AROMASCAPE OF SINGAPORE
The extracts exhibited were made during the workshop given to the local art school students.
At the end of the session we had a time to enjoy each other's extracts.
[WORKSHOP]
date: 29-30/12/2010
at: Q8, Singapore Art Museum
The extracts exhibited were made during the workshop given to the local art school students.
The participants:
Let us sniff what they thought "the smell of Singapore"
Bah Kut Tea
GARAM cigarette
Indian incense
Sugar cane juice
Char Kway Teow
Cheese Burger from McDonalds
BBQ
Soil of Singapore
Chinese Sausage
Ixora Flowers
Singaporean Coffee / Traditional Hainanese Coffee
In extraction...
We applied the enfleurage method for extracting the burning incense smell.
It's a little boring process but they look quite enjoying.
At the end of the session we had a time to enjoy each other's extracts.
They contributed making the smell map of Singapore.
Thank you very much, to all the participants!
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