| Easy Read Guide Taiwanese Programme.pdf |
| Audio File Taiwanese Programme.mp3 |
Tuesday 18 August
10am GMT+1
Aki Pao-Chen Chiu
Map, 2020 Botanist, 2020
Moving image, 00’56” Moving image, 01’08”
Belongings, 2020 Tulip Flower, 2020
Moving image, 01’29” Moving image, 00’13”
當咧進行的作品，發覺個人經驗，心情交智能探索之間的應答。
伊上新的作品財物(Belongings)佮地圖(Map)屬於這股計劃的一部分。背後的動機講出藝術家對台灣四散散的記持，水踮無仝的環境流動，那親像對記持中的鄉土應聲。
遮的亞洲女性的口白，本底是無仝國家無仝口音的查埔人來講。這款跤色轉變反映伊搬甲倫敦了後心頭內的衝突。
佇ＷＩＣＦ內底，遮的故事是用台灣話講的，台灣話是我細漢時的記持，Aki的媽媽是用輾轉的台灣話講遮的故事，站無仝的關係交換記持。
體驗不同的作品觀看方式，請點此連結
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My ongoing moving image project discovers how the conversation between personal experiences, emotions and intellectual explorations in the making of art practice can be presented through moving image installation. My latest works Belongings and Map are part of this project. The stories narrated in the moving images are my fragmental memories in Taiwan, revealing the emotional motivation behind my practice. The water flows in different environments, subtly echoing scenes in those recollections.
These narratives of an Asian female are previously voiced by males from different nationalities and with different accents. This distortion of the character reflects on the constant conflicts between my different identities since moving to London.
In WICF, these personal stories are narrated in Taiwanese Hokkien, a language that largely constituted part of my childhood memories. Enable to speak it fluently myself, my mother is the voice of these stories, exchanging memories between different relationships with the experiences.
For a different viewing experience of the works, please click here
Wednesday 19 August
Yun Ling Chen
Words without words
Yun Ling Chen
Words without words
20-SS -1; Soy sauce, plastic, glass and acyclic paint; 13 x 6 x 6 cm (2020)
20-SS -2; Persimmon, Sorghum liquor and glass; 14 x 7 x 7 cm, 2020
這個系列尋求人事物之間透過語言產生的牽礙。伊的目標是消除人類佇主客之間的慣性佮重複性連結。拍破研究理論，分拆人事物預設的穩定牽礙。
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This series explores the constituted relationship produced between human and object through language. It aims to disentangle the habitual and repeated link that humans instill between subjects and objects. By exploring theories that deconstruct the institutionalized approach to naming, to untie the assumed stable relationship between human and objects.
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This series explores the constituted relationship produced between human and object through language. It aims to disentangle the habitual and repeated link that humans instill between subjects and objects. By exploring theories that deconstruct the institutionalized approach to naming, to untie the assumed stable relationship between human and objects.
Thursday 20 August
Yun Ling Chen
Words without words
Yun Ling Chen
Words without words
20-SS -3; pear, apples and acyclic paint; 11 x 32 x 9 cm (2020)
20-SS -4; Pak chois and spoons; 7 x 17 x 6 cm (2020)
20-SS-5; Pumpkin and gold leaf; 5 x 12 x 8 cm (2020)
這個系列尋求人事物之間透過語言產生的牽礙。伊的目標是消除人類佇主客之間的慣性佮重複性連結。拍破研究理論，分拆人事物預設的穩定牽礙。
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This series explores the constituted relationship produced between human and object through language. It aims to disentangle the habitual and repeated link that humans instill between subjects and objects. By exploring theories that deconstruct the institutionalized approach to naming, to untie the assumed stable relationship between human and objects.
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This series explores the constituted relationship produced between human and object through language. It aims to disentangle the habitual and repeated link that humans instill between subjects and objects. By exploring theories that deconstruct the institutionalized approach to naming, to untie the assumed stable relationship between human and objects.
Saturday 22 August
2pm GMT + 1
Kuan Yu Chen
看無記號的屏東(The invisible marks of Pingtung) 2020
2020
Moving Image, 8min
這個作品的靈感來自藝術家囡仔時，伊細漢蹛佇臺灣南爿美麗的屏東。記持和直覺會當有遮爾大的連結實在真趣味，凡勢是一項物件，無定著是一個氣味，觸著上深的記持。遮的代誌可能無完全親像記持中發生，毋過阮對起毛的記持使會清清楚楚。頭一個影片是佇藝術家倫敦東南爿的厝內，靈感來自對細漢時佇厝內花園𨑨迌的記持。第二個影片是今年五月節佇台灣翕的。藝術家的囡仔伴趁樣阿媽的肉粽，五月節會吃的傳統食物。
舞蹈家: Kuan-Yu Chen
錄影: Khaya Maseko (英國), 智久(台灣)
剪接: Khaya Maseko
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This work is inspired by my childhood, which was spent growing up in the beautiful province of Pingtung in South Taiwan. It is fascinating how memories are so connected to our primal instincts. It could be a specific object or a smell that touches one’s deepest memories. Perhaps the events did not happen exactly as we remember them, but what will always be clear is the emotions we associate with these memories. Part of the video was filmed around my house in South-East London and was inspired by how I used to play in the garden of my childhood home. A second part was filmed in Taiwan during this year’s Dragon Boat festival, showing my childhood friend recreating her grandmother’s sticky rice dumplings (粽子), a traditional food made during the festival.
Dance Artist: Kuan-Yu Chen
Videographer: Khaya Maseko (UK), 智久(Taiwan)
Editing: Khaya Maseko
2pm GMT + 1
Kuan Yu Chen
看無記號的屏東(The invisible marks of Pingtung) 2020
2020
Moving Image, 8min
這個作品的靈感來自藝術家囡仔時，伊細漢蹛佇臺灣南爿美麗的屏東。記持和直覺會當有遮爾大的連結實在真趣味，凡勢是一項物件，無定著是一個氣味，觸著上深的記持。遮的代誌可能無完全親像記持中發生，毋過阮對起毛的記持使會清清楚楚。頭一個影片是佇藝術家倫敦東南爿的厝內，靈感來自對細漢時佇厝內花園𨑨迌的記持。第二個影片是今年五月節佇台灣翕的。藝術家的囡仔伴趁樣阿媽的肉粽，五月節會吃的傳統食物。
舞蹈家: Kuan-Yu Chen
錄影: Khaya Maseko (英國), 智久(台灣)
剪接: Khaya Maseko
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This work is inspired by my childhood, which was spent growing up in the beautiful province of Pingtung in South Taiwan. It is fascinating how memories are so connected to our primal instincts. It could be a specific object or a smell that touches one’s deepest memories. Perhaps the events did not happen exactly as we remember them, but what will always be clear is the emotions we associate with these memories. Part of the video was filmed around my house in South-East London and was inspired by how I used to play in the garden of my childhood home. A second part was filmed in Taiwan during this year’s Dragon Boat festival, showing my childhood friend recreating her grandmother’s sticky rice dumplings (粽子), a traditional food made during the festival.
Dance Artist: Kuan-Yu Chen
Videographer: Khaya Maseko (UK), 智久(Taiwan)
Editing: Khaya Maseko
Sunday 23 August
2pm GMT + 1
八月二十三日
下晡兩點
煮菜時間
煮菜的步數
宜蘭蔥仔餅
佇台灣差不多四界攏會當看著蔥仔餅。
台灣東部的宜蘭縣種的蔥仔尚出名。氣候佮土肉種出的蔥仔飽滇滋味甜。加上品質好生產濟，宜蘭的蔥仔餅毋但共蔥仔掖咧麵團，是共蔥仔用作餡料，
煮的過程
Keegan會佇咧伊倫敦東區厝內的灶跤，自頭開始做蔥仔餅。伊佮伴侶放假時嘛定定佇遮同齊煮食。
閤來，伊會來去拜訪嘛是對台灣來的厝邊Pao。 伊咧倫敦做生理，專門賣豉菜醬料，包含台灣傳統物配。藉著錄影會當走訪伊起酵的所在，遮嘛是伊保存台灣的文化分享予倫敦的朋友的所在。配著Pao的搵料食蔥仔餅，嘛予阮看著帶佇倫敦的台灣人，透過食物懷念家鄉。
宜蘭食蔥仔餅搵料：
蘸料：
豆油-三湯匙
水-六湯匙
糖-九克
秫米粉-五克
餡：
蔥仔珠-四百五十克
油-七湯匙
鹽-一湯匙仔半
白胡椒粉-一寡仔
麵團：
麵粉-四百克
糖-一湯匙
鹽-一湯匙仔
圇水（七十度）-兩百六十克
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Cooking session with Keegan Chen and Lilly Yang
Yilian green onion cakes
The cooking session will be centered around Keegan making Yilan green onion cakes from scratch in his home kitchen in East London, where he often spends his days off cooking with his partner.
As a supporting segment, he will visit Pao; his friend, neighbor and fellow Taiwanese immigrant. She has a small family business in London, producing fermented food products, some of which are traditional Taiwanese condiments. She will take the camera through her space where she is preserving Taiwanese culture through fermentation and sharing it with loyal following in London. Her condiments will accompany the green onion cakes and allow us to see a bit of the Taiwanese community in London, finding a home through the comfort of sharing food.
Green onion cakes are a common street food found in almost every market and night market in Taiwan. On the East Coast of Taiwan, in Yilan County, the famed local agricultural product is green onions. The climate and soil yields abundant harvests of sweet and flavourful green onions with elegant long white stems. Because of the quality of the produce, Yilan’s green onion cake recipes utilise the vegetable as a filling rather than sprinkled into the dough.
Thick Soy Sauce for Dipping：
Soy Sauce - 3 tablespoons
Water - 6 tablespoons
Sugar - 9g
Glutinous Rice Flour -5g
Directions：
Filling：
Slivered Green Onions - 450g
Goose Fat - 7 tablespoons
Salt - 1.5 teaspoon
Ground White Pepper - to taste
Directions：
Dough：
All Purpose Flour - 400g
Sugar- 1 tablespoon
Salt- 1 teaspoon
Warm Water (70 C) - 260g
Directions：
Directions for Wrapping the Green Onion Cakes：
2pm GMT + 1
八月二十三日
下晡兩點
煮菜時間
煮菜的步數
宜蘭蔥仔餅
佇台灣差不多四界攏會當看著蔥仔餅。
台灣東部的宜蘭縣種的蔥仔尚出名。氣候佮土肉種出的蔥仔飽滇滋味甜。加上品質好生產濟，宜蘭的蔥仔餅毋但共蔥仔掖咧麵團，是共蔥仔用作餡料，
煮的過程
Keegan會佇咧伊倫敦東區厝內的灶跤，自頭開始做蔥仔餅。伊佮伴侶放假時嘛定定佇遮同齊煮食。
閤來，伊會來去拜訪嘛是對台灣來的厝邊Pao。 伊咧倫敦做生理，專門賣豉菜醬料，包含台灣傳統物配。藉著錄影會當走訪伊起酵的所在，遮嘛是伊保存台灣的文化分享予倫敦的朋友的所在。配著Pao的搵料食蔥仔餅，嘛予阮看著帶佇倫敦的台灣人，透過食物懷念家鄉。
宜蘭食蔥仔餅搵料：
蘸料：
豆油-三湯匙
水-六湯匙
糖-九克
秫米粉-五克
餡：
蔥仔珠-四百五十克
油-七湯匙
鹽-一湯匙仔半
白胡椒粉-一寡仔
麵團：
麵粉-四百克
糖-一湯匙
鹽-一湯匙仔
圇水（七十度）-兩百六十克
-----------
Cooking session with Keegan Chen and Lilly Yang
Yilian green onion cakes
The cooking session will be centered around Keegan making Yilan green onion cakes from scratch in his home kitchen in East London, where he often spends his days off cooking with his partner.
As a supporting segment, he will visit Pao; his friend, neighbor and fellow Taiwanese immigrant. She has a small family business in London, producing fermented food products, some of which are traditional Taiwanese condiments. She will take the camera through her space where she is preserving Taiwanese culture through fermentation and sharing it with loyal following in London. Her condiments will accompany the green onion cakes and allow us to see a bit of the Taiwanese community in London, finding a home through the comfort of sharing food.
Green onion cakes are a common street food found in almost every market and night market in Taiwan. On the East Coast of Taiwan, in Yilan County, the famed local agricultural product is green onions. The climate and soil yields abundant harvests of sweet and flavourful green onions with elegant long white stems. Because of the quality of the produce, Yilan’s green onion cake recipes utilise the vegetable as a filling rather than sprinkled into the dough.
Thick Soy Sauce for Dipping：
Soy Sauce - 3 tablespoons
Water - 6 tablespoons
Sugar - 9g
Glutinous Rice Flour -5g
Directions：
- Stir glutinous rice flour into two tablespoons of water to use as thickening agent.
- Add sugar, soy sauce, and remaining four tablespoons of water to pot and bring to boil.
- Stir in the water and glutinous rice flour mixture, whisking until the sauce thickens.
- Take off heat to cool before serving.
Filling：
Slivered Green Onions - 450g
Goose Fat - 7 tablespoons
Salt - 1.5 teaspoon
Ground White Pepper - to taste
Directions：
- Wash and dry the Green onion (to keep the dough from excess water)
- Mix together ingredients when the dough is ready and the cakes are ready to be wrapped.
Dough：
All Purpose Flour - 400g
Sugar- 1 tablespoon
Salt- 1 teaspoon
Warm Water (70 C) - 260g
Directions：
- Mix together flour, sugar, salt, and warm water.
- Mix together vigorously with a fork or chopsticks until the ingredients are incorporated.
- Work the dough for about ten minutes until the surface is smooth and shiny.
- Place into a bowl and cover with a damp cloth for one hour to rise.
Directions for Wrapping the Green Onion Cakes：
- Grease the working surface with a small amount of oil
- Cut the dough into six even pieces
- Roll out the dough with rolling pin into a long rectangular shape
- Brush lightly with goose fat, and place the filling in the center through the length of the dough
- Roll the dough first into a long tube encasing the filling, then into a swirl, gently tucking the end under.
- Allow to rise for fifteen minute under a damp cloth
- Heat vegetable oil in frying pan/pot to around 160 C. The oil should reach roughly half the height of the cake inside the frying vessel.
- Fry on both sides until golden brown.