VERNISSAGE DE L'EXPOSITION "SECONDE NATURE"
SAMEDI 12 JUIN 2021
OPENING OF THE "SECOND NATURE" EXHIBITION
SATURDAY 12 JUNE 2021
Join us on Saturday 12 June for the opening of the "Second Nature" exhibition and the culinary performance, which is a continuation of the artist's research on fermentation and metamorphosis. A collaboration between Denise Bresciani and Rebecca Acosta, in charge of Les Fourneaux.[:]
"With Second Nature, I wanted above all to create a soft space to enter, to offer a pause, a dilated time of observation and to favour a condition conducive to the reflection of change. This is the starting point for an exhibition that arises in a period
marked by the ecological crisis, the main cause of which is to be attributed to a
to a crisis of human sensitivity. The conditions must be created to reactivate a sensitive space, so that the visitor can feel embraced and projected elsewhere, metamorphosed.
More touched, caressed, embraced beyond the intimate space of life for a year and a half, this need, primarily personal, has been the guiding thread of this creative project.
"No species can limit itself to inhabiting its own body. It is obliged to enter the carnal house of the other, to integrate the house of the other, to become the body of the other, to become the flesh of other spaces".
Emanuele Coccia, 2018
Born in Italy in 1970, Denise Bresciani, architect, designer and visual artist, currently lives and works in Toulouse, France.
She holds a DEA - State Diploma in Architecture from the Politecnico University of Milan and teaches visual arts at the J. Jaurès University in Toulouse.
Denise Bresciani's work is polymorphic and includes installation, sculpture and performance.
In her research process the artist is close to a scientist. Like an anthropologist, she creates tools that question the human being and his environment by experimenting with spaces of cohabitation.
Through her performances, via the use of food, she offers the possibility of collectively inhabiting the space to live multi-sensorial experiences.
These sculptures and installations are the result of an experimental approach on how to bring ancestral traditional processes and their hybridization to life.
Taking into account the very making of the material in the creative process is a central idea in his work. The process focuses on the use of organic materials of animal, vegetable and mineral origin.
By experimenting with these materials that she collects and makes, and in the desire to blur the boundaries between past and future, her works question processes of transformation and metamorphosis.
This transversal practice allows her to open a reflection towards alternative solutions applied to art and bio-design in the face of the urgencies linked to climate change.
La cuisine, centre d'art et de design
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