Koala Art and Life Residency: Home, Gwangju, Korea
January 2016 - September 2016
15 healthy ice-cream sundae customized for an artist
Most people think ice-cream sundae is high in calories and unhealthy, so I’d like to challenge the thought by creating new recipes to feel less guilty eating it. I planned to make a look-book with recipes of ice cream that harmonizes with healthy ingredients. Koala, the owner of the residence where I lived in 2016, was physically and mentally weak at the moment, so I carried out my idea on her. I believe sweet and healthy food enriches our lives and it was a perfect opportunity to apply the idea in real: making healthy sweet dishes to boost up my friend. There were fifteen ice cream dishes, and all the recipes were successful to both: the eater and the cook.
Koala Art and Life Residency: Home, Gwangju, Korea
January 2016 - September 2016
15 healthy ice-cream sundae customized for an artist
Most people think ice-cream sundae is high in calories and unhealthy, so I’d like to challenge the thought by creating new recipes to feel less guilty eating it. I planned to make a look-book with recipes of ice cream that harmonizes with healthy ingredients. Koala, the owner of the residence where I lived in 2016, was physically and mentally weak at the moment, so I carried out my idea on her. I believe sweet and healthy food enriches our lives and it was a perfect opportunity to apply the idea in real: making healthy sweet dishes to boost up my friend. There were fifteen ice cream dishes, and all the recipes were successful to both: the eater and the cook.
Koala Art and Life Residency: Home, Gwangju, Korea
January 2016 - September 2016
Various vegetables from their farm
Working away from hometown in 2016, Koala and I could receive a lot of relief from a number of people. The best thing was from friend's parents: they had grown vegetables and fruit by them selves. One day, they sent basil with stems, eggplants, and pumkin etc. in a paper box. In gratitude for their heartfelt gift, this project centers on the recipes that go well with the food and thanking them.
Koala Art and Life Residency: Home, Gwangju, Korea
January 2016 - September 2016
Various vegetables from their farm
Working away from hometown in 2016, Koala and I could receive a lot of relief from a number of people. The best thing was from friend's parents: they had grown vegetables and fruit by them selves. One day, they sent basil with stems, eggplants, and pumkin etc. in a paper box. In gratitude for their heartfelt gift, this project centers on the recipes that go well with the food and thanking them.
Chicken and fruit salad
100g Chicken breast or tender
2 or 3 stems Basil
Plum, Kumquat but any seasonal fruits is available
4 or 5 leaves Romaine
4-5 crushed Almonds
a few Young Leaves
Sweet pumpkin ricotta cheese platter
1 Sweet Pumpkin
20g Ricotta Cheese
10g Gouda cheese
20g Yogurt
A handful of Walnuts and Almond
A Little Cinnamon Powder
Kimchi Universe
Obrera Centro, Mexico City, Mexico
July 2017
Cabbage, radish, cucumber, fish sauce, chilly pepper, sea salt, garlic, ginger, etc.
Making Kimchi keeps the vegetables not only staying fresh longer but also produces various minerals through fermentation. Acid and vitamin created from the fermentation make typical flavors, and they can also lead to a certain action by lactic acid bacteria and boost appetite. There are many kinds of Kimchi, but the most common Kimchi is made of cabbage and radish. Each recipe from different region or family is different from one another according to specific ingredients by preferences. It also reflects the weather and the appetite history of the family. I tend to bring this cultural originality to a workshop to exchange knowledge of food and the concept of “the culture of sharing” in Korea.
Drawings for Kimchi Universe
Radish, Cabbage, Cucumber, 2017