Cuisine from Sonic Land

Project Documentation Patarita Tassanarapan

Architectural Association Interprofessional Studio 2019/20

Project Documentation Patarita Tassanarapan

January-April 2021 Thesis MFA Spatial Performance & Design Studio Director: Theo Lorenz Studio R&D: Dr. Tanja Siems Studio Master: David McAlmont

Contents

2

5

Concept

110

Kitchen of Sonic Land

6 8 10

Initial Thought Becoming Online Event Trial Performance

112 114 116

Sounds of Cooking Video Cooking Film Production Music Production

13

Project Proposal

120

Cuisine from Sonic Land

16 18 20

Project Statement Event Journey Management

23

Public Relations

24 25 26 28 30 32 33 38 39 39

Posts Prints Email Attached Poster Social Media Post Instagram @cuisinefromsonicland Teaser/Content Videos Website cuisinefromsonicland.com Event Artwork Event Booklet Invitation Card

124 126 127 128 129 130 131 132 133 134 136 137 140

Foraging Homeland Artwork Recipes from Homelands Booklet Kitchen of Sonic Land Playlist Track 01: Thai Fresh Chilli Paste at Lablae Track 02: Wild Garlic Pesto at Hooke Park Track 03: Seaweed Soup from Friends Track 04: Tofu at Home Kitchen Track 05: Ladobe at Seychelles Homemade Food Jars Food Jar Variety Food Jar Label Design Food Jar Surprise Hamper Delivery

142

Cuisine from Sonic Land Finale

41

Event Series

42

Foraging Homeland

44 46 48 50 52

Workshop Instruction Hungry Forest Wild Vivid Land Bumpy Woods Shaded Grove

149 143 155 157 158 160 162 164 166 168

Foraging Homeland Rules of Foragers Kitchen of Sonic Land Cuisine from Sonic Land Course 1 | Starter Course 2 | Salad Course 3 | Soup Course 4 | Main Course 5 | Dessert Cuisine from Sonic Land Online Dining Event

54

Cuisine from Homeland

176

Credits

56 58 84 102

Workshop Instruction Cuisine from Participants Cuisine from Research Foraging in Homeland

3

Concept

4

5

Initial Thought

Cuisine from Sonic Land stemmed from an intention to create a dining experience which connects food to its contextual landscape, bringing a mindful course meal for the diners to realise where the food come from and be thoughtful to the environment.

Foraging is the key concept in seeking ingredients, both food and sounds, to compose in the feast. The dinnerware was designed to integrate with a set of contact mics and synthesizers to exaggerate sounds from dining into the ambience. Performers take part in serving food in sequences of full course meal with designed choreography that creates a dynamic of sounds. One sound performer is in control at the audio workstation to manipulate audio signals from all dining table as well as compose live music pairing with food in each course.

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Due to the continuous high incidence rate of COVID-19, Cuisine from Sonic Land encountered a tough decision in executing the final public event. In the early stage, the event was considered to happen in either indoor or outdoor space. The indoor venue would be advantageous in providing a proper kitchen and storage area which is essential for the dining event, but it needs to limit the number of participants to maintain social distance, and everything needs to be well sanitised for the highest safety. The outdoor venue is more flexible in managing social distance and safer because of the open-air space, but the arrangement of food course might have to be minimised.

Unfortunately, the third lockdown was applied in London. All the public activities were prohibited and would be fined if proceeding against the law.

It was a hard time yet challenging for all creatives to convey art events during the ongoing pandemic. The only service which is fast-growing from this situation is the online platform.

Many events were cancelled or postponed, but some adapted to be attended online. Virtual events such as talks, workshops, performances, and live music, have happened more often and become new normal. The apparent benefits from online events are an unconstrained audience and easy access from any part of the world.

Therefore, it became a final decision to implement the online execution in this project.

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Becoming Online Event Video Series and Live Performance

1. Foraging Homeland

Cuisine from Sonic Land was shaped into an online event with a new intention to present a series of video contents and broadcast live performance at the end. The event divided into four chapters with the different appliance of foraging.

Foraging Homeland aimed to forage visuals and sounds of diverse natural landscapes from participants in particular homelands, creating an online activity on a website that exhibits the submitted media in the new virtual environment. Cuisine from Homeland intended to show parallel journeys of foraging food and cooking between the current country and home country, using food as a medium to share life experiences. Kitchen of Sonic Land was developed from an idea of foraging sounds from cooking soybeans which could transform into various soya products. It focused on documenting all sounds happening during the culinary process. The last chapter was Cuisine from Sonic Land, which has workshop session and live performance. The Cuisine from Sonic Land workshop planned to create hampers from the composition of food and sounds in Kitchen of Sonic Land chapter and send them out to participants to document their cooking performance. The final day of the event was designed to screen the series of videos resulting from these four chapters and end with live performance of serving full course meal that incorporated dinnerware and sound installation derived from the initial concept.

This idea was shared with Mona Camille. She suggested developing workshops that interact with people in a wide range. It would be nice to have Cuisine from Homeland workshop that allows participants to share home recipes.

The sense of this project is interaction and engagement, so they should remain in the online format as well. It was also important to weave the connection from the first chapter to the end. Visual became a crucial part in an online presentation. The styling of food and dish, the performance of choreography and sound, they all needed the design for visual aesthetics, and music must support the total visual. Finally, the live performance required many rehearsals, and there should be a score that dictated the choreography and sounds. Even though it had a concept of improvisation, it still needed guided sequences or dramaturgy.

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2. Cuisine from Homeland

4.1 Cuisine from Sonic Land

3. Kitchen of Sonic Land

4.2 Cuisine from Sonic Land (Live Performance)

All in all, there were three issues taken into consideration. The first issue was to facilitate more interactive workshops that encouraged public engagement upon the online platform. The second was to finalise the whole dramaturgy of the event series which conveyed a harmonious connection. The last issue was to create an art direction and a score for live performance. The comments from Mona drove the project to be more open-end and welcome unexpected inputs from people who participate.

It might seem challenging to visualise the complete outcome, but that was the excitement of this journey.

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Trial Performance

Term-4 Jury The development of the concept was demonstrated in the first MFA Jury in the fourth academic term. The audio equipment, including a mixer desk, a condense mic, a gun mic, contact mics, and synthesizers, were set up on the dining table attached with tableware to receive sounds of the culinary actions. The gun mic was pointed out to borrow the occurring soundscape from the outside to the indoor dining scene. The prepared food for trial performance composed of fresh cucumber and carrot matchsticks, pickles, and homemade hot sauce, and Vietnamese rice paper 10

Term-5 Jury to perform actions of dipping and rolling. The hard cheese on the cutting board performed an action of cutting.

The audio instruments reverberated the usual sounds of plating into the ambient space. It received feedback from one juror who stated that the culinary-sound performance was similar to the methodology of landscape design which crafted layers of perceptions into the new perspective. And that was an intention of the project to compose the dining soundscape that synchronises with particular food and its locality.

In the final jury of the fifth academic term, the presentation narrated the new concept of online event series and showcased a glimpse of event performance at the end.

The production of performance was set up in the dining room next to the kitchen. The handmade and foraged decorative tableware was installed together with the audio equipment. The food course was concluded to be a full five-course meal with a draft design of each course. Some home-processed food such as hot sauce and chilli pickle were pre-made to use as part of the plating performance.

The performance in the jury demonstrated the plating of the first course which was a starter. It combined two kinds of pastes with porous crackers to create sound from the interaction between two textures. During the performance, it ran across an issue of lacking intense ambient sound to convey effective experience through online broadcast. It then became a realisation in the online performance production that the intensity of audio and visual is very impactful to reach the audience’s attention. Thus, the recorded performance might be more forceful in virtual condition.

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Project Proposal

12

13

14

15

Project Statement

-1-

Foraging Homeland is a digital sanctuary of nature preserved in an online page on the world wide web.

It intrigues global participants to share their foraged visuals and audio recordings from their local landscape, effectively building up a virtual matrix.

-2-

Cuisine from Homeland seeks to collect a diversity of food culture and local ingredients from different homelands. The workshop invites multicultural participants to share their cuisine process from gathering to cooking, contributing to an archive of recipes.

3 -3-

Kitchen of Sonic Land explores the musicality of home cuisine during the cookery and fermentation process. It orchestrates the culinary sounds and rhythms into different compositions of ingredients.

4.1 -4.1-

Cuisine from Sonic Land brings everyone back to the dining table, magnifying the culinary movement and sonic interaction between food and dinnerware. This chapter facilitates the last workshop which includes a hamper delivery with a selection of ingredients from the Kitchen of Sonic Land, and sends the participants off to document their home cooking performance.

4.2 -4.2-

Cuisine from Sonic Land is an experimental culinary event series, foraging visuals, sounds, and cuisines from landscape-based explorations to serve on the performative dining table. The slow-cooked journey is a culinary investigation that reveals the interrelation between cuisines in diverse homelands and sonic aspects that resonate with particular cooking scenes. The process implements the act of foraging various collectable media found within the inhabited environment, composing a multimedia dining installation and sonic-culinary performance.

The discovery path to unconventional cuisines contains a series of online workshops and a live-streamed performance. It welcomes worldwide participants and audiences to join despite the COVID-19 social distancing requirements. The event is divided into four chapters: Foraging Homeland, Cuisine from Homeland, Kitchen of Sonic Land, and Cuisine from Sonic Land. The chapters allocate different scales of engagement from the geographical landscape to the home kitchen.

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The event closes with a live-streamed which a culinary choreography with t d performance f hi h produces d the audible tableware installation, composing a soundscape of the dining scene.

The final project and curated events stem from many months of foraging activities by individual explorations and public collaborations. Foraging is approached as a means of observing and synchronising with the living context. The workshop programme provokes awareness of one’s habitat and how one connects to the landscape through food. The live performance executes a phenomenal moment created by the amplification of ordinary dining acts. Cuisine from Sonic Land event series humbly celebrates the interactive relationship between people and the environment as well as praising simple home cuisine which is slow yet joyous.

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Event Journey Sequential Activities and Outcomes

Foraging Homeland

Cuisine from Homeland

Workshop: Sharing Landscape, Soundscape Homeland Visuals

Kitchen of Sonic Land

Workshop: Sharing Home Recipes

Home-Processed Food Cooking

Recipes of Homelands

Dining Playlist

Foraging tutorial with Georgie Corry Wright and Tia Corry Wright

Video: Exploring Home Landscape

Video: Rules of Foragers

Cuisine from Sonic Land

Homemade Food Jars

Pre-Event: Hamper Giveaway

Video: Sounds of Cooking

Video: Course-Meal Plating Performance

Event: Online Dining

Cuisine from Sonic Land has become a months-long journey from the beginning of February to late April. The event series of four chapters is composed of sub-event workshops and published videos explored within the framework of landscape, food, and sound. The outcomes derived from each chapters were screened in the final event with an additional recorded performance that integrated the foraged cuisines and sounds into the five-course meal presentation.

Foraging Homeland was the first starting event providing an online workshop on the project website. It asked people around the world to share the photos and sounds of their home landscapes. The shared media were exhibited in the virtual sanctuary created on the sub-event webpage and produced into artwork and video.

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Two weeks later, Cuisine from Homeland chapter began.

This sub-event sought recipes from participants in different countries and used some of them to build up the course meal. Along the way of open input, there was a fortunate opportunity to be in contact with Georgie and Tia Corry Wright from Hooke Park to learn about foraging and be encouraged to start foraging some wild garlics which were in the season. All recipes and foraging experience transformed into a booklet and a video.

While two former workshops were happening, Kitchen of Sonic Land sequentially occurred in the back of house.

One tiny kitchen in a London flat was a place where food and sound were cooked and fermented. This chapter documented every culinary process and recorded sounds to compose into a dining playlist which contained specific

sonic elements from different recipes. The cooking process was narrated through a video and a published playlist on YouTube.

The last chapter of the event was Cuisine from Sonic Land which divided into two sub-events. The early part of Cuisine from Sonic Land was a hamper giveaway activity.

Sets of hampers comprised of outcomes from the previous chapters: Foraging Homeland artwork, Cuisine from Homeland recipe book, a link to Kitchen of Sonic Land dining playlist, together with homemade food jars produced in this chapter. People who wanted to receive the hamper had to sign up and select food jars of their choices.

The hamper recipients also received an invitation card including a QR code access to an online dining event last day.

This long journey ended with Cuisine from Sonic Land finale, online screening of the complete project documentary and a performance of paring food and sound as one experience.

The event invited the public audience to dine together and have a discussion about their experience with this project.

The whole event series was designed to forage inputs from broad participants and present in a form of culinary experience that interlinked the reminiscence of the homeland with food culture and sonic perception. The longer the process went on, the larger number of participants involved. In the end, Cuisine from Sonic Land became more than an event but a platform that built a shared experience of people and brought a sense of community that could continuously grow.

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Management

State Concept

Task

October

November

December

January

Febuary

March

April

May

W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W5 W1 W2 W3 W4 W1 W2 W3 W4

Note

Focus Topic

Category Tableware & Kitchenware

Reference Initial Ideas/Sketches Project Statement Art Direction: Mood, Tone Research

List Tablecloth Ikea Specialty Glasses (5 styles) HYLLIS Shelving Unit Outdoor HYLLIS Shelving Unit Outdoor Cover Ikea Delivery Fee Air Dry Clay 1 kg. (2 blocks)

Cost/Unit (€, $,)

Cost/Unit (£) 1 5 1 1

£ £ £ £ £ 2 £

7.00 8.00 2.00 7.00 10.00 12.98

Unit Sheet Order Piece Piece Piece

Amount Expense (£) Income (£) 1 1 1 1

£ £ £ £ £ 1 £

Sound-Food-Landscape Execution Reference Collaborator Seeking

Design

Hamper Sets

Phase 2 Term 4 Jury

11 December 2020

Project Proposal Dossier, Directorial Dossier

15 January 2021

Event Execution Design Event Website Design Course-Meal Food Design

Glass Containers (for Samples) from Ampulla Ltd Love Jars Jam Jars Round Glass 190ml (x32) Black Lids Love Jars Jam Jars Round Glass 370ml 1lb (x32) Black Lids Love Jars Delivery Cost Aromabar 5 X 250ML Clear PET Plastic Bottles with Black Lids 100 Pieces Kraft Brown Paper Bags (15 x 26cm) Jute Twine (2mm, 200m) (Pack of 2)

£ 32 £ 32 £ £ 5 £ £ 1 £

17.39 14.72 19.52 8.75 9.99 11.49 3.99

Order

Pack

1 £ £ £ £ £ 1 £ 1 £

Label & Packaging Design Plating Sequence Design Phase 2 Term 5 Jury

Production

Event Website Building

Foraging Homeland

Filming

Cooking Equipment Tofu Maker Kit Portable Gas Cooker Stove + 4 Butane Bottles

Video Production

Sound Composition

60-Inch Lightweight Tripod

£ £

£

6.99 17.90

21.01

Set Pack

Piece

1 £ 1 £

1 £

Audio Accessories

Sound Composition Video Editing Workshop Preparation Kitchen of Sonic Land

Filming Video Editing Compose Sounds for 5 Courses

Hamer Giveaway

Hamper Food Prep Label & Packaging Event Poster, Booklet, Invitation Card

JrF Studio C-Series Contact Mics (3.5 mm Jack) JrF Studio D-Series Hydrophones (3.5 mm Jack) Behringer U-PHORIA UMC204HD Audio Interface BOSS Reverb Effect Pedal Effect Pedal Power Supply and Daisychain Cable 9V Batteries Behringer XM8500 Ultravoice Dynamic Cardioid Vocal Microphone Microphone Desktop Stand XLR Cable Stereo Audio Cable Guitar Cable (1/4 inch Jack) AKAI Professional LPK25 Roland RMIDI-B5 Black Series MIDI Cable

£ £ £ £ £ £ £ £ £ £ £ £ £

35.00 60.00 58.00 119.00 12.99 2.98 29.90 15.99 5.95 6.99 7.99 36.00 4.99

Piece Piece Piece Piece Pack Piece Piece Piece Piece Piece Piece Piece Piece

1 1 1 1 1 2 1 1 1 1 1 1 1

£ £ £ £ £ £ £ £ £ £ £ £ £

Course-Meal Food Prep Film Course-Meal Plating Performance

Prints

Edit Cuisine from Sonic Land Finale Video Public Relations

Promotional Video Release Project Promotion Contents Foraging Homeland Workshop Promotion + Contents Cuisine from Homeland Workshop Promotion + Contents

30 x A4 Self Adhesive Matte Sheets Paper Sticker A4 (210 X 297mm) White 60gsm Budget Printer Copy Paper Canon PIXMA MG2550 All-In-One Colour Printer Foraging Homeland Poster A3 170 gsm Silk (Quantity: 25) + Delivery Fee Recipes from Homelands Booklet (14.8x14.8) (Quantity: 30) + Delivery Fee Card Paper for Invitation Card

£ £ £ £ £ £

6.99 8.98 61.99 22.90 66.00 6.29

Pack Pack Piece Order Order Pack

1 1 1 2 1 1

£ £ £ £ £ £

85.85 3,434.00

£ THB

24.89 995.60

£ THB

21.01 840.40

£ THB

399.40 15,976.00

£ THB

196.05 7,842.00

£ THB

22.21 888.40

35.00 60.00 58.00 119.00 12.99 6.60 29.90 15.99 5.95 6.99 7.99 36.00 4.99

Hamper Delivery Online Dining Event

£ THB

21.01

Workshop Preparation Filming

46.98 1,879.20

6.99 17.90

Video Editing Cuisine from Homeland

£ THB 17.39 14.72 19.52 8.75 9.99 11.49 3.99

Branding Graphic Design

Submission

Note

7.00 8.00 2.00 7.00 10.00 12.98

Venue Finding Submission

Sub Total

6.99 8.98 61.99 45.80 66.00 6.29

Hamper Giveaway Event Promotion + Contents Online Dining Event Promotion Courier

Event Promotion via Email Rehearsal

Tech Rehearsal

Sending Hamper to Dorset Sending Hamper to Rozhana's Place

£ £

13.95 8.26

1 £ 1 £

13.95 8.26

Run Through Event

Performance

Submission

Design Documentation

07 May 2020

Project Timeline The general project deliverable schedule might be roughly planned in an estimated solid number; for example, giving two months for concept and research, one month for design and another month for production. In fact, the thinking process could never suddenly conclude on time following the schedule. Sometimes the project statement might continue to develop until the design stage. As same as this project, the table above portrays the actual project timeline that happened. Because of the COVID-19 pandemic, this project experienced a few changes in the execution 20

Total

£

796.39

THB

31,855.60

Project Expense which affected the narrative of the statement. However, Cuisine from Sonic Land still maintained the key framework of integrating landscape, food, and sound. As a consequence, the design stage could begin along with the adjustment of the final outcome. There was an overlap between the design and production stage as well, owing to the different deliverables.

This project was very challenging in management because it gradually progressed and required material from both producer and participants; therefore, leaving room for any unexpected input was essential.

Producing an online event has a huge benefit in reducing venue hiring, installation structures, and moving service costs. The main cost paid in Cuisine from Sonic Land project was the audio accessories, hamper containers and printed media included in the hamper. the attention was well given to the quality of hamper products, including food containers, package, label, and prints. The recipe booklets and A3 artworks were printed by a professional printing service in order to deliver an impressive quality to the recipients.

Because the hamper was the only outcome of the project that the participants could experience physically, so it needed to be well-made to show intention and care.

It was also a representation of the whole event series conveying inputs from early participants to deliver to the last group of participants to appreciate the entire collective journey. There would be no regret in producing works at the highest standard.

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Public Relations

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Posts

Email Attached Poster Size: A4

Social Media Post Size: 1080x1080 px

Teaser/Content Video Size: 3840x2160 px (4K)

The event was promoted mainly via an online platform, including email, social media, and website. The A4 digital poster is a format for workshop and event invitations attached with the email sending to the AAIS studio members.

The square format is a standard size displaying on Instagram which also links to Factbook post. The teaser and content videos use the highest 4K resolution to convey clear crisp pixels as much as possible.

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Prints

Website Size: 800x600 px

The last medium is the event website built upon Cargo Collective, a professional site building platform. The website is the main host of all event series. It was used to provide more detail of each workshop, a link to the workshop submission page, and exhibit archives of works derived from each chapter. The website interface was customised from the existing template in the Cargo Collective site.

Event Artwork Size: A3

Event Booklet Size: Square 14.8x14.8 cm

The outcomes from each chapter were presented in printed media included in the hamper. The collection of photos from Foraging Homeland workshop were displayed through an A3-size artwork print. The gathered recipes from Cuisine from Homeland workshop arranged in a handy square-size booklet. The access to Kitchen of Sonic Land playlist and online dining event link was printed on an A6 postcard.

Invitation Card Size: A6

The printed media performed as a linkage for the recipients to view the whole project on the main website which contained more photos and recipes. They were still able to submit particular material to be part of the workshops.

The tangible prints would last long even though the event has ended and become memorabilia of Cuisine from Sonic Land project.

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Email Attached Poster Digital posters provide information about overall event series and each chapters, as well as promoting open calls for workshops and participation.

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Social Media Post Social media posts divide information into fragments of images with easily-read information, provide big QR codes for convenience to scan, and publish visual contents to attract the audience.

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@cuisinefromsonicland

The secondary platform to provide event information is @cuisinefromsonicland Instagram account. Instagram is a fast and convenient platform to promote and connect to the audience. Because of its visual attraction, people could scroll down to view the entire contents and decide to follow. Therefore, the contents must be well designed and pre-planned. It is also vital to manage between promotional post and general visual content post, so that the account would not be seen as boring.

The @cuisinefromsonicland was used to update the journey of the event. It started from introducing Cuisine from Sonic Land’s statement and began to announce the first workshop through images and a teaser. During the open call period, some submitted photos were selected to post on Instagram to promote the happening workshop and publish contents along the way.

From Foraging Homeland to Cuisine from Sonic Land, the contents changed from the first chapter to the second. It built up the story from foraging natural landscape in homelands to gathering home recipes from different food cultures. Each recipe from participants were shared with a bundle of stylised food photography. The long video content of Kitchen of Sonic Land and other teasers were shared on Instagram TV for full-length view.

The last chapter of the event promoted the hamper giveaway activity and the online dining event on the final day.

The documentation of hamper products, working process, and project achievement were published mainly on Instagram because they are visual-based contents. More importantly, it is the easiest way to be viewed by the audience. After the event ends, the @cuisinefromsonicland account is still active and performing as an online gallery for the public to discover this project and may get involved in the future event.

View Account

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cuisinefromsonicland.com

Cuisine from Sonic Land website is the main platform of the project where all the journey took place and exhibited.

The homepage is a reception of the event informing the complete project statement, linkages to separate event chapters, and a link to see event credit. The interface was designed to imitate a restaurant menu where diners could read and select a particular course. The handdrawn illustration highlights the sense of handicraft which resonates with the methodology of this project.

Within each chapter’s webpage, it narrates a brief description of sub-event workshops and displays visuals that enhance comprehension of the activities. It contains links that navigate people to explore more contents in the subpages.

People who would like to attend the workshop could click on the “Submit” button to read further instruction detail.

When the participants are ready to submit the required material, they have to click the link on the submission page which navigates to the Google Forms created for a specific workshop. Google Forms collects basic information about the participants and provide sections to upload files or interact with questions. The received answers synchronise with the project Excel sheet and Google Drive folder where all data are collected.

The experience from hosting an online workshop by using separate platforms of information provider and submission collector reflected the struggling flow of participation.

It is better to have a convenient file uploading interface embedded on the main website without switching from one to another and enabling participants to submit files directly from their mobile phones. However, that requires special coding knowledge and might take a longer time in developing.

The first built version of cuisinefromsonicland.com could be considered a prototype of how this platform wants to create virtual social engagement and display shared contents from people worldwide to celebrate the distinction of local cuisines and the diversity of our natural homelands.

Teaser/Content Videos

View Site

The videos convey the total sense of visual and sounds that represent the concept of each event chapter. They help the audience to understand more about what happened in particular workshops and activities during the journey.

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Event Artwork

Event Booklet

Invitation Card

Printed artwork on matted card A3 paper contains a series of homeland photography foraged by participants worldwide.

The artwork provides the names of the participants and a link to view the whole project.

The collected recipes from participants in the second workshop were designed and published into a small booklet with high-quality paper, aiming to inspire the readers to start cooking and share their recipes back.

The A6 invitation card attached with the hamper provided access to the dining playlist, information of the online dining event, and the Zoom link QR code for the recipients to quickly scan and attend.

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Event Series

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Foraging Homeland is the beginning chapter of the event series that first urged people to investigate the beauty of the natural landscape in their neighbourhood area and foraged what they discovered by taking photos and sharing them to the website.

There are four categories that the workshop asked people to observe, which are edible plants, wildflowers, wild textures, and light and shadows. The submitted photos are organised to exhibit in four different virtual landscapes on the Foraging Homeland’s digital sanctuary webpage. The first page of the sanctuary is a Hungry Forest which exhibits the discovery of edible fruits and vegetables in the wild. The second is a Wild Vivid Land growing the photo series of colourful wildflowers from different places. The third landscape is called a Bumpy Woods owing to its artistic collection of textures found in the natural contexts. The last virtual space of the sanctuary is a Shaded Grove, displaying a slideshow of moments when nature created spectacular shadows whether in the forests, fields, rivers, beaches, cities, or at homes.

Before the concept of online foraging settled in a definite shape, the primary idea intended to host a foraging workshop on-site, bringing participants to walk in the forest with a guide by a professional forager. It aimed to distribute knowledge about foraging to a broader range of people and encouraged them to realise the local food resource in their habitat.

Miles Irving, the founder of Forager Ltd., once said in Gastronomy as a Tool for Transformation seminar organised by the Basque Culinary Center and FRUTO that consuming food produced from indigenous plants is the way to synchronise the human body with the landscape. The Evolution of Diet article written by Ann Gibbons on National Geographic website also clarified how human’s genes have adapted differently according to food resource in the living habitat, and how a viriety of diets upon the changing seasons is healthier than a repetitive meal from industrial agriculture.

It is undeniable that our diets nowadays mostly depend on human farming.

It would be difficult for the majority of people to forage their own meals.

However, it is still essential to connect ourselves to the natural landscape where we are living upon, building a relationship with the environment including other species, seeing the value of how every living thing resides in the united ecosystem, so that we are aware enough not to proceed anything which will demolish the system.

Visit Site

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Foraging Homeland has eventually become an online workshop that exposes the diversity of landscapes in different countries around the world. It hopes to have encouraged the participants to have a mindful moment during their foraging experiences and motivate other people to look around in their contextual landscape with a new perspective.

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Teaser

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“Red Spinach” Santi Wana Farm, Bangkok, Thailand

by Pimchanok Na Patalung

“Wild Rasberries” Hampstead Heath, London, UK

by Patarita Tassanarapan “Banana” Whispering Land, Nakhon Pathom, Thailand

by Pashnut Sricharoenphong

“Luffa” Santi Wana Farm, Bangkok, Thailand

by Pimchanok Na Patalung

“Gorse” Hampstead Heath, London, UK

by Patarita Tassanarapan

“Dill” Baan Suan Saimhok, Chaingmai, Thailand

by Pachara Kongsupont 46

“Wild Rasberries” Hampstead Heath, London, UK

by Patarita Tassanarapan

“Pineapple” Whispering Land, Nakhon Pathom, Thailand

by Pashnut Sricharoenphong 47

“Bhubing” Chiang Mai, Thailand

by Cholatorn Anuntasate “Dill” Baan Suan Saimhok, Chaingmai, Thailand

by Pachara Kongsupont

“Bird of Paradise” Garden at My Home, Bangkok, Thailand

by Jeeranuch Maneekul

“Apricot” Baishan, Beijing, China

by Yihan Bai “Cherry Blossom” Mount View Road, London, UK

by Mona Camille

“Ivy in Cemetery” London, UK

by Teejutha Chomparn

“Little Flower” Phu Kha, Nan, Thailand

by Kanokporn Puansiri

“Ferns” Serangoon River to Coney Island, Singapore

by Nithirath Chaemchuen

“Shameplant” Huay Nam Kam, Sisaket, Thailand

by Kanjanawan Kongsawat

“Phu Hin Rong Kla” Loei, Phitsanulok and Phetchabun, Thailand

by Cholatorn Anuntasate

“Etlingera elatior” Bangkok, Thailand

by Pakasem Tongchai “Imperial College London White City Campus” London, UK

by Tanapol Kositsurung 48

“Wildflower” Berlin, Germany

by Saran Maiprasert

“Cogon Grass” Whispering Land, Nakhon Pathom, Thailand

by Pashnut Sricharoenphong

“Ruellia tuberosa” Huay Nam Kam, Sisaket, Thailand

by Kanjanawan Kongsawat 49

“Waves” Hyde Park, London, UK

by Nattayada Bunphokaew

“Sukhumwit 81” Bangkok, Thailand

by Hathaiphat Punjad “Phu Kradueng” Loei, Thailand

by Cholatorn Anuntasate

“Night Garden” Bang Pu, Samut Prakan, Thailand

by Nicha Chongkriangkrai

“Kui Buri” Prachuap Khiri Khan, Thailand

by Cholatorn Anuntasate

“Silent Tree” Phu Kha, Nan, Thailand

by Panachai Songarsa

“The Fountain” Garden at My Home, Bangkok, Thailand

by Jeeranuch Maneekul

“Fishing at Huaypaan” Huaypaan, Nan, Thailand

by Janejira Limawiratchaphong

“Telluride” Colorado, USA

by Jom Naknakorn

“Telluride” Colorado, USA

by Jom Naknakorn

“Grassland” Serangoon River to Coney Island, Singapore

by Nithirath Chaemchuen “Silent Tree” Phu Kha, Nan, Thailand

by Panachai Songarsa

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“Fishing at Huaypaan” Huaypaan, Nan, Thailand

by Janejira Limawiratchaphong

“Mosses” Saihoji, Kyoto, Japan

by Pimchanok Na Patalung

“Hatta Stone Dam” Hatta, United Arab Emirates

by Sorat Sitthidumrong

“Hatta Stone Dam” Hatta, United Arab Emirates

by Sorat Sitthidumrong 51

“Sukhumwit 81” Bangkok, Thailand

by Hathaiphat Punjad

Tung Prong Thong, Rayong, Thailand

by Puttikorn Kaityuttachart Mon Chong, Chiangmai, Thailand

by Cholatorn Anuntasate

Whispering Land, Nakhon Pathom, Thailand

by Pashnut Sricharoenphong

Sire Island, Phuket, Thailand

by Puttikorn Kaityuttachart

Architectural Association, London, UK

by Jie Wang

Ichijoji, Kyoto, Japan

by Pimchanok Na Patalung “Sunset in Forest” Richmond Park, London, UK

by Seoyoun Yun Baishan, Beijing, China

by Yihan Bai

Nanzenji, Kyoto, Japan

by Pimchanok Na Patalung

Soi Ratchada 32, Bangkok, Thailand

by Puttikorn Kaityuttachart

The Jam Factory, Bangkok, Thailand

by Puttikorn Kaityuttachart

“Sundown” Hyde Park, London, UK

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“Mysterious Trees” Tongyuanju, Chongqing

by Kexin Zhang

Sanzenin, Ohara, Kyoto, Japan

by Pimchanok Na Patalung Saihoji, Kyoto, Japan

by Pimchanok Na Patalung

Baishan, Beijing, China

by Yihan Bai 53

The second chapter later started to expand the journey from the local landscape to home cuisine. Cuisine from Homeland hosted another workshop that seeks variations of recipes from people with different regional backgrounds.

The workshop asks each participant to recall a special recipe that is part of their childhood or the recipe that their family cooks in ordinary. The recipe is required to be plant-based in order to represent the local ingredients of each home. It does not have to be a complex dish but a simple one that highlights the flavour of particular ingredients. It could be any condiment such as pickles, sauces, pastes, dressing, or any kind of bread, drink, and dessert. Workshop participants can submit by writing the recipe down on a piece of paper, take a photo, and share to the webpage. There is an additional request to the participants to document their foraging and cooking process following their own recipe. Besides the written recipe, the participants may take photos of the main ingredients used in the recipe and the finished cooked food and share as well.

Cuisine from Homeland workshop requires more participation than the first workshop because it aims to provoke participants to consider on their genuine home cuisine and spend some time foraging from the local, cooking with mindfulness, and being proud to share their home flavour with others. It was difficult for this workshop to gain organic participation from general people who saw the open call because of its complicating procedure. Consequently, the participants in this workshop came from friends, old friends, tutors, and family member, who were asked privately to join and share recipes. It was interesting to see some of them shared the same recipe with different details of ingredients and instructions. The result of the workshop indicates the variety of food culture and shows how dynamic it is.

Food is a fascinating medium that reflects its locality through the narrative of the recipe. The list of ingredients expresses the geography of the cuisine whether it is on the land or near the sea, lush or draught. The instruction contains tools and techniques of cooking that resonate with the food culture in distinct regions and interesting differences between traditional and modern life. Cuisine from Homeland intends to amplify the connection between food, landscape, and humans. It hopes to provoke an exploration into home cuisine, inspiring people to explore their local area, forage some ingredients,learn the way to treat those ingredients, and finally have a taste of their homeland.

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Foraging in Homeland Rules of Foragers from Georgie & Tia Corry Wright

It was a great opportunity to have a tutorial about foraging with Georgie and Tia Corry Wright. They both are chefs in Hooke Park and have expertise in herbs and edible wild plants. The conversation took place in March. It was a season to forage some wild garlic, nettles, dandelions, bittercress, wild water mints, and sorrels.

There are rules that foragers should be aware of.

1. Only take 1 in 10. It is important to share with other foragers.

2. Be aware of contamination from animals such as dogs and the high-traffic walkway.

3. There should be no doubt in the plants that will be foraged. Always double-check that they are indeed edible.

4. Make sure to receive permission in the land. It is prohibited to pick up the entire roots. Only the leaves are allowed.

These rules are valuable knowledge that should be contributed to a broader range of people to know the basic of foraging. It would encourage people to start looking for some plants in wild areas and acknowledge that it is not difficult to apply in the lifestyle.

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The third chapter of the event series, Kitchen of Sonic Land, started to explore the musicality within the culinary boundary. It extended from the previous chapter by using recipes obtained from Cuisine from Homeland workshop and research for documenting the acts of cooking and recording sounds that appeared along the way.

This chapter focused on self-exploration in sound and cuisine rather than hosting a participatory workshop. The outcomes from Kitchen of Sonic Land are home-processed food which was part of the next chapter, the video of cooking and sound documentation, and a playlist for dining that contains bespoke composed pieces of music from selected Cuisine from Homeland participants’ recipes.

The list of food cooked in the Sounds of Cooking video includes pickled vegetables and chillis in the brine, kimchi, sauerkraut, hot sauce, Thai fresh chilli paste, soy milk, tofu, and sourdough. Each food comes with different cooking methods, giving different occurrence of sounds. The culinary process were filmed in a home kitchen with a studio light setup borrowed from the AA Audio-Visual Department. The final video presents the cooking scene of every recipe sequenced by order of actions. It was an intention not to compose the mixture of sounds into another typical music, but to arrange by the fact of sounds that really happened during cooking. The result interestingly unveils the existing variety of sounds that might be unnoticed while appearing in the kitchen. The video exaggerates those sounds and calls up consciousness.

Kitchen of Sonic Land playlist is a set of newly composed music aiming to be a model for integration between sounds of food and its context. The selection of recipes for composing relates to the plating performance in the final chapter. Five songs from five recipes were designed to pair with a five-course meal. Music will no longer be merely the background audio in the restaurant but another sense that enhances the dining experience. The selected recipes consist of Thai fresh chilli paste, wild garlic pesto, seaweed soup, tofu, and ladobe. The participants who submitted these recipes were asked to record audio at their homelands. They could also send an audio file that was formerly recorded to represent the memory in the place where the recipe originated.

Finally, the soundscapes were composed together with the cooking and synth sounds to narrate imagery of the story behind each dish.

Kitchen of Sonic Land raised the question of how can sound be an essential part of the dinner? The composed music were constructed with layers of ambient soundscapes from the place where the ingredients located as well as the kitchen where they were processed, bringing about a comprehensive narrative towards particular recipe. The experiment from this project has the potential to develop into a live performance, collaborating with restaurants to introduce the new scene of dining.

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Sounds of Cooking The cooking video of each recipe was filmed separately.

They were finally composed altogehter by the sequence of actions and order of recipes. It is interesting that the begining of each cooking process tends to be similar starting from cutting or peeling. Sounds are different by solitidy of ingredients and particular techniques to manage them. The pouring sounds of sourdough starter, 112

blended soy beans, or hot sauce, are different. The factor of stickiness indicates its running speed, affecting dissimilar tones of sounds. When a hand interacts with ingredients in a bowl, it suddenly becomes a sound source.

Kitchen is already a sonic land where ranges of sounds are produced. Would it be great to compose these cooking sounds into music that is meaningful to the food?

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Cooking Videography Production Studio Setup for Cooking Scenes

The equipment for filming cooking videos composes of a set of softbox lights, a tripod camera stand, and a stand with mobile phone holder to shoot from top view.

The softbox lights are very important because they help control the quality of light during the day when the sun always changes. The tripod stand enhances the stability of the camera while filming. There was a trend in the 114

early stage of cooking tutorial videos that they usually presented with top down shooting. It appears to be boring nowadays. The cooking videos that present different angles and distances tend to convey more appealing content.Cooking vidoes commonly use a lot of people in the production.

It should at least have a cameraman and a cook to cooperate in producing interesting cooking scenes.

The filming of Kitchen of Sonic Land was done in a level of homemade quality by a single person. Therefore, the variety of views were limited, however, it applied editing technique to zoom in and out creating dynamic camera views. The cooking video produced by one person was difficult but it was a lesson leading to a bigger professional production in the future.

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Music Production Composition of Cooking and Soundscapes The discovery of sounds in the kitchen was an inspiration to the composition of music for dining. This production is part of the Kitchen of Sonic Land playlist which presents five songs from five recipes, cosisting of Thai fresh chilli paste from Kiat Tassanarpan, wild garlic pesto from Georgie and Tia Corry Wright, seaweed soup from Eunsoo Jang, Tofu from self-research at home, and ladobe, a Seychellois dessert from Mona Camille. The recipe owners were asked to record soundscapes from their homeland to compose in the songs.

The concept of each song stemmed from the memories and feeling in each place where the recipe originated. The soundscape helps conveying imagery of the moment in time.

It contains interesting sounds such as animals, insects, human actions, natural phenomena, natural feature, which could tell the narrative of time and lifestyle. Culinary tools like cutlery and kitchenware were used as instruments to create sounds that reflect specific recipes; for example, using mortar in the chilli paste song, water and a bowl in the seaweed soup song, and blender in the tofu song. Each song was constructed with different audio material, such as multilayers of culinary sounds, a long piece of soundscape, soundscape samples, or synth sounds. The production tried to explore different styles of composition that could best represent the stories behind the recipes.

The sound experiment in Kitchen of Sonic land has a potential to develop into a music performance that builds up layers of sounds. It could perform on the dining table featuring in a dining event. The sounds of serving and eating food are included as part of the live composition. It will drive the dinig scene with liveliness and social interaction.

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The journey came to the last chapter of Cuisine from Sonic Land which divided into two periods. At the early stage of the chapter, it hosted an event of hamper giveaway, delivering homemade food and project memorabilia to the registered recipients. Then the event ended with a finale of online dining where everyone dined together and had a conversation.

In the first part of Cuisine from Sonic Land chapter, the production of homemade hamper began. The food from Kitchen of Sonic Land was packed in well-designed glass jars, composing of vegetable pickles, kimchi, sauerkraut, chilli pickles, hot sauce, Thai fresh chilli paste, tofu, and soy milk.

Pickling and fermentation contain a culinary process that allows room for creativity. Various kinds of vegetables, fruits, herbs, and spices were used to create different pickles, kimchi, and sauerkraut products. The variety of chillies can also be explored in the making of hot sauce and chilli paste.

At the same time, soybean is an interesting ingredient that could transform into ranges of substances and textures; for example, liquid soy milk, firm tofu, silken tofu, sticky tofu skin, or porous bean curd.

All home-processed food was featured in the hamper giveaway activity, opening for the public to sign up and select food jars that they prefered. The hamper recipients received not only food jars but also artwork from Foraging Homeland workshop, a recipe book from Cuisine from Homeland workshop, a QR code to Kitchen of Sonic Land playlist, and an invitation card to the final online dining event with private Zoom meeting ID info. The set of hamper aimed to deliver more than food. It included valuable memories from the entire Cuisine from Sonic Land project journey. The inputs from every participant involed in each workshop were delivered to the new group of people who were part of the project at the end.

Cuisine from Sonic Land hamper is a package of edible, perceptible, and audible experience. The homemade food jars deliver mild and comfort tastes of authentic home cuisine from one kitchen to another dining table. The visual artwork brings a brief adventure to various homelands, sparkling up the social distancing solitude. The book of collective recipes hopes to inspire pleasure in cooking homemade diets with local seasonal plants. The hamper illustrates an interconnection of life with food and the environment. Hopefully, it could influence one’s lifestyle to be more organic and synchronise with the dynamic of nature.

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Foraging Homeland Artwork The submitted photos of homelands from participants in the Foraging Homeland workshop were curated to display altogether on A3 printed artwork. The artwork is an archive of the workshop achievement that shows successful participation and appreciates all the participants’ affords.

The hamper recipients could see a list of participants on the backside and scan QR code to access the digital sanctuary in the webpage.

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Recipes from Homelands Booklet The submitted recipes from Cuisine from Homeland workshop were gathered in a handy booklet. Hamper recipients could read the process behind the food they received and get inspired to cook by themselves.

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Kitchen of Sonic Land Playlist View Full

The event invitation card includes a QR code to access the Kitchen of Sonic Land playlist on YouTube. The hamper recipients could select the song to play while dining to custom their own experience at home.

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Track 01: Thai Fresh Chilli Paste at Lablae

Track 02: Wild Garlic Pesto at Hooke Park

Soundscape Recordist: Kiat Tassanarapan

Soundscape Recordists: Georgie and Tia Corry Wright

The song expresses the atmosphere in the early morning of Lablae, a small district in the North of Thailand. The sounds of hen crowing, overwhelming insects, and cooking in the distance represent the villagers’ lifestyle. The soundscape was composed with dramatic synth sounds and culinary instrumental beats to convey the profound feeling of missing home.

The second song gives an imagery of foraging in Hooke Park, where plenty of wild garlic grows in springtime. The composition arranged pieces of soundscape in layers and applied audio effects to create a new mood from ordinary sounds. It focused on composing only soundscapes into a new piece of music.

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Track 03: Seaweed Soup from Friends

Track 04: Tofu at Home Kitchen

Soundscape Recordist: Kiat Tassanarapan

Soundscape Recordists: Patarita Tassanarapan

This song was inspired by the Korean seaweed soup recipe from a friend who lived in Seoul, South Korea. It was composed with soundscapes from another two friends in Japan and Thailand. The concept of the composition is warm hospitality when we meet old friends. Soup is also a comfort food for many people. The soothing sounds of dripping water and chiming glass were composed with the soundscape of a rainy day to deliver peaceful emotion.

The fourth song was composed purely from cooking sounds.

A long piece of audio record during cooking was chopped into a bunch of samples. Sounds from different culinary acts were rearranged with a rhythmic pattern, building up into an intensive piece. The inspiration came from the cooking experiment that happened in the kitchen.

Tofu is one of the challenging recipes to process at home.

The song expresses layers of culinary process that could finally become a piece of music.

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Track 05: Ladobe at Seychelles

Homemade Food Jars

Soundscape Recordist: Mona Camille Memories of Mona Camille in Seychelles inspired the last song. The recipe was sent from her dad who is Seychellois.

The soundscape from Mona was recorded when she dove into the sea in Mahé island. The song was designed to bring back the good time in Mona’s homeland by having a sense of beach-style music combined with chiming sounds of glass and cutlery. It aims to bring the listeners to Seychelles right after hearing it.

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The main features of the Cuisine from Sonic Land hamper are homemade food jars from a variety of seasonal plants. They comprise simple pickles, kimchi, sauerkraut, hot pickles, hot sauce, Thai fresh chilli paste, tofu, and soy milk.

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Food Jar Variety Simple Pickles

Sauerkraut

1. Greenery Crunch (Asparaguses, Green Beans) 2. Sweet Rings (White Onion, Red Onion) 3. Sandwich Buddies (Cucumbers, Carrots) 4. Babies of Spring (Baby Carrots, Baby Courgettes) 5. Sushi Sidekicks (Radish and Ginger Slices) 6. Sweet Hit (Daikon in Sweet Tumeric Brine)

Kimchi 7. Vegan Kimchi

Hot Sauce 8. D.I.Y. Sriracha

Soya Products 9. Firm Tofu 10. Soy Milk

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11. Plain (Green Cabbage, Ginger, Garlic, Black Pepper) 12. Yellow Sweet Kraut (Green Cabbage, Apple, Ginger, Garlic) 13. Red Sweet Kraut (Red Cabbage, Carrot, Beet, Pear, Ginger) 14. Herbal Sweet Kraut (Red Cabbage, Pear, Dill, Ginger)

Chilli Paste 15. Thai Fresh Chilli Paste

Hot Pickles 16. Jalapeño, Scotch Bonnet 17. Jalapeño, Yellow Bell Pepper 18. Scotch Bonnet, Yellow Bell Pepper

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Food Jar Label Design

Food Jar Surprise

The food jar label includes information of ingredients, storage, cooking/dining suggestions, and the production date. There were three sizes of containers in use. 190 ml glass jar contains hot pickles, hot sauce, and chilli paste.

370 ml glass jar contains simple pickles, kimchi, sauerkraut, and tofu. 250 ml plastic bottle contains soy milk.

Besides Foraging Homeland artwork, the submitted photos were designed to surprise the hamper recipients when they open the food jars. It was a little gimmick to discover the photos and look up more information in the artwork sheet.

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Hamper Delivery The hamper recipients included AAIS friends and tutors, some AA third-year students, and a group of Thai friends in London. It took a few days to deliver all the hampers to everyone. The hamper delivery was a great opportunity to visit friends and have a conversation in person. The COVID-19 pandemic has separated us apart for more than a year. Delivery is the only service that is allowed by law to operate during the lockdown.

Mona Camille & Olivier Van Den Hende

Felix Buxton & Chay Lee

Phark Lertchanyakul

Solveig Lola Audrey Jappy

Yangyang Ni Elyssa Sykes-Smith

Rozhana Azra Omfun Sirikhatitham

Theo Lorenz & Tanja Siems

Seoyoun Yun

→, ↓ Malgorzata Dzierzon & Renaud Wiser

Cuisine from Sonic Land sneakily applied the delivery method to facilitate intimate experience to the project to some participants who could involve. The hamper delivered a pack of multisensory experience for the recipients to appreciate and wished to bring them happiness during social distancing condition.

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Teejutha Chomparn

Thanisorn Devapalin & Sarocha Manaanantakul

David McAlmont

1. Mona Camille & Olivier Van Den Hende 2. Phark Lertchanyakul 3. Yangyang Ni 4. Elyssa Sykes-Smith 5. Theo Lorenz & Tanja Siems 6. Omfun Sirikhatitham 7. Seoyoun Yun 8. Malgorzata Dzierzon & Renaud Wiser 9. Teejutha Chomparn 10.Thanisorn Devapalin & Sarocha Manaanantakul 11.David McAlmont 12.Solveig Lola Audrey Jappy 13.Rhozana Azra 13.Felix Buxton & Chay Lee 14.Hamper Photo Taken by Yangyang Ni 141

The last day of Cuisine from Sonic Land event series was an online dining event taking place on Zoom Meeting. The hamper recipients could access the meeting from the QR code in the invitation card, while general people have to request the link. The programme started with a screening of the project finale film, narrating the journey of Foraging Homeland, the foraging documentary, the cooking scenes from collected recipes, to the ending performance of serving five-course meal that merged music from Kitchen of Sonic Land with food from Cuisine from Sonic Land chapter.

The film begins by guiding the audience to explore the surrounding nature and then highlights the natural diversity by showing videos taken in various landscapes from some participants in the first workshop. The second part presents a journey of foraging wild garlic with a spoken narrative from Georgie and Tia Corry Wright about the rules of foragers. The next part starts to introduce the culinary process. It plays sequential actions of cooking with a concentration in the occurring sounds. The last part of the film is a special performance that serves food in sync with bespoke music by orders of a five-course meal, including starter, salad, soup, main dish, and dessert.

Pieces of music were composed in Kitchen of Sonic Land chapter inspired by five recipes presented in the five courses. They were designed specifically to be part of the plating performance and convey the imagery of cuisine’s context, culinary movements, and memory of the recipe’s owner.

The project finale film summarises what happened in Cuisine from Sonic Land event series from the first chapter to the last. It genuinely shows the planned and unplanned discovery that occurred along the way. The number of inputs from participants is, too, crucial in forming unexpected outcomes.

The initial attempt to explore an interrelationship between landscape, food, and sound has become explicit and tangible. Cuisine from Sonic Land believes that the design of products or experiences that concerns these three issues could contribute to the thoughtfulness in human lifestyle.

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Foraging Homeland

Foraging Homeland video is a short journey walking into the natural landscape. The film captured the beauty of plants, textures, light and shadows, that were accidentally found in the nature. It presents an attentive sight to investigate the surrounding environment and appreciate what exists in the our natural habitat. The video also projects the diversity of landscapes by including footage sent from workshop participants who live in different countries.

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1. Footage from Phu Kha, Nan, Thailand

by Panachai Songarsa

3. Footage from Kurama, Kyoto, Japan

by Pimchanok Na Patalung

2. Footage from Serangoon River-Coney Island, Singapore

by Nithirath Chamchuen

4. Footage from Hatta Stone Dam, Hatta, UAE

by Sorat Sitthidumrong

5. Footage from Bang Pu, Samut Prakan, Thailand

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Rules of Foragers

Rules of Foragers is a documentary about foraging wild garlic at Hampstead Heath. It was inspired by a foraging tutorial with Georgie and Tia Corry Wright, chefs at Hooke Park. The film includes an oral narrative about four rules that foragers should be aware of from Georgie and Tia. It intends to distribute knowledge about the basics of how to forage which anyone could learn and implement foraging as part of the lifestyle.

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Kitchen of Sonic Land

The third film presents the Sounds of Cooking video to transition to the Sonic Land kitchen where music and food are combined. The film starts from the scene of writing recipes which came from Cuisine from Sonic Land workshop. The selected recipes from workshop participants and personal research were filmed and composed together in order to highlight the variety of culinary sounds. It leads to the pairing of food and sound in the last video.

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Cuisine from Sonic Land

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Course 1

Starter Thai Chilli Paste in the Morning of Lablae

Main Ingredient: Recipe Owner: Location: Kitchen of Sonic Land Playlist: 158

Thai Fresh Chilli Paste Kiat Tassanarapan Lablae, Uttaradit, Thailand Track 01

Fresh chilli paste is a typical dish that most families have in every meal. It is a good pair of boiled vegetable or crunchy fresh vegetable such as cucumber. The starter serves the homemade fresh chilli paste on top of a cucumber slice, naturally sweetened with a cherry tomato. Beside, a pickled seasonal asparagus is topped with hot sauce, pickled jalapeño, and pickled scotch bonnet; a bite-sized air-fried frozen tofu is dressed with sweet chilli peanut sauce with extra crushed peanuts.

The food is paired with the soundscape in the early morning of life at Lablae when the family started to cook the chilli paste. The sounds from a granite mortar and silver cutlery recall the moment of a family gathering to have breakfast together. The crowing sounds from hens and a blast of insects well represent the imagery of rural context. The starter brings the diner back to a simple life in the countryside and remembers the taste of home cuisine.

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Course 2

Salad The Spring of Wild Garlics in Hooke Park

Main Ingredient: Recipe Owner: Location: Kitchen of Sonic Land Playlist: 160

Wild Garlic Pesto Georgie and Tia Corry Wright Hooke Park, Dorset, United Kingdom Track 02

From March to June, it is a peak season of wild garlic.

The wild garlic pesto was cooked following to the recipe from Georgie and Tia Corry Wright’s kitchen in Hooke Park. The pesto is served on top of a slice of freshly baked homemade sourdough, garnished with pumpkin and sunflower seeds. It is sided with hand-picked baby salad leaves, organic heirloom tomatoes, and home pickled red onion rings. The salad dish freshens up the tastebuds.

In the meantime, it increases appetite with aromatic

fragrance of garlicky pesto. The soundtrack for dining brings the diner to a field of wild garlic in Hooke. The reverberation of birds chirping sounds highlights the serene moment in the forest. The melodies were made from the audio record of picking wild garlic leaves. The new phased melodic notes still remain their organic rhythm.

The ambient music enhances the flavour of the pesto by narrating its foraged context. The salad course expresses a sincere taste that is obtained from the wild.

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Course 3

Soup Seaweed Soup from Friend on a Rainy Day in Japan

Main Ingredient: Recipe Owner: Location: Kitchen of Sonic Land Playlist: 162

Seaweed Soup Eunsoo Jang Seoul, South Korea Track 03

The third course serves a mellow umami flavour of the wakame seaweed soup. It is inspired by the recipe that Eunsoo Jang’s grandmother always cooked for her when she was young. The clear yet flavourful soup pours over hour-long shoyu braised daikon, shimeji, and shiitake.

A small serving of wakame is plated to give additional natural saltiness. On the side dish, it provides a punch of sweetness from sweet turmeric pickled daikon slices, contrasting with rice vinegar pickled radish slices and a small portion of kimchi to spice up a little.

The soundscape during the dinner is composed from audio records by Pimchanok Na Patalung on a rainy day in Japan and by Janejira Limawiratchaphong at the natural water stream in Thailand. They were combined with sounds from resonant glassware, woodblocks, and dripping water.

The music is designed to convey a feeling of warmth and hospitality. The soup course aims to translate a sense of generosity of friendship into a bowl of comfort hot soup on the day that everybody is far away.

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Course 4

Main Plant-Based Experiment at Home Kitchen

Main Ingredient: Recipe Owner: Location: Kitchen of Sonic Land Playlist: 164

Tofu Patarita Tassanarapan London, United Kingdom Track 04

The main course presents a composition of food that were experimented in the kitchen. The pan-seared firm tofu steak is served with roasted seasonal asparagus spears, topped with pickled organic baby carrot and sliced baby courgette, dressed with home-processed hot sauce. The sided fresh chicory leaves are topped with sauerkraut from red cabbage, beet, and apple. The dish is sprinkled with ground pink himalayan salt and black peppercorn.

Tofu, pickles, and sauerkraut are authentically homemade.

The tofu steak gives a slight aroma of soybeans.

The song composed for the course is a new arrangement from culinary sounds recorded during the process of making tofu, pickling vegetables, and fermenting sauerkraut.

It does not include external instrumental sounds but showcases the pure sounds that occur from cooking. This course represents an experimental core of the project that investigated food processing and music composition. The main dish invites the diner to become part of the journey.

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Course 5

Dessert Ladobe Creole from Memories in Seychelles

Main Ingredient: Recipe Owner: Location: Kitchen of Sonic Land Playlist: 166

Ladobe Mona Camille Victoria, Mahé, Seychelles Track 05

Ladobe creole is a Seychellois local dessert. Mona Camille shared the recipe from her dad. It reminds to her life in Victoria city on Mahé island of Seychelles. In the last course, it serves pieces of plantain, cassava, sweet potato, and lotus root, slowly simmered in coconut milk long enough to become soft and mild, flavoured with brown sugar, a pinch of nutmeg, and vanilla pod. Finally, the dessert is dressed with creamy coconut sauce and garnished with crunchiness from crushed foraged winter nuts, including almonds, walnuts, and hazelnuts.

The soundscape used in the dining music is an audio record from when Mona was diving into the sea at Mahé. The song is designed to brighten up the mood and convey the vibrant atmosphere of the beach. The sounds of diving bubbles were sampled and composed with clinking glasses, percussive drums, and lively synth melodies. The dessert is the final dish that would like to take the diner out to the relaxing moment, recollect memories from the past experiences and always remember them with happiness.

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Cuisine from Sonic Land Online Dining Event

The online dining event was held on 23rd April 2021 at midday. The streaming took place in the dining room with one laptop that hosted the event Zoom meeting and screened the project finale film. On the dining table, food from the five-course meal were served nearby a DJ controller ready for after-party. When the screening had ended, the event facilitated discussion towards the project’s long journey within a casual atmosphere.

The most valuable advantage of the online event is the ability to have participants who submitted photos in Foraging Homeland workshop, who provided recipes in Cuisine from Homeland workshop, and who received Cuisine from Sonic land hamper, joined in the same moment even they were in different parts of the world. It was a blessing to see the gathering of project contributors and hear feedback from those who received different experiences along each part of the way.

The progress of Cuisine from Sonic Land project was very organic and fluid. It left a big room for public participation while maintaining a strong framework of landscape, food, and sound. It might seem difficult to anticipate the outcome but it sure had a strong structure that welcomed additional inputs to fulfil and shape the end result in an exciting direction.

Cuisine from Sonic Land could be considered as public art in an unconventional format and unusual condition. The challenge from the COVID-19 pandemic influenced a great adaptation from physical into the online format. Even though the performing platform had changed, the project strongly determined to nurture social engagement by being a gatherer of sharing experiences and transferring from one to another.

Lastly, the journey of Cuisine from Sonic Land will not stop at the last chapter of the event series but willingly continue to implement in the professional realm. It is looking forward to expanding into pop-up dining events, cooking-integrated sound performances, mindful lifestyle workshops, or a performative fine dining restaurant that is believed to be one of a kind.

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Streaming Production Setup Straming Screen Drinks for Online Dining Session Food for Online Dining Session Atmosphere During Discussion

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Foraging Homeland Workshop Participants Cholatorn Anuntasate, Yihan Bai, Nattayada Bunphokaew, Mona Camille, Nithirath Chaemchuen, Teejutha Chomparn, Nicha Chongkriangkrai, Puttikorn Kaityuttachart, Kanjanawan Kongsawat, Tanapol Kositsurung, Janejira Limawiratchaphong, Saran Maiprasert, Jeeranuch Maneekul, Jie Wang, Jom Nanakorn, Hathaiphat Panjad, Pimchanok Na Patalung, Kanokporn Puansiri, Seoyoun YunSorat Sitthidamrong, Panachai Songarsa, Pashnut Sricharoenphong, Jaidwarin Thanakitcharu, Pachara Kongsupon, Pakasem Tongchai, Kexin Zhang

Cuisine from Homeland Workshop Participants Jiwon Ahn, Flocel Camille, Mona Camille, Eunsoo Jang, Theo Lorenz, Noa Segev, Pashnut Sricharoenphong, Kiat Tassanarapan, Georgie Corry Wright, Tia Corry Wright, Seoyoun Yun

Kitchen of Sonic Land Soundscape Recordists Mona Camille, Janejira Limawiratchaphong, Pimchanok Na Patalung, Kiat Tassanarapan, Georgie Corry Wright, Tia Corry Wright

Cuisine from Homeland Hamper Recipients Rozhana Azra, Mona Camille & Olivier Van Den Hende, Teejutha Chomparn, Thanisorn Devapalin & Sarocha Manaanantakul, Solveig Lola Audrey Jappy, Felix Buxton & Chay Lee, Phark Lertchanyakul, David McAlmont, Yangyang Ni, Theo Lorenz & Tanja Siems, Omfun Sirikhatitham, Elyssa Sykes-Smith, Malgorzata Dzierzon & Renaud Wiser, Seoyoun Yun

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AAIS Tutors Programme Director: Theo Lorenz Programme R&D: Tanja Siems Studio Master: David McAlmont Curation: Andreia Garcia, Noa Segev, Hila Shemer Production: Argyris Angeli, Mona Camille, Kyriaki Nasioula Video & Dramaturgy: Heiko Kalmbach Audio-visual: Joel Newman Choreography: Malgorzata Dzierzon, Patricia Okenwa, Renaud Wiser Music: Andrew Dean

Special Thanks Statement Reviewers: Kanyaphorn Kaewprasert, Kornkamon Kaewprasert Text Editor: Elyssa Sykes-Smith Foraging Advisors: Felix Buxton, Georgie Corry Wright, Tia Corry Wright Foraging Narrators: Georgie Corry Wright, Tia Corry Wright Filming Assistants: Phark Lertchanyakul, Watanya Sureechainirun Hamper Delivery Helper: Omfun Sirikhatitham

In Kind Support Architectural Association School of Architecture Architectural Association Interprofessional Studio

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