Deep Fry Club

Everyday kitchen practices have long cultural heritage traditions, and combined with experimental DIY and networked Do-It-With-Others, contemporary bioart and hybrid artists contribute to a long history of inspiration in relation to food, such as the Eat Art movement from the 1960s onwards. Over the past 5 years, Paterson has been exploring the idea of 'kitchen lab' as a blend of home and professional experimental workspace in the context of contemporary & participatory maker arts, and explored different methods to share experiences and documentations, including zines, social media, and autoethnographic writing in related to his research.
During the residency at Sodas2123, Paterson planned weekly 'deep fry club' that connected to local and trans-local cultural/culinary traditions; investigating food making and science around fats and frying, with practices of archiving and memory-making. The crisp encapsulation of vegetables or other items in batter after being dropped in hot oil was hoped to tease out spoken and unspoken delicacies about heat, transformation, bodies, artefacts and the act of remembering or forgetting.
This occasion offers the opportunity to engage with 'the making of', listen to pre-recorded spoken word samples amplified in Alt Lab reflecting the research process, while also potentially assembling a dough-coated item that can be crisped in hot oil and eaten. Paterson will host the occasion and after introduction, will be attending mostly to the cooking process rather than presenting directly. Please note, it will be smelly atmosphere with rapeseed (Brassica napus) oil, potentially noisy, and the acoustic environment of the room will be recorded.