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




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



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



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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