Category: English (UK)

DINNER FOR THE MUTED SENSES

– a food art workshop for five (or more) senses in a restaurant setup –

workshop / event (2009)

 

It is free of the eyes, ears, nose,
tongue, body and mind;
free of sight, sound, smell, taste,
touch, and any object of mind;
free of sensory realms
including mind-consciousness.

– The Buddhist Heart Sutra –

dinner

 

CONCEPT

A unique food art workshop in a restaurant set-up. Each course is served with an intervention of one of your senses, such as blindfolding, amplifying or muting to enhance your sensitivities and experience new sensations. All in Japanese lacto-ovo vegetarian style prepared with organic ingredients.

The workshop is developed by Maki Ueda, an artist who is known for her artworks focusing on the olfactory sense.

Eating is something to appreciate with the five (or more) senses. In this extraordinary Japanese course dinner you will witness that, with full of sensations, inspirations, and findings.

 

DSC_3745

DSC_3738

DSC_3734

DSC_3730

DSC_3728

DSC_3724

DSC_0083

DSC_3791

DSC_3785

DSC_3786

DSC_3782

DSC_3780

DSC_3774

photos: Moritz Bernoully

 

DISHES:

WELCOME DISH / お通し

for the sensory sounds with the hearing sense muted / amplified

PLEASE WEAR THE EARPLUGS

  • rice crackers with aonori seaweeds 青海苔せんべい
  • fermented miso natto with cucumber (morokyu)　もろきゅう
  • fried noodles (age somen)　揚げそうめん
  • seaweed salad　わかめサラダ
  • fried buckwheat sticks (soba karinto) そばかりんとう
  • fresh soybeans (edamame) 枝豆
  • pickls (kojizuke, family recipe)　麹漬け（上田家秘伝）
  • mixed nuts　ミックスナッツ

APPETIZER / 前菜

taste & smell experiments 1. smell the MISO SOUP PERFUME with the paper (or spray it into your mouth if you like)

1. MISO SOUP PERFUME is distilled miso soup. It’s transparet, but contains the flavours. See from time to time how the charactor of smell changes.

  • top note (green onion)
  • middle note (shitake / kombu)
  • last note (miso)

2. Taste the (real) miso soup.

MAIN DISH / 主菜

PLEASE WEAR THE BLINDFOLD

You will get exactly the same dish twice!

1st one:

  • blind folded
  • use your hands

2nd one:

  • take off the blindfold
  • use the chopsticks

DESSERT / デザート

surprising ice creams PLEASE WEAR THE BLINDFOLD AND EARPLUGS

SPECIAL DRINK

Green Tea for flavour pairing

Spray the orange juice perfume into your mouth, then taste the green tea. “Food combines well when they have major components in common” : the concept widely accepted in the molecular gastronomy scene (www.foodpairing.be)

 

 

INSPIRATION

This workshop is primarily inspired by the activities of artists-collective FoAM in Brussels. One of the inspiring events that Maja Kuzmanovic has developed at FoAM was Open Sauces (Nov. 2008). It was about the future of food in many different perspectives. The issues herein included were: molecular gastronomy, food pairing, eating and senses (where Maki Ueda has contributed), logistics and food problems, safety of foods, etc.

 

DEVELOPMENT

For the documentations, please visit the blog site Scent Laboratory [DINNER FOR MUTED SENSES]

 

CREDITS

 

concept & development : Maki Ueda

cooking : Noriko & Maki Ueda

service : Misae Endo & Maria, Tomoko Inamura

special thanks to : Camera Japan Festival

 

ESSENCE

– extract the essence of your memories –

workshop & exhibition (2007)

On the 3rd of Nov. 2007, I gave a workshop of extracting the essence and making a simple perfume at CBK Almere Corrosia, The Netherlands.

There were 6 participants. They made their own perfumes with their memorial scents.

IMG_0474

DSC_1645

  • the scent of the dog —> the dog’s teddybear pickled in powder
    IMG_0468

    DSC_1649

  • the scent of baking bread —> water distillation while baking bread in the flask
    DSC_1668

    DSC_1699

  • the scent of hey —> soxhlet extraction
    DSC_1661

  • the scent of Brussels Sprout from own garden —> pickled in alcohol
    DSC_1664

  • a cocktail of cheese, flower, almond snack, hair moose, and the white wine —> pickled in alcohol
    DSCN3604

  • the scent of ‘speculaars’ of the Sinterklaas festival —> pickled in alcohol
    DSC_1672

    When the workshop was finished, the opening started. During the opening the distillation and extraction machines were continuing their process.


    The scents of the pickled materials will be extracted during the 2 months of the exhibition period. That means, the visitors will smell the scents ‘extraction in progreess’.


    DSC_1695

    DSC_1696

    After the exhibition, I’ve filterd and bottled them. The bottles are ready to be shipped to the participants.


    DSCN3607


    DEVELOPMENT


    http://scent-lab.blogspot.com/search/label/%5BESSENCE%20OF%20PERFUME%5D



    CREDITS



    concept, realization: Maki Ueda 
    production: Corrosia CBK Flevoland
    help: Tomoko Inamura


SMELL x ILLUSION

– an olfactory boat-trip –

site specific, open air intervention/performance (2010)

CONCEPT

smellxillusion_s

[EN]

Do you smell a field of rose flowers, or do you smell the scent of a beautiful woman? SMELL X ILLUSION is a boat-trip where new smells are being added to the existing environment. While you proceed through the Dordrecht harbours you perceive these smells and automatically you develop relationships between the smell and the environment.

SMELL X ILLUSION makes use of existing smells that are being presented in a different context. The audience is being challenged to enjoy the imaginations and illusions that appear because, wether we want it or not, always try to create a coherent world out of the perceptions of one and another sense. The ‘fluisterboot’ takes you on a trip along the back-sides of houses, shops and restaurants in the city centre of the medieval Dordrecht. These form the set for a challenging expedition.

[NL]

SMELL x ILLUSION is een rondvaart door Dordrecht waarbij nieuwe geuren aan de bestaande omgeving toegevoegd worden. Terwijl je door de havens van dordrecht vaart neem je deze geuren waar en leg je automatisch verbanden tussen beide.

SMELL x ILLUSION maakt gebruik van bestaande geuren die in een andere context gepresenteerd worden. Het publiek wordt uitgedaagd om te genieten van de verbeeldingen en illusies die onstaan doordat we, of we het willen of niet, een coherente wereld proberen te maken uit de waarnemingen van het ene en het andere zintuig. De ‘fluisterboot’ neemt je mee op een tocht langs de achterkanten van huizen, winkels en restauranten in centrum van het middeleeuwse Dordrecht. Deze vormen het decor voor een uitdagende expeditie.

CONTEXT

VENUE: Urban Explorers Festival in Dordrecht, The Netherlands
BOAT TRIP PROVIDED BY: De Stroper

DATE: May 21, 22, 23, 2010

ORGANIZER: Centrum Beeldende Kunst

SPONSOR (FRAGRANCE): Omega Ingredients

PHOTO IMPRESSIONS

DSC_2986

08_SmellXIllusion

10_SmellXIllusion

06_SmellXIllusion

02_SmellXIllusion

01_SmellXIllusion

ROUTE AND TECHNOLOGY

DSCN9862

The boat trip was lasting one hour. It sailed through the canals of the medieval Dordrecht city center.  Time to time different scents were sprayed in the air with a sort of paint spray gun connected to an air tank.  The scents were sometimes “matching” to the environment, but sometimes not, to create a nice surprise.

DSC_0005

DEVELOPMENT

20 scents were developed, partly by manual extraction from the materials.  The scents were sprayed in the air with a sort of paint spray connected to an air tank.

  1. lavender
  2. french fries (self extract)
  3. coffee (Omega Ingredients)
  4. banana (Omega Ingredients)
  5. Suriname’s TOKO
  6. Robijn(raw)
  7. myrrhe
  8. seaweed (self extract)
  9. rose
  10. beer (raw)
  11. pizza (self extract)
  12. cognac (raw)
  13. chocolate (Omega Ingredients)
  14. cardamon (Omega Ingredients)
  15. speculaas spices (self extract)
  16. coconut
  17. camphor
  18. BBQ chicken (self extract)
  19. Chanel 5 (raw)
  20. zwitsal (raw)
DSCN9861

DSCN9851

DSCN9829

DSCN9855

More documentations regarding development: http://scent-lab.blogspot.com/search/label/%5BSMELL%20x%20ILLUSION%5D

SPECIAL THANKS TO:

Used Compressor , for the tanks

Oxalis Atindriyaratri, assistant

Edwin van der Heide, advisor

De Stroper, for the boat trip