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.
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.
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.
Some of the participants left their feedbacks on the plates.
Master/Piece was a workshop organised by Aalto University as a part of the Spring Steam 2016 festival where took place in A21 Flavour Studio. The event organised by Heidi Uppa, Vahid Mortezaei, Mathijs Provoost and Jenni Holma.
The goal of the workshop was to explore the communication and storytelling aspects of food. The participants were asked to tell an story by using different food ingredients. During the workshop they created their own edible masterpieces by experimenting with shapes, colours, textures, flavours etc.