- how to smell what you smell - 

workshop (2010)

 

 

A WORKSHOP INSPIRED BY THE JAPANESE TRADITIONAL FORM OF ARTS, KOHDO

 

Smell as if you listen!

 

Kõdõ, one of the three classical Japanese arts as tea ceremony, is a gathering of appreciating incense and sharing emotions and imaginations with the people living in different time and space. A Japanese olfactory artist Maki Ueda holds her original and artistic Kõdõ ceremony.

 

 

組香: Looking for Truffles (トリュフを探しに)























photos: Lucia Guglielmetti

組香: Looking for Truffles (トリュフを探しに)

伽羅 試無 本一   Truffle  トリュフ   
羅国 試一 本一   White mushroom マッシュルーム 
真南蛮 試一 本一  Porcini ポルチニ
真 那賀 試一 本一  Poisonous red mushroom 赤い毒キノコ
佐曽羅 試一 本一  Shiitake 椎茸
寸 聞多羅 試一 本一 Magic mushroomマジック・マッシュルーム

 

 

MORE ABOUT KOHDO

http://www.japan-zone.com/culture/kodo.shtml

 

"YUJO MONKOHZU" by NAGAHARU MIYAGAWA : a prostitute feeling tipsy while perfuming her own kimono with the incense.

 

PREMIER

CAMERA JAPAN FESTIVAL 2010

  • One session lasts about an hour.
  • Subscription required.
  • Max. 10 participants per session
  • Please don't wear perfume.

program :

  • introduction of Kodo
  • smelling game (1) olfactory travel all around the world
  • smelling game (2) - Horse Rase (Kurabeuma Koh)

date & time:

Sun. 17/10/2010

  • session (1) 15:00-16:00
  • session (2) 17:00-18:00
  • session (3) 19:00-20:00

palce:

LantarenVenster (NEW LOCATION) / Rotterdam

Artistenfoyer (1st floor)

 

 

 

one-hour olfactory walking workshop(2009)

 

goals

  • re-finding of the area from smell perspective
  • becoming more aware of the sense of smell
  • getting to know the connections between the nature and our modern lives. example: the oak moss found on the tree bark is extracted and used a lot in perfumes, etc.

 

date: 23 & 24, Aug 2009

Kooipark, Leiden, The Netherlands

 

map_walknsniff

View in Google Map:

https://picasaweb.google.com/lh/albumMap?uname=110341721675628623374&aid=5345626595436543681#map

 

 

 












Pine tree - the most common tree in Dutch nature. Rub the leaves - you'll smell a refreshing fragrant as lemon, orange, and mint.


Let's smell the childen of pine tree too! Is it similar to the leaves or not?


With the rose as example, I've explained the various ways of retrieving essential oils from natural materials.


'Kampafoelie' in Dutch. Smells like lily, jasmine, and rose.


This pretty yellow flower should smell good - but it actually does not smell at all! Instead the leaves well. Smell of black pepper, grape, orange. Gourmand smell.


"This smells like orange!"


'Klimop' in Dutch. This grows everywhere in this country. The flower smells like Japanese 'fuki' - fatty, stinky smell. Reminds me of one autumn evening of Holland.


Vlinderstrook - flowers that Dutch people love. Compare the white one and purple one. The white one smell a touch of vanilla, like a virgin. The purple one smells more sexy.


Rozenbottel leaves smell like apple.


This one looks like mint, but its smell is nothing comparable to mint!
"Wow, what a strange smell!"
"This smell reminds me of something..."
"Yes... like an animal shop"
"Right, like a bird cage"

Thinking alone about the scent often doesn't lead to anywhere, but thinking together like a game leads to the idea of similar smell that we know. Very interesting!

 

I'm thankful to Marjan van Gerwen / Wijken voor Kunst / De Laekenhal, who gave me this opportunity. Thank you very much!

 

 

- extraction & composition of flavours -

workshop (2008)

 

12

Food pairing, a widely accepted concept in the molecular gastronomy scene, explores the potential of unacquainted food combinations - grapefruit with cardamon, carrot and bitter orange peel - to create new tasting experiences.

Maki Ueda developed her own mysterious ways of extracting smells from raw materials in a kitchen environment throughout her career. As artist in residence at FoAM, she was challenged to share her fascination in a hands-on workshop focusing both on smell and taste. Could both ways of sensing be combined with the art of composition in perfumery, the art of finding the right matches and balancing between hundreds of aromatic ingredients?

A natural smell is often extracted from a material using chemistry techniques for retrieving essential oils, such as distillation, ethanol extraction, or oil maceration. For the Edible Perfume workshop, these techniques were adopted in the kitchen. In a temporary laboratory setup, the participants experienced the complete process of extracting aromas and flavours from edible raw ingredients, in order to recompose them into new culinary substances.

Every participant was asked to bring two edible materials: a 'he' and a 'she' as part of a food couple. Each material was to be extracted separately and then mixed together into one edible perfume. The challenge for the participants was to find the right balance of the two elements , giving birth to complex and surprising scents; the children of the 'he' and 'she' ingredients.

The following food couplings were created during the workshop:

  • almond & grapefruit 
  • cardamom & orange 
  • vanilla & parmesan 
  • star anise & banana 
  • clove & mandarin 
  • ginger & turmeric.

The participants have witnessed the process in which the aromas get separated from the tissues of the materials and absorbed in the medium. The result was evaluated both by smelling and tasting.A lively discussion ensued – where does our sense of taste and flavour originate; what is this mysterious area linking the cavities of our noses and mouths that can sense such subtleties of aromas and flavours? The group agreed that he sensation of edible perfume created was neither taste, nor smell alone, butsomething ephemeral, an experience in-between the senses.

 

EXTRACTION

01

07

06

03

02

 

COMPOSITION (FLAVOUR COUPLING)

10

08

11

04

05

TASTING

09

14

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DO IT YOURSELF - 5 STEPS

1. Process the material and make it as fine as possible

Use whatever tool you can find in a kitchen to peel, crush, shred or cut the ingredients into the smallest possible particles. The smaller the particles, the shorter the extraction time.

2. Choose the right medium and right temperature

There are different ways of extracting smells in general: such as distillation, hot/cold maceration, solvent extraction, enfleurage. The most appropriate technique to apply is hot / cold maceration, common for making garlic-flavoured olive oil. In order to make the extracts 'edible', 40% VOL vodka or non-flavoured, odor-neutral vegetable oil can be used as a medium. We used Grapeseed and soy oil. Vodka or oil can only extract a part of the whole bandwidth of smells that the ingredient contains.

Extracting temperature is another factor. Certain temperatures can extract certain bandwidths of smells, depending on the ingredient. Experimentation is the message!

3. Stuff it in a jar and heat it for 1 hour

Place your ingredient in a jar, pour vodka or oil over the material (not too much, just enough to cover the surface), close it half way and heat it au bain-marie, keeping 70 degrees Celsius. 70 degrees is the temperature where oil does not change its flavour and is just below the boiling point for vodka. (Use an electric hotplate for heating because vodka is flammeable.)

In case of citrus and orange - which cannot resist the heat - they should just be mildly shaken in the jar at room temperature. The time needed for extraction depends on the material, however 1 hour is generally more than enough to extract enough amount of smell molecules for your nose and tongue to detect.

4. Filter it

Use a coffee-filter. If the particles are too fine for the filter and cause clogging, rough cotton cloth could be used instead. Stirring can accelerate the process, but it can also introduce impurities in the resulting liquid, so the best thing is just to wait, time allowing.

5. Compose the smells

Should mix ratios be 1:9 or 4:6? There's no universal answer, indication nor rule here. This is where your creativity comes into play. Use your nose and intuition to explore and experiment. To check the result, you can lick it, but smelling it from a paper perfume strip is the best, as smell molecules tend to linger around longer in your mouth than in your nose. If your nose gets confused, smell your own skin to refresh it.

You can enjoy the 'edible perfume' with bread, cracker, or oblaat. Toast!

NOTE: keep your lab well aired. In case you get nauseous, go for a walk in fresh air, and drink a glass of milk.

(edited by: FoAM)

 

REFERENCES

Food pairing:

http://www.foodpairing.be/

http://khymos.org/pairings.php

 

INFO FOR PARTICIPANTS

documentation by FoAM:

http://fo.am/edible_perfume

instructions for participants:

http://lib.fo.am/edible_perfume

 

DEVELOPMENT

For the documentations of its development and the workshops given all over the world :

http://scent-lab.blogspot.com/search/label/%5Bedible%20perfume%5D

 

CREDITS

concept, realization : Maki Ueda

production : FoAM Brussels

premier : Open Kitchen / Open Sauces

 

- a blind-date event for the other senses inspired by The Tale of Genji -

2015

participatory installation for the other senses


takekawa03

DSC_2096_3

DSC_2112_1

DSC_2147_1

 

Once upon a time, a man fell in love with a woman just by sensing her atomosphere behind bamboo curtains.  He used all the other senses than the sight just to synthesize the whole vision of her as a person. Subtle information as the scent of incense and her silk kimono carried by the wind, and the friction sound of her touch, was already enough for him to fall in love with her.



Back then in Japan, women were not allowed themselves to be exposed to public.  She was kept behind curtains her entire life, not even allowed to give a word to a man that she liked. The Tale of Genji is a classic work of Japanese literature in the early years of the 11th century that illustrates such unique depiction of the lifestyles of high courtiers during the Heian period. 



This event started from a question: "Can we also fall in love like that?"  

Modern communication is a lot thru by the sight so sex appeal is often made visually.  But in this event, the dating setup simulates the world of this novel, in the context of olfactory art. 


 https://www.youtube.com/watch?v=Al6XEOM151o

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Setup:

space_design_L

- Waiting rooms are completely isolated visually, but sound-wise not (Japanese room is often made with paper)


- A man prepares a haiku poem related to the season and seasonal flowers. A woman gives permission to meet him if she likes it.


- They meet behind the curtains for 10 min.  The man may speak a word but the woman not. Her maid intermediates instead.
 

 

Testimonials:

  “I experienced re-construction of the senses.  When you have the sights, scent is just  simple additional information.  But in this setup, when imagination becomes delution, you lose control. I was in total confusion: Any tiny information becomes sex appeal.”

 

M to F sex appeal examples:

-smell (perfumed on hair and kimono)

-letter (poem, calligraphy, flowers, scent on paper)

-talk

-play music

-the subtle sound of silk clothes and tabi socks

-gift

 

F to M sex appeal examples:

-atomosphere

-smell (perfumed on hair and kimono)

-letter (poem, calligraphy, flowers, scent on paper)

-words carried by the maid

-the subtle sound of silk clothes and tabi socks

 

[data]

Kyoto Love Story

Les cheveux noirs et la madeleine (Black tresses and the madeleine) Exhibition

Premier: Kyoto Art Center (www.kac.or.jp), 19 Dec 2015

Surpported by: Kyoto Saga Art University(http://www.kyoto-saga.ac.jp)

Curated by: Prof. Yoko Iwasaki

Concept: Maki Ueda

 

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Collaboration with: Daikichi Yoshida

on: June 16, 2015

at: Uplink Shibuya, Tokyo

 

 

 

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マルチな活動を展開するシタール奏者ヨシダダイキチと“嗅覚アーティスト
”ウエダマキの二人が、UPLINKの空間全体を使って行うスペシャルライブ! 
シタールの音色と匂いが織りなす宇宙を五感全開でご体験ください。

*当ページでの[参加予定]では予約完了とはなりませんのでご注意下さい。
(予約方法:下記参照)
ーーーーーーーーーーー
【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
【予約】http://www.uplink.co.jp/event/2015/37877
ーーーーーーーーーーー
【出演者プロフィール】

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

200年近くに渡りシタールの可能性を探求しているイムダッド派の7代目ウスタッド・シュジャート・カーンの弟子。
YOSHIMI(ボアダムス/ooioo)、U-zhaanとのユニット「SAICOBABA」、様々なアジア楽器のポリリズムと歌唱法を取り入れた「AlayaVijana」、シタール5~30台を使ったユニット「sitaar-tah」などで国内外のレーベルより多数のアルバムをリリース。また、「ファティマとセミラ」「テュリ」をUAに楽曲提供、プロデュース。インド楽器、バリ・ガムランなど多彩なアジア音楽でアレンジした、奄美民謡の朝崎郁恵のアルバム「はまさき」をプロデュース。フジ・ロック・フェスティバル他、多数のフェスティバルやTV、ラジオ番組への出演。シタールやインド音楽に関する本「シタールのほん」執筆。他、民謡~ポップス~現代アートなどインド古典音楽に留まらずボーダレスに活躍。

◆ ウエダマキ:http://www.ueda.nl/

嗅覚とアートの融合を試みる「匂いのアーティスト」。
匂いを素材として作品を制作・発表する。現在は石垣島を拠点とし、ヨーロッパを中心に世界各地で展示やワークショップを行う。約10年のオランダ生活経験があり、オランダ王立美術大学でも定期的に嗅覚アートを教えている。欧米で流行の兆しを見せ始める嗅覚アートのリーディング・アーティストのひとり。