Delikatessen - Zwischen Kunst & Küche

Harriet Zilch, art historian, curator and director of Kunsthalle Nuremberg. Alexander Graeff is a writer, philosopher and literary faciliator, lives in Berlin and is there head of the literature programm at the art centre Brotfabrik. Graeff has conducted academic research in the fields of social, historical and religous studies, in particular on the phenomena of marginalisation and deviance. Michael Krö ger (*1956) studied art history and media science and completing a doctorate in 1985. Most recently from 2002- 2017, he was a curator at MARTA Herford. Anne Schloen (*1969) has curated projects in Venice, New York, Budapest, Osaka, and Cologne. She also has been a guest curator among others for MARTA Herford and held a visiting professorship at the Kunstakademie Mü nster and the Kunstakademie Mainz. Since 2022 she has been curator for contemporary art at Kunsthalle Nuremberg. Felix Brö cker (*1980) was working as a trained chef for eight yearss. He completed his BA in film studies an philosophy at University in Mainz, followed by an MA in curatorial studies at University and Stä delschulze in Frankfurt. He was assistant of several artists, e.g. Paul McCarthy, Rirkrit Tiravanija, and others. He regards food and gastronomy as a cultural and aesthetic medium. Anne Schloen (*1969) has curated projects in Venice, New York, Budapest, Osaka, and Cologne. She also has been a guest curator among others for MARTA Herford and held a visiting professorship at the Kunstakademie Mü nster and the Kunstakademie Mainz. Since 2022 she has been curator for contemporary art at Kunsthalle Nuremberg. Harald Lemke, freelance philosopher, scientific director of the International Forum for Gastrosophy until 2019. He specialises in social philosophy, political theory, the ethics of the good life, aesthetic, everyday culture, theories of practice, transdisciplinary sustainability research, and gastrosophy.