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Installation / performance
Size: 3 x 8 meters | Duration performances: 240 minutes
In cooperation with food artist Lonneke Jonker










“The act of cooking, defines us as human beings. But the same thing applies to our need to investigate, and develop techniques to further ensure a safe existance. This drive for cultivation, let us to develop many techniques to preserve our food. Like fermenting and candying. Which enabled us to travel further than ever before.
In Asia, this was the case about 2,000 years ago. Traditional recipes from China, were brought along, all across the continent, where they now can still be found in a range of derivative appearances.
The same thing happened to several Dutch recipes, as the VOC seamen brought along their culinar traditions to Asia. The recipe 'Broeder' for instance (also know as 'Jan in de Zak'), is a bread dish, which is cooked in boiling water, in a binded piece of cloth. It traditionaly contains ginger, cinnamon and zante currants.
Now, more than 250 years later, derivative versions of Broeder can be found in Indonesia, Shri Lanka and India, and are named Bruedher, Bruder, Barudel and Barudana.

With this project, I worked together with food artist Lonneke Jonker, who has traveled to South-Eastern Asia several times, to research local food culture. Here she noticed fundamental differences as it comes to the way people consume their food; people cook in the out and open, in the busy streets and markets as they squat for minutes on end, to eat their meals.

As I studied Eastern philosophy, I wanted to expres how the design of the setting in which people from different cultures, prefer to eat, likewise the tools we use and the posture we hold while dining, give away a cultures core values. In the installation Broeder - Bruder - Bruedher, we reflect on the of how we shape our dining experience, and how our dinging culture might also shape us, in three different settings. Participants could taste freshly cooked versions of Broeder, Bruder or Bruedher, cooked with different techniques: one that contained only fresh and local ingredients, one which was made with fermented ingredients, and one that could be sold in a supermarket, because it contained so many additives that it could no longer go bad.''

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