/// kənvìviǽləti: lunch presentation
Soy combo, trial photo documentation, 2018
\ 12th May, 2018
\\ with Younwon Sohn
\\\ De KasKantine, Amsterdam
\\\\ Lunch? or Etable Exhibition? (open question)
The lunch presentation is the first public event of kənvìviǽləti: soy project. It is based on an open question: is it food or is it art? Which has been confused Younwon Sohn and Sun Chang since the beginning of the project, and they decided to seek for their answers by bringing what they did to encounter with different people to see how they experence and react on it.
Everything presented is self-made, from soymilk, soymilk skin, soy yogurt, soy oil, roasted soybeans, to tofu and so on. There is no extra flavor added, in order to show the taste of the material themselves shaped by different culinary methods in different forms, temperatures and textures. There are few flavor chips arranged aside, which is made by more salt than sugared caramel - another open question: is it sugar or is it salt? To explore how the extra flavor changes the nature of our daily food.
The soy cookbook can be viewed and download here.
This is an on-going project, for more info please visit: http://here-more.info
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Lunch documentation, De KasKantine, 2018
Lunch documentation, De KasKantine, 2018
Lunch documentation, De KasKantine, 2018
Lunch documentation, De KasKantine, 2018
Casted soymilk skin semi-ball, self-made tofu, soy yogurt, soy oil, roasted soybeans, boiled soybeans, frozen boiled soybeans, fried soy skins and melted more salt than sugared caramel, De KasKantine, 2018
Close up: roasted soybeans, boiled soybeans, frozen boiled soybeans, long-time fried soymilk skins, fragmented soymilk skins, and more salt than sugared caramel chips, De KasKantine, 2018
Close up: dried soybean curd, frozen soybean curd roasted soybeans, and more salt than sugared caramel chips, De KasKantine, 2018
Close up: long-time grilled tofu, dried soybean curd, boiled soybeans and long-time fried soymilk skins, De KasKantine, 2018