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Seminar Series and closing video

march 2016

Natalia Agati (allergic to lobster), Lorenzo Bottiglieri, Emanuele Caporrella, Davide Cicolani, Francesco D'Aleisio, Emanuela Di Felice, Elfo, Matteo Locci, Chiara Luchetti, Alberto Marzo, Francesca Melissano, Serena Olcuire, Enrico Perini, Francesco Restuccia, Maria Rocco, Panagiotis Samsarelos, Valeria Volpe

in post-portem collaboration with
Vilém Flusser

on freedom within the apparatus


Starting from Vilém Flusser philosophical approach, the convenium is conceived as an open forum to debate , plot, boast, revel and question the inner viciousness of the philosophical essence of the lobster. The symposium is held, as tradition wants, in the andron of a lobster where a maximum number of 12 constantly rotating symposiasts are hosted. To be discussed is the transition of the working room from the time of the industrial age up to the contemporary school factory condition.

What do lobster represent then?

Are we lobster eaters finally freed from the apparatus?

Shall we interpret the lobster as a vicious form of cooptation?

What elements of discussion are opened this slimy lobster? 

Sui margini di libertà dell’apparato.

A partire dall’approccio filosofico di Vilém Flusser, il convenium è concepito come un forum aperto al dibattito, dove rivelare e ragionare sulla viziosità dell’aragosta e dell’apparato.

Il simposio si svolge, come tradizione vuole, nel Andron di un’ aragosta dove un numero massimo di 12 symposiasts in continuo movimento e documentazione sono ospitati. Tema di discussione la transizione del luogo del lavoro dall’industria taylorista ad alle odierne fabbriche scuola.

Ma cosa rappresentano esattamente queste aragoste?

In quanto mangiatori di aragosta possiamo considerarci finalmente liberati? Dovremmo forse interpretare il crostaceo come una forma di viziosa di cooptazione?

Quali spunti emergono a contatto con la sua natura viscida?

“Went to the old workingman’s tavern; there are worse places that are no cheaper. But there I saw someone doing it right. So truly, so shamelessly enjoying himself, as one should. The man across from me grasped lobsters in his callused hands, bit off and spat out the red shells till the floor sprayed. But to the tender creature within he spoke cheerfully once he got it, quietly and sensibly. Here, finally, was a good not defiled by bourgeois enjoyment; the sweat of the deprived, the disgrace of capital gains didn’t affect the flavor. […] The worker with the lobsters reminded one of something else too, of the great breakthrough back then, long ago. A certain something, later, glimmering, when money no longer barks at every good not wags its tail in it. When we’re spared the terribly stupid choice between pure conviction and pure taste. […] If every worker ate lobster, the splinters from the seltzer bottle would hurt no feelings”. 

Traces Bloch

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