Showing posts with label event. Show all posts
Showing posts with label event. Show all posts
6.5.17
Scent as a material or as a phenomenon?
An excerpt from my presentation at The Experimental Scent Summit / Art and Olfaction Awards, on the May 5th, 2017.
http://www.artandolfactionawards.org/summit/
I raised my interests as question : Scent as material as phenomenon?
http://www.artandolfactionawards.org/summit/
I raised my interests as question : Scent as material as phenomenon?
Coming from Japan and working a lot in the olfactory art scene in the West, I sometimes get a feeling being lost in the contexts. For example when people talk about perfume as a standard platform of scent culture, I feel different. I try to illustrate, with my words, the context where I live.
In the West, it is quite normal to wear perfume as social manner, but in Japan it's not. We have longer tradition in incense. We even have developed sophisticated games for olfaction and literature, Kodo, more than 1000 years ago. In the West you wear perfume for identity and for self expression. This creates a domain around you. We in Japan first respect others, and the space between us. We use incense to share time and space. It function almost as a medium for communication. So if one overpower the space by his/her overwhelming perfume or bodily scent, this creates a problem.
One might say it's one of the Japanese original concepts called "ma". Western people have much stronger body odor than us Japanese. So using perfumes to mask the body odour is accepted socially. We have little body odor, and on top of that, we have a habit to bathe daily to wash away the body odour.
Scents are used more for the others. For ancestors in buddhism ceremony (for purification of spirits, and respecting them), and for guests as hospitality. Incense is lit long before guests come, so that he/she can enjoy the trace of scent left in the space. Smoke disturbs the olfaction so burning it in presence of guests is to be avoided.
In the West, a scent is a material. It has the source, you can specify the source, you can name it, and you can even specify the chemical components. When you smell something you try to specify it: "what is this scent?". You might find a pot of hyacinth on the table: you can specify the scent source. And the chemical structure is pretty known: benzyl acetate, phenyl ethyl alc., etc. Scent is an object itself and at the same time material that you can control. It's something visible.
Scent created by incense is penetrated in the space, hanging in the air. You might notice it, but you might not. The scent exists only for one's mind who can detect it and appreciate it. Normally we don't specify what the smell is, because we know that what we are smelling is a mixture of the space odor and season's fragrance from plants in garden, etc. We smell it more like looking at a scenery. We simply appreciate being "inside" of the scents.
We also smell scents in mind. For example when you say a word like "osmanthus", it implies not only the season (often defined in protocols of classical poems) but also implies the scent too.
In Kodo games in contrary, we have to specify and distinguish the scents. We use the verb "to listen to" for smelling with this critical attitude.
These are questions, or just my interests raised from my observation. I would simply like to share with my fragrant friends. Comments are welcome.
4.12.15
Les cheveux noirs et la madeleine / Black tresses and the madeleine
Franco-Japanese exhibition and a workshop series on the scent of Kyoto, by two olfactory artists
Les deux artistes olfactifs, le Français Boris RAUX et la Japonaise Maki UEDA, présentent chacun ses œuvres et performances inspirées du parfum et de l'arôme de Kyoto.
The two olfactory artists, French Boris RAUX and Japanese Maki UEDA will each present their works inspired by scent/perfume/smell/ of Kyoto.
The two olfactory artists, French Boris RAUX and Japanese Maki UEDA will each present their works inspired by scent/perfume/smell/ of Kyoto.
- Date / Term
- [sat.] December 19 - [sun.] December 27, 2015
12h00 - 20h00 - Venue
- Kyoto Art Center , dans la pièce de style japonais "Meirin" / the Japanese style room "Meirin"
- Artistes présentés / Artists
- Boris RAUX, Maki UEDA
- Curatrice / Curator
- Yoko IWASAKI
- Les événements de l'exposition / Related events
- Samedi, 19 décembre
Vernissage: 17h00-
Conférence de Yoko IWASAKI: 18h00-
Atelier de Maki UEDA "KYOTO LOVE STORY": 19h00-
Dimanche, 20 décembre
Atelier de Maki UEDA "KYOTO LOVE STORY 2nd": 14h00-
Saturday, December 19
Opening: 17:00-
Lecture by Yoko IWASAKI: 18:00-
Maki UEDA workshop "KYOTO LOVE STORY": 19:00-
Sunday, December 20
Maki UEDA workshop "KYOTO LOVE STORY 2nd": 14:00-
Contact
tél: +81 (0)75 864 7858 (Yoko IWASAKI)
11.5.14
perfuming the belly dance stage "perfumum"
I'll work on perfuming the stage by developing tools for dancers! "Perfumum", the origin of scent and dance for prayer. June 8th @ Tokyo, Aoyama.
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.
11.4.12
OLFACTOSCAPE - photos
date: March 15th, 2012
event name: Smell This!
venue: V2_ Institute for Unstable Media
website:
about Smell_This!
about OLFACTOSCAPE
Caro Verbeek wrote about OLFACTOSCAPE.
article on Trouw, 10 March 2012
a review about OLFACTOSCAPE by Caro Verbeek
Cited from olfactoryart.net
http://www.olfactoryart.net/index.php/olfactory-news/14-olfactory-news/109
Eyes closed, hands on the circularly arranged cloth hanging from the ceiling, concentrated on the olfactory clues sprayed on the textile in front of me, I slowly make my way through Maki Ueda’s ‘Olfactoscape’. ‘Chanel no. 5 deconstructed’ it said in the announcement. Suddenly an obtrusive smells hits me like a brick wall. I knew this was coming, but still it’s incredibly overwhelming; pure animalistic and deeply penetrating musk! Without hesitating I take one step back. It’s still there. Recovering from the first shock I am turning slightly to the left as it disappears. Nothing now. I move closer to the smooth flexible wall counter-clockwise. This brings me back to the more pleasant less pungent aroma I perceived one minute earlier. This one is less volatile, has less volume so to speak. By shifting my weight from one foot to another I try to find the exact border between the two. And there it is! Sharp like a knife. Apparently movement facilitates a spatial perception of odour to such a level that it becomes a floating and clearly defined shape.
‘Because we have two nostrils and because we can move, we are able to perceive smells in stereo and navigate through a space by inhaling’, Maki Ueda tells the audience before inviting them to visit ‘Olfactoscape’ during the V2 ‘Smell this’ event on the 15th of March. ‘Remember to keep your eyes closed and to move slowly’, she adds with a serious expression on her face. ‘Olfacto’ referring to the sense of smell and ‘scape’ to a landscape, this circular installation containing the most important components of the famous Chanel no. 5, enables visitors to experience space by one of our most underrated senses. ‘Why did you choose this type of construction’ one curious bystander remarks. Ueda: ‘When you stand in the middle, you perceive the harmony, that’s why this installation is organized as a circle, although a labybrinth or a rectangular narrow space would have been interesting as well’.
‘This was the first modern perfume’, she continues. ‘All perfumers educated now have to be able to reproduce it’. Chanel no. 5 is a so-called signature perfume. Its origins are surrounded by myths. One of the stories is that of a perfume mixer that somehow overdosed on aldehydes and ‘boom’: the birth of the first modern perfume, which - supposedly by mistake - has an extremely characteristic aroma. When isolated, these aldehydes are somewhat unpleasant and ‘fatty’ as Maki describes them.
Most of us are familiar with the fact that odours that are perceived as foul or hideous when secluded, turn out to pleasant and (wildly) attractive when covered with floral or fruity top notes. Musk and indole (to be found in human feces and associated with prostitutes at that time) are suddenly acceptable by upper class women when combined with vanilla or citrus. Chanel no. 5 is one of these layered almost schizophrenic perfumes. By deconstructing and grouping the most important ingredients, the artist presents to us a three-dimensional version of the most famous perfumes of all times. She allows us to smell the less agreeable odorants separately, exposing the bare naked femme fatale (base notes) underneath the civilized dressed up lady at the surface (top and middle notes). This makes it a bit like watching a scary movie. You know something is about to happen, but you can’t predict when. But your body knows before your mind.
Beside this more conceptual layer, there is a poetic and purely sensual aspect to the work which one can exclusively become aware of while experiencing this aromatic landscape. It forces you to combine several of your senses as if they were one: touch, smell and proprioception or kinaesthesia. A kinaesthetic experience is usually conceived by sight and even sound in combination with movement. This less well known sense tells us what our position is in a defined space. The unique circumstances provided by Olfactoscape, hand us the possibility to navigate through space with our hands, nose and body. The knowledge of the presence of certain ingredients, such as indole, aldehydes and musk, offers an extra dimension. Once you perceive them, being aware of the fact that your body almost described 360 degrees by this point, they function as a grand finale.
After exchanging the darkness and consolation of the installation for ‘neutral’ air and sharp electric light I am in a complete different state of mind. The mindful and multi-sensorial journey through Chanel no. 5 definitely left its mark on me.
http://www.olfactoryart.net/index.php/olfactory-news/14-olfactory-news/109
A multi-sensorial perception of space - ‘Olfactoscape’ by Maki Ueda
‘Because we have two nostrils and because we can move, we are able to perceive smells in stereo and navigate through a space by inhaling’
Eyes closed, hands on the circularly arranged cloth hanging from the ceiling, concentrated on the olfactory clues sprayed on the textile in front of me, I slowly make my way through Maki Ueda’s ‘Olfactoscape’. ‘Chanel no. 5 deconstructed’ it said in the announcement. Suddenly an obtrusive smells hits me like a brick wall. I knew this was coming, but still it’s incredibly overwhelming; pure animalistic and deeply penetrating musk! Without hesitating I take one step back. It’s still there. Recovering from the first shock I am turning slightly to the left as it disappears. Nothing now. I move closer to the smooth flexible wall counter-clockwise. This brings me back to the more pleasant less pungent aroma I perceived one minute earlier. This one is less volatile, has less volume so to speak. By shifting my weight from one foot to another I try to find the exact border between the two. And there it is! Sharp like a knife. Apparently movement facilitates a spatial perception of odour to such a level that it becomes a floating and clearly defined shape.
‘Because we have two nostrils and because we can move, we are able to perceive smells in stereo and navigate through a space by inhaling’, Maki Ueda tells the audience before inviting them to visit ‘Olfactoscape’ during the V2 ‘Smell this’ event on the 15th of March. ‘Remember to keep your eyes closed and to move slowly’, she adds with a serious expression on her face. ‘Olfacto’ referring to the sense of smell and ‘scape’ to a landscape, this circular installation containing the most important components of the famous Chanel no. 5, enables visitors to experience space by one of our most underrated senses. ‘Why did you choose this type of construction’ one curious bystander remarks. Ueda: ‘When you stand in the middle, you perceive the harmony, that’s why this installation is organized as a circle, although a labybrinth or a rectangular narrow space would have been interesting as well’.
‘This was the first modern perfume’, she continues. ‘All perfumers educated now have to be able to reproduce it’. Chanel no. 5 is a so-called signature perfume. Its origins are surrounded by myths. One of the stories is that of a perfume mixer that somehow overdosed on aldehydes and ‘boom’: the birth of the first modern perfume, which - supposedly by mistake - has an extremely characteristic aroma. When isolated, these aldehydes are somewhat unpleasant and ‘fatty’ as Maki describes them.
Most of us are familiar with the fact that odours that are perceived as foul or hideous when secluded, turn out to pleasant and (wildly) attractive when covered with floral or fruity top notes. Musk and indole (to be found in human feces and associated with prostitutes at that time) are suddenly acceptable by upper class women when combined with vanilla or citrus. Chanel no. 5 is one of these layered almost schizophrenic perfumes. By deconstructing and grouping the most important ingredients, the artist presents to us a three-dimensional version of the most famous perfumes of all times. She allows us to smell the less agreeable odorants separately, exposing the bare naked femme fatale (base notes) underneath the civilized dressed up lady at the surface (top and middle notes). This makes it a bit like watching a scary movie. You know something is about to happen, but you can’t predict when. But your body knows before your mind.
Beside this more conceptual layer, there is a poetic and purely sensual aspect to the work which one can exclusively become aware of while experiencing this aromatic landscape. It forces you to combine several of your senses as if they were one: touch, smell and proprioception or kinaesthesia. A kinaesthetic experience is usually conceived by sight and even sound in combination with movement. This less well known sense tells us what our position is in a defined space. The unique circumstances provided by Olfactoscape, hand us the possibility to navigate through space with our hands, nose and body. The knowledge of the presence of certain ingredients, such as indole, aldehydes and musk, offers an extra dimension. Once you perceive them, being aware of the fact that your body almost described 360 degrees by this point, they function as a grand finale.
After exchanging the darkness and consolation of the installation for ‘neutral’ air and sharp electric light I am in a complete different state of mind. The mindful and multi-sensorial journey through Chanel no. 5 definitely left its mark on me.
Caro Verbeek
15.3.12
live streaming of Test_Lab (V2_) tomorrow
Test_Lab (V2_) tomorrow will be live-streamed on this page.
From:
20:00 Central European Time
March 15th 2012.
Smell cannot be streamed though! :-)
8.3.12
Test_Lab: Smell This! @V2, March 15th 2012
Test_Lab: Smell This!
Witness the decomposition of Chanel No. 5, sniff out a partner, taste with your nostrils, and more treats for the nose. With Sissel Tolaas, Susana Soares and Maki Ueda. Opening: Caro Verbeek.
March 15th
20:00 to 23:00
location: V2_, Eendrachtsstraat 10, Rotterdam
Demonstrations: Sissel Tolaas (NO/DE) | Susana Soares (PT) |Maki Ueda (JP/NL) | Opening: Caro Verbeek (NL) | Performance: Jorg Hempenius (AJ Scentman, NL) | DJ: BEATNOLOGIC (NL)
Would you rather give up your sense of smell or your smartphone? A recent worldwide study conducted among youths aged 16 - 22 found that more than half of them would chose technology over their own sense of smell. What good is a nose anyway when all your friends, entertainment and sources of information are online? This edition of Test_Lab will reveal that your sense of smell might actually be the best reason to stay connected to the physical world. While the communication industry is fixated on visual and aural communication, it is the work of pioneering olfactory artists that points out the significance and potential of communication through smell.
In this edition of V2_’s Test_Lab, Maki Ueda performs a live experiment in decomposing the legendary fragrance Chanel No. 5, Susana Soares shows you how to sniff out a partner, and one of the world’s greatest scent experts, Sissel Tolaas, lets you taste with your nostrils. Art-historian Caro Verbeek kicks off the evening with a talk on smelly art, accompanied by a genuine AJ (Aroma Jockey).
Smell all of this at Test_Lab!
This event will be streamed live in this page. March 15, 20:00 CET
OLFACTOSCAPE
OLFACTOSCAPE - deconstructing Chanel No. 5 - (2012) is a work by Maki Ueda.
OLFACTO (= olfactory) SCAPE (= scenery)
OLFACTOSCAPE is an invisible panorama painting. It's a 3m diameter space created with a curtain. The walls are "painted" with smells.
Perfume is a composition of multiple ingredients, often more than a hundred. Making a perfume is like making a piece of music: creating a harmony with multiple tones. In this version of the OLFACTOSCAPE, independent components (aromatic ingredients) of Chanel No. 5 are separately placed (sprayed) at the different locations. If you stand in the middle point of the space, you would smell the "harmony." If you walk along the curtain, you would smell the "individual tones."
The intention is thus, to deconstruct the Chanel No. 5, and to reconstruct it again.
Enter the space, close your eyes, walk and sniff like a dog. Some scents come closer to you, while others fade away. When do you smell the "harmony" and when do you smell the "individual tones?" Do the scents navigate you instead of you navigating yourself? Is there any scent that attracts you, or that makes you want to approach?
This project is supported by Omega Ingredients.
OLFACTOSCAPE is an invisible panorama painting. It's a 3m diameter space created with a curtain. The walls are "painted" with smells.
Perfume is a composition of multiple ingredients, often more than a hundred. Making a perfume is like making a piece of music: creating a harmony with multiple tones. In this version of the OLFACTOSCAPE, independent components (aromatic ingredients) of Chanel No. 5 are separately placed (sprayed) at the different locations. If you stand in the middle point of the space, you would smell the "harmony." If you walk along the curtain, you would smell the "individual tones."
The intention is thus, to deconstruct the Chanel No. 5, and to reconstruct it again.
Enter the space, close your eyes, walk and sniff like a dog. Some scents come closer to you, while others fade away. When do you smell the "harmony" and when do you smell the "individual tones?" Do the scents navigate you instead of you navigating yourself? Is there any scent that attracts you, or that makes you want to approach?
This project is supported by Omega Ingredients.
30.4.11
Pecha Kucha @ Rotterdam, 03-05-2011
Next Tuesday I'll make a presentation at the Pecha Kucha evening... please come along. Submissions will be donated to the victims of the earthquake.
/ / / / / / / / / / / / / / / / / Pecha Kucha Night Rotterdam for the Japan earthquake victims
/ / / / / / / / / / / / / / / / /May 3, 20.00 hrs
'De Gouvernestraat' Gouvernestraat 133, Rotterdam./ / / / / / / / / / / / / / / / /Pecha Kucha worldwide requested all of its subidiaries in connected cities to organise 'Inspire Japan! sessions. Based on a proposal to donate the proceeds to the Japan eartquake victims through 'Architecture for Humanity' an aid programme lead by designers. Previous Pecha Kucha 'Inspire Japan! sessions were held in Nagoya, Tokyo, Shenzhen, Barcelona, Bangalore, San Francisco, Chicago, Prague, Milan, Berlin. We are proud to add Rotterdam to this list. We are happy to invite you to the Rotterdam edition of ‘Inspire Japan!’
/ / / / / / / / / / / / / / / / /May 3, 20.00 hrs
'De Gouvernestraat' Gouvernestraat 133, Rotterdam./ / / / / / / / / / / / / / / / /Pecha Kucha worldwide requested all of its subidiaries in connected cities to organise 'Inspire Japan! sessions. Based on a proposal to donate the proceeds to the Japan eartquake victims through 'Architecture for Humanity' an aid programme lead by designers. Previous Pecha Kucha 'Inspire Japan! sessions were held in Nagoya, Tokyo, Shenzhen, Barcelona, Bangalore, San Francisco, Chicago, Prague, Milan, Berlin. We are proud to add Rotterdam to this list. We are happy to invite you to the Rotterdam edition of ‘Inspire Japan!’
This session will take place Tuesday May 3d from 20:00 hrs. Admission fee is 10 euro's which goes directly to Japan. End of this evening you will be posted about the total financial result.
The programme line-up is still fluid, but we expect at least 12 presenters amongst whom:
- Maki Ueda (olfactory artist)
- Yuko Uesu (film - DNA harp)
- Richard van der Laken (design)
- Gerald van de Kaap (artist)
- Bob Smit (gallery)
- Karel Doing (film)
- Vedran Mutic (contrabass)
- Tomáš Libertiny (artist)
- Richard Hutten (design)
Inspire Japan is a collective effort by Hunk-design, Designplatform Rotterdam and Theatre De Gouvernestraat. A sushi-bar will be present for your pleasure..!
‘Inspire Japan!’
The programme line-up is still fluid, but we expect at least 12 presenters amongst whom:
- Maki Ueda (olfactory artist)
- Yuko Uesu (film - DNA harp)
- Richard van der Laken (design)
- Gerald van de Kaap (artist)
- Bob Smit (gallery)
- Karel Doing (film)
- Vedran Mutic (contrabass)
- Tomáš Libertiny (artist)
- Richard Hutten (design)
Inspire Japan is a collective effort by Hunk-design, Designplatform Rotterdam and Theatre De Gouvernestraat. A sushi-bar will be present for your pleasure..!
‘Inspire Japan!’
We look forward seeing you..! Bart, Gerrit, Jeroen, Lucas, Nadine, Willem.
date: May 3d 2011
location: 'De Gouvernestraat', Gouvernestraat 133, 3014 PM Rotterdam
doors open: 20:00 hrs
admission 10 euro = donation for Japan.
date: May 3d 2011
location: 'De Gouvernestraat', Gouvernestraat 133, 3014 PM Rotterdam
doors open: 20:00 hrs
admission 10 euro = donation for Japan.
4.12.08
Open Sauces Dinner @ FoAM, Brussels
Nov. 22, 2008
Open Sauces
theme:
open source & open sauces
the sense of taste & the sense of smell
food crisis, trading, logistics,
future of the food etc.etc...
Not to forget: to taste!
welcome drink
12 course dish starts. Get ready!
Menu
http://lib.fo.am/open_sauces_menu
parmesan cheese + honey = super!
cauliflower + cauliflower + cauliflower....
Sprouts on alga + black sesame rice cracker + water cress jelly.
(It's all edible, just for your information.)
What impressed me the most was this dish. Surprising, but tasted also good in a subtle way. And I got the feeling that I was positively experimented. As a native Japanese I missed shoyu & wasabi for this sort of texture, and I found out that they had already 'composed' them alternatively by placing sesame-shoyu cracker & water cress jelly next to the sprout. This was amazing. The level of play was very well balanced in that dish.
Green Peas & Mint Soup in different versions
It was my role to give a toast for this course.
My toast:
Chicoli cooked in coffee.
Different versions of sexy 'stamppod'.
All the dishes were served with a touch of elegance. The tastes were finely tuned with the drinks.
Only pity thing is that everything was following (too) proper western formal style. I was expecting to get even more surprise with a lot of plays and experimentations. I hope they get even more crazy the next time...!
Open Sauces
theme:
open source & open sauces
the sense of taste & the sense of smell
food crisis, trading, logistics,
future of the food etc.etc...
Not to forget: to taste!
welcome drink
12 course dish starts. Get ready!
Menu
http://lib.fo.am/open_sauces_menu
parmesan cheese + honey = super!
cauliflower + cauliflower + cauliflower....
Sprouts on alga + black sesame rice cracker + water cress jelly.
(It's all edible, just for your information.)
What impressed me the most was this dish. Surprising, but tasted also good in a subtle way. And I got the feeling that I was positively experimented. As a native Japanese I missed shoyu & wasabi for this sort of texture, and I found out that they had already 'composed' them alternatively by placing sesame-shoyu cracker & water cress jelly next to the sprout. This was amazing. The level of play was very well balanced in that dish.
Green Peas & Mint Soup in different versions
- gaseous <---- the perfume dish that I contributed
- fluid
- (half)solid
It was my role to give a toast for this course.
My toast:
If you pinch your nose when you eat, you wouldn't taste much flavors. The role of smell is quite crucial in cookery, because 70 % of tasting is said to be smelling. The rest 30 % is saltiness, sweetness, sourness, bitterness, umami, and some texture. The smell or aroma of the food comes in to the nose through the nose holes, but also from the back of the nose by chewing. Good test would be to chew the food with the mouth open. You wouldn't taste much.
This transparent liquid in the perfume bottle is distilled green pea & mint soup. The aroma's of the soup is condensed and concentrated in this liquid. In other words, it's the same liquid that you can also find on the lid. Now, what happens if we don't close the pan when making a soup? You might find an answer in this perfume. You can spray it in your mouth.
Chicoli cooked in coffee.
Different versions of sexy 'stamppod'.
All the dishes were served with a touch of elegance. The tastes were finely tuned with the drinks.
Only pity thing is that everything was following (too) proper western formal style. I was expecting to get even more surprise with a lot of plays and experimentations. I hope they get even more crazy the next time...!
20.11.08
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.
Ingredients
Ethanol is added (10%).
Ingredients
- frozen green peas(ECO)
- onion(ECO)
- garlic(ECO)
- coconut oil
- self-made vegetable stock
Ethanol is added (10%).
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