{"id":304,"date":"2015-10-31T20:58:17","date_gmt":"2015-10-31T20:58:17","guid":{"rendered":"http:\/\/nordicfoodlab.org\/an-artist-in-residence\/"},"modified":"2022-02-17T14:03:09","modified_gmt":"2022-02-17T14:03:09","slug":"an-artist-in-residence","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2015\/10\/an-artist-in-residence\/","title":{"rendered":"An artist in residence"},"content":{"rendered":"\n

From June to August, we had an artist-in-residence intern at the lab. Her name is Rosemary Liss. She’ll be posting a few things from her work this past summer\u2014this first one is a collection of images from our day-to-day. -ed.<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

cultivating an edible consciousness<\/h3>\n\n\n\n
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dehydrated buckwheat<\/figcaption><\/figure>\n\n\n\n

found textures<\/h3>\n\n\n\n
\"\"
cheesecloth, felt, rhubarb kombucha, rose hips, squid, vacuum bags<\/figcaption><\/figure>\n\n\n\n

some perfect beauty<\/h3>\n\n\n\n

“you begin with the possibilities of the material”
– Robert Rauschenberg: Painter’s Painting (1973)<\/em><\/p>\n\n\n\n

\"\"
tomato leather on stone<\/figcaption><\/figure>\n\n\n\n

utilising the glut<\/h3>\n\n\n\n
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lamb\u2019s head from the Faroe Islands<\/figcaption><\/figure>\n\n\n\n

traditional foodways<\/h3>\n\n\n\n
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kombucha mother from continuous brew on lemon verbena tea, dehydrated at 68\u00b0C for six hours.<\/figcaption><\/figure>\n\n\n\n

dehydrating the pellicle<\/h3>\n\n\n\n

\u201cthis is this big\u201d<\/p>\n\n\n\n

\"\"
crow\u2019s foot and eco-plate<\/figcaption><\/figure>\n\n\n\n

a bird’s eye view<\/h3>\n\n\n\n

\u201cTo break nature into its component parts to solve problems, as you would go about repairing an old watch, is to go about it in entirely the wrong way. That isn\u2019t how biological systems work. It\u2019s how computer programs work.\u201d
\u2013 Dan Barber: The Third Plate (2014)<\/em><\/p>\n\n\n\n

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green tea paper on ceramic plate<\/figcaption><\/figure>\n\n\n\n

discourse diversity<\/h3>\n\n\n\n
\"\"
kahm yeast over nordic kimchi<\/figcaption><\/figure>\n\n\n\n

silky piquancy<\/h3>\n\n\n\n
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bornholm palette<\/figcaption><\/figure>\n\n\n\n

the edge effect<\/h3>\n\n\n\n

“The more edge you create, the more biodiversity you create, where a meadow meets a forest or a piece of water meets a meadow. Two different ecologies meet. Two different kinds of landscapes meet\u2026 that is where you find the most biodiversity at that edge.”
\u2013 Nils Norman: The Edge Effect: Art & Ecology in the Nordic Landscape (2014)<\/em><\/p>\n\n\n\n

\"\"
rhubarb kombucha mothers<\/figcaption><\/figure>\n\n\n\n

zoogleal ombr\u00e9<\/h3>\n\n\n\n

\u201cThe circulation of the blood is primary\u2026It is the blood that drives the heart and not the other way around.\u201d
\u2013 Rudolf Steiner: “The Question of Food” from The Effects of Esoteric Development (<\/em>1913)<\/p>\n\n\n\n

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dehydrated and vacuumed-sealed \u2018detritus\u2019: frog, black garlic, pumpkin moons, kombucha mothers, squid, and cod.<\/figcaption><\/figure>\n\n\n\n

gastronomically oriented<\/h3>\n\n\n\n

(c\/o Katherine Ball)<\/p>\n\n\n\n

“Now more than ever, nature cannot be separated from culture; in order to comprehend the interactions between ecosystems, the mecanosphere and the social and individual Universes of reference, we must learn to think \u2018transversally.”
– Felix Guattari: The Three Ecologies (1989)<\/p>\n\n\n\n

(All photos by the artist, unless stated otherwise)
<\/p>\n","protected":false},"excerpt":{"rendered":"

From June to August, we had an artist-in-residence intern at the lab. Her name is Rosemary Liss. She’ll be posting a few things from her work this past summer\u2014this first one is a collection of images from our day-to-day. -ed. cultivating an edible consciousness found textures some perfect beauty “you begin with the possibilities of the material”– Robert Rauschenberg: Painter’s Painting (1973) utilising the glut traditional foodways dehydrating the pellicle \u201cthis is this big\u201d a bird’s eye view \u201cTo break nature into its component parts to solve problems, as you would go about repairing an old watch, is to go about it in entirely the wrong way. That isn\u2019t how biological systems work. It\u2019s how computer programs work.\u201d\u2013 Dan Barber: The Third Plate (2014) discourse diversity silky piquancy the edge effect “The more edge you create, the more biodiversity you create, where a meadow meets a forest or a piece … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

From June to August, we had an artist-in-residence intern at the lab. Her name is Rosemary Liss. She’ll be posting a few things from her work this past summer\u2014this first one is a collection of images from our day-to-day. -ed. cultivating an edible consciousness dehydrated buckwheat found textures cheesecloth, felt, rhubarb kombucha, rose hips, squid, vacuum bags some perfect beauty “you begin with the possibilities of the material”– Robert Rauschenberg: Painter’s Painting (1973) tomato leather on stone utilising the glut lamb\u2019s head from the Faroe Islands traditional foodways kombucha mother from continuous brew on lemon verbena tea, dehydrated at 68\u00b0C…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/304"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=304"}],"version-history":[{"count":2,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/304\/revisions"}],"predecessor-version":[{"id":1755,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/304\/revisions\/1755"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}