/// kənvìviǽləti

Parallel exhibitions, photo documenatation, 2018

\ 22nd-25th May, 2018
\\ Rietveld Pavilion and Toko Dun Yong, Amsterdam
\\\ Self-organized Program: Workshop, Dinner and Exhibitions
\\\\ with Younwon Sohn (project) and Léo Ravy (communication design)

Eating is one of the most important daily requests for life sustainability, once food is artwork, the audience’s body will be participated in the entire circulation to digest art and generate organic output; once artwork is edible, artistry and functionality will be at each far ends of scale, the work will be defined by different applied simulations; once materials are expired, the basic function of food will be changed and the exhibition will be set with a silent death alarm.

kənvìviaéləti is a two sites parallel project, a three days self-organized events locating at Rietveld Pavilion and a labor exchanged exhibition at Toko Dun Yong Amsterdam, which is aim to make happenings based on art ecological method to discover the value of art by using food – soy - as media.

The one at Rietveld Pavillion consisted of three parts: let’s make and taste together but digest in private.

- How to make? (soy workshop 22nd – 23th may, 11.00 – 17.00)

Wandering at supermarket, selecting ingredients by cooking list: tofu, edamame, bean sprout, miso and tempeh…which one can suit for today’s appetite? They are named by cultures and history; located at different shelves and areas; categorized by their culinary functions, preserving conditions and taste of nationalities. The soy products have been re-defined by their daily life names and been being what they are perceived by current society.

The workshops are about:
1. To seek for the missing information of soy products themself in the capital world. Through self- learning the making process to experience and redefine the language belongs to each individual.
2. To explore food possibility and to discover the alternative soy outcomes out of market system.
3. To research on the history, political and economical global contextualization of soy and soy products culture.

- How to taste? (dinner 24th may, 17.00 – 20.00 )

Dining is a social activity gathering people together to process same content at a certain time and space, which generates a shared moment for collective dialogue at a micro society.

The dinner is about:
1. to redesign the eating methods - like eating sequence, dish categorization, eating container, table manner, and eating space.
2. to question about the originality of “taste”, by presenting various textures and tastes of soy meals and drinks shaped by different ways of cooking with flavor separation.

- How to digest? (exhibition 25th may, 11.00 – 17.30)

After the function of eating, the exhibition will interactive with audience in a visual approach to see how people react on.

The Exhibition is about:
1. To ask about the function of materials for out daily life, which can be food and art.
2. To explore the duration of sustainability.
3. To experiment on what can be the potential value of the food artwork during the events and art in general.

The material supply for both events comes from the labor exchange between the artists, Younwon Sohn and Sun Chang, with the Dun Yong supermarket. The salaries are paid with soybeans and based on Dutch minimal hourly wedge by calculated with the sale price at Dun Yong (1.75 euro/500g).

During the commossioned production, Younwon Sohn made a performance-based installation by soy milk skin, and Sun Chang re-organized the supermarket shelf to represent the agricultural and procedural relationship of commercial soy products.

Soy Contract, click to link

This is an on-going project, Part of the non-monetary soy seends have been planted at De KasKantine for the future, and waste solution has been researched on. The communication project is collaborated with Léo Ravy.

kənvìviǽləti is collaborated between Younwon Sohn and Sun Chang.

The soy cookbook can be viewed and download here.

This is an on-going project, for more info please visit: http://here-more.info

///

Poster, communication design by Léo Ravy, 2018


Dinner documentation, Rietveld Pavilion, 2018

Dinner documentation, Rietveld Pavilion, 2018

Dinner documentation, Rietveld Pavilion, 2018

Dinner documentation, Rietveld Pavilion, 2018

Dinner documentation, Rietveld Pavilion, 2018

Tofu made during the workshop by different culinary methods with rosted soybeans, Rietveld Pavilion, 2018

Close up: soybeans made during workshop by different culinary methods, Rietveld Pavilion, 2018

Labor Exchanged Free Raw Soybeans and different ways of cooked soybeanson side, Rietveld Pavilion, 2018

Parallel exhibition, performance-based soy milk skin installation by Younwon Sohn (window), re-arranged soy products upon their agricultural and procedural relationship by Sun Chang (shelf on right), Toko Dun Yong Amsterdam, 2018

Soy family reunion, re-arranged soy products upon their agricultural and procedural relationship, Toko Dun Yong Amsterdam, 2018

Close up: soy family reunion, soy plant, soy products diagram, soy cookbook and soy products from the supermarket, Toko Dun Yong Amsterdam, 2018

Here: Soy Contract