Preisträger/innen

Der Fonds PERSPEKTIVE und das Team des Büros für bildende Künste des Institut français Deutschland freuen sich, Ihnen die (…)

Harry’s Bude as Cuisine Commune, Cuisine Commune as Architecture – Fanti BAUM and Sebastian KLAWITER (Frankfurt/Munich, Germany) (…)

Soupes Populaires – Camille Rouaud (Uchizy, France) This story began when a friend called me in February to tell me that my car (…)

Gastrobahn – Yann MOTREFF (Paris, France)   8,5 million It’s the number of people suffering from food insecurity in (…)

Device – Zaur HUSEYN-ZADA and Victoria FERNANDEZ (Paris, France) Since the dawn of humanity, the kitchen has always been more (…)

Fermen-table – Hannah Lisa EHRE and Marlene Theresa KOßMANN (Aachen, Germany) (to) ferment (to) be able ferment-able (adj.) (…)

Perennial – Thomas Laffly and Lou Perdreau (Marseille, France) Our dream kitchen is a primitive, primary kitchen. In the (…)

Lobster Kitchen – Parise Luca (Berlin, Germany) What is a “Dream Kitchen”? In the world we live in, it’s almost (…)

KITCHEN(S) IN TOWN – market unsold stock as an opportunity – Lauren Marchand and Clémence Lorta (…)

Three Kitchens – collective Wurzelsieben (Mirko HASELROTH, Helen-Maja RUDOLPH and Marcus SCHLICHT), (Munich, Germany) Remarkable: (…)

BERLIN CUISINE – Community cultivation and eating culture in the changing concept of living – Ida STEFFEN, Manuel (…)