To coincide with the exhibition 'Ingredients, Method, Serving Suggestion' curated by Alaena Turner, currently at A.P.T Gallery, they will be hosting an evening of live presentations which test the creative potential of the recipe form and the nature of instructive processes.
Founder of the Centre of Innovative and Radical Fishmongery, artist and former fish-monger Sam Curtis will present a hands-on workshop on the octopus, exploring the form, ecology and anatomy of the common octopus.
Susannah Worth, author of 'Digesting Recipes', will present a live intergenerational recipe exchange, with the help of some trusted assistants while offering some thoughts on recipes as temporal, and relating to memory, identity and narrative. Guests will be welcome to share the resulting dish.
Chris Fite-Wassilak will present the recipes of two cheeses, Gour Noir and Provel. Taking into consideration their conception and production, respectively as a farmhouse goats cheese from the Limousin, France, and a specialist industrially produced cheese from St. Louis, USA, the stories of their making ask us to consider the narratives and fantasies that both individuals and companies project onto food.
Date: Thursday 18 Aug
Location: A.P.T Gallery, 6 Creekside, Deptford, London, SE8 4SA