A testing ground;
A heterogeneous condition;
A place of mixed identity;
A place to mix culture;
A place to generate ‘new’ culture;
A place to export culture.
Our table is an island,
an opaque gyre you’ll see in the distance.
It’s made of hot boiling water – its territory expands and contracts smells of boiling broth in the surrounding space.
Our island is 70 percent chinese and 30 percent swiss,
But can one measure identities with percentages?
If one can give it an identity at all.
A heterogeneous condition;
A place of mixed identity;
A place to mix culture;
A place to generate ‘new’ culture;
A place to export culture.
Our table is an island,
an opaque gyre you’ll see in the distance.
It’s made of hot boiling water – its territory expands and contracts smells of boiling broth in the surrounding space.
Our island is 70 percent chinese and 30 percent swiss,
But can one measure identities with percentages?
If one can give it an identity at all.
What if a Chinatown island emerged from within the pure pools of the Swiss territory in 1990 AD. How would
the Chinese hot pot, a Beijing or Chongqing style fuse with the local cheese fondue traditions? What is the
result of this cross pollination and what are the gastronomic offsprings of such a combination? What would
the cutlery look like, the containers, how would the table shape itself and how in turn would it shape the
mannerisms and social interactions of the Swiss public?
Our speculations brewed and cooked into a circular diagram, where the Lazy Suzan sits as a protagonist, a pivot point covered with raw ingredients to be dipped into a 2.4m diameter table/basin of heated boiling broth, where cheese fondue pots slowly cook in a bain-marie.
Hou Gou Fondue, Vevey, 2019
Programme: Food Culture Days Biennale
Collaborators: Lemonot, Alberto Gramigni
Our speculations brewed and cooked into a circular diagram, where the Lazy Suzan sits as a protagonist, a pivot point covered with raw ingredients to be dipped into a 2.4m diameter table/basin of heated boiling broth, where cheese fondue pots slowly cook in a bain-marie.
Hou Gou Fondue, Vevey, 2019
Programme: Food Culture Days Biennale
Collaborators: Lemonot, Alberto Gramigni
