{"id":151033,"date":"2025-09-01T12:35:55","date_gmt":"2025-09-01T10:35:55","guid":{"rendered":"https:\/\/www.humboldtforum.org\/?post_type=event&p=151033"},"modified":"2025-09-22T13:55:53","modified_gmt":"2025-09-22T11:55:53","slug":"floristaurant","status":"publish","type":"event","link":"https:\/\/www.humboldtforum.org\/en\/programm\/termin\/entertainment-en\/floristaurant-151033\/","title":{"rendered":"Floristaurant\u00a0"},"content":{"rendered":"
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And now, let\u2019s eat cake! Cakes, flowers, and care go hand in hand. Baking a cake\u2014for family, friends, or yourself\u2014is often an expression of affection and love.<\/p>\n

Floristaurant is the artistic culinary project of Berlin-based Portuguese artist Marisa Benjamim. She presents artistically decorated cakes with edible, seasonal flowers. Arranged like a still life on a large table, the focus is initially on the visual experience. Benjamim introduces the concept of edible flowers and the Floristaurant project \u2013 then it’s time to taste.<\/p>\n

Even though eating cake may initially seem like a purely pleasurable activity, the ingredients are carefully selected: they are intended to nourish and do good, and are chosen with care for loved ones and guests. Often, these are rare or forgotten ingredients \u2013 an act of care conveyed through conscious cooking.<\/p>\n

At Floristaurant, Marisa Benjamim collects knowledge about plants and highlights how limited the diversity of Western diets often is \u2013 and shows ways to expand it. The project is both a local collection of edible plants and a culinary travel diary: the artist brings back unusual flowers and plants from her travels, which she uses in cakes, soups, or salads.<\/p>\n<\/div>\n <\/div>\n <\/div>\n\t\t<\/div>\n\t\t <\/div>\n<\/section>\n\n\n

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