MEAT. the word alone polarizes. for some it represents the sensuous, the erotic, life and carnal lust.for others it arouses associations of morbidity, decay and death. In its archaic and raw state it triggers aversion in many, but is welcome when served as a fragrant roast. It is peddled in discount shops and bargain counters, or traded for 200 euros per kilo. delving into these contrasting worlds, stephanie hensle explores the luxury of meat in context of adornment, indulging our lust for both on many levels. inspired by the art of butchery, she packs resins, jewels and other traditional jewellery pieces into sausages and pâté. throughout she redefines not only a typology for jewellery but also our relationships to creating and acquiring it. the act of slicing („100 grams of brooch, please“) defines the pedant or brooch pieces while addressing the system of value associated with jewellery. typical sausage netting, meat hooks or skewers become fasteners attaching the pieces to the wearer. left over pieces are wrapped like cold cuts for the purchaser‘s consumption.
a third group of pieces reflects on the human body as meat. neck and body pieces hang like detached organs or mysterious growths. cut open, they allow a glimpse into the skin-colored insides. and remind us, that the line between beauty and disquiet is fine yet elegant.