kunsthallelissabon

[kunsthallelissabon]

Three weeks after reopening from a year-long sabbatical Kunsthalle Lissabon had to close its doors due to the COVID-19 pandemic. It felt frustrating and disheartening to go into withdrawal again. Togetherness and friendship are part of our institutional DNA but those qualities are temporarily vetoed as likely carriers of the infection.

Over the years, we have been to countless restaurants together, we cooked for people and were treated to beautiful home cooked meals in return. In the process we made incredible shows and books together.

It seems unlikely for the near future to spend time together, to enjoy each other's (physical) company, to cook for and share a meal with people we love. We know we will miss that. We already do. Everyone does. In response, and throughout countless WhatsApp groups, live feeds, any available social media actually, friends are sharing recipes and images of what they are cooking.

There is way too much free time on our hands these days, some would say. True. But we say that since we can't share an actual meal with our friends we exchange instructions and photos of those meals. Chains of people cooking gnocchi from scratch have been established and they are spreading, in what could be called a sort of togetherness by proxy.

We experience the joy of eating together the best we can given the conditions we live in. Alone in our apartments we engage in the digital partaking of our individual experiences of cooking and eating as if we were sitting at the same table laughing, eating and drinking. We share recipes because we want others to feel the same we do, we want to be part of a community of shared experiences because that is what keeps us human. In a way, togetherness is what you make of it.

We will start sharing recipes with you. We will ask our friends, people who have been part of our life for the past decade, whether artists, curators, writers, technicians, sponsors, audience, etc, to share their recipes with us and with you. We want to feel that food still connects us, that it still brings us together despite social distancing. We want to not be isolated and food can help us in breaking the distance between each other. Needless to say, this is not about art. Sometimes art is not the answer, food is.

Alberta, Arantxa, João and Luís.

[kunsthallelissabon]

Naufus is a Guatemala City-based artist with whom we've learned to pay more attention to our dreams.

Pulique is a traditional stew, made with vegetables or with meat bursting with the flavors of fresh market vegetables and herbs, is one of those traditional dishes that is commonly known in the Guatemalan highlands.

Enjoy! 

[kunsthallelissabon]

Natasa is a Paris-based curator who recently made us think about what it is that makes us human. 

A very simple side dish from Nataša's childhood, quick but incredibly tasty.

Enjoy!

[kunsthallelissabon]

Jesse is a Lisbon-based curator who has been turning the middle of the Atlantic into a contemporary art hotspot.

Jesse's beetroot and ginger soup is perfect for rainy days as it contains cold fighting properties due to the antiseptic ginger and antioxidant rich beetroots!

Enjoy! 

[kunsthallelissabon]

André is a Lisbon-based artist who loves drama (literally!).

This is a creamy, flavourful and easy weeknight meal. Make sure to do not miss Andrés’ suggestions and enjoy it!

Enjoy!

[kunsthallelissabon]

Fernanda and Paloma are a São Paulo-based curator artist couple who hold hands as an act of resistance.

This recipe is a mixture of two couscous recipes from Rita Lobo with some adaptations! 

Enjoy!

[kunsthallelissabon]

Mariana and Francisco are a Porto-based artist duo who once got stranded with us in the middle of terrible winter storm.

This recipe is one of their favourite desserts, and Francisco learned in a vegetarian restaurant where he was working when he was young.

Enjoy!

[kunsthallelissabon]

Wilfredo is an Havana-based artist with an incredible repertoire of humurous minimal gestures.

Wondering how to make Cuban deep-fried planains? Here is Wilfredo's recipe for tostones! A Latin favorite that’s also a classic staple in Cuban cuisine!

Enjoy!

[kunsthallelissabon]

Bruno is an Amsterdam-based artist who has a love for tv shows and online shopping. 

By using only one pot and boiling water, this dish saves water and you from cleaning up big time!

Enjoy!

[kunsthallelissabon]

Sofia is our grant officer and she has made our relationship to the bureaucratic state apparatus more human, friendly and functional.

A classic dessert with a very intresting story, very popular during the holidays but easy enough to be enjoyed all year round!

Enjoy!

[kunsthallelissabon]

Haris is a Berlin-based artist who showed us the beauty of detail, subtlety and precision.

Haris learned this simple recipe from her mother. She learned it from hers.

Enjoy!

[kunsthallelissabon]

Daniel is a Berlin-based artist who once catapulted us into the most unbelievable space and time bending writing experience. 

Between May and June, all Germans, no exceptions, are strolling to a particular type of food stall which over night sprouted across the country. All sell the identical three products, fresh from the field: white asparagus, new potatoes and strawberries. Everyone here is convinced that the healthiest food that exists is... asparagus. Each family has its own recipe. This one here is Cramer-style (aka in love with a Mediterranean). 

Enjoy!

[kunsthallelissabon]

Filipa is a London-based writer with whom we share the love of cats (and animals in general). Filipa loves to make Granola and give it to friends. During the COVID times, it can even be mailed! Enjoy!

[kunsthallelissabon]

Patrizio and Nicoletta are a London-based artist/curator and a constant reminder of why "Italians do it better". 

This cake is a very elaborate one, but deeply satisfying and it’s the perfect excuse to learn how to make meringue.

Enjoy!

[kunsthallelissabon]

Sancho is a Lisbon-based (ish) artist with a deep knowledge of both agriculture and math.

Sancho has been told that Maximiana cooked one of these soups for Mr. António every morning in Elvas. Apparently, he worked his land way after his 90th birthday.

Enjoy!

[kunsthallelissabon]

Luís is a Lisbon-based artist and musician, whose first live concert took place in an empty pool covered with dinosaurs. 

When Luís finished his degree at Goldsmiths College he got his first job in latin american fusion tapas and cocktail bar named Viva in Dalston, London. He became the new sous-chef under the instructions of the talented Cristine Leone. This is Cristine's recipe for Baked brie. 

Enjoy!

[kunsthallelissabon]

Mariana is a New York-based artist who was the first to take over our shaby chic 19th century appartment exhibition space.

Mariana’s recipe it’s a classic bean salad but includes some very helpful tips to intensify the flavor of it.

Enjoy!