Mapping Chōri / 調理 / 요리 – Swimming Pickles
A workshop hosted by Maharu Maeno, Hoa Yun Chung and Shuntaro Yoshida (Chōri collective), part of the Hospitality Project series by the Asian Performing Artists Lab.
"We focus on Chōri senses such as smell-touch-taste, using the metaphor of Ocean - a process of osmosis to navigate ourselves from one small cave to salty water to perform? dance? sweat? be soaked? with other species."
The collective, made up of artists from Japan and South Korea, welcomes you to an immersive workshop in food, gardening and microbial lives. Come experience different traditional fermentation food, which includes Nuka (an ingredient in Japanese fermentation) and Korean pickles, to connect with our senses and non-human relations, by imagining pickles as ocean and tracing the border between fixed territories through history and culture.
The workshop is donation-based and is designed for a maximum of 15 participants (first-come-first-serve). Bring one ingredient which best represents you and a food container.
22 November 2022, 6 - 7:30pm
UdK BAS, Room 203