Speisekino Moabit 2015 #2

Thoughts on food, food for thought

Curated by Teodora Kotseva.

Doors open at 7 pm
Free entrance
Menu: 7€ 
Food served at approx. 7.30 pm
Film by dusk (approx. 9 pm)
Language: various with English subtitles


Miso Soup
Korean Curry Rice
Cucumber Kimchi

(see details below)

'THOUGHTS ON FOOD, FOOD FOR THOUGHT' is a film programme curated by Teodora Kotseva. Food is fundamental not only for our survival, but also for our physical and psychological well-being. With all the modern progress in technology, science and health, the world has still to fight hunger, malnutrition, and obesity and health issues on the other extreme. In the Western part of the world food globalisation and the big supermarket chains have pushed local markets in the corner, traditional farming has been subdued to the control of corporations and little is left from the otherwise 'natural' food production. Nowadays concepts of bio, eco and vegan have fallen in the marketing trap of food branding. In 2015, 20,000,000 visitors are expected to visit the world EXPO in Milan, which goes under the motto: Feeding the Planet, Energy for Life. The fundamental right of access to healthy, secure and sufficient food is on the agenda,  the question remains whether we would think of the planet’s own needs with the same rigour and urgency? 

The selection of films includes animation, artist's movies, and shorts dealing with topics such as: nutrition and health, farming and globalisation, work relations and the job market, food waste and local production. 

Short movies

Katya Kravtsova (RU) “MUM”, 15’ ( ZK/U fellow)

Sonja Volmer (NL), “Ten minste houdbaar tot” (Best Before), 2',50’'

Olias Barco (FR), “Salad Days”, 10’

Ana Husman, (CRO) 'Market', 9',32 ''


Peter Baynton (UK), “Save Our Bacon”,15’

Marcel Barelli, 2013 (Swiss/France) 'VIGIA', 8'

Siqi Song (China), 'FOOD', 3', 32''

Lily Watson, Chloe Watson, Georgia Booth (AUS), 'Worm Salad', 34''

Jayr Sotelo (USA, MX) 'Coffee'  40''

Menu description

Korean Curry rice: Curry-the complex combination of spices or herbs, travelled from India through Britain, then Japan, and finally reached Korea. Korean style curry has been influenced by Japan, but Korean curry includes Soymilk. Soymilk creates the more mild mouth feel, and makes the colour yellowish. Most Korean people are in love with spicy food. So here is the Korean Curryrice:
Boiled Rice topped with Curry sauce with Mushrooms, Broccoli, Cabbage, Potatoes, Carrots and Onion.

Cucumber Kimchi: Kimchi is known as the Korean spicy salad. In Korea, there are various kinds of Kimchi, not only super spicy. Cucumber Kimchi is fresh, and sweet and sour in taste. You might get obsessed with Korean Sesame Oil.
Thin sliced cucumber seasoned with little bit of Sugar and Salt, Korean chilli powder and Sesame Oil.

Miso as Doenjang soup: Miso soup is traditionally grounded in the Korean and Japanese cultures. It is based on Bean paste, whereas many ingredients are added depending on regional and seasonal recipes, and personal preferences. Miso known as Doenjang in Korean, it is very healthy for Vegan diets, for its Vitamin B12 much needed for Vegan people.
Miso as Doenjang paste boiled in water with Tofu, Seaweed and Onion.

Image credits: Ana Husman, 'Market' (film still)