Tutorial_Week2_081007

Demetris
Awkward but telling-me-something images – your ‘obsession’ with a crawling/creeping/swirling creature. Are you fascinated with the movement of an octopus? Which aspect attracts you as a FOOD? Otherwise it reminds me of the Korean man eating an ‘alive’ octopus enjoying the feeling when it crawls within your mouth… Do you want to crawl/creep/swirl the wall like an octopus?
Those actions evoke your appetite? What does the food look like that enables you do those actions while eating?

Selam
Your food related to your private territory, your family, ‘homeliness’ sounds intriguing.
Many successful take-away entrepreneurs started from their family recipes passed through out mother to daughter, father to son… The food, enjoyed by the people outside your family, can deliver the specific sense of what you’ve felt while you dine the food with your family. Think about Ratatouille- the food leads the critic to the memory as a young boy in his country home loving the mother-made food, ratatouille… So, can you (temporarily) privatize a small territory of the London wall using your prosthetics, bring the memory of ‘homeliness’ through your cooking, your food?

Inga
Good try to sketch your observation. But do slow! Milan Kundera said you are doing fast something to forget and doing slow something to remember! Which part do you fancy – juiciness? the sound of chewing and swallowing? Is there your own specific way of tasting/peeling/chewing/swallowing/wasting/recycling/…? It is not about a body in an anatomy diagram but about you. Do you like to make a juicy watermelon brick that will be chewed, swallowed and digested to water? What do you want to see from the London wall and the cascade/pond near Barbican? Remember, you are concerned about the micro-actions of your tongue and your hand other than jumping, leaning, walking as you drew in your sketch.

Mentor
Your food is very special- pasul. I have no clue about what is important in cooking, what level of fluidity is ideal etc. Some food need strong heat in a short time, some need the opposite way.
Can you define the process, the critical factors leading to the perfectly cooked, authentic taste of pasul, the proportion between ingredients, the actions required while it is being boiled? You mentioned the smoked smell adds the quality of pasul. Also the fluid is a key to relate ‘meats’ and ‘beans’ – not necessarily well-matched pair! The mortar is essential in building bricks. Look at how the mortar works, how it sticks one block to another. See the chemical reactions generating some heats. See how it loses its fluidity and gives up to the rigidity leading to the strength of the wall. What does pasul become when it loses heat? Does it gain rigidity? Can you build it like a block? Can you keep it secret between bricks and ‘resurrect’ it when you’re hungry? Then what do you need to do so?

David
You might find your ‘hidden’ personality. Your drawings are mysterious.
It asks what it hides behind/beneath? They are too peaceful to believe what is drawn as it is. You might start feeling suspicious or curious. So what is there beneath? What is visible is not everything. That’s what you want to say? The instant noodles, quick to cook – they went through a substantial chemical process to enable you to cook and eat quick. While you like ‘fast’ food or eating quick, somebody spent some time to invent a process for you to do so. Can you also invent a process that can make your cooking/eating even quicker.
A comparison between the foundation stabilizing the wall whilst absorbing the pressure/humidity of the soils AND the dehydration and other process preserving noodles for a quick ‘re-animation’? can you invent a way of preservation (of a foundation or noodles) that anticipates your quick action to re-animate the wall or the noodles?

Kemi
Be specific with your food- the ingredients, the process, the actions, the timing, etc. Be specific with your site too. Why is it special, what does it imply to each other? Drawings are essential for a communication between the two.

Nick
Started from Lobster but it can tell something more! Excellent in grabbing the theme- between luxurious and ordinary, redundant and essential, ritual and routine, ….your prosthetics can change the direction. From something unreachable to accessible (lobster), from something redundant/remote to essential/routine (London wall, which was built as essential/practical but is now redundant and luxurious to maintain considering its function)? Then what does your prosthetics do to your body? The scale comparison looks like a very good starting point. The sense comparison sounds even intriguing! Tea’s suggestion is worth trying your another creative shot.

Chris
Lots of potentials in raisin-drying, weathering and finally aging processes.
Sun/wind/humidity…all seem to be common factors, ‘skin’ or ‘texture’ seems to be what is a cross-over across those three. Define your positions related to the three first- You can exploit the current texture of them, as they are, or you can design a ‘pattern’ that will allow you to eat a favorite food/optimal environmental conditions/graceful aged appearance. Or do you want to use a skin of the wall to give the best condition to dry raisings (i.g.) whilst stopping your skin from being exposed and thus aged? Be specific why/what you like or you like to add more in each of them. Depending on each, your prosthetics can vary. It does not need to start one though.

Wei
Be specific. With your food, with your movement, with your London wall. Analyse your fried rice- why it is tasty, what is important in cooking process, etc. Analyse your tool. Analyse the relationship between the two. Analyse your movement. Position yourself on site. Draw the actions you’d like to do and the tools necessary Draw what you’re fascinated with mostly from the wall (though not related to your food)

Tingwei
Foreign- local, showoff – practical, transplanted – rooted, adapted- original, monumentality- everydayness. There are some key words you can investigate. Find those two aspects from your flat noodles- the origin, culture, tradition, memory… How can you adjust ingredients/stuffs/sauces/tools/yourself to cook/eat the unique flat noodles in London (wall)?
Can you name the food with respect to London (wall)? What does your prosthetics make up – a lack of what? Position yourself on site eating the noodles, Invent something that can make you feel comfortable and help you eating the noodles

Sam
Sketches caught everybody’s attentions. See Gordon-matta-clark’s ‘Food’ restaurant from the link below. http://thisisnotashop.wordpress.com/gordon-matta-clark/ See also his other works, see how he uses the action of cutting to understand/reveal the process of building. Can you cut a section of the wall /lasania using your prosthetics ( first needs to be drawn) and respond to materials with differing speed and scale, deform the section to allow you to express the responses? Can imagine such a beautiful choreography of your body and also of your section drawing?

Tae

Task for Week2_081007

Dear all

The task for Tuesday is to do two DRAWINGS - sketches are additional.

Be precise about what you are expressing/describing.Narrow down your interest in food
(ig. chewy texture of a sirloin steak cooked medium) and focus on a particular aspect/quality of a wall fragment (ig. surface condition in raining), both in relation to a specific entity of your body (part - ig. mechanism of chewing, jaws, teeth, cheek muscles), while asking yourself why.

Be inventive on prosthetics - use 'Google image search' for brainstorming - ig. Stelarc.Prosthetics at the bottom enhance a certain capability and for now should be at least functionally clear.

Tea