Code: 05046967

Rirkrit Tiravanija

Language: English
Binding: Hardback
Number of pages: 192
Publisher: River Books, 2010
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Book synopsis

Born in Buenos Aires in 1961, contemporary artist Rirkrit Tiravanija resides in New York, Berlin and Chiang Mai, Thailand. His installations often take the form of stages or rooms for sharing meals, cooking, reading or playing music; architecture or structures for living and socialising are a core element in his work. In 2004 he was awarded the Hugo Boss Prize by the Guggenheim Museum, "in recognition of his profound contribution to contemporary art" and is a Professor at the School of the Arts at Columbia University. Tiravanija's work has been presented widely at museums and galleries throughout the world, including solo exhibitions at Musee d'Art Moderne de la Ville de Paris (2005); Serpentine Gallery, London (2005); Secession, Vienna (2002); and The Museum of Modern Art, New York (1997), Galerie fur Zeitgenossische Kunst, Leipzig (2003); Ikon Gallery, Birmingham, UK (2003-04); and Gavin Brown's Enterprise (1999). He has participated in such notable group exhibitions as the Sharjah Biennial 8, United Arab Emirates (2007); 27th Sao Paulo Biennial, Brazil (2006); Whitney Biennial 2006: Day for Night, New York (2005), and was the co-curator with Hans Ulrich Obrist and Molly Nesbit of the Station Utopia Project at the 50th Venice Biennale (2003). Most recently he has exhibited at Tang Contemporary Beijing (2010) and Kunsthalle Bielefeld (2010) The Cook Book contains 23 recipes, previously performed in museums and galleries throughout the world. All were cooked once more in his Chiang Mai kitchen and documented in the photographs by Antoinette Aurell. In addition, an essay by Thomas Kellein of the Kunsthalle Bielefeld and an extended interview between him and the artist shed additional light on Rirkrit's work. Through this book the reader will understand more of what moves the artist as well as being able to cook such Thai staples from Pad Thai to Flaming Morning Glory, as well as new interpretations of Swedish, German and Spanish classics such as meatballs, Fladlesoup and Paella.