The exhibition explores our food culture through examining the theory of Four States (cold, hot, warm and cool) and Five Flavours (spicy, sweet, bitter, sour and salty), inspired by the kaleidoscopic nature of Chinese herbal combinations. Based on these teachings, we have broken down our topic into three conditions: our dining experience (people), the touch and taste of food (emotions and senses), and the look of food (shape). Each artist or writer/author will engage in a multi-disciplinary dialogue to express their ideation of the Four States and Five Flavours. The nine sets of outcomes, whether in text or visuals, aspire to open up our daily experience with food.
Programme of Jockey Club "Passing the Past" Local Literature Education-for-All Programme - Hong Kong Literature Season: Mixed Flavors
Curator: Tang Siu Wa, Shek Chun Yin
Artists: LAU Yee-ching, YAU Ching, CAO Shu-ying, Dorothy TSE Hiu-hung , CHOW Hon Fai, Yank WONG Yan Kwai, Joedy KWAN, LEUNG Ping Kwan, YIP Fai
Elva LAI Ming-chu, Bobby SHAM Ka-ho, Vivian HO Pok-yan, Joey LEUNG Ka-yin, WONG Tin-yan, Yank WONG Yan-kwai, Him LO Lok-him, CHEUNG Sze-lit, Hanison LAU Hok-shing
Presenter: The House of Hong Kong Literature Limited
Funded by: The Hong Kong Jockey Club Charities Trust
Programme Enquiries: 2333 6967 / email@example.com