Alchemy will be showing at the Globians Festival in Berlin on Thursday, 13 August 2008, 18.30 Might see you there!
http://www.globians.com/Globians/Globians%20Doc%20Fest%20Berlin.html
Globians Doc Festival
Alchemy will be showing at the Globians Festival in Berlin on Thursday, 13 August 2008, 18.30 Might see you there!
http://www.globians.com/Globians/Globians%20Doc%20Fest%20Berlin.html
ALCHEMY AT MoMA NEW YORK
Panel discussion after screening at MoMA with curator Candida Paltiel and Catherine Van Campen.
Alchemy was screened in duo with Eternal Mash by Catherine van Campen (http://www.zuidenwind.nl/films/?taal=en&id=69). The films complemented eachother really well, both dealing with the poetry of life and the dying connection between nature and culture. New Yorkers make great and observant audiences with poignant questions. The response was constructive and delightful! Thanks to curator Sally Berger and Candida Paltiel for a great event.
http://www.moma.org/visit/calendar/films/660
MIXED GREENS
Alchemy will be screening at: Mixedgreens - a selection of food-themed films from Planet in Focus Environmental Film Festival on the 27th of March at 6:45pm, Gardiner Museum, Toronto. http://www.planetinfocus.org/mixedgreens
The Art of Bread Making
Check out The Art of Bread Making by Peter Reinhart.
http://www.ted.com/index.php/talks/peter_reinhart_on_bread.html
http://www.ted.com/index.php/talks/peter_reinhart_on_bread.html
THE VALUE OF BREAD
King Ramses Bakery
“Food and land and labour and human dignity are the only real sources of value but we trade those for cash hardly giving a thought for our children, our air, our water. But we can’t eat cash, no matter how much we make! So the value of bread is not in the price, but in the inherent integrity of the cycle, from seed to grain to mill to dough, into my stomach and back out to the soil, via my composting toilet.”
Kiko Denzer
ALCHEMY
I was brought up with bread making being an existential, and therefore integral, part of the weeks work. My grandmother baked, my mother baked and even my father baked bread. Not just one at the time but often in batches of 6, that filled the house with the unmistakable aroma of yeast and freshly made bread.I once read that the grain looses 40% of its nutritional value, i.e. energy, only a week after the husk of the grain has been broken and milled into flour. A lot of the flour we buy have been milled months ago and stored badly in too warm and light conditions and have consequently lost a lot of its original energy. The only solution is to eat bread made from freshly, ground flour. 10 years ago I was given an electric grain grinder; a beautiful, wooden contraption with a stone mill inside.
This transformed my bread making into an aesthetic experience where every part of the process revealed its own richness of beauty. This is a ritual that I, or my husband, has performed weekly - often aided by our children who have had the important role of stopping the flour overflowing while being milled and then mixing all the dry ingredients together. Whilst doing my MA in Dartington, UK, I didn´t bake, and thinking of the process in perspective compelled me to follow it with a film camera. I did not want to reproduce the process as I remembered it. Neither did I want to create a romantic propaganda film or an information video to teach people how to make bread. I simply wanted to observe my own experience in the process of making bread and to communicate the sensation, the energy and subtle transitions from one matter to another - the chain of physical and interactive events creating a whole coupled with the magic - the alchemy of bread making.
This transformed my bread making into an aesthetic experience where every part of the process revealed its own richness of beauty. This is a ritual that I, or my husband, has performed weekly - often aided by our children who have had the important role of stopping the flour overflowing while being milled and then mixing all the dry ingredients together. Whilst doing my MA in Dartington, UK, I didn´t bake, and thinking of the process in perspective compelled me to follow it with a film camera. I did not want to reproduce the process as I remembered it. Neither did I want to create a romantic propaganda film or an information video to teach people how to make bread. I simply wanted to observe my own experience in the process of making bread and to communicate the sensation, the energy and subtle transitions from one matter to another - the chain of physical and interactive events creating a whole coupled with the magic - the alchemy of bread making.
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