SKU: 2458925479

Chronologies of Creamcake

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Chronologies of CreamcakePlattform der Post Clubszene und Hub fr interdisziplinre Kunst Gegrndet von Daniela Seitz und Anja Weigl etablierte sich Creamcake 2011 als Plattform, Kollektiv und Label fr progressiven Clubsound an der Schnittstelle von elektronischer Musik, Performance, zeitgenssischer Kunst und digitalen Technologien. Was als Reaktion auf den damals dominierenden Techno und House Sound in Berlin begann, entwickelte sich im Laufe des letzten Jahrzehnts zu einer

Plattform der Post-Clubszene und Hub für interdisziplinäre Kunst Gegründet von Daniela Seitz und Anja Weigl etablierte sich Creamcake 2011 als Plattform, Kollektiv und Label für progressiven Clubsound an der Schnittstelle von elektronischer Musik, Performance, zeitgenössischer Kunst und digitalen Technologien. Was als Reaktion auf den damals dominierenden Techno- und House-Sound in Berlin begann, entwickelte sich im Laufe des letzten Jahrzehnts zu einer globalen Institution, die die schwer in Genregrenzen zu fassende Deconstructed- und Post-Clubszene unterstützt. Nun wird Creamcake zwölf, vielleicht dreizehn Jahre alt, plus minus die verlorenen Jahre während der Pandemie. Zeit für einen Rückblick. Chronologies of Creamcake blickt auf die Plattformidee, Themen, Konzerte, Ausstellungen, Performances, Symposien und digitale Projekte der Initiative und nicht zuletzt auch auf ein Kapitel interdisziplinärer Musik- und Clubgeschichte. Der Band veranschaulicht die außergewöhnliche Arbeitsweise von Creamcake anhand von Fotografien und anderen Dokumentationen aus dem Archiv von Veranstaltungen und Performances mit dem HAU Hebbel am Ufer, der Berlinischen Galerie, der Klosterruine, dem Berghain, dem OHM und von ortsspezifischen Berliner Projekten im Planetarium, Wasserspeicher und im Spreepark. Die Publikation umfasst Texte von einigen der bekanntesten und eloquentesten Stimmen der Szene, dazu gehören Selim Bulut, Jared Davis, Karlynne Ejercito, Adam Harper, Michelle Hooq, Susanne Huber, Vika Kirchenbauer, Steph Kretowicz, Rianna Jade Parker, Alex Quicho, Ashkan Sepahvand, Maxi Wallenhorst, McKenzie Wark und Hengameh Yaghoobifarah.   Platform of the Post-Club Scene and Hub for Interdisciplinary Art Founded by Daniela Seitz and Anja Weigl in 2011, Creamcake established itself as a platform, collective, and label for a progressive club sound at the intersection of electronic music, performance, contemporary art, and digital technologies. What started out as a reaction to the dominant techno and house sound of Berlin at the time would evolve over a decade into a global institution sustaining the deconstructed and post-club scene that is hard to square within the conventional boundaries of genre. Now, Creamcake is turning twelve, maybe thirteen, give or take the years lost to pandemic. Time for a look back. Chronologies of Creamcak e recalls the initiative's platform idea, themes, concerts, exhibitions, symposia, performances, digital projects, and, not least importantly, a chapter in the history of interdisciplinary music and club culture. The book illustrates Creamcake's extraordinary approach with photographs and other documents from the archives, including events and performances with HAU Hebbel am Ufer, Berlinische Galerie, Klosterruine, Berghain, OHM, and site specific Berlin projects at Planetarium, Wasserspeicher, and Spreepark. The publication also features commissioned texts summarizing the organization's unique position and context by some of the scene's most prominent and articulate voices, including Selim Bulut, Jared Davis, Karlynne Ejercito, Adam Harper, Michelle Hooq, Susanne Huber, Vika Kirchenbauer, Steph Kretowicz, Rianna Jade Parker, Alex Quicho, Ashkan Sepahvand, Maxi Wallenhorst, McKenzie Wark, and Hengameh Yaghoobifarah.

EAN: 9783954765867
Farbverschnitt: Generell werden die Bücher ohne Farbverschnitt geliefert, auch wenn die Abbildungen einen Farbverschnitt zeigen.
Erscheinungsjahr: 02.03.2024
Produktform: Kartoniert, Klappenbroschur
Redaktion: Creamcake & Kretowicz, Steph
Seitenzahl/Blattzahl: 320
Abbildungen: zahlreiche Farbabbildungen
Keyword: Kunst; Kunstbuch; zeitgenössische Kunst
Fachschema: Performance (künstlerisch)~Kunst / Computer, 3D-Art, Medien~Medienkunst
Fachkategorie: Electronic Art, Holografie, Videokunst~Kunst: allgemeine Themen
Länge: 237 mm
Breite: 166 mm
Höhe: 22 mm
Gewicht: 812 gr
Genre: Geisteswissenschaften/Kunst/Musik
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SKU: 2458925479

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4.2 ★★★★★
Based on 28 reviews
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Gwen Jones
Alexandria, US
★★★★★ 5
Quality product
Color: Navy, Size: 6-Quart
I absolutely LOVE my Dutch oven! The reduced cooking time for certain cuts of meat for stews, pot roast, etc., is a definite game changer!! The meat comes out so juicy and tender. I made curry and did the "burning" of the curry and was hesitant because I didn't want the pot to be stained. There were no stains left at all. I've used it numerous times since purchasing and it still looks new. It's very durable and the color is beautiful. If you're looking for a functional, quality, and durable Dutch oven without breaking the bank, this is it! I highly recommend.
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Reviewed in the United States on February 9, 2026
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Verified Purchase
Serhii
Natrona Heights, US
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
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Reviewed in the United States on April 26, 2026
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Verified Purchase
Booksalottle
Charlottesville, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
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Verified Purchase
Nicholas Wilson
Belleville, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026
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Verified Purchase
JoiceMaynard
Pawtucket, US
★★★★★ 5
Enamel finish
Color: Matte Navy, Size: 6-Quart
This is an amazing pot, got the 6 Qt for beautiful roast dinners and for baking bread. All comes out evenly baked. Cast Iron is best and it has a nice finish for easy clean up.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on April 24, 2026

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