We amused a lot of people :-)
The next performance: Sat, 06-10-2012, 19:00-22:00, at Lantaren Venster Rotterdam
Showing posts with label [SMELL BAR]. Show all posts
Showing posts with label [SMELL BAR]. Show all posts
5.10.12
SMELL BAR #4 at the Camera Japan opening
We amused a lot of people :-)
The next performance: Sat, 06-10-2012, 19:00-22:00, at Lantaren Venster Rotterdam
2.10.12
SMELL BAR #4 on 04/10 and 06/10 in Rotterdam, NL
SMELL BAR #4
by UEDA Maki
- A series of amuses for the five senses, with an accent on the sense of smell
- Inspired by Japanese kitchen and molecular gastronomy
Come to Maki’s little atelier and savour her mini-artworks to smell and taste. Extraordinary mini-cocktails and snacks, influenced by molecular gastronomy, with a Japanese touch. UEDA Maki is one of the few artists in the world using smell as a medium. Her interest lies in the scent in the real life, such as the smell of space, the smell of food and drink, the smell of a person, and the smell related to the memories. A CAMERA JAPAN favourite, she has presented her smell and taste related projects and installations worldwide.
by UEDA Maki
- A series of amuses for the five senses, with an accent on the sense of smell
- Inspired by Japanese kitchen and molecular gastronomy
Come to Maki’s little atelier and savour her mini-artworks to smell and taste. Extraordinary mini-cocktails and snacks, influenced by molecular gastronomy, with a Japanese touch. UEDA Maki is one of the few artists in the world using smell as a medium. Her interest lies in the scent in the real life, such as the smell of space, the smell of food and drink, the smell of a person, and the smell related to the memories. A CAMERA JAPAN favourite, she has presented her smell and taste related projects and installations worldwide.
Thu 04/10: 19:00-19:45 and 21:30-22:00Sat 06/10: 19:00-22:00
5 euro p.p.
Approx. 5 min
Max. 20 people a day
Service: Leyla Cavusoglu (www.mfashion.eu andwww.leylafashion.nl)
Food and drink: Maki Ueda (www.ueda.nl)
Camera Japan Festival HP
http://camerajapan.nl/
SMELL BAR #4 HP
http://camerajapan.nl/wp/event/smell-bar-by-ueda-maki/
Venue: Lantaren Venster
http://www.lantarenvenster.nl/
[MENU]
(1) Treat for the eyes
Cherry blossoms jelly (agar-agar-base) with green tea syrup and gold flakes
(2) The sense of a taste experiment
A small experiment for the sense of taste (and smell). Close your eyes and pinch your nose. Can you distinguish a slice of orange from apple?
(3) Flavor synthesizer
Eat or smell? Savor "umino-sachi", the sea flavor, but with your nose. Oyster perfume with soy sauce.
(4) Inner body concert
Eating is actually quite noisy! Wear ear plugs and eye shades. Player: Japanese cracker with nori seaweed.
(5) Sensation
Test tube cocktail - chardonnay and sansho pepper, with some surprise.
* Preferably no perfume please
* Suitable for vegetarian and vegan (if only inhaling)
[Artist talk]
Date and Time: Sat. 06/10 15:00-
Location: Auditorium Museum Boijmans van Beuningen
http://camerajapan.nl/wp/event/artist-talk-at-museum-boijmans-van-beuningen-feat-ueda-maki-ushida-yuya/
With demonstrations of my past works.
8.8.08
SMELL BAR (4) Gita's garden
The garlic flower
Gita showed me her garden.
"I get lost in my own garden. It's like a forest"
Black Eyed Susan. Smells like vanilla, coumarin, linalol. I've used this flower for No. 12.
Time. It has turned into carpet.
Tansy. No. 18.
Fennel and the poppy seed.
Gita uses its leaves and flowers for the soup.
Coriander Flower. No. 14, No. 15 . It smells a little aldehydic.
Cougette.
Parsely Flower. No. 12. Green floral!
The funny farm house and the garden.
We moved to the east side of the garden.
This familiar flower also smells sour sweet like any white flowers.
This one too.
Wild lily.
Moss carpet.
Cute leaves... there are seeds in it.
7.8.08
SMELL BAR (3) exploring the field
I've explored the field around the Funny Farm and smelled everything that I could.
By the way, what's the Funny Farm? It's an atelier and living place of a canadian artist-couple and a mother. The house itself is an artwork, so I'll show you about this in another article. They have great silos and fields around them that used to be used as a farm in old days.
Pine trees are everywhere in the area.
The silo in the back of red clover is a part of the Funny Farm. The freight container is my laboratory. The red clover smells a bit animalic, exotic honey.
White clover. It smells more linalol-like honey than the red clover.
Queen Anne's Lace is now blooming. The local people say that it's a sort of carrot and you can eat the root. The flower has the aldehydic, minty scent that reminds me of carrot.
By being cut regularly, the grass field stays as it is. If it's not cut, a bush starts to grow and it will eventually become a forest. The cut grass is rolled and dried so that it becomes hey. It's normally used for the animals in the farm.
These weeds in the fields are part of the farm's character, because they could stay there by the regular maintenance. This interested me enough that I extracted the smells of a lot of weeds. It fits in the purpose of the project to extract the local smells.
In Holland it's called 'vlierbloesem' . They make syrop with the flower's scent.
Beautiful flower, but no smell.
The flower of garlic. Here it grows as a weed. The local people eat it. The smell is milder than that of its ball that we normally call garlic, but quite identical to it.
Red current hidden in the leaves.
By the way, what's the Funny Farm? It's an atelier and living place of a canadian artist-couple and a mother. The house itself is an artwork, so I'll show you about this in another article. They have great silos and fields around them that used to be used as a farm in old days.
Pine trees are everywhere in the area.
The silo in the back of red clover is a part of the Funny Farm. The freight container is my laboratory. The red clover smells a bit animalic, exotic honey.
White clover. It smells more linalol-like honey than the red clover.
Queen Anne's Lace is now blooming. The local people say that it's a sort of carrot and you can eat the root. The flower has the aldehydic, minty scent that reminds me of carrot.
By being cut regularly, the grass field stays as it is. If it's not cut, a bush starts to grow and it will eventually become a forest. The cut grass is rolled and dried so that it becomes hey. It's normally used for the animals in the farm.
These weeds in the fields are part of the farm's character, because they could stay there by the regular maintenance. This interested me enough that I extracted the smells of a lot of weeds. It fits in the purpose of the project to extract the local smells.
In Holland it's called 'vlierbloesem' . They make syrop with the flower's scent.
Beautiful flower, but no smell.
The flower of garlic. Here it grows as a weed. The local people eat it. The smell is milder than that of its ball that we normally call garlic, but quite identical to it.
Red current hidden in the leaves.
SMELL BAR (2)
For extracting the smells, I've mostly applied these methods: oil maceration and tincture.
The sunlight accelerates the process.
No. 1 White Clover (oil)
No. 2 Red Clover (oil)
No. 3 Spruce Leaves (oil)
No. 5 Yew (tincture)
Yew has been used as a medicinal tea among native Indians.
No. 6 Pine Leaves (tincture)
No. 7 Grass (tincture)
No. 8 White Clover (tincture)
No. 9 Queen Anne's Lace (tincture)
No.11 Parsley Flower (tincture)
No.12 Black Eyed Susan (tincture)
No.13 Tomato Leaves (oil)
chopping the garlic flowers
No.14 Coriander Flower (tincture)
No.15 Coriander Flower (oil)
No.16 Garlic Flower (oil)
No.19 Grass (oil)
No. 2 Red Clover (oil)
replacing the content
No. 4 Pine Leaves (water distillation)
all the flowers and leaves collected
the locator map and the recipe
The sunlight accelerates the process.
No. 1 White Clover (oil)
No. 2 Red Clover (oil)
No. 3 Spruce Leaves (oil)
No. 5 Yew (tincture)
Yew has been used as a medicinal tea among native Indians.
No. 6 Pine Leaves (tincture)
No. 7 Grass (tincture)
No. 8 White Clover (tincture)
No. 9 Queen Anne's Lace (tincture)
No.11 Parsley Flower (tincture)
No.12 Black Eyed Susan (tincture)
No.13 Tomato Leaves (oil)
chopping the garlic flowers
No.14 Coriander Flower (tincture)
No.15 Coriander Flower (oil)
No.16 Garlic Flower (oil)
No.19 Grass (oil)
No. 2 Red Clover (oil)
replacing the content
No. 4 Pine Leaves (water distillation)
all the flowers and leaves collected
the locator map and the recipe
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