AROMASCAPE OF SINGAPORE
- olfactory representation of the city -
workshop & installation (2011)
Aromascape of Singapore consists of two parts: a workshop and an exhibition.
In May 2009 and March 2010, Ueda conducted a 3-day workshop for Aromascape of Rotterdam at Willem de Kooning Art Academy, Rotterdam, The Netherlands. The workshop format will be adopted for the Singapore version of the project.
What do you smell if you walk around the city of Singapore? Savoury fragrance from food stands and restaurants, green and fresh scent in a market, salty sea bleezes, or stinking garbage? Singapore has an international reputation to be the clearnest city in the world. In this project, participants are going to explore Singapore on the level of smell.
What is it that we are smelling, what does it make you imagine, what does it make you feel? This workshop will deal with these questions through a combination of lectures, hands-on workshops with fieldwork. The result of the workshop will be used for the exhibition.
Some of the smells are extracted and exhibited. Just like a perfume shop, the visitors are free to touch them, open the bottles and smell them. They are not perfumes for wearing, but for evoking your emotion and imagination.
[Relationship to Art and Education]
For Aromascape of Singapore, the relationship of the work to the theme can be seen as follows: the purpose of working with art academy sudents is to raise the awareness for their sense of smell. As these students will be in their late teens or early 20s, they have the maximum physical capability of smelling, because as you get old you can smell less. They still have the clear memories from their youth that are attached very much to smell. It's the perfect mement for them to learn about smell and totally different dimensions will open up in front of them.
More documentations regarding the workshop
NO. 1: IXORA FLOWERS (AMARYLLIS SEAH HSUEH TING)
NO. 2: SUGARCANE (BRENDAN POH KAI JIE)
NO. 3: CHEESEBURGER (NG YI HUI MARY ANN)
NO. 4: NEWSPAPER (KANAKO FURUKAWA)
NO. 5: CEMENT (ORANJE)
NO. 6: RICE (AMARYLLIS SEAH HSUEH TING)
NO. 7: INDIAN INCENSE (SHERYL LAW)
NO. 8: BAK KUT TEH (HO BAOXIN)
NO. 9: BARBECUE (MACK ZHI FANG WENDY)
NO.10: CHAR KWAY TEOW (DEVA RAJ)
NO.11: COFFEE (YU DANYA)
NO.12: TAIWAN SAUSAGE (CHUA TIAN LI)
NO.13: GARAM CIGARETTES (HEMA LATA D/O VEERAMOHAN)
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
relating workshop: 29 - 30 Dec 2010, 11am - 2pm at Singapore Art Museum
FIND THE SCENT OF TULIPS
(OR FIND CONFUSION...)
permanent installation at Amsterdam Tulip Museum (2012)
Put your head in these tulips. You will notice they smell of various bulbous flowers: Tulip, Hyacinth and Narcissus (Daffodil). But which one carries the actual scent of tulips?
Ordered by: Amsterdam Tulip Museum
Concept: Maki Ueda
Realization: Nezu Aymo Architect
Special thanks to Omega Ingredients (www.omegaingredients.co.uk)
THE JUICE OF WAR
for “The Smell of War” exhibition
The photos were so shocking to me that for nights I was afraid to go to sleep. But I did not dare ask my mother to remove that book from my bedroom because it seemed rude to the victims. As I grew up I peeked into the book again and again, out of curiosity for the atomic bombings, and I realized that I was getting better in dealing with the fear. I ended up sleeping with that book until I left home at the age of 17.
Please put your head in a bowl. This smell was manually extracted from the juice of burned and rotten flesh.
Curated by: Peter de Coupere
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
- The Buddhist Heart Sutra -
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.
photos: Moritz Bernoully
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
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!
- blind folded
- use your hands
- take off the blindfold
- use the chopsticks
DESSERT / デザート
surprising ice creams PLEASE WEAR THE BLINDFOLD AND EARPLUGS
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)
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.
For the documentations, please visit the blog site Scent Laboratory [DINNER FOR MUTED SENSES]
concept & development : Maki Ueda
cooking : Noriko & Maki Ueda
service : Misae Endo & Maria, Tomoko Inamura
special thanks to : Camera Japan Festival
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