Feed/Back
       
     
 The creators explain that " You have to eat everything on the plate  is one of the rules that some of us got as a child. But the concept doesn't seem to exist in adulthood when you look at the amount of their leftovers. The performance surfaces this rule in a sense, to take less food on your plate.  On the other hand, the performance confronts a behaviour that isn’t accepted in fine dining food culture. Eating with your hands, messing up everything and cleaning your plate by licking it at the end of the meal. The whole performance plays with this duality between children and adult rules. It also tackles intimacy issues around food and how we look at it in social terms."
       
     
 Vahid Mortezaei joint to the team to design the menu and prepare the food for the performance. 
       
     
 The meal consisted of several courses including the welcoming non-alcoholic drinks. The dishes had to be simple to handle because the feeders were going to feed the diners. As a part of the concept, the feeders were not allowed to use cutleries, which was very good idea from safety point of view.
       
     
 The dishes had to be simple but tasty. 
       
     
 30 participants enrolled beforehand for the performance. As the organisers had planned all the participants would have chance to be a feeder and diner. The question was who will be first what. For that reason, two type of welcoming drinks were prepared for them. Depending on the colour of the drink that everyone picked (without knowing that why there were two type of drinks), they were split into two groups.
       
     
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feed_back_12.jpg
       
     
 During the performance, the diners were fed by the feeders who sat or stood behind them. No utensils were used except from plates and the feeders’ hands.
       
     
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AAA
       
     
Feed/Back
       
     
Feed/Back

The concept of Feed/Back art performance originally created by Jenni Holma, Mathijs Provoost, Veronika Durbakova and Yuexin Du. The team had developed the concept during the Future Food Culture workshop organised by Heidi Uppa and world-renowned food designer, Marije Vogelzang at Aalto Media Factory in November 2015.

Later on Jenni and Mathijs under Heidi’s guidance publicly performed Feed/Back as a part of Spring Steam 2016 festival at A21 Flavour Studio in May 2016. [All images © 2016 Jenni Holma]

 The creators explain that " You have to eat everything on the plate  is one of the rules that some of us got as a child. But the concept doesn't seem to exist in adulthood when you look at the amount of their leftovers. The performance surfaces this rule in a sense, to take less food on your plate.  On the other hand, the performance confronts a behaviour that isn’t accepted in fine dining food culture. Eating with your hands, messing up everything and cleaning your plate by licking it at the end of the meal. The whole performance plays with this duality between children and adult rules. It also tackles intimacy issues around food and how we look at it in social terms."
       
     

The creators explain that "You have to eat everything on the plate is one of the rules that some of us got as a child. But the concept doesn't seem to exist in adulthood when you look at the amount of their leftovers. The performance surfaces this rule in a sense, to take less food on your plate.

On the other hand, the performance confronts a behaviour that isn’t accepted in fine dining food culture. Eating with your hands, messing up everything and cleaning your plate by licking it at the end of the meal. The whole performance plays with this duality between children and adult rules. It also tackles intimacy issues around food and how we look at it in social terms."

 Vahid Mortezaei joint to the team to design the menu and prepare the food for the performance. 
       
     

Vahid Mortezaei joint to the team to design the menu and prepare the food for the performance. 

 The meal consisted of several courses including the welcoming non-alcoholic drinks. The dishes had to be simple to handle because the feeders were going to feed the diners. As a part of the concept, the feeders were not allowed to use cutleries, which was very good idea from safety point of view.
       
     

The meal consisted of several courses including the welcoming non-alcoholic drinks. The dishes had to be simple to handle because the feeders were going to feed the diners. As a part of the concept, the feeders were not allowed to use cutleries, which was very good idea from safety point of view.

 The dishes had to be simple but tasty. 
       
     

The dishes had to be simple but tasty. 

 30 participants enrolled beforehand for the performance. As the organisers had planned all the participants would have chance to be a feeder and diner. The question was who will be first what. For that reason, two type of welcoming drinks were prepared for them. Depending on the colour of the drink that everyone picked (without knowing that why there were two type of drinks), they were split into two groups.
       
     

30 participants enrolled beforehand for the performance. As the organisers had planned all the participants would have chance to be a feeder and diner. The question was who will be first what. For that reason, two type of welcoming drinks were prepared for them. Depending on the colour of the drink that everyone picked (without knowing that why there were two type of drinks), they were split into two groups.

feed_back_7.jpg
       
     
feed_back_8.jpg
       
     
feed_back_12.jpg
       
     
 During the performance, the diners were fed by the feeders who sat or stood behind them. No utensils were used except from plates and the feeders’ hands.
       
     

During the performance, the diners were fed by the feeders who
sat or stood behind them. No utensils were used except from plates
and the feeders’ hands.

feed_back_10.jpg
       
     
AAA
       
     
AAA

Some of the participants left their feedbacks on the plates.