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--- obstinate_lump [2013-07-14 09:26] – respected leedof 83.101.5.51
+++ obstinate_lump [2013-07-16 17:06] (current) – [Research Gathering] 109.133.196.185
@@ Line 75: / Line 75: @@
 "Fermented food is alive, it poetically brings to mind an animistic world where the air that we breath and the food that we eat is in constant movement."
 Microcultures Zine, http://bbva.irational.org/microcultures/
+====2013.07.14 day 5====
+Looking over our experiments of the day before, we decided on several aspects of the samples to push further.
+* Twin forms, either mirrored, companion or cut in half
+* draped dough and gravity. Either a relaxed, gentle draping or lying down or a more reluctant sliding slippage. We made several experiments with cloth supports, metal supports and dough sliding down inclined surfaces. We included grass and coconut matting fibres in dough to aid it resist breaking apart under gravity.
+* differences in surface (skin) and interior of dough forms, enhancing through glazes, colour, charring with blowtorch.
+It has been very hot and we have experienced a few problems with the dough drying out quickly. There is a fine balance between dryness and flow in the dough textures.
+We talked about a current feeling within art of returning to 'expression', rough paint, plaster and gestural surfaces. Is such a return possible in a non-ironic, non macho way? What we are doing does not feel like an attempt to externalise 'emotions' but an attempt at empathy with material.
+we think of dough gradually flowing around one's ankles like a warm tide.
+====2013.07.15 day 6====
+Research Gathering 6pm tonight! All welcome We will show our samples of sourdough baking experiments.
+Spending today further experimenting, cleaning up and sorting the samples into some kind of order.
+====Research Gathering====
+Why flour dough? why not some other material like clay if formal concerns are foregrounded?
+- Bread is a known substance that most people have a direct tactile experience of, and so have a frame of reference for.
+A visitor to the Research Gathering commented she liked the more 'bread like' samples, as they are familiar yet strange. We had previously noted that we liked the more unadulterated bread samples, that seemed to use dough and bread very much as themselves.
+- history of dough and bread, anthropological perspective
+- Starters as pets, seemed to interest people. The bubbly, smelly, alchemical nature of the starter cultures intrigued and engaged guests. The smell is an important aspect we would like to use in future works.
+- A dough is alive, putting live things into the body is healthier. Capitalism sees everything as a dead product, draws borders and prices so requires stable products. Living wild cultures are a combination of different organisms that are in constant symbiosis, this is a different model for food, living etc.
+- the Tactile qualities of dough, some people find it repulsive, some sensual and relaxing. Dough is a physically overwhelming material, to touch it is explicitly physical. Raw matter.
+- motion of the dough resisting gravity, optimistic?
+- a Guest mentioned exploding dough.
+- a Guest mentioned Minakata Kumagusu and Slime moulds.
+(blue map page insert here)
+Recipes
+Mika Rottenburg 'Dough' http://www.youtube.com/watch?v=s2rlnw21Wfg
+====2013.07.16 day 7====
+Made video work with flowing alive dough and feet.