Mapping Chōri ~Swimming Pickles~

Ongoing research/workshop project,
In collaboration with APAL / BAS Udk

“We focus on Chōri senses such as smell-touch-taste, using the metaphor of Ocean - a process of osmosis to navigate ourselves from one small cave to salty water to perform? dance? sweat? be soaked? with other species."

The Participants could experience different traditional fermentation food, which includes Nuka (an ingredient in Japanese fermentation) and Korean pickles, to connect with senses and non-human relations, by imagining pickles as ocean and tracing the border between fixed territories through history and culture.

At the end we invite people to draw a collective map with our memories of food together to think about how to imagine the space beyond the binaries of human/non-human, native/foreigner, dancer/audience. This is the map of the ocean which is not a concrete territory but a wavering space where we sweat, swim, submerge, and uprise together.