Equine gaster



2014 | Size 30x22x20 cm
Material: Preserved stomach from a horse

The stomach of a horse is relatively small and has a capacity of about 15 liters. It is divided into two distinct regions: the esophageal region and the glandular region. The esophageal region covers approximately one-third of the entire stomach. The glandular region covers the remaining two-thirds of the stomach. When preserved, there is a clear difference in both texture and colour between the two regions. The esophageal area is covered by squamous mucosa, a mucous membrane of tightly bound cells. Squamous means ‘scaly’, and squamous cells are flat and look like fish scales. When tanned, the leather keeps the scaly or grainy surface. The leather of this region is dark brown.The glandular region is lighter in colour and has a more uniform and smooth surface texture with multiple folds and creases.


With her work The Equine Digestive System‏, Mandy den Elzen continues her extensive research into the process of making leather from animal organs. In this project, she is focusing her examination on the anatomy of a horse, preserving and classifying its organs. A series of tests provides insight into the possibility of using a larger part of the horse for leather-making. By expanding the number of animal parts which can be tanned and used for leather, a better use is made of available resources.

As always in her work, den Elzen’s main objective is the material itself, its specific characteristics and how its natural form is perfectly integrated with its function. Her interest in material and process is based on a scientific as well as an artistic approach – a curiosity of shape and texture mixed with a fascination of animal physiology and its intricate processes.

For thousands of years, horses have been closely intertwined with humans – they are associated with loyalty and friendship, and a horse is perceived as a noble animal with a majestic presence and grace. The horse is one of the most painted, sculpted and otherwise depicted animals we have.

Because of this, many people are aghast at the idea of horses being slaughtered, be it for human consumption or other reasons. The slaughter of horses has in some parts of the world become a emotional, polarising issue.

For den Elzen however, there is no ranking list of animals. A horse is not inherently ‘better’ than a cow or a sheep. In her investigation, she treats the parts of a horse entirely as a new material in its own right. Her representation of the horse becomes in a way more honest and truthful to the animal than depictions of idealized horses. By separating the organs and classifying them by their physical  properties and how successfully they can be tanned, she strips away the layers of romantic and nostalgic imagery.

 Text by Lise Sinnbeck