During the Food Cosmogonies Seminars ( 03/2021 - 05/2021 ) – where Inês and Nora from the gramounce and other guests explore and expose different topics in relation with food – I have been finding myself, as a porous body, affected by all those themes and all the ‘recipe’ practices related to the different weekly topics.
In all those exercises-recipes, seminar debates and reflections I am finding a way to explore creatively my roots as a body in the small historical tales of the world through food. From the marvelous seminar group to the personal historical research; exploring smell, textures, sounds and tales from the margins of our rationalized-classifying societies.
Cooking knowledge as a sensitive way to explore oneself, researching in nowadays creators and “melange” all together in a particular “do-道”(*) vision of the world.
Learning while living, naturally organic, not fragmented, classified or stratified.
(*)The Japanese concept that means “Learning path” that we can find in some work referred to traditional art-craft practices. (shodō, kōdō, chadō)
RECIPE 2 – Playing with butter, the smell filling the room. (Butter)
Montessori’s Method activity
RECIPE 3 – Hands as the center, Covid as a perceptual limitation (Pesto by hand - Fire by Candles)
RECIPE 4 – Ritual (Experience ‘melange’ our cultural influence in rituals) (Eggs as a symbol, Rice and Hashi (chopsticks), The aroma of Matcha Tea in my daily life)
손맛, “son-mat,” lit. “the taste of one's hands.” (Jiwon Woo)
FAKE - Blue-textures-sculptural Food
FAKE - Lab-Tech Food
FAKE - Digital Food
RECIPE 5 – History and Mother tongue (Medieval-Arab) (Pine nuts)
