Green Peas & Mint Soup Perfume (1)

As one of the Open Sauces course dish, I'll provide a perfume "Green Peas & Mint Soup". It's a perfume for your mouth. It's meant for experiencing the border of taste and smell.


  • frozen green peas(ECO)
  • onion(ECO)
  • garlic(ECO)
  • coconut oil
  • self-made vegetable stock
Mint will be extracted separately.

Ethanol is added (10%).

Open Sauces (announcement)

Sat. 22th November, 2008
@ FoAM, Brussels, Belgium

I'll provide a perfume "Green Peas & Mint Soup". It's a perfume for your mouth. It's meant for experiencing the border of taste and smell.

Edible Perfume Workshop - Photos

Documentation photos are here:

A report by Sae Inukai (one of the participants):


Edible Perfume (workshop announcement)

Dear Friends

As a part of "Open Kitchen", a series of events about food, food systems and food culture, I'll give a workshop on extracting scents "Edible Perfume" on Sunday, November 16th in Brussels. If you are interested please reserve as soon as possible (there are only 10 places).

For more information about this workshop and other events of the series "Open Sauces", please read below. Forwarding this email is welcome.

Maki Ueda

FoAM and the Guild for Reality Integrators and Generators would like to invite you to Open Kitchen, a series of events about food, food systems and food culture. FoAM's cooks will prepare a wide spread of activities, hoping to nourish a variety of tastes and appetites. We will open the doors of our kitchen to demystify some of the substances and processes that make up our contemporary diet. We hope you will join us at our table, there will be plenty of food and no shortage of food for thought...

All events will take place at:
FoAM, Koolmijnenkaai 30-34 Quai des Charbonnages, B-1080 Brussels, Belgium
Maps: http://fo.am/contact/
Please reserve your place by the 10th of November for all events.RSVP: bxl@fo.am

Public Diet: Recipes for Disaster
Thursday 13th November 2008, 19:00 - 22:00
Kate Rich and FoAM invite artists, cultural organisations and members of the assorted cultural proletariat to a potluck dinner and round table conversation on nutrition, catering and survival in the art world andthe cultural sphere.More: http://fo.am/public_diet

Food Pairing and Molecular Gastronomy
Friday 14th November 2008, 19:00 - 21:00
Bernard Lahousse, an internationally renowned food scientist, consultant to creative chefs worldwide (such as those from L'air du temps, OudSluis, In de wulf, or Kasteel Withof) will prepare a nutritious lectureand degustation of food pairing, molecular gastronomy and new kitchentechiques.
More: http://fo.am/food_pairing

Semiotics of the Kitchen Radio
Saturday 15th November 2008, 15:00 - 18:00
With Martha Rosler’s classic performative alphabet 'Semiotics of the Kitchen' as a point of departure, Constants' design collective Open Source Publishing (OSP) presents a live radio broadcast from the FoAMkitchen.
More: http://fo.am/kitchen_radio

Edible Perfume
Sunday 16th November 2008, 14:00 - 17:00
Maki Ueda, an artist who chooses scent as her medium, will conduct a hands-on workshop on extracting and composing aromas & flavours, inspired by the concept of flavour pairing.
More: http://fo.am/edible_perfume

Feral Trade Tea Party & Raffle
Sunday 16th November 2008, 17:00 - 19:00
Kate Rich, an artist, trader and grocery geek will serve specially delivered tea and coffee, introduce Feral Trade (http://feraltrade.org)and talk about her 'slow shopping' quests in Bangladesh, Montenegro,Iran and other diverse destinations. The event will end with a hamperraffle including a variety of Feral Trade goods.
More: http://fo.am/feral_tea

Open Sauces
Saturday 22nd November 2008, 18:00 - 23:00
Open Kitchen will be concluded with a synaesthetic dinner, to jointly sample, celebrate and debate the future of food. With: AlexandraDeschamps-Sonsino, Sher Doruff, Kultivator, Maja Kuzmanovic, Alok Nandi,Sneha Solanki, Wietske Maas, Matteo Pasquinelli, Kate Rich, FemkeSnelting, Andreas Strauss, Maki Ueda, Stevie Wishart, Allison Zinder andother trans-local food experts and enthusiasts.
More: http://fo.am/open_sauces

Open Kitchen is a part of Week van de Smaak(http://www.weekvandesmaak.be/). Open Kitchen is supported by the Flemish Authorities and the Culture2000 Framework of the European Commission (gRig).

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