CV and Bio ((English))

Markuz Wernli is an interdisciplinary artist working with food, collaboration and relationships. By merging process and artwork into artistic experiments, the public is directly influencing and co-determining the outcome thereof.  Employing universal languages found in personal habits, food culture, and everyday routine Markuz realizes projects that bring environmental issues into a tangible experience like "Foodchain, Reclaiming Clam Shells" (ChengLong, Taiwan, 2012), "Growing Kelp Sculptures" (Busan, 2011), the “Dancing Cooks No-Menu-Restaurant” (Anyang, 2010), “Growing Radishes With 30 Families (Kyoto, Japan, 2009) and “Thank You Notes to the Garbage Men” (Hakodate, Japan, 2007).

Markuz Wernli experiments with situational art where our presence in daily life become the catalyst for novel relationships and co-creation. http://www.momentarium.org
 

Stellungnahme (( German ))

Markuz Wernli versteht sich als interdisziplinärer Künstler, der mit Aspekten aus Esskultur, Zusammenarbeit und Beziehungen arbeitet. Durch konsequentes Zusammenführen von Prozess und Produkt in ein kuenstlerisches Experiment, kann das Publikum das Resultat voll beeinflussen und mitbestimmen. Mit dem bewussten Einsatz von universell verständlichen Sprachen inspiriert aus persönlicher Routine und Gewohnheit,  realisiert Markuz kleine Kunstereignisse im Alltagsleben, welche soziale Themen in eine greifbare Erfahrung bringen, wie zum Beispiel  "Nahrungskette, Rettung der Muschelschalen" (ChengLong, Taiwan, 2012), "Das Heranwachsen von Seetang" (OpenSpace Bae, 2011), das “Dancing Cooks Restaurant-ohne-Speisekarte” (Anyang, 2010), “Radieschen Grossziehen mit 30 Familien (Kyoto, Japan, 2009) and “Dankeschön-Briefe and den Müllmann” (Hakodate, Japan, 2007).

Markuz Wernli experimentiert mit situations-bezogener Kunst wo die persönliche Präsenz im Alltagsleben der Auslöser wird für unerwartete Beziehungen und kollektive Kreativität.

http://www.momentarium.org
 
  
TITLE: Growing Kelp (no-menu restaurant)
YEAR: 2011 (OpenSpace Bae)
TECHNIQUE / MEDIUM: Dried Kelp
DIMENSIONS: 26 sculptures
 
 
TITLE: Order-it-Forward (Pancake Café)
YEAR: 2011 (Tongin Market Project, Seoul)
TECHNIQUE / MEDIUM: Shop installation and gallery in Korean market
DIMENSIONS: Art Café: 8 m x  7 m x 3 m
 
 
TITLE: Dancing Cooks (no-menu restaurant)
YEAR: 2010 (Seoksu Art Project, Anyang)
TECHNIQUE / MEDIUM: Shop installation and gallery in Korean market
DIMENSIONS: Art Restaurant: 7 m x  5 m x 3 m

 
TITLE: Growing Fence
YEAR: 2010 (Villa Sakuradani, Kyoto)
TECHNIQUE / MEDIUM: Open-ended community garden
DIMENSIONS: Art Restaurant: 5 m x  3 m x 0.5 m
 
 
TITLE: (En)Counter Shots
YEAR: 2010 (Le Ville Matte project, Villasor, Sardinia)
TECHNIQUE / MEDIUM: Collaborative mural on traditional sheep farmer's house
 
 

TITLE: Radishes For Adoption
YEAR: 2009 (Urban Farmers Japan, Kyoto)
TECHNIQUE / MEDIUM: Streetside  installation of pickled radish jars and photographs
DIMENSIONS: 800 cm x 150 cm x 15 cm

TITLE: La Mente Fresca
YEAR: 2010 (Le Ville Matte project, Villasor, Sardinia)
TECHNIQUE / MEDIUM: 30-day Performance, Salt installation (50 kg), Connection Journal

TITLE: At Your Service: The Mobile Tea Ceremony
YEAR: 2006 (Kyoto, Japan)
TECHNIQUE / MEDIUM: 2-month long, daily endurance performance, video clips.

TITLE: The Taste of Hands (SonMas)
YEAR: 2010 (Seoul Art Festival)
TECHNIQUE / MEDIUM: Food installation and performance
DIMENSIONS: Shipping container, 5.89 m x  2.33 m x 2.35 m

TITLE: The Payphone Memorial
YEAR: 2007 (Kyoto, Berlin, Linz)
TECHNIQUE / MEDIUM: Polaroid photographs, nylon banner, public performance