Tak Tak Tak ITP
Kill Cone
The fourth-course references the kill cones used in the slaughtering process. This course takes the faceted metal cones and turns them upside down into a porcelain pedestal. Along with the aspect of killing, I also wanted to reference the stage where flesh is turned into the concept of white meat. A touch of PR to [...]
Bird Cage
The third-course references the battery cages used to hold and transport chickens. A metal bird cage with three holes(one for each hand and the top opening for the mouth) is designed for the diner to experience eating through a confined barrier. The two holes for the hand with utensil placed inside is so that the [...]
Ms. Amanda McDonald Crowley
Ms. Amanda McDonald Crowley, a new media art curator and former creative director at Eyebeam came to this meal will an open-minded eagerness to see the performance and be the performer. This is a conversation about the meal. With the invitation of Ms. Crowley I wanted to see food as an interactive medium. Beyond nutrition [...]
Mr. Ted Conover
Mr. Ted Conover, an investigative journalist and author of the recent Harper’s Magazine article, The Way of All Flesh was very generous with his time to experience this meal. Here are his reflections to this thematic dining performance. For the documentation of this meal I wanted to embed meaning in the invitation of each diner. [...]
Food Exploration
The food exploration is in collaboration with Chef Elizabeth Kalin of Betty Brooklyn Catering Co. and Chef Anna Rose Hopkins of Lucullan Foods. They brought a professional touch to the meal and overall experience for the diners, and great pleasure to work with! We rented out a test kitchen space, Entrepreneur Space in Long Island [...]
Automated Feeder
The second-course references the automating feeding tools inside industrialized farms. Automated food pellet dispensing tray. Automated metal water nipple drinkers. The earlier design of this course were two distinct pieces. They are later housed together on a ‘feeding tray’. These forms were to be made of ceramics. The first step is to make the positive [...]
Incubation Tray
The first-course references the incubation period of a typical industrialized-farmed chicken’s experience. A soup bowl was developed as the Amuse-bouche for the performance meal. This meal’s narrative starts with one egg allowing the diner to meditatively make a one-to-one connection with the chicken. Using a block of plaster as the positive form, an egg indent [...]
Ai Fiori Kitchen
After dining a delicious meal at Ai Fiori during restaurant week I asked to visit the kitchen a week later. Chef PJ generously opened his doors for my research. During this time I didn’t know what my thesis project was going to be. A lot of notes taking on the mannerism and rigors of being [...]
Research and the road traveled
I started thinking about this thesis project with a broad topic of Food. Through investigating the broad reaches of Food I hoped it would lead me to unexpected results during this 14 week thesis process. I couldn’t indulge in everything but I tried to be diverse with my curiosities. These are initial sketches looking into [...]