Evening #6 - Ryoko Sekiguchi in collaboration with Chef Sugio Yamaguchi and designer Felipe Ribon, When humidity changes, the world changes, performance (creation)

Live events and performancesEvening #6 - Ryoko Sekiguchi in collaboration with Chef Sugio Yamaguchi and designer Felipe Ribon, When humidity changes, the world changes, performance (creation)

Sunday, 10 December 2017 at 4pm

Locations : Studio
Category : Live events and performances
Discipline : Performance
Public price : 10 € / 5€ (Tarif réduit appliqué également sur présentation du billet d’accès aux expositions du jour, dans la limite des places disponibles)
Public : All ages
Duration : 75'
Author : Sinnliche Augenblicke mit dem Designer Felipe Ribon und dem Koch Sugio Yamaguchi, Performance

Ryōko Sekiguchi is a Japanese author and translator living in Paris. She studied History of Art at the Sorbonne and received a doctorate in comparative literature and cultural studies from the University of Tokyo. Under the principle of “double writing”, she crosses several disciplines and territories. She writes in French and Japanese, translates in both directions, working in literature and gastronomy, and on several collaborative projects...

She has written a dozen or so books in French, mainly published by P.O.L., among which Ce n’est pas un hasard (It is not a coincidence) in 2011, Le Club des Gourmets (The Gourmet Club) in 2013 and Dîner Fantasma (Dining with Ghosts) with Felipe Ribon in 2016. She has written about ten books in Japanese, published mainly by Shoshi-Yamada. She has translated novels by Stéphane Foenkinos, Emmanuel Carrère and Jean Echenoz into Japanese. Regarding her performance When humidity changes, the world changes, she wrote:

“Just as we are made up of 70% water, everything in our world contains water. Just like the notion of “terroir”, which ultimately depends on many climatic conditions, moisture, the proportion of water contained can determine the way things are in this world: eventually, a tomato will rot, but removing the water can make it an appetising dried tomato. A corpse decomposes, but, thanks to a subtle process of adding water, it can acquire different textures. The skin of mummies can become paper-thin, but it can also be like leather, tree bark or paraffin. When we put dry food on our palate, the food absorbs moisture from our mouth so it can then be assimilated into the body. There is a constant exchange of water between this world and ourselves, between you and us, until our body is no more. The only thing left that does not contain water is thought. And even then.”

 

 

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