BAW26: “My life is compiled of these little acts” von Anna Tudos & Ágnes Erőss
Workshop “Making Transcarpathian preserves”
Gärten werden oft als Orte verstanden, die den Herkunftsort mit dem Ort verbinden, den man heute sein Zuhause nennt. Einen Samen zu pflanzen wirft die Frage auf: Wie lange werde ich mich hier um sein Wachstum kümmern können?
My life is compiled of these little acts von Anna Tudos und Ágnes Erőss ist eines der fünf Gewinnerprojekte der Call for Artists von BAW26 (Bolzano Art Weeks). Das Projekt führt das Publikum nach Transkarpatien in der Westukraine. In einer Region, die von Krieg, Vertreibung und anhaltender Unsicherheit geprägt ist, bieten Gärten Routine, Kontinuität und Erleichterung. Für die Frauen Transkarpatiens ist der Anbau und das Haltbarmachen von Gemüse oft auch ein Akt der Fürsorge für ihre Angehörigen, die jenseits der Grenze leben.
Das Projekt präsentiert die Forschung von Ágnes Erőss, die zwischen 2017 und 2026 entstanden ist, in einer Ausstellung in den Gärten zwischen D1 und D3, die vom 25. September bis 4. Oktober besucht werden kann.
Am Donnerstag, 1. Oktober, findet ein Workshop zur gemeinsamen Zubereitung einer typischen Fermentation aus Transkarpatien mit lokalen Zutaten aus Südtirol statt. Der Workshop findet auf Englisch statt, bei Bedarf mit Unterstützung auf Deutsch und Italienisch, und wird von Fermies, Bolzano Fermentation Club, durchgeführt. Den Auftakt bildet eine Führung durch das ICOFF – International Center on Food Fermentations.
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Workshop “Making Transcarpathian preserves”
Gardens are often seen as spaces linking the place you come from with the place you call home now. Planting a seed brings up the question: How long will I be able to care for its growth here?
My life is compiled of these little acts by Anna Tudos and Ágnes Erőss is one of the five winning projects of the BAW26 (Bolzano Art Weeks) Call for Artists. The project takes the audience to Transcarpathia, in western Ukraine. In a region marked by war, displacement and prolonged uncertainty, gardens provide routine, continuity and relief. For women in Transcarpathia, growing and preserving vegetables is often also an act of care for family members living across the border.
The project presents Ágnes Erőss’s research, developed between 2017 and 2026, through an exhibition installed in the gardens between D1 and D3, open to visitors from 25 September to 4 October.
On Thursday, 1 October, a workshop will be held to collectively prepare a typical Transcarpathian fermentation, using local ingredients from South Tyrol. The workshop, run by Fermies, Bolzano Fermentation Club, will be held in English, with German and Italian support available if needed. The experience will begin with a guided tour of ICOFF – International Center on Food Fermentations.
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Workshop “Making Transcarpathian preserves”
I giardini sono spesso considerati luoghi che mettono in relazione il posto da cui si proviene con quello che oggi si chiama casa. Piantare un seme fa nascere una domanda: per quanto tempo potrò prendermi cura della sua crescita qui?
My life is compiled of these little acts di Anna Tudos e Ágnes Erőss è uno dei 5 progetti vincitori della Call for Artists di BAW26 (Bolzano Art Weeks), che accompagna il pubblico nella Transcarpazia, nell'Ucraina occidentale. In una regione segnata dalla guerra, dagli sfollamenti e da una prolungata condizione di incertezza, i giardini offrono routine, continuità e sollievo.
Per le donne della Transcarpazia, coltivare e conservare gli ortaggi è spesso un gesto di cura nei confronti dei propri familiari che vivono oltre confine.
Il progetto presenta la ricerca di Ágnes Erőss, sviluppata tra il 2017 e il 2026, attraverso una mostra allestita nei giardini tra D1 e D3, visitabile dal 25 settembre al 4 ottobre. Giovedì 1° ottobre si terrà, invece, un workshop dedicato alla preparazione collettiva di una fermentazione tipica della Transcarpazia, realizzata con ingredienti locali dell'Alto Adige. Il workshop, gestito da Fermies, Bolzano Fermentation Club, si svolgerà in inglese, con il supporto, se necessario, delle lingue tedesca e italiana. L’esperienza si aprirà con una visita guidata ad ICOFF – International Center on Food Fermentations.
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