Color through time
Diner-performance, Jan Van Eyck Academie, 2019
co-created with artists Anne Hjuinen, Marente Van der Valk, Lyndon Barrois Jr., Addoley Dzgede, Ed Begley.
Color Through Time is a light sensitive tasting in seven stages. Here, we use food to facilitate dissonance between perception and experience, as the relationships between appearance, taste and texture become complicated and re-adjusted. This sensorial experience fasts forward through centuries of evolving light sources, and transition from handmade to mechanized methods of food handling. The various flavors served over the course of the evening will explore, through a kind or reenactment, changing environmental sensibilities that redirect the aesthetic experience of the beholder.
Stage 1 :fermented cabbage / natural light /end of the day
Stage 2 : fire cooked apples in clay / natural light / dawn
Stage 3 : Oven cooked fish in salt clay and macerated eggs / candle light
Stage 4 : Steamed dumplings / incandescent light
Stage 5 : Jelly mochi / tubes
Stage 6 : Gradation ice-cream from earth to flower / LEDs
Stage 7 : tonic and Sichuan pepper flower / Black light
Photos ©Sebastien Lauret