Local/Food A media enhanced cooking performance series. About:   Local/Food is a cooking performance that tries to save recipes and social processes from the field of food productions. The performance works interactively with the audience, who is involved in the cooking process. Sounds and pictures, which are triggered out of this cooking process, get electronically remixed and transferred live into the scene.   Created by Rainer Prohaska in November 2000.     Content:   I] Restaurant Informal[tm]: The main content is the exchange of recipes and food culture - but not in blaming one country's eating habits. In these temporary spaces the audience and the art are in a state of communication, interaction and knowledge exchange. Additionally, the artists use prepared footage material to complete the transfer of cooking information.   II] Extract of topics, we are interested in: - Medial transformations of cooking processes - Cooking performances in different kinds of 'culinaric' environments - Preservation of recipes, cooking processes, important rules and crafts - How to transform cheap ingredients into meals of maximum quality - Why it is worth to spend time in cooking - Support of slowfood reformations - How to irritate fastfood chains and ready-to-serve meals - Blindness of the society with worthless cooking courses, books and tv-formats - Cooking as the 'only authentic' form of fine arts     The four fundamental elements:   I] Electronic Kitchen[tm] This electronic device as an amplifier for the cooking process and to transport informations. It's to create an audiovisual environment out of the pictures and the noises, which come up during the preparation. The sound is triggered with piezo-microphones, fixed on knifes and pans, live pictures are taken by several web- and videocameras. These signals are mixed up in a PC and form this environment.   II] Recipes The recipes depend on the region, local situation and special occasions, where the performance takes place. Also local, social and historical backgrounds can have an influence. The intention is not to teach cooking, but to focus on conscious cooking, i.e. avoiding common mistakes and showing that excellent meals are often prepared on a simple basis.   III] Immersive situations The cooking process is handed over to the participating audience. At the end, the artists just functions as a presenter and the guests take over the cooking. In this situation they can learn how to cook, and additionally receive important background information. In every case the audience will be preparing the food.   IV] Alternative spaces The best places are areas, in which cooking is not common. The mobile kitchen, which can be put easily in alternative spaces, makes this possible. Examples for this are factory halls, theaters, museum halls and public spaces.   Restaurant Transformable • Kunstraum NOE • Vienna • 2006 Photo: Lena Mayer Restaurant Transformable • Kunstraum NOE • Vienna • 2006 Photo: Lena Mayer Restaurant Transformable • Kunstraum NOE • Vienna • 2006 Photo: Lena Mayer Restaurant Transformable • Kunstraum NOE • Vienna • 2006 Photo: Kunstraum NOE Restaurant Transformable • Kunstraum NOE • Vienna • 2006 Photo: Kunstraum NOE Restaurant Transformable • Kunstraum NOE • Vienna • 2006 Photo: Kunstraum NOE