Historically the calorie content
of food was determined by placing the food in a sealed metal
container which was then
submerged in
water, burning the food, and measuring how much the
water temperature rose by.
Elsewhere: Nairy Baghramian has posed questions
of the notion
of «site specificity», positioning a series
of bronze sculptures in a location once occupied by the works
of Richard Serra and Andreas Siekmann; Ayşe Erkmen has
submerged a number
of shipping
containers in the municipal harbour, allowing visitors to walk on
water; Cerith Wyn Evans has lowered the temperature
of the bells in St Stephen's Church, slightly altering their sound in the process; Michael Smith is offering bespoke tattoos designed by participating artists and esteemed friends (
of course, those over the age
of 65 get a special discount).