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

A few words on When humidity changes, the world changes
Ryoko Sekiguchi invites the public to a unique genre of reading with its theme of moisture. Through links between evocation and experience, particular states are revealed, moments of memory and sensory discovery designed with Sugio Yamaguchi and Felipe Ribon.
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 produce 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 are thoughts.
And even then. R.S.

Original text: Ryoko Sekiguchi / Taste experiences: Sugio Yamaguchi
Images and scenography: Felipe Ribon

Ryoko Sekiguchi
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 fromthe 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 the fields of literature and gastronomy, and on several collaborative projects. Ce n’est pas un hasard (It is not a coincidence) was written in 2011 in the aftermath of the tsunami and the Fukushima disaster and examines the ambivalent feelings experienced. From 2013, her explorations focused on writing and gastronomy and she published Le Club des Gourmets in 2013 in which she invites famous authors to offer their culinary memories, while Dîner Fantasma, a book conceived with Felipe Ribon in 2016, records a series of dinners organised for departed souls. After Caravanserail menu (2016) presented at the Aichi Triennale, she has continued her inquiry into these different languages through the project When the humidity changes, the world changes.

Felipe Ribon
Designer, Photographer. Born in Bogota, living in Paris. Ribon's explorations provide a fresh approach to Cartesian thinking. They draw from the uncertain areas of the unconscious and the impalpable, producing objects designed to stimulate the paths of perception. He won the Prix Liliane Bettencourt pour l’Intelligence de la Main (2014) and the Grand Prix de la Création de la Ville de Paris (2009), and was a former resident at the Villa Medici (2013).

Sugio Yamaguchi
Cook and chef at the Paris restaurant Botanique Born in Tokyo, living in Paris. A naturalist inspired by French haute cuisine, Sugio Yamaguchi's style celebrates the "terroir" and spirit of the Lyon region whose great chefs have followed him as he builds his culinary identity. He won the Badoit Bourse de la Création prize judged by Thierry Marx (2015), the Prix de la Jeunesse at the Festival Omnivore (2016) and was named young chef to follow by the Gault&Millau restaurant guide (2015), Télérama (2016) and l’Express Style (2017).



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