PAD szabadonbalaton

SZABADONBALATON CONCEPT BAR

SZABADONBALATON CONCEPT BAR

szabadonbalaton concept bars popping up at different locations around Lake Balaton invite audiences to taste ecological processes taking place in the life of our largest lake through concept food and drinks. Visitors of the bar can internalize phenomena such as algae formation, siltation, nutrient loading, and the changes of coastal habitats, while conversations with experts help to gain a deeper understanding of them.

HANNIBAR

The first concept bar of szabadonbalaton appeared on a sailboat near the local beaches of Lake Balaton to engage people in a multi-sensory experience. Hannibar offered Balaton-specific drinks in order to taste and contemplate on processes like algae bloom, reed die-back or sedimentation, while the two versions of szabadonbalaton cocktail urged people to choose whether they wish to experience Lake Balaton as a lake or a swimming pool. The information material related to the events was approved by the CER Balaton Limnological Institute (BLI) and the General Directorate of Water Management.

SZABADONBALATON ALGAE BAR

The algae bar focus on the issues of algal mass production (algae bloom) and sediment accumulation. Beyond the mud and algae concept drinks suitable for human consumption, transparent beach balls filled with algae culture solutions demonstrate the stages of algae bloom taking a summer season as an example.

C:N:P BAR

The C:N:P bar observes the nutrient load of the lake, focusing on the three most basic nutrients, carbon, nitrogen and phosphorus, and their ratio (C:N:P). What is the external and internal nutrient load of Lake Balaton? What is the role of coastal vegetation? How is the fluctuating water level related to the water quality of the lake and the presence of algae? Fermented waterfront vegetation drinks, aquatic plant snacks, carbon, nitrogen and phosphorus nutrient drinks reflect on such questions.

DANUBE EDITION

The special edition of the szabadonbalaton concept bar at the Budapest Autumn Festival, organized by the Placcc Festival, reflected on the theme of natural waterfronts, water quality and floodplain use, where fermented drinks and flavors of the floodplain and natural coastlines were available for tasting.

BOILIE FEAST

How and what kind of nutrients get into Lake Balaton, and what is the significance of this? How does fishing affect the nutrient load of the lake, what is its relation to the lake's water quality? Why is the amount of phosphorus getting into the lake important?

During the feast of szabadonbalaton concept bar, boilie dishes made of fishing ingredients and designed for human consumption were served, prepared together with the guests of the event. During the performance, similarities of our eating habits and that of fishes were tested, for the purpose of investigating whether there are lake-friendly phosphorus-free diets that, in addition to being delicious and edible for humans and animals alike, also reduce, but at least do not increase, the nutrient load of the lake.

FURTHER WATERS, FURTHER PROJECTS

FURTHER WATERS, FURTHER PROJECTS

The format of the szabadonbalaton bar also covers other wetland-related topics within and beyond Hungary.

DANUBE EDITION /Budapest/

The special edition of the szabadonbalaton concept bar at the Budapest Autumn Festival, organized by the Placcc Festival, reflected on the theme of natural waterfronts, water quality and floodplain use, where fermented drinks and flavors of the floodplain and natural coastlines were available for tasting.

SLAUGHTER THE WATER /Marseille, FR/

Evoking the spirit of the Aygalades stream of Marseilles, dry plant tissues of the neighborhood, the riverbeds and canals joining them were ritually rewatered. Plant leather made from local fruits and vegetables, and bodies of water were reconnected in the form of an edible installation, ultimately consumed communally. The water of the Aygalades is contaminated and unfit for consumption due to centuries of industrial activities (e.g. soap production, leather tanning), hence the participants could hydrate themselves with purified water from a spring feeding the stream in a process of rehydration reminiscent of animal slaughter.