“your hot chocolate is why we have tastebuds” Kath, 67 years
Eat your art out was an interactive souvenir shop selling edible mementos of the Performance Arcade 2018.
Visitors tantalised their taste buds with decadent hand-crafted chocolate mementos and sumptuous art waters. Each edible souvenir had a unique flavour/texture to represent an individual artwork or performance within the arcade. There were souvenirs available for the following works: Forecasting, Away, Gold instrumental, Felt Room & Haumapuhia rises. See below for a full menu of the delights that were on offer.
Souvenirs are usually permanent objects that are poor imitations of the potent experiences they were trying to capture, often relegated to the back of a drawer, before being discarded in the yearly spring clean.
“The word souvenir… now denotes almost anything either breakable or useless; but even today, ninety percent of the items covered by the word are forgettable objects in which cigarettes can be left to go stale”, Alan Coren.
EYAO played against the traditional souvenir narrative, the souvenirs could not be kept and were instead consumed, becoming another fleeting moment, a passing memory. In creating edible mementos, EYAO mirrored the ephemeral and temporary nature inherent in performance art. EYAO provided souvenirs worth consuming.
After consuming the memento, visitors left a memory in its’ place, refilling the empty vessel that contained the souvenir and becoming part of the artwork.
For Further information on the arcade:
Loved our experiments with liquid nitrogen cooking, keen for more?
We’re back with Visa Wellington on a Plate to create more culinary delights at sub 190. Click here to see us live in action: dompost.co.nz.
For more info on past events and links to further photos check us out on facebook, don’t forget to like us 🙂
Comments from attendees on past events: http://www.meetup.com/Wellington-Foodies-Group/events/114345872/
It ends in a flurry of chefs hats…
After 9 months of butter, cream and sumptuous food I graduated from the Cuisine Diplome in June 2013. It was a fantastic 9 months filled with learning, top quality ingredients and fantastic french food.
One of the key highlights included developing my own dish for the the student restaurant at Le Cordon Bleu New Zealand: Potato scaled groper with crayfish cream, crab tuille, pea mousse, clams and prawn oil (photo above).
It was a privilege to work with so many fantastic chefs from around the world and be awarded top student of the course.
For more info and links to further photos check us out on facebook, don’t forget to like us 🙂