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Pass me the salt!

From July 6th to September 27th 2013 Fontenay-le-Comte contemporary art journey, diverse locations
Pass me the salt!

The first time in the morning at breakfast, the second at noon, and in the evening at dinner, not to mention the 4pm snack and the 11am snack. Eating, a recurring activity that keeps us busy at least three times a day. Trivial and essential, food connects us to the earth and connects us to others. How can we not be astonished by the magic of this operation which transforms in us, fruits, vegetables, meat, fish and chocolate bars into blood, lymph, flesh, energy, intelligence?

Founding question: what is a food? Above all, it is an object that we consider edible. Aurélie Mathigot shows us the limits of this appreciation. Her crochet works take the opposite tack to the preconceived idea that what is beautiful is necessarily good and, in the specific case of food, edible.
Looking poetically at the relationship between health and food, Magali Babin changes water into wine and transforms wine into a remedy. Shifting the boundaries of health issues from man to the city, she acts as a doctor recalcifying a wall, healing city wounds with sweet pastillages.
Food as an entry to a societal representation: Florentine Guedon invents tools that tell a bittersweet story of human relations in agriculture. Pauline Horovitz's films describe with a squeaky humour the impact of family culture on eating habits and explain the ideological choices of the eater, vegetarianism, organic, etc.
Between documentary and fiction, Karine Bonneval's research on the exoticism and acclimatisation of plants shows the discrepancies and hypocrisy of our food culture.
Michel Le Brun-Franzaroli suggests in his paintings that the fear of missing out has shifted to the side of agricultural policies.
Finally, food is a matter of taste and pleasure, which is the preoccupation of Marc Bretillot's culinary design. He seeks a relationship between form and taste and presents, for the Parcours Contemporain, a work on cheese. What things reveal in the negative help him to understand how the material behaves during cooking, what is the influence of the holes in the Gruyère cheese on taste? The designer's research sheds a surprising light on the professions of taste.

The novelty of this edition of the Parcours Contemporain is to provoke a back and forth between the arts and social sciences. To the artists' proposals, a food geographer, Gilles Fumey, brings a scientific commentary to situate the works in the context of the social sciences. The diversity of these proposals and the multidisciplinary openness of the Parcours testify to the richness of contemporary thought and re-establishes in a simple way the correspondences between each of these disciplines: design, plastic arts, cinema-documentary and social sciences.

  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
  • Pass me the salt!
Karine Bonneval