Oct. 3: Solidarity-based pricing system: €8/12/21/36
Oct. 4: Free admission; reservations for the next showing will be accepted on-site by the ushers.
LOCATION:
ID_Frankfurt Probenzentrum
DURATION:
1 hr per slot
LANGUAGE:
GER
In der Pelle die Zeit
Performative installation by Emmi Esefeld
F°LAB Festival
Oct. 3: Solidarity-based pricing system: €8/12/21/36
Oct. 4: Free admission; reservations for the next showing will be accepted on-site by the ushers.
LOCATION:
ID_Frankfurt Probenzentrum
DURATION:
1 hr per slot
LANGUAGE:
GER
The work creates a factory for time and sausage through which visitors are both guided and allowed to move on their own. A classic sausage serves a preservative purpose: preserving what is perishable. In the factory, the casing becomes a vessel for identity and memory. For the meat grinder of time prefers to be fed nonstop.
Depending on their contents, the various sausages are more or less easy to chew and digest. Some sausages are even endlessly stuffed further while they’re still being consumed. Not all of them can be expelled individually. Often, it requires a collective effort.
Through film, interactive installations, audio pieces, sound, and performance, Emmi Esefeld brings together sausage workers, end consumers, and visitors. What do we want to put through the meat grinder, process, turn into sausage, take in, and digest—and what needs to be expelled once and for all?
Credits
Artistic direction – concept, stage design, sound, video, costume- & time butcher: Emmi Esefeld
Artistic assistance – Stage design – & Butcher shop sales person: Sara Wieckenberg
Artistic assistance set-up: N.N.
Technician: Paul Peußer
Other Participants:
Phuong Thanh Tran (video performer, Vietnamese-German translation)
Linh, Hai, Torsten, and Madlen as selected interviewees as well as spontaneous interviewees from Geraberg, Erfurt, Dresden, and Kohren-Sahlis.
Thanks to the Steffen Schumm Langewiesen butcher shop. To Quirin Fürbeck, Lea Brückner, Caroline Creutzburg, Carina Premer, Paul Koloseus, Christopher Gomer, and Katharina Stephan.
With the kind support of: Frankfurt University of Applied Sciences, LAB Frankfurt, Wiesbaden State Theater, and the Hessian Theater Academy.
Content notes and trigger warnings
Depictions of raw animal meat and its artisanal processing
Depictions of meat consumption
Descriptions of situations that people may find disgusting or repulsive
Cooperation partners
