note

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artist note about <Nature in Food>

자연을 먹고 마시고 Nature in Food

_Artist note

 

우리는 '생명'을 먹는다.

우리가 먹는 모든 것은 생명이거나, 생명이었거나, 생명이 될 것들, 스스로 되어진 것 즉 '자연' 이다. 도시 유목민들에게 음식은 욕망의 대상이자 충전의 대상이 되기 쉽다. 마치 생명 없이 목적을 위해 존재하는 것들처럼 말이다. 이는 음식이 밝은 조명과 광대한 선반, 전산시스템을 가진 (대형)마트를 통해 유통되는 것을 보고, 우리에게 왔을 때는 공산품인 듯 포장된 상태이거나, 이미 조리된 용기 안의 물질을 섭취하게 되기 때문이다.

우리는 종종 음식이 시각적으로 '생명성' 을 드러냈을 때 불편함을 느낀다. 이는 어쩌면 수세기의 문명사회에서 생겨난 것일 테다. 나는 이것에 의문을 느낀다.

나는 '생명' 을 먹는 '생명' 이고, 또 다른 '생명' 에게 내 '생명' 이 나눠질 것이다.

 

We eat ‘life.’

What we eat is life, whether in the past or in the future. It establishes itself, that is, ‘nature.’ For urban nomads, food is most likely an object of desire and means of recharging, unlike things that exist for a specific purpose without life. This is because we see them displayed under bright lights, spread across billboards, and distributed through (large-sized) markets via electronic systems. We also search out and consume materials that are packaged like industrial products or cooked inside containers.

We occasionally feel uncomfortable when food visually reveals its ‘lifelike characteristics.’ This may be the result of conditioning by civilized society over the course of hundreds of years. I raised a question about it.

I am a ‘life’ who eats another ‘life.’ My ‘life’ will be shared with another ‘life.’

            

 

p 152-153

춤추는 미생물  Dancing Microorganisms

_Artist note

 

2019 1월 사이언스월든프로젝트 과일집에 거주 하면서 미생물을 배우고 인식하며 생활하였다. 보이지 않는 이 존재들의 세계가, 내가 인식하는 세계와 다르지 않음을, 인지하고, 먹고, 움직이고, 소통하는 행위를 춤에 비유하여 드로잉 하고, 거주기간동안 섭취하고 남은 음식 부산물들로 각 참여자의 개성 있는 식습관을 미생물이 소통할 때 주고받는 전자에 비유하여 표현하였다. 함께 거주프로그램을 수행한 정재범작가님과 김등용작가님, 그리고 본인의 빛 그림자를 따서 미생물의 형태를 잡았는데, 이는 다양한 형태의 미생물이 있고, 이들의 형태를 보기 위해 과학자들이 빛을 이용하여 반사되는 것으로 개체를 인식하는 것에서 착안하였다. 우리가 시각으로 인지하지 못하는 세계에도 다양한 형태의 ‘생물’이 무엇을 먹고 어디에 어떻게 사는지 로 자신의 존재를 드러내고, 소통하고, 춤추고 소리를 내고, 나누며 산다. 사람도 그러하다.

 

한달 간 우리가 먹고 마신 귤 껍질, 천혜향 껍질, 단감 껍질, 허브 차, 우롱차, 커피 가루, 주걱에 붙은 밥알, 다이어트식품, 고구마, 오이, 피망 씨, 소금, 담배, 랫츠비 커피, 와인, 바나나 껍질, 담배 재들이 장지 위에서 결을 이루다

 

In January 2019, while staying at the fruit house at Science Walden Project, I learned how to recognize microorganisms. I found out that the world of these invisible creatures is no different from my own, and I painted the processes of realizing, eating, moving, and communicating by comparing them to dance. I also visualized the distinctive eating habits of each participant through byproducts of food that they consumed during my residency and compared them to the way that microorganisms exchange electrons in order to communicate. By following the shadows of Jeong Jaebeom and Kim Deung-yong, other artists who participated in the residency program, as well as my own, I adopted the appearance of microorganisms based on the notion that they exist in various forms, which scientists recognize due to reflections of light. In an invisible world, various ‘creatures’ reveal their existence through the things they eat, the places they live, and the ways that they communicate with each other, as well as their dances, and sounds, just as humans do.

 

Tangerine peels, Cheonhyehyang peels, sweet persimmon peels, herb tea, oolong tea, coffee grinds, grains of rice stuck to a rice paddle, diet food, sweet potatoes, cucumbers, bell pepper seeds, salt, cigarettes, Let’s Be coffee, wine, banana peels, and cigarette ashes, among other materials, create grains on the paper.

 

process video : https://youtu.be/Ij089IbW3o0

 

 

p 158-161

Food Drawings on the open Studio of Science Cabin UNIST Ulsan South Korea.

_Artist note

 

Nature in Food _Drawings

Where do you live and eat?

This is a topic directly connected to his existence beyond the meaning of the charging and expression of energy. I live here, focusing on what I eat, leaving and throwing away, taking only the sweet parts that make energy. We called them 'food waste', and I slowly looking at, touching and placing the leftovers that are never looked back. In addition to time and heart, they wrote something on paper.  (2019)

 

 

_Review

 

Soonim Kim developed her project using the remains of food she consumed every day, such as seeds, fruit skins, and the leaves. The work involved careful observations of the natural processes of change in the physical properties of diverse food remains, as well as the time-consuming labour of boiling, drying, dissevering, spreading and stretching the remains to turn them into artistic materials. Her practice of revealing the physical properties of energy remaining in food waste highlighted the unrecognized value of daily waste. (Wrote by prof. Baek Kyungmi, 2019 Dec, in UNIST Korea for Exhibition Ecological Circulation)