OLFACTORY PROPRIOCEPTION

– Passport to Ishigaki Island –

installation (2019)

DATE: Apr. 24th, 2019 (premier)- May 19th, 2019
VENUE: Ishigaki City Center for Culture, Ishigaki Japan (solo exhibition)
CURATOR: Tomohiro OKADA (Blue Ocean Foundation / Shimanova)
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[Experience]

How do you smell, when you lay down? Is it different from how we normally smell: sitting or standing?

In this work you lay down in a private dark space, let your body release and relax, and smell.  The parasympathetic nervous system becomes active then, and consequently you would smell the scent differently than you do in the normal context where the sympathetic nervous system is active.  You are ‘in’ the scent, drown, or completely immersed.  



What you smell here is the scent of night flowers. Do you smell it consciously or unconsciously?

[Story]

Ishigaki Island, where I live, is a fragrant island.  During the hot and humid summer nights we often smell the night flowers in bed as if it is “a perfume of the night”.  It comes up in mind but also disappears quickly, and it repeats. We go back and forth conscious and unconscious smelling.  I have taken this experience and shaped it in the form of this installation. 



When we smell in a western or city context, scent (or fragrance) is something special.  For us in the rural area here, scent is something always there, we take it for granted and not that special. Cities are the consumers of fragrances, but rural areas are the producer.  People here do not wear fragrances, because it’s surrounded by the natural scents of the environment. How people appreciate scents here became an inspiration for this work.

[Technical Production]

I have used self-extracted Silk Jasmine, a common plant here, and added a touch of fragrance I composed, as booster and fixative.  The scent is impregnated in the paper petals.


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 [Research]

It is a research of a biome* from olfactory perspective, and also how people interact with the biome with the olfactory sense. 

*“A biome is a community of plants and animals that have common characteristics for the environment they exist in. Biomes are distinct biological communities that have formed in response to a shared physical climate.” – wikipedia

I have been extracting various plants of the island, and found out that there were common substances present in the extracts.  They were exhibited next to this installation.

For example, we have a lot of night blooming flowers, and they always have hidroxycitronellal type of substances in common. It must be for attracting moths and to get more chance of pollination. Spicy and citrus aspects are often found in leaves, and it must be for surviving in this extremely hot and humid summer here. (Camphoraseus substances as 1,8 cineol, often found in the cold climate area, were less found here – probably it’s too hot for such substances.)

List of raw extracts exhibited (self made)
1. Camphor
2. Shell Ginger Flower
3. Taiwan sugar palm
4. Gardenia
5. Barringtonia
6. Water Lily
7. Ryukyu Pine Tree
8. Vetiver

INVISIBLE WHITE

Makoto Yokomizo x Maki Ueda
PAVILION(2013)

 

DATE: July 23 (TUE)- Aug 9 (FRI), 2013. 10:00-18:00.
CONTEXT: Mazda 100 years anniversary
VENUE: Okamura Garden Court Show Room
SPONSOR: Okamura Co., Ltd.
SUPPORT: Yamamoto Perfumery Co., Ltd.

It’s a void space dedicated for touching, hearing, and smelling. The architect Makoto Yokomizo designed a semi-dark space that makes you feel like “endless space that is vast and misty”, and Maki Ueda made the scent diffusion system for it. As you walk into the space you cannot see at instance, then you  automatically switch your priority to hearing, touching, and smelling. As you get used to the darkness you see no end in the space. There’s no object but an environment. As you explore in the space you smell differently – 3 principle smells are used here like RGB for monitors. Thus, smells navigate you in the space. There’s no meaning given to the smells, but it’s you who give them.  The focus is your sense of smell, movement, and orientation.

Development:

http://witch-lab.blogspot.jp/search/label/%5B白い闇%5D

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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.

 

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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