click it for reading
4.1.11
29.12.10
AROMASCAPE OF SINGAPORE - announcement
AROMASCAPE OF SINGAPORE
5- 16 January 2011
Mon-Sun 10am - 7pm
Fri 10am - 9pm
Glass Porch, Level 2, Singapore Art Museum
World Premie
(Supported by Singapore Art Museum)
as a part of:
Fringe Festival @ Singapore
more info Maki Ueda's work:
relating workshop:
29 - 30 Dec 2010, 11am - 2pm at Singapore Art Museum
1.12.10
Pata Forest
Lina Kusaite(FoAM), a friend of mine, makes a beautiful drawings. She makes a series ' Pata Forest ', which is about a virtual forest.
I'm curating an exhibition for International Film Festival Rotterdam 2011 and therefore I've visited her.
Where does her inspiration come from?
Hmm ... I found a cockroach as a pet in her studio.
She showed me the collection from a botanical garden she's just been.
They all look like artificial flowers, but they're actually not.
6.11.10
SMELL LISTENING WORKSHOP - Looking for Truffles -
SMELL LISTENING WORKSHOP
2010.10.17.
(as a part of CAMERA JAPAN FESTIVAL 2010)
組香: Looking for Truffles （トリュフを探しに）
photos: Lucia Guglielmetti
組 香: Looking for Truffles （トリュフを探しに）
伽羅 試無 本一 Truffle トリュフ
羅国 試一 本一 White mushroom マッシュルーム
真南蛮 試一 本一 Porcini ポルチニ
真 那賀 試一 本一 Poisonous red mushroom 赤い毒キノコ
佐曽羅 試一 本一 Shiitake 椎茸
寸 聞多羅 試一 本一 Magic mushroomマジック・マッシュルーム
2010.10.17.
(as a part of CAMERA JAPAN FESTIVAL 2010)
組香: Looking for Truffles （トリュフを探しに）
photos: Lucia Guglielmetti
組 香: Looking for Truffles （トリュフを探しに）
伽羅 試無 本一 Truffle トリュフ
羅国 試一 本一 White mushroom マッシュルーム
真南蛮 試一 本一 Porcini ポルチニ
真 那賀 試一 本一 Poisonous red mushroom 赤い毒キノコ
佐曽羅 試一 本一 Shiitake 椎茸
寸 聞多羅 試一 本一 Magic mushroomマジック・マッシュルーム
2.11.10
SMELL PAINTING @NSDSK THEATERDAGEN
SMELL PAINTING (collaboration with Kristina Andersen) toured 5 locations over the Netherlands.
organizer: 2+producties
producer: NSDSK
performance
Wonderland (Makiko Ito)
tactile installation
Het Pieter Peuterpad (Diederike Smits)
organizer: 2+producties
producer: NSDSK
performance
Wonderland (Makiko Ito)
tactile installation
Het Pieter Peuterpad (Diederike Smits)
27.10.10
AROMASCAPE OF EINDHOVEN workshop report
We've found & extracted the smell of...
- bar (in the morning)
- garbage
- rotten milk from Campina Factory
- river bank grass
- french fries
- oak leaves
25.10.10
a book that I've contributed an article is published!
A book that covers the whole evening of memorial dinner event Open Sauces is finally published.
Open Sauces Book
ISBN 978-90-810733-0-1
From the introduction...
This book is designed as a collection of the “toasts” and their
accompanying recipes from the Open Sauces dinner. It is a scrapbook – a
“common-place book” in the parlance of earlier centuries – and a book of
commons. Commons, a term denoting shared public resources, can be traced
back to the sharing of provisions, of rationing limited amounts of
foodstuffs to feed a whole community. Similarly, Open Sauces offers
bite-sized morsels of diverse aspects of contemporary food culture –
whether curious information, case studies, or specific techniques – to
feed a diverse group of readers.
The book also contains the recipes for the complete, seasonal Open
Sauces menu, designed for twenty-five people. The recipes list the
original amounts; however, as each course was quite small, the
quantities cited in the recipes could be used for four to six people if
served in a two or three course dinner. In several recipes the amounts
are approximate, as this is the preferred method of cooking and sharing
recipes at FoAM. The recipes and related texts are available online at
http://opensauces.cc in editable form. Improvements, adaptations,
comments, questions and suggestions are more then welcome. After all,
Open Sauces should stay true to its title.
edited and published by: FoAM
price: 10 euro
They are later going to sell the book at Amazon, but you can also download the digital version here:
http://opensauces.cc/open.sauces.pdf
It's a kind of book that you want to take to your bed and just staring at it before sleeping.
Open Sauces Book
ISBN 978-90-810733-0-1
- with full recipe of the evening
- with full recipe of Edible Perfume Workshop
- with full recipe of "green peas and mint soup - gaseous, fluid, solid -"
- it's a MUST have book for those who are interested in molecular gastronomy, food art, and cooing with scents in priority
From the introduction...
This book is designed as a collection of the “toasts” and their
accompanying recipes from the Open Sauces dinner. It is a scrapbook – a
“common-place book” in the parlance of earlier centuries – and a book of
commons. Commons, a term denoting shared public resources, can be traced
back to the sharing of provisions, of rationing limited amounts of
foodstuffs to feed a whole community. Similarly, Open Sauces offers
bite-sized morsels of diverse aspects of contemporary food culture –
whether curious information, case studies, or specific techniques – to
feed a diverse group of readers.
The book also contains the recipes for the complete, seasonal Open
Sauces menu, designed for twenty-five people. The recipes list the
original amounts; however, as each course was quite small, the
quantities cited in the recipes could be used for four to six people if
served in a two or three course dinner. In several recipes the amounts
are approximate, as this is the preferred method of cooking and sharing
recipes at FoAM. The recipes and related texts are available online at
http://opensauces.cc in editable form. Improvements, adaptations,
comments, questions and suggestions are more then welcome. After all,
Open Sauces should stay true to its title.
edited and published by: FoAM
price: 10 euro
They are later going to sell the book at Amazon, but you can also download the digital version here:
http://opensauces.cc/open.sauces.pdf
It's a kind of book that you want to take to your bed and just staring at it before sleeping.
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