Around and Around and Around: Federico Campagna and Carsten Höller
Philosopher Federico Campagna and artist Carsten Höller came together, on the heels of Höller’s exhibition Clocks in Paris, to consider the measurement of time, the problem with fun, and the fine line between mysticism and nihilism.
Brutalisten: An Interview with Carsten Höller
This spring, Carsten Höller launched Brutalisten, a new restaurant concept in Stockholm and the latest embodiment of his long-term culinary and artistic project called the Brutalist Kitchen. The twenty-eight-seat restaurant features a menu overseen by chef Stefan Eriksson that adheres to three classifications: “semi-brutalist” dishes (using oil or minimal ingredients), “brutalist” dishes (using salt and water), and “orthodox-brutalist” dishes (no additional ingredients). For the Quarterly, Höller speaks with Gagosian directors Serena Cattaneo Adorno and Mark Francis about this terminology, the importance of experimentation, and the fortuitous side effects of brutalist cuisine.
Carsten Höller
Daniel Birnbaum speaks with the artist about the “unsaturated” in his work.
Carsten Höller’s ArcelorMittal Orbit Slide
Carsten Höller talks with Derek Blasberg about his lifelong obsession with slides, the reactions that he intends from his creations, and the concept of fun.