Group Exhibition - Osaka, Japan
Museum of Osaka University 2015
Curator: Dwi Marianto
Writer: Anton Larenz
Absorbing Micro-ideas dan Levitational Force from Machikaneyama
During my childhood in Jakarta, we used to have good neighbors, a family from Banten. My mother and the housewife of that family used to exchange food that they have made/cooked. Among all, there were these particular foods from them that impressed me so much, those foods are baked sticky rice cake and juicy fermented black sticky rice with its nice winy aroma. We call them in Bahasa Indonesia jadah bakar and tape uli, they make a ‘red and white’ combination. Nevertheless, it was our neighbor’s impressive saying when she handed in the food to my mother that made the food more meaningful to me: “This is good as a supplement for the blood.”
In many places of various countries people consume fermented food and drinks. Unfortunately, due to pressure from some certain religious groups in the country, now fermented drinks are prohibited by law.
By fermentation any natural substance’s life force/prana is extended; its contents are changed into something else, either food or drink, healthful or tasty. The longer the fermentation the better. There is extraordinary mystery in the process of fermentation itself, in which microorganisms play a role within the process.
Nevertheless fermentation is not only good for naturally material objects such as fruit and vegetables, but metaphorically also good for ideas, creative concepts, thoughts, dreams or fantasies.
A concept or idea shouldn’t have to be implemented directly as soon as it comes. A thought can be written down for a while, or possibly for quite a long time, or visualized in many ways, to be materialized at the right time. Good ideas can indeed be fermented to be brilliant ideas.
For The Webbing Project at Machikaneyama, Osaka, six artists from Copenhagen, Osaka, and Yogyakarta will be unloading our ‘boxes’ full of their fermented ideas. The selected ones are going to be animated through the visuals, movements, sounds, forms, verbal expressions, digital codes, or in other alternative forms of expression.
Fermented ideas represented by works of art or performance art at Machikaneyama of course will also be influenced by the nature of the place and cultural vibrations of the people there. The participating artists should be ready to absorb ‘micro-ideas’ and ‘micro-signs’ surrounding the venues where the unique happenings take place.
By such a meeting, our brain cells that keep old ideas and memories, which might have ‘rested’ for long time due to daily routines, will get new ‘air’ to revive.
Unpacking fermented ideas to be presented in a place from which people expect new ideas and presentations is indeed a big challenge. At the same time we will also experience a different environment, and learn new ideas from others. In such a situation, levitation (life force) and enthusiasm will spring.
To end this writing I would like to compare microorganisms in the fermentation process with micro-ideas in fermenting art ideas. Microorganisms in the fermentation process are indeed sensitive to the emotional state of the person who is doing the process. For example, in the traditions of making bean curds, and in making sticky rice wine, a person who is currently in a bad mood is suggested to not do the fermentation, because bad mood spoils the fermentation process.
Thus, for The Webbing Project, where we want to have connections that are as broad and as artistic as possible, we open ourselves as wide as possible to welcome new ideas; we want to be fully present at Machikaneyama in order to let those micro-ideas which has fermented our artistic ideas be influenced by the micro-ideas from the surroundings. We want to learn everything. We want to broaden our enthusiasm and our Levitation Force through and by Art.
Martinus Dwi Marianto
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