We've begun work on a new project in our series roots + wires. It's called 'take me as we are' and our aim is to instigate a number of social situations in and around the Incheon Art Platform, in hopes of bringing philosophy and the everyday into conversation.
As in the past, we're taking inspiration from Deleuze and Guattari's A Thousand Plateaus. Unlike the past, we're delving further into social events in order to see what happens when this radical text is taken with a sometimes-too-literal and tongue-in-cheek approach. Despite this element of fun, we are interested in beginning sincere conversations with people, around the possibilities inherent in our daily actions.
This time, we're especially interested in food and of course, our main ingredients will be rhizomes. This means we're developing recipes including rhizomatic foods like: ginger, wasabi, hops, tumeric, and lotus. These foods are the type of plant that grows with a rhizomatic structure: they have horizontal 'rhizomes' that grow laterally through the soil in order to propagate. They form networks based around nodes, rather than top-down vertical root structures. This basic understanding of the rhizome becomes a metaphor for organziational structures that are horizontal, dispersed, and modular.
Eating is both a conscious and sensory act, one that is highly aesthetic and commonplace at once. Food consumption is social, memory-laden, and community-forming. Food reflects not only our biological imperatives, but also our socialized desires. It is simultaneously a creation out of our hands, and a highly controlled enterprise. Food mediates directly the relationship between ourselves and our environment, flora and fauna included. It can be wild, packaged, processed, raw, healthy, foreign, familiar, nurturing, and sometimes a radical lifestyle choice.
As we learn about local foods to Korea, and Korean cooking, we plan to develop these ideas further, combining our own food histories, the concept of the rhizome, and local cuisine. We plan to invite people to cook with us, in sometimes unexpected ways and with surprising ingredients. The result, we hope, will be a stimulating conversation, with food at the centre of the table.