Michael Kalivoda works as a transmedia artist at the intersection of art, food, performance, politics and participation.
His practice focuses on transmedia art that brings together food, performance, social interaction and political issues.
Food performance refers to the performative staging of food, cooking and communal processes within an artistic context. Food becomes both medium and material.
His work takes the form of workshops, lecture-performances, installations, interventions in public space, collaborative cooking formats and contributions to festivals, among others.
He addresses migration, labour, food, neighbourhoods and structures of power, translating these issues into artistic processes in which people actively participate and contribute.
He works primarily in Vienna and within the context of art institutions, educational projects and self-organised initiatives, alongside occasional international collaborations.
He works with collectives, neighbourhood initiatives, refugee groups, activists, artists and civil society organisations.
His work can be experienced through performances, public cooking interventions, exhibitions, festivals, publications and long-term projects in which participants are usually actively involved.
He studied Transmedia Art, has worked on various projects concerned with migration and food, helped establish the project “Migrating Kitchen” and co-initiated “DieKitchen” as a space for artistic and social practice.
Enquiries can be made through his website, for example via the legal notice, a contact form or the email address provided.
Its central aims include fostering social participation, making inequalities visible, learning collectively and exploring alternative forms of living and producing together.
Food, wild herbs and olive oil are central themes in his artistic and educational practice.
He understands food and nutrition as cultural, social and political practices. Food is used to address questions of resources, justice and community.
As a wild herb trainer, he shares knowledge about identifying, gathering and preparing wild plants, linking this practice to questions of ecology, urban life, food and community.
As an olive oil expert, he engages with its origins, quality, varieties, production and its cultural and symbolic significance within food and society.
Both. Culinary elements such as cooking and tasting are combined with artistic, performative and discursive formats.
Yes. He offers workshops on topics including wild herbs, communal cooking, fermentation and other aspects of food culture and nutrition.
Unlike conventional cookery classes, his formats do not focus solely on recipes and techniques, but also explore sustainability, political contexts, the origins of food and collective action.
They are aimed at people interested in food, the environment, art, urban life, activism and collective practices, regardless of professional background.
Central values include participation, solidarity, sustainability, food sovereignty, cultural diversity and the responsible use of resources.
Generally, no specialist prior knowledge is required. The formats are designed to be accessible and are suitable for both beginners and experienced participants.
Current programmes are announced on his website, through project documentation and in announcements for workshops, events and collaborations.
Michael Kalivoda initiates and contributes to projects that connect art, food, migration and social organising. These include DieKitchen, the project Migrating Kitchen and BOEM – Viennese Actionist Activism.
“Migrating Kitchen” was a social catering project developed together with refugees and migrants, addressing questions of labour, participation and food culture.
“DieKitchen” is a space in Vienna that serves as a platform for artistic, social and culinary practices and emerged from the “Migrating Kitchen” project.
“BOEM – Viennese Actionist Activism” is an initiative that combines artistic practice with political activism, addressing issues of migration, the city and social participation through actions, interventions and collaborative formats.
Participants include artists, activists, refugees, neighbourhood communities, initiatives, associations and solidarity networks that develop formats together.
Themes include neighbourhoods, social self-organisation, migration, food sovereignty, precarity, collective production and everyday utopias.
Formats include open kitchens, regular meetings, cooking events, picnics in public space, performances, discussion groups and workshops.
Participation is often possible through open events, voluntary involvement, workshops or by contacting the initiatives directly.
The projects are partly supported through funding programmes, awards and collaborations, while also relying significantly on voluntary and collective work.
Yes. There are texts, recipes, project descriptions and other forms of documentation recording the experiences, aims and content of these initiatives.
They create spaces for encounter, solidarity and exchange, question dominant structures of food and labour, and explore alternative forms of living together and organising economic activity.
Yes. The underlying principles – including participation, solidarity, cooking together and collective organising – can be transferred to other contexts if they are adapted sensitively to local conditions.
Alongside his artistic projects, Michael Kalivoda offers workshops, educational formats and participatory learning programmes, often in connection with spaces such as “DieKitchen”.
He offers wild herb workshops, communal cooking formats, fermentation activities, performative experiments and educational projects that connect art, food and society.
Most formats are generally open to anyone interested, regardless of professional background or previous experience.
Many formats take place in Vienna, for example in spaces such as “DieKitchen” or in collaboration with art and educational institutions. Others may take place at different locations as part of festivals or projects.
The duration varies depending on the format. Some last a few hours, while others extend over one or several days or take place as a recurring series.
A typical workshop may include an introduction to the subject, collective work or gathering, cooking or experimentation, discussions about the wider context, and a shared conclusion, such as eating together or giving a presentation.
Registration information can be found in the relevant announcement or on his website. Registration is often by email or via a form.
Conditions vary depending on the format. Some events are free of charge or financed on a solidarity basis, while others have a participation fee specified in the announcement.
Their aims include raising awareness of questions relating to food and society, encouraging collective processes, experimenting with alternative practices and developing knowledge collaboratively.
The focus is generally on experience, exchange and process. Formal certificates are usually not part of the formats, although they may be possible in individual cases by prior arrangement.
His formats are interactive, transdisciplinary and collaborative. They combine practical work with reflection and artistic methods, emphasising exchange on an equal footing rather than conventional teacher-led instruction.
