evening serving up to 150 guests! a selection of take-out foods.
Also well known is the way millions of lunches are delivered every day in the Indian city of Mumbai through a system of Dabawallas that very closely resembles the ideas unlying these various projects.
In China certain street corner vendors work excactly in this style, selling food that is ordered from little take-out kitchens in the neighbourhood. The only thing they provide is chopsticks, a small plastic kitchentable and chair.
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