Food and city饮食文化存在的空间特质。每个城市和特色菜代表着一个城市街景和角落的氛围和做这道菜的时候的人体动作空间是联系在一起的。日常行为和刀切的行为也有一种空间，用艺术的办法将这种解读生活中看不见的东西背后有着很多的纹理和机制，研究这些物质与人之间互动关联，并且使用交互沉浸式的效果将人放入微观的环境中放大体验感，并探讨引发的一系列影响，会什么样的感觉呢？将武汉的热干面放在疫情后的伦敦，会产生什么样的讨论呢。
The spatial characteristics of food culture in relation to cities are significant. Each city and its signature dishes represent the atmosphere of its streets and corners, as well as the spatial dynamics of the people preparing those dishes. Even everyday actions like cutting with a knife have a spatial dimension. Through art, these hidden textures and mechanisms in everyday life can be interpreted, studying the interaction between materials and people. By using interactive immersive effects to place individuals in a microenvironment and amplify the sensory experience, it becomes possible to explore the resulting series of influences and the associated feelings. Placing Wuhan’s hot dry noodles in post-pandemic London would undoubtedly spark an intriguing discussion, considering the cultural and contextual shifts it represents.
本期我们讨论沉浸式交互表演《Son et Culinarie》以及《Wuhan Hot Dry Noodles》
In this edition, we will discuss the immersive interactive performances “Son et Culinaire” and “Wuhan Hot Dry Noodles.”
▲Son et Culinaire hero image copyright
▲ Son et Culinaire performance image copyright
Son et Culinaire 是一个产生于UCL 伦敦大学 Bartlett 交互建筑实验室中的研究和表演交互的实验型表演，是融合声音、舞蹈和烹饪过程的互动视听表演。它旨在呈现食物制作的表演和仪式性方面，展示不同烹饪方法的常常被忽视的声音特点。通过独立捕捉和框定烹饪的声音，体验一个带有复杂性和节奏的全新声音景观。
Son et Culinaire is an experimental performance that emerged from the Interactive Architecture Lab at University College London Bartlett, a research and performance project exploring the intersection of sound, dance, and the culinary process. It aims to present the performative and ritualistic aspects of food preparation, showcasing the often overlooked sonic characteristics of different cooking techniques. By independently capturing and framing the sounds of cooking, it creates an entirely new sonic landscape with intricacy and rhythm.
它曾在2020年媒体建筑双年展上发表，奥地利艺术电子艺术节中展出，并被MANA新媒体艺术平台选为每日推荐，以及在英国的Flint Art 杂志发表，并于疫情后在伦敦的Safehouse12进行线下的演出，《Wuhan Hot Dry noodles》 进行现场的沉浸式灯光演出，并且引发现场观众对于食物与城市的激烈讨论。
作品源自伦敦疫情期间，作者经历了面对的人们从对自己的故乡一无所知，到因为媒体的引导产生抵触情绪的整个过程。感到语言解释的无奈和窘迫。想要给观众一些别的对于武汉的印象，但是通过更柔和的方式来切入话题，并且更开放的讨论空间，来联系食物的味道和故乡的记忆。藏匿尖锐而尴尬的话题在食物中。
It was presented at the Media Architecture Biennale in 2020, exhibited at the Ars Electronica Festival in Austria, selected as a daily recommendation by the MANA New Media Art Platform, and published in Flint Art Magazine in the UK. After the pandemic, it had live performances at Safehouse12 in London, where “Wuhan Hot Dry Noodles” presented an immersive light show, sparking intense discussions among the audience about food and the city.
The artwork originated from the artist’s experience during the pandemic in London, where they encountered people who knew nothing about their hometown and faced resistance fueled by media influence. The artist felt the limitations and awkwardness of verbal explanations and wanted to provide the audience with different impressions of Wuhan. They approached the topic in a more gentle manner and created an open space for discussion, connecting the taste of food with memories of home. The artwork conceals sharp and awkward topics within the realm of food.
▲Son et Culnaire 系统设计图 Son et Culinaire system schematic copyright
▲Son et Culnaire 厨师声音采集图 Son et Culinaire chef sound capturing picture copyright
▲ Son et Culnaire 舞者动作控制声音图 Son et Culinaire dancer sound manipulating picture copyright
Son et Culinaire为不同烹饪方法中未曾被听到和注意到的声音细微差异创造了一个新颖的音频视觉空间。该项目在特定环境中呈现餐食制作的技巧和声音，并将其转化为以声音为驱动的表演。这个过程专注于捕捉厨师行动所产生的声音输出，并将其作为现场音频视觉舞蹈表演的基础。表演实时展现了厨师动作的视觉空间，形成了一个音频视觉即兴演奏的表演反馈循环。两位演员参与这个互动系统，彼此控制和影响，生成了一种带有独特美学的全新舞蹈表演。不同的演员和不同的菜肴将继续产生新的创意输出。日常行为和刀切的行为也有一种空间，用艺术的办法将这种解读生活中看不见的东西背后有着很多的纹理和机制，研究这些物质与人之间互动关联，并且使用交互沉浸式的效果将人放入微观的环境中放大体验感。
Son et Culinaire creates a novel audio-visual space that highlights the subtle differences in sound within various cooking techniques, which often go unnoticed. The project presents the skills and sounds of food preparation in specific environments and transforms them into a sound-driven performance. The process focuses on capturing the sounds generated by the chef’s actions and uses them as the foundation for a live audio-visual dance performance. The performance showcases the visual space of the chef’s movements in real-time, creating a feedback loop of audio-visual improvisation. The two performers engage with this interactive system, controlling and influencing each other, resulting in a dance performance with a unique aesthetic. Different performers and different dishes will continue to generate new creative outputs. Everyday actions and the act of cutting with a knife also hold a certain space, and through artistic means, the project reveals the hidden textures and mechanisms behind these seemingly mundane activities. It explores the interactive relationship between matter and humans and immerses people in a micro-environment, amplifying the sense of experience.
▲Son et Culnaire 视觉系统设计图 Son et Culinaire visual system design copyright
▲Son et Culnaire 声音系统设计图 Son et Culinaire sound system design copyright
▲Son et Culnaire 视觉设计切割空间图 Son et Culinaire visual concept design of cutting space copyright
▲Son et Culnaire 视觉设计搅动空间图 Son et Culinaire visual concept design of Stirling space copyright
Son et Culinaire在立意上非常有趣，很好的展现了做面的流程和空间的氛围感，隐藏了很多尖锐的想法，展现了舞者和厨师之间的互动以及给观众沉浸式的体验。厨师Fei Han和Trinity Laban的舞者Tingning Wen在互动中将动作和声音的实验和整体空间的氛围与观众有很强烈的联系感。但是场地选择因疫情影响有很多的限制，投影设备质量有所不足。但是整体的视觉和音效都非常的具有实验性。导演在表达想法上故意的比较散漫和留有空间，也没有很直接的表达故事和交流，而是给予观众一种氛围和食物气味的模糊印象，不刻意引导的观众的想法。
另外作品的整体的互动系统设计和研究的背景比较有深度，从切菜中的声音，到对声音的分析以及使用机器学习的方式来mapping动作和声音的关联。并使用这一研究来让人与食物、空间之间的感官进行连接将这一技术尽可能简化并藏匿于系统之后，而非传统意义的交互表演中更多的直观体现人与机器的交互性，此表演更多的展现交互系统帮助人来更好的体验微观与宏观的空间。
视觉设计非常的棒，采用联觉的手法，以及引用Zaha Hadid的概念设计稿和食物的声音以及舞者的动作实时互动，可以说是作品的一大亮点。
Son et Culinaire is conceptually intriguing, effectively showcasing the process of making noodles and creating an atmospheric sense of space. It conceals many sharp ideas, demonstrating the interaction between the dancer and the chef, and providing the audience with an immersive experience. The interaction between chef Fei Han and dancer Tingning Wen from Trinity Laban establishes a strong connection between their movements, sound experimentation, and the overall atmosphere of the space, fostering a sense of engagement with the audience.
However, due to the limitations imposed by the pandemic, there were restrictions on the choice of venue, and the quality of the projection equipment was somewhat lacking. Nevertheless, the visual and sound effects as a whole were highly experimental. The director intentionally left room for interpretation and maintained an ambiguous impression, rather than directly conveying a story or communication, offering the audience a vague impression of the atmosphere and food smells without deliberate guidance of their thoughts.
Furthermore, the overall design of the interactive system and the background research behind the artwork show depth. From the sound of cutting vegetables to sound analysis and the use of machine learning to map the correlation between movement and sound, the research is applied to connect the senses of people with food and space. This technology is simplified and concealed within the system, rather than overtly emphasizing the interaction between humans and machines as in traditional interactive performances. This performance primarily showcases how the interactive system aids people in experiencing the micro and macro aspects of space.
The visual design is excellent, employing synesthesia techniques and real-time interaction between Zaha Hadid’s conceptual designs, the sound of food, and the movements of the dancer. It can be considered one of the highlights of the artwork.
▲Son et Culnaire 项目视频 Son et Culinaire video copyright
Wuhan Hot Dry Noodles 是2021年五月伦敦刚解封后一个月，和Slade Art Institute，Goldsmith university 的艺术家们的群展，作品作为展览的开幕表演展现，作为Son et Culinaire 的 live 版本。
“Wuhan Hot Dry Noodles” was a group exhibition by artists from the Slade Art Institute and Goldsmiths University, held in May 2021, just one month after London’s reopening. The artwork served as the opening performance of the exhibition, presented as a live version of Son et Culinaire.
▲Wuhan Hot Dry Noodles hero image copyright by Sijia Chen
▲Wuhan Hot Dry Noodles performance image copyright
选择Peckham Safehouse作为展览场地为整体体验增添了一层真实感和粗犷感。破败环境与表演所创造的充满活力的感官刺激形成对比，将观众沉浸在一个模糊艺术和现实边界的环境中。值得一题的是，导演本来打算使用Son et Culinaire中使用的投影设备，但是因为伦敦的夏令时，晚上8点投影设备仍然无法的呈现视觉效果。所以直接拿着展览现场的给展品照明的灯管进行实验，而且很有趣的是，表演的舞者是著名的北京舞蹈学院的剑舞知名舞者陈奕宁（但此时导演并不知道），灯管塑造的单面发光的空间和背面的空间，在实验后，塑造了空间中的沉浸式的光效摇晃效果，有一些得到UVA在Studio 180的灵感。Sijia 与舞者陈奕宁的合作以及使用蓝牙动作捕捉设备Genkiinstruments，为展览增添了动态和互动元素。舞者的动作不仅控制着声音景观的空间化和混响，还通过他们同步的手势操控光线和阴影，创造出视觉壮观。舞蹈、技术和声音设计的整合提升了沉浸式体验，模糊了物理空间和艺术表演之间的界限。
Choosing Peckham Safehouse as the exhibition venue added a layer of authenticity and ruggedness to the overall experience. The contrast between the dilapidated environment and the vibrant sensory stimulation created by the performance immersed the audience in an environment that blurred the boundaries between art and reality. It’s worth noting that the director had originally intended to use the projection equipment used in Son et Culinaire, but due to London’s daylight saving time, the visual effects could not be fully realized at 8 PM. As a result, the director experimented by using the light tubes that illuminated the exhibition’s artworks, which turned out to be an interesting approach. Additionally, it was discovered later that the dancer performing in the piece was Chen Yining, a renowned sword dance performer from the Beijing Dance Academy (although the director was unaware of this at the time). The single-sided illumination created by the light tubes and the space behind them, after the experiment, produced an immersive light flickering effect in the space, drawing inspiration from UVA at Studio 180. Sijia’s collaboration with dancer Chen Yining and the use of the Bluetooth motion capture device Genkiinstruments added dynamic and interactive elements to the exhibition. The dancers’ movements not only controlled the spatialization and reverberation of the sound landscape but also manipulated the lighting and shadows through synchronized gestures, creating a visually spectacular experience. The integration of dance, technology, and sound design enhanced the immersive experience, blurring the boundaries between physical space and artistic performance.
▲Wuhan Hot Dry Noodles performance image copyright
▲Wuhan Hot Dry Noodles performance image copyright
作品的声音设计也非常值得一题。Son et Culinaire是实时产生声音而Wuhan Hot Dry Noodles的声音设计来自曾在London Ministry of Sound 的Sound Designer& DJ Bitlo, 使用混音的效果，将四种不同的声音，变成十个声道，以及加上了有层次的背景Ambient sound, 让作品更加的有故事感，以更加有起承转合感，层次也更丰富。
作品与观众的互动方面也有了更多的主题性和层次感。在表演前，展览的后台现场制作并发放了100份热干面，并且有询问和引发观众的联想，对于食物的印象、联想，以及对他们家乡食物的采访，并尝试问询对武汉的印象。在展览中，也是让观众端着方便纸杯，塑造了武汉街头人人端着碗吃面的感觉，并且将展览现场弥漫芝麻酱的味道，营造了多感官的沉浸式体验。并且在展览后，再次询问观众，在表演中看到的是什么感觉，以及重新给予他们猜测武汉给人的感知。更多的给予思考方向性引导，也得到更多的回应。
The sound design of the artwork is also noteworthy. Son et Culinaire, which generates real-time sound, collaborated with Sound Designer & DJ Bitlo, who has experience at the London Ministry of Sound. By using mixing effects, they transformed four different sounds into ten channels and added layered background ambient sounds, creating a more storytelling and multi-layered experience.
The interaction between the artwork and the audience also exhibits more thematic depth. Prior to the performance, the exhibition’s backstage produced and distributed 100 servings of hot dry noodles, triggering questions and associations with the audience about their impressions and connections to food, as well as interviews about their impressions of their hometown cuisine and attempts to inquire about their perceptions of Wuhan. During the exhibition, the audience was also provided with disposable paper cups, creating a sense of everyone holding a bowl of noodles on the streets of Wuhan. The exhibition space was filled with the aroma of sesame sauce, creating a multi-sensory immersive experience. Additionally, after the exhibition, the audience was once again asked about their feelings during the performance and prompted to speculate on their perception of Wuhan. This provided more directional guidance for reflection and received more responses.
▲Wuhan Hot Dry Noodles performance image copyright
▲Wuhan Hot Dry Noodles performance image copyright
Sijia 对武汉早餐文化和热干面作为城市身份象征的探索是值得称赞的努力。通过将武汉热干面呈现为一种艺术形式，Sijia 挑战了与她家乡相关的先入之见和刻板印象。准备并与观众分享面条的行为培养了对武汉烹饪遗产更深刻的理解和赞赏，强调了食物的普遍性以及它在跨文化交流中连接人们的潜力。
尽管展览成功地刺激了观众的感官并引发了好奇心，但它可以从进一步的背景和解释武汉热干面的更广泛的文化和社会意义中获益。与观众的访谈关于他们对武汉的看法和与这道美食的经历是鼓励对话和反思的努力可圈可点。然而，更全面的叙述或书面资料可以提供更深入的了解历史和文化背景，使观众能更有意义地参与展览。
Sijia’s exploration of Wuhan’s breakfast culture and the symbolic significance of hot dry noodles as a representation of the city’s identity is commendable. By presenting Wuhan’s hot dry noodles as an art form, Sijia challenges the preconceived notions and stereotypes associated with her hometown. The act of preparing and sharing the noodles with the audience cultivates a deeper understanding and appreciation for Wuhan’s culinary heritage, emphasizing the universality of food and its potential to connect people in cross-cultural exchanges.
While the exhibition successfully stimulates the senses of the viewers and sparks curiosity, it could benefit from further background information and a broader exploration of the cultural and social significance of Wuhan’s hot dry noodles. Interviews with the audience about their perspectives on Wuhan and their experiences with this dish are commendable efforts to encourage dialogue and reflection. However, a more comprehensive narrative or written material could provide a deeper understanding of the historical and cultural background, enabling the audience to engage more meaningfully with the exhibition.
▲Wuhan Hot Dry Noodles video copyright
▲Wuhan Hot Dry Noodles performance live record copyright
艺术家介绍
Sijiachendinsky是来自武汉，base在伦敦的新媒体艺术家、建筑师和飞行员，ta专注于基于声音捕捉和多感官表演构建沉浸式空间体验，重构声音和视觉系统，并结合动作和灯光来探索人与声音、动态空间之间的互动关系。ta毕业于UCL Bartlett交互建筑实验室的pathway 3, 目前正在伦敦作为Digital Artist 活跃于剧场、动画、电影以及建筑、飞行等不同跨界领域。
ta的个人以及合作作品曾在英国Tate Britain, 奥地利电子艺术节Ars Electronica, Edinburgh Fringe Festival, Media Architecture Biennale, Safehouse12 London, 阿那亚戏剧节候鸟300伦敦Canal Dream分会场，西班牙Flamenco Dance Museum, British Got Talent英国达人秀, UNESCO 联合国教科文组织 Paris conference等展出表演以及放映。
Sijiachendinsky is a new media artist, architect, and pilot originally from Wuhan and currently based in London. She specialize in creating immersive spatial experiences through sound capture and multisensory performances, reconstructing sound and visual systems, and exploring the interactive relationship between people, sound, and dynamic spaces through motion and lighting. Sijiachendinsky graduated from Pathway 3 of the UCL Bartlett Interactive Architecture Lab and is currently active as a digital artist in various interdisciplinary fields such as theater, animation, film, architecture, and aviation.
Her individual and collaborative works have been exhibited and screened at prestigious venues and events including Tate Britain in the UK, Ars Electronica in Austria, Edinburgh Fringe Festival, Media Architecture Biennale, Safehouse12 London, Birdman 300 at the Anaya Theater Festival, Canal Dream in London, the Flamenco Dance Museum in Spain, British Got Talent, and the UNESCO Paris Conference.
Team团队信息：
Director & Interactive Design：Siijia Chen
Art Director：Chaney Diao
Dancer：Tingning Wen, Yining Chen
Chef Dancer：Fei Han, Erin Guan, Yiwen Li
Graphic Sketches：Jiaona Hu, Sijia Chen, Tianyun Li
Film storyboard：Jiacun Li, Tianyun Li
Sound Design：Milo (DJ Bitlo), Ziheng Qian
Film editing：MaxHeinlein
Special thanks：Weichen Tang, Maria Jaranko, Panpan Wang, Ran Yan, Wenxuan Chen
https：//www.sijiachendinsky.com/sonetculinaire
https：//www.sijiachendinsky.com/wuhanhotdrynoodles
