Osmotic Flow – Der Tank, Institute Art Gender Nature, Basel, 2022
In the process of cooking for the gathering Osmotic Flow I explored the physical outcome of osmosis in collaboration with Camille Lambelet. In addition to the exploration while cooking, the idea of an osmotic flow influenced the setting for the gathering.
The process of osmosis is omnipresent, everything is in motion. Osmosis is also the essential basis of all kinds of processes such as flavouring liquids or extracting essences. We took this incontrovertible fact as an opportunity to take a closer look at these processes and to explore them. We started with the basis of the small dishes, with the flavoring of oils and fats. In the run-up to Osmotic Flow, we enriched them with aromas of herbs, plants, tubers and roots. We worked with heating and cooling in interplay, with salt and acid. Based on the flavours of, for example, cucumber essence, moss or coffee oil, we composed simple dishes of three to four components. All of them had a smooth or fluid texture as a basis.
Osmotic Flow took place at Der Tank of Institute Art Gender Nature, Basel. In collaboration with Camille Lambelet we created the installation with 300 amorphous ceramic plates, painted soil tables, tastes, textures and smells. Further artists were invited to contribute to the flow with an ingredient. Documentation: Claire Megumi Masset and Anita Mucolli
Camille bringing a new wave of tiny plates from the kitchen; The amorphous soil tables were installed in- and outside the Tank. We served the shell-like tiny plates in waves of different taste and texture, creating concentrations of—for instance—sour or umami, creamy or liquid in the space each time.
Essence of tomato, cucumber and crème fraîche, lemon oil, tomato foam, cress and basil oil, young garlic butter and coffee oil, lemonade and elderflower whey; These were the smooth milieus for pickled char and cucumber, for backed potato, smoked fava and homemade fresh cheese, for beetroot carpaccio, carrot caviar and salad, marinated sprouts, braised aubergine and elderflower pearls.
Creamy textures, oily fingers, shells.
Movement in between tastes; Exerpt from Laurie Mlodzik's text about her reconstruction and interpretation of Isadora Duncan’s “Ocean” choreography to Chopin’s 24 Etude No. 24 in C Minor, Op. 25
An offering of sourdough, a 100% whole grain rye, a spelt and sesame, and a „ruchmehl“ bread as well as sourdough discard crackers sprinkled with spices and words by Laurie Mlodzik.
Smoked fava and pickled char in tomato essence.
Hosting in collaboration with Oslo Lunch Club extended; Ana Jikia, Marisabel Arias, Carolina Brunelli, Claire Megumi Masset, Anita Mucolli, Josefina Leon, Laurie Mlodzik and Camille Lambelet. Ana Jikia and Marisabel Arias created a smooth and warm environment with their selection of sounds and rhythms.