Hautgout (oːˈguː, from French haut goût) Culinary term. Describes the strong smell and taste of particularly ripe or overripe meat. Der hohe Geschmack (the high taste) presupposes the connaisseur, whose special knowledge (French connaître, Engl. „to know“) legitimises its pleasure.
Where subversion belongs to good form, criticism becomes a catalyst for social difference. Der hohe Geschmack follows the language games of the literary field into the uneasy post-ironic tunnels of Babel.
Nico Curian is Der hohe Geschmack
Nico Curian
*1984 (Berlin-East)
lives and works in Berlin
EDUCATION
2020 Meisterschüler – Class of professor Tina Bara @ HGB-Leipzig
2017 Diploma with distinction
2013-2017 Class of professor Tina Bara @ HGB-Leipzig
2012 Class of professor Iosif Kiraly @ UNArte Bucharest
2011 Class of professor Joachim Brohm @ HGB-Leipzig
SELECTED EXHIBITIONS
2021 Game Changer @ Tapetenwerk Leipzig
2021 Einrichtung Ausstellung, Studio G2-Kunsthalle, Leipzig
2020 M20 Meisterschülerausstellung @ A&O Kunsthalle Leipzig
2020 Shimmer @ Gallery of the Academy of Fine Arts, Leipzig
2019 Arbeit ist die wärmste Jacke @ Bistro 21
2019 Preview. Fotografie in Leipzig. Morgen. @ Kunsthalle der Sparkasse Leipzig
2018 am I not ridiculous @ Kunstraum Ortloff (f/stop Leipzig program)
2018 diploma-exhibition @ Gallery of the Academy of Fine Arts, Leipzig
2016 espylakopA @ projekt-space Zuständige Behörde
2015 Angered by Times Way, [they]…
2012 Klasse Klassenausstellung @ the Academy of Fine Arts, Leipzig
2010 Aspik @ Werkschauhalle der Baumwollpinnerei, Leipzig
2010Kunst am Markt @ Pögehaus, Leipzig
FUNDINGS
2022 8. international wintercampus of Künstlerstadt Kalbe
2021 research grant, Senate Department for Culture and Europe
2021 shortlist Bundespreis für Kunststudierende
2020 project grant, G2-Kunsthalle, Leipzig
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