Alexander Geijzendorffer and Odrada Burghoorn are members of Cateringa & Kompanen – a Dutch artist collective of makers with a specific interest in mixing food, art and the interaction between people. They find food and its context to be an artistic material like copper, clay or pain. Yet it offers so much more in terms of how its perceived. What is “good”? What is “normal”? What is “health”? What beholds the future? They challenge and investigate these concepts in various forms, from performance and installations to interactive buffets and experimental film nights.
What are you reading at the moment?
A: Ai. You caught us at just after a massive book binge. I’m trying to read nine books at the same time to prepare our research for next year. Ahem… Let’s say the main two today are Ingredients by Dwight Eschliman and Steve Ettlinger and Chemistry for Dummies by John T. Moore. The first is “a visual exploration of 75 food additives & 25 food products”. It’s my breakfast and coffee book. Page after page of glossy photos with whitish powders or translucent liquids. The second helps me to bring back the fundamentals on food chemistry that I realise I lack for fully understanding the other seven books.
How do you decide what to read next?
A: Often friends and fellow artists/chefs will advise me books on a topic we are discussing. Occasionally I realise that internet offers mostly superficial snippets and I need something thorough and real.
What book has had the greatest impact on you?
A: Sophie’s World by Jostein Gaarder. I realised all adults have gone through a phase of existentialism and somehow decided it was worth living anyway. This blew my mind.
O: Still love John Seymour’s The New Complete Book of Self-Sufficiency. It covers everything from building a compost toilet to how to see if a chicken egg is fertilised to harvesting and storing your crop. when our modern world collapses you can use this book to stay alive 🙂
Do you read on tablet, Kindle, paper or all three?
O: Tablet and paper. Tablet while travelling because paper tends to be heavy to bring, but i prefer paper at home. When I love something i want to own it on paper.
A: Almost only paper. I loathe all the screen work I have to do and prefer to jump around and do stuff. Paper books are kind of between.
What were your favourite books as a child?
A: Oh! The Witches’ Handbook by Malcolm Bird. An illustrated guide to be a witch, including recipes for worm soup, how to spoil your neighbours’ harvest and useful career suggestions.
O: Meester van de zwarte molen by Otfried Preußler (which in English mean “the satanic mill”) has a fairy-tale quality, magic and a romantic plot and it plays in a mill (yay, bread!).
What’s the last book you gave as a gift?
A: Cooking for Geeks by Jeff Potter. A typical engineer who decided cooking would mix well with graphs and screwdrivers. I’m about to give it as a gift to a friend of mine who never liked cooking till it became difficult. I believe in borrowing books.
O: for my sister one of Ottolenghi’s beautiful books for her birthday.
What’s the last thing you read that made you laugh?
A: Many things. Yesterday I read a comparison of how electrons around the core of an atom try to keep as much distance from each other as they can are very similar to you and another person in the same cocktail dress on a fancy gala. I don’t know which one took more imagination.
O: I stumbled upon the columns by Renske de Greef last week and found them hilarious.
Which book have you never been able to finish reading?
Ulysses by James Joyce. My interest in novels has diminished over the years to make space for more informative books. This mindboggling stream of words was the first victim to fall.
O: I am OCD about reading books, I have to absorb every word, read a page again when I find myself drifting away, and it is impossible to not finish a book that I have read halfway. And I actually read Ulysses, Alex. 😉
What book do you turn to for advice?
A: Ehm. Heukels’ Flora van Nederland by R. van der Meijden. The biologists’ handbook for determining exactly which wild plant is about to kill you for trying to eat it. The SAS Survival Guide offers some basics on that too.
O: I have a copy of the I Tjing lying around somewhere that I used in a playful manner with my friends to advise us on the important questions in life. That was fun for a while.
The best food magazine?
A: Ai ai ai. I’m afraid I don’t read any magazines. I might follow up on interesting articles that pass by on my Facebook feed from various online magazines.
O: No magazines, but food blogs, I like the dessert recipes of Chocolate Covered Katie.
The recipe book you use the most?
A: Ottolenghi’s Plenty More. I live in a communal house with six other entrepreneurs that love cooking in their spare time. It’s actually a luxury with which I never have to buy recipe books myself. Ottelenghi has an interesting non-dogmatic view on cooking with vegetables (“this would be great with a piece of lamb”), that I much
appreciate. Every kitchen, from raw to vegan to African to molecular has interesting features, but I take open mindedness as the healthiest approach to life.
Favourite book about food?
A: Harold McGee’s book On Food and Cooking. Great and almost too-thorough bible of the scientific processes that happen in food cooking. A must-read. Maybe prep up on your chemistry basics though.
If you could cook dinner for a dead writer, who which writer would it be, where would you eat with them, and what would you make them?
A: Roald Dahl, whom I feel would appreciate anything cooked with enthusiasm. He would be more than welcome to join us at my house and dig into whatever has been created by whoever that day. Home cooking is as much about informal ambience as it is about the freedom to try new things.