- a technical and social food art event -


date: Nov. 22, 2008

concept, realization: FoAM




  • 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!

photos by: Alex Davies




2008-11-22 18:00 Europe/Brussels
2008-11-22 23:00 Europe/Brussels
Location: FoAM Lab, Koolmijnenkaai 30-34 Quai Des Charbonnages, B-1080 Brussels, Belgium

FoAM and the Guild for Reality Integrators and Generators invite you to a synaesthetic dinner, to jointly sample, celebrate and debate the future of food.

Food is a nutritious and delectable product of our reciprocal, sustaining relationship with the environment. It is also one of the oldest cultural expressions, rooted in hospitality and sharing. As the gastronome Brilliat-Savarin noted three centuries ago, “the discovery of a new dish does more for human happiness than the discovery of a new star.”

Open Sauces will unfold in a sequence of experimental courses, matched with drinks, improvised music and esteemed guests. While savouring the foods, the guests will be engaged in table conversations, sharing experiences, recipes and ingredients needed to demystify cultural, environmental, technical and ethical aspects of contemporary food systems. From molecular gastronomy to fair trade, from permaculture to food-tracking, from open source to open sauces, we will blend seemingly unrelated elements of our food chain. In an era riddled with environmental and cultural anomalies, these transdisciplinary and trans-local connections will become one of the keys to our survival, as individuals, communities and species.

With: Alexandra Deschamps-Sonsino, Kultivator, Sher Doruff, Maja Kuzmanovic, Alok Nandi, Sneha Solanki, Wietske Maas, Matteo Pasquinelli, Kate Rich, Femke Snelting, Andreas Strauss, Maki Ueda, Allison Zinder and other local and trans-local food experts and enthusiasts.

There are limited places for this event so please RSVP if you would like to attend.

The extended menu (in the form of a cookbook) is available online at http://opensauces.cc/open.sauces.pdf



Green Peas & Mint Soup

15 11 10

  • gaseous <---- the perfume dish that I contributed
  • fluid
  • (half)solid


It was my role to give a toast for this course. (The toasts were related to the each 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.







Food pairing:





A book that covers the whole evening of memorial dinner event Open Sauces is published.



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 cooking 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.



Collaboration with: Daikichi Yoshida

on: June 16, 2015

at: Uplink Shibuya, Tokyo










【日時】6/16(火) 19:00 open / 19:30 start
【会場】UPLINK FACTORY http://www.uplink.co.jp/
    東京都渋谷区宇田川町37-18 トツネビル1階
【出演】Yoshida Daikiti (スルバハール)
    MAKI UEDA (嗅覚アーティスト)
【料金】予約:2,500円 / 当日:3,000円 *共に+1ドリンク500円

◆ ヨシダダイキチ:http://www.yoshidadaikiti.net/


◆ ウエダマキ:http://www.ueda.nl/


Sukebeningen Official WebsiteL: http://sukebeningen.org


What is Sukebeningen Project?

The project presents inter media art of characteristically Japanese eroticism. We explore the cultural differences in the conception of eroticism between The Netherlands and Japan through music, dance, electronics, fine arts, and olfactory art.

The name "Sukebeningen"

The name of the project "Sukebeningen" comes from the beach Scheveningen in Den Haag, The Netherlands. Japanese pronounce the word "Scheveningen" /sukebeningen/. The word "sukebe" means somethig like "lecherous" or "naughty," and "ningen" means human being. So "Sukebeningen" means a naughty person. In Japan, therefore, Scheveningen is well-known as a beach with a funny-sounding name. One might say the name is ambiguous: for Dutch, it refers to the beautiful beach; for Japanese, it refers to a naught person. For both peoples, the name of the project is very familiar.

Why eroticism?

One's conception of eroticism reveals his or her sexual sensitivity at a very personal level. At the same time, eroticism reflects the taste of a people at the cultural level. Indeed, eroticism is an important aspect of the cultural aesthetics. Everyone is interested in eroticism, and how different cultures conceive of it. But, it is also a sensitive topic, and it can be difficult to talk about it. We want people to enjoy our works personally and casually, although at the same time we deal with eroticism honestly and seriously.


About the Works

(1) The Tattooer 

The Tattooer is based on the beautiful sado-masochistic tale by Junichiro Tanizaki. In the piece, Tanizaki€™s world is crystalized using carefully selected materials from the story.

About the scents; The first scent: Jinko, an aphrodisiac incense that used to be diffused permanently in the Japanese red light district in the old days. It symbolizes ecstasy. The second scent: Shoko, an incense that is employed in Buddhist ceremonies and funerals. It symbolizes death.

Video directed by Kaname Onoyama.

electronics and composition : Yota Morimoto

composition and violin : Noriko Koide

supervision : Akane Takada

dance : Chiaki Horita

olfactory art : Maki Ueda

tattoo : Yuki Hatazawa

percussion : Ryoko Imai


(2) Moon

The concept of the work is an installation of kehai, a Japanese word which means 'a vague sense of the presence of something.' When one perceives or becomes aware of an indication that somebody/something exists around him/her, many faculties of senses contribute to pick up that. We created a dance piece in which multi-sensorial experience is explored. The auditorium is in complete darkness, suppressing the sense of sight, and making other modalities more sensitive. The seats in the auditorium are arranged with intervals, through which the dancer will dance, keeping an intimate proximity to the audience. They will be able to feel the kehai of the dancer. In addition, She wears a perfume, developed by the olfactory artist, to emphasize her kehai (where she is, and what she does in the dark).

About the scent; the scent of a flower that blooms at night to attract moths.

Video directed by Kaname Onoyama.

electronics and composition: Yota Morimoto

composition : Noriko Koide

supervision : Akane Takada

dance : Chiaki Horita

olfactory art : Maki Ueda

(3) Shijuhatte

 Shijuhatte, refers to the catalogue of 48 erotic positions partners can take during the course of making love, as depicted in shunga (Japanese old erotic picture). Each position has a poetic name, giving us the impression of the rich imagination of the people in the Edo period. The choreography is based on these 48 positions, and the music is based on the sound that was actually heard in yukaku (Japanese red light district) where yujyo (the women who work in yukaku) were. Besides an amplified mini-koto and some small percussions and toys which are strongly associated with yujyo, we also developed a switch that triggers various sound effects. In addition, we've put elements of Ozashiki-Asobi (game or play with yujyo in yukaku), presenting the sophisticated culture that enjoy communication with yujyo though the games and plays more than sex itself back in that period.

About the scent; the scent of cherry blossom.

Video directed by Kaname Onoyama.

electronics : Yota Morimoto

composition : Noriko Koide

mini-koto : Akane Takada

dance : Chiaki Horita

olfactory art : Maki Ueda

percussion : Ryoko Imai





Hoogtij/TEST Extra: Sukebeningen
19.00 - 23.00 uur
Toegang is gratis
In Sukebeningen onderzoeken de makers karakteristieke Japanse erotische kunst door verschillende media te gebruiken. Het culturele verschil tussen het Nederlandse en Japanse concept van erotiek wordt door muziek, dans, geluid, beeldende en geurkunst uitgewerkt. Deze keer werken de makers samen met een grafische stempelkunstenaar om twee nieuwe werken te ontwikkelen.
Met: Noriko Koide, Yota Morimoto, Akane Takada, Maki Ueda, Masaaki Oyamada.
Hoogtij/TEST Extra: Sukebeningen
19.00 - 23.00 hrs. 
Entrance is free
For this session, named Sukebeningenthe makers used several different media to explore characteristic Japanese erotic art. The cultural difference between the Dutch and the Japanese concept of eroticism is portrayed via music, dance, sound, imagery and fragrance art. This time, the makers worked alongside a graphic stamp artist to come up with two new works.
With: Noriko Koide, Yota Morimoto, Akane Takada, Maki Ueda, Masaaki Oyamada.
 Het Nutshuis
 Riviervismarkt 5
 2513 AM Den Haag



[leiden] *SOLD OUT
12th of February
18:00-dinner, 21:00-performance
@ Scheltema Complex (Marktsteeg 1, 2312 CS Leiden)
Entrance: 29.5 euro (including dinner)
reservation till 11th february 12:00

20th of March
@Steim (Achtergracht 19, 1017 WL Amsterdam)
!!! Please do not wear perfume in the performance !!!

intervention (2013)

Maki Ueda (JP/NL)


To the traditional geisha, scents were a tool of her trade. During this causal intervention in the lobby, a geisha will entertain your sense of smell, using a variety of such tools and skills. But she is also a member of the Camera Japan audience, so you may well spot her watching a movie, having a drink or making chit-chat. Who knows, if you stick around, she may surprise you too!


I used: 
ylang ylang for the flowers on hair, 
agarwood for veil, rose for fur fan, 
sandalwood for the other wooden fan, 
ylang ylang for blue paper flowers I folded for kids, 
and amber for myself.

















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