Time Preserved (2021) is an interdisciplinary work in which I explore time as a new way to value food, its processing, and the way we consume it. It also examines time as a monetary exchange, inviting the audience to ask: What if time influenced food?
To explore this, I transformed the state of food in three ways: canned (solid), dehydrated (air), and vinegar-based (liquid).
Each preservation method represents a substantial amount of time, made visible on the label of each jarred, dehydrated, or vinegar-preserved item—from the germination of the seed to its eventual digestion.
Time is food and food its time.
Food it’s not static, it changes since the seed it’s on the grown, to the harvest when we actually eat it to the moment that our body digest
It’s a Time experience, shows you another meaning of what food is and how we eat it.
It’s the carrier of human connections even when we can’t touch eat each other due Covid social distancing.
Did you know that the vinegar teaspoon that you putt into your salad contains about 2.674 hours?
What would you do with that number of hours in your life?
The time preserved is the holder of value as money, a new luxury that you can put into your body, a conductor and excuse to connect to each other and a way a way of slowing down climate change.
We are part of time.
Pinapple /merken chutney 01-2021 -144 grs
43.800 hrs. ------ to grow
3 hrs. ------ food recovery
1 hrs. ------ cooking
31.608 hrs. ------ preserved process
4 hrs. ------ to digest
1 portion -2.744 hrs