David Chieppo *1973
Gregory Chapuisat *1972 / Cyril Chapuisat *1976
—SHIFTING IDENTITIES Blog Q&A—
What are your origins?
One half and two quarters and also some extra 5%
Officially, you are a citizen of which country?
Untitled yet
Where are the places that you have lived for more than 6 months?
Never lived more than 6 months in one place
Where do you live and work right now?
Nowhere precise
Is [the country you are living in now] your final destination?
Hahahaha (nervous laughter)
If not, then where else?
Hmmm (wisely caressing beard)
Name 3 changes you would like to see of Switzerland? (please answer even if you don’t live in Switzerland)
a. More wood architecture projects in cities
b. Less moralism
c. Cheaper and better expresso
If you are living elsewhere, name 3 changes you would like to see of that country you are living in now.
a. More wood architecture projects in cities
b. Less ethnocentrism
c. 24/24h metro service
What is your favourite recipe?
Celery branch with hummus
Friendly museum guard explaining the work of Les frères Chapuisat
Performance “Pre-emptive Act” 2008
Check-in 1, Zürich Airport
05 June 2008 14hrs, 11 July 13-19hrs and 31 August 13-19hrs
David Renggli *1974
Andro Wekua *1977
Bob Gramsma *1963
Kerim Seiler *1974
—SHIFTING IDENTITIES Blog Q&A—
What are your origins?
Swiss/Swiss
Officially, you are a citizen of which country?
Switzerland
Where are the places that you have lived for more than 6 months?
Cavigliano, Kairo, Hamburg, Basel, San Rafael, Zürich, New York, Genève
Where do you live and work right now?
Gaswerk, Schlieren
Is [the country you are living in now] your final destination? If not, then where else?
Home is where the heart is. I don’t know, where the future will lead me to
Name 3 changes you would like to see of Switzerland? (please answer even if you don’t live in Switzerland)
a. Free public transport
b. Less fear
c.
If you are living elsewhere, name 3 changes you would like to see of that country you are living in now.
a.
b.
c.
What is your favourite recipe?
Brunsli à la Momami
1 pfd gemahlene Mandeln
1 pfd feiner Zucker
1 geriebene schwarze Schokolade
1 prise Nelkenpulver
5 Eiweiss
2 el Kirsch
In Kranz legen, in der Mitte die Eiweiss und rasch zu Teig kneten, auswallen, ausstechen über Nacht stehen lassen. KEIN DURCHZUG! Im warmen Ofen trocknen.
David Hominal *1976
Shirana Shahbazi *1974