KINSANANAKO
The Red Party II
"What does red taste like?"
In contrast, The Red Party II withdraws the immediate gratification of taste, leaving only the specter of indulgence and inviting guests to engage with their memories, associations and unfulfilled expectations. In this space, partygoers are encouraged to question what is 'real' and what is constructed, not only in terms of the installation, but in their own lives - where beauty, comfort and desire are often simulated, framed or simply out of reach. This denial heightens the sense of longing, curiosity and even frustration, reminding visitors of the complex emotions that food evokes beyond mere sustenance, and encouraging viewers to reflect on the cultural significance of texture in food: how much of our eating experience is defined not just by flavour, but by mouthfeel, softness and the subtle resistance of certain textures.
Medium:
100%Polyesters fabric,80%Polyesters fabric,Knitted fabrics,Clay,Beads,Silk,Mesh,Ribbon,Leather,Felt cloth,Glycerine,Sodium Alginate,Calcium Lactate,Wire
Size:
Question Pocket:6cm×10cm
Wreath:30cm×30cm
Embroidered work:10cm×10cm
Embroidered beading work:30cm×9cm/20cm×23cm
Cake:15cm×15cm×25cm/10cm×10cm×15cm /10cm×8cm×15cm/30cm×20cm×25cm/15cm×15cm×8cm
Wreath:30cm×30cm
Embroidered work:10cm×10cm
Embroidered beading work:30cm×9cm/20cm×23cm
Cake:15cm×15cm×25cm/10cm×10cm×15cm /10cm×8cm×15cm/30cm×20cm×25cm/15cm×15cm×8cm
Using calcium carbonate and sodium alginate to create a biological material that mimics the gelatinous quality of jelly. This pseudo-biomaterial introduces an almost scientific aspect to the installation, bridging the gap between organic and artificial, edible and inedible. Calcium alginate gels, often used in molecular gastronomy, have a texture eerily similar to real jelly, yet their chemical composition removes them from the realm of food into a more experimental, almost laboratory context. The viewer is engaged in an exploration of biology and chemistry within the context of a party, prompting them to consider the boundaries of food and the ways in which science can replicate, simulate or transform familiar textures. This jelly-like material becomes a strange, almost alien substance, as if it belonged in both the kitchen and the laboratory.