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Through the Mother Dinners, UQ Art Museum, Brisbane, 2019

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Through The Mother – Dinners

Commissioned by UQ Art Museum for Through the Mother.

October 2019. Three performances, one public. Five courses.

Objects by Elizabeth Willing, food and service by Chef Josue Lopez

Curated by Anna Briers and Peta Rake

This project developed on the dominant themes of the exhibition Through the Mother, including time, memory, and sensory engagement.

A significant part of my practice is working within the context of dining, concept meals. This branch of performance within my practice allows me to bring together audience and artwork at the dining table to further explore the potential of individual interactions with artworks, and to continue my explorations of food as art material, the potential for multi-sensory engagement, and our complex relationships to eating. Concept meals are also a space for me to present new sculpture and design elements created to reconsider the choreography of eating.

I purposely limit the documentation at these meals to ensure the comfort, and to limit any distractions, for the participants.

Hosted event at UQ Art Museum. 2019. Images courtesy of UQ Art Museum and the artist. Photography by Simon Woods.
Caesar salad, served with ribbon plate which need to be unravelled by the guest. 2019. Images courtesy of UQ Art Museum. Photography by Elizabeth Willing.
Crab Consommé, urchin, sea herbs, octopus, oyster, served with glass bubble cup and petri dish. 2019. Images courtesy of UQ Art Museum and the artist. Photography by Simon Woods.
Crab Consommé, urchin, sea herbs, octopus, oyster, served with glass bubble cup and petri dish. 2019. Images courtesy of UQ Art Museum. Photography by Elizabeth Willing.
Mutton , beetroot, saltbush, served with timber and metal scented cutlery (lanolin and hay). 2019. Images courtesy of UQ Art Museum. Photography by Elizabeth Willing.
Mutton , beetroot, saltbush, served with timber and metal scented cutlery (lanolin and hay). 2019. Images courtesy of UQ Art Museum. Photography by Elizabeth Willing.
Cheese course, sweet and savoury, served with mirror plate. 2019. Polished stainless steel and timber, designed in collaboration with industrial designer Iain Sams. Images courtesy of UQ Art Museum and the artist. Photography by Simon Woods.
Honey, honeycomb dessert, served with beeswax bowl, wick is lit on service. 2019. Images courtesy of UQ Art Museum and the artist. Photography by Simon Woods.
Honey, honeycomb dessert, served with beeswax bowl, wick is lit on service. 2019. Images courtesy of UQ Art Museum and the artist. Photography by Simon Woods.
Honey, honeycomb dessert, served with beeswax bowl, wick is lit on service. 2019. Images courtesy of UQ Art Museum and the artist. Photography by Simon Woods.
Edible crickets encased in chocolate, served in music boxes, wound on service. 2019. Images courtesy of UQ Art Museum. Photography by Elizabeth Willing.
Hand dyed and ironed napkins, matched to complement and enhance the sensory experience of each course. 2019. Images courtesy of UQ Art Museum. Photography by Elizabeth Willing.
Hand dyed and ironed napkins, matched to complement and enhance the sensory experience of each course. 2019. Images courtesy of UQ Art Museum. Photography by Elizabeth Willing.
Hosted event at UQ Art Museum. 2019. Images courtesy of UQ Art Museum and the artist. Photography by Simon Woods.
Hosted event at UQ Art Museum. 2019. Images courtesy of UQ Art Museum and the artist. Photography by Simon Woods.