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