Lorsque l’humidité change, le monde change (Lecture/Evening #6)

10 Euros

* ENGLISH BELOW*

Ryoko Sekiguchi en collaboration avec le chef Sugio Yamaguchi et le designer Felipe Ribon (création).

Ryoko Sekiguchi est une auteure et traductrice japonaise de renom vivant à Paris, travaillant à la fois dans le champ de la littérature et de la gastronomie. Elle invite le public à participer à des séances où, à travers le lien entre évocation et expérience, se révèlent des états particuliers, des espaces de mémoire et de découverte sensorielle conçus avec Sugio Yamaguchi et Felipe Ribon ayant pour thème l’humidité.

Elle écrit : ’Tout comme nous qui sommes composés d’eau à 70%, tout ce qui constitue notre monde comporte de l’eau. [...] Lorsque nous déposons un aliment sec sur notre palais, ce dernier absorbe l’humidité de notre bouche pour pouvoir être à son tour assimilé par notre corps. Il y a un échange d’eau constant entre ce monde et nous, [...] jusqu’au moment où notre corps ne sera plus. Reste la pensée, seule chose qui ne comporte pas d’eau.’

En français
Tarif : 10 Euros / 5 Euros (Tarif réduit appliqué également sur présentation du billet d’accès aux expositions du jour, dans la limite des places disponibles)
Tout public
Durée : 75’

ENGLISH:

Ryoko Sekiguchi is a Japanese author and translator living in Paris. She studied History of Art at the Sorbonne and received a doctorate in comparative literature and cultural studies from the University of Tokyo. Under the principle of ’double writing’, she crosses several disciplines and territories. She writes in French and Japanese, translates in both directions, working in literature and gastronomy, and on several collaborative projects...

She has written a dozen or so books in French, mainly published by P.O.L., among which Ce n’est pas un hasard [It is not a coincidence] in 2011, Le Club des Gourmets [The Gourmet Club] in 2013 and Dîner Fantasma [Dining with Ghosts] with Felipe Ribon in 2016. She has written about ten books in Japanese, published mainly by Shoshi-Yamada. She has translated novels by Stéphane Foenkinos, Emmanuel Carrère and Jean Echenoz into Japanese.

Regarding her performance When humidity changes, the world changes, she wrote:
’Just as we are made up of 70% water, everything in our world contains water. Just like the notion of ’terroir’, which ultimately depends on many climatic conditions, moisture, the proportion of water contained can determine the way things are in this world: eventually, a tomato will rot, but removing the water can make it an appetising dried tomato. A corpse decomposes, but, thanks to a subtle process of adding water, it can acquire different textures. The skin of mummies can become paper-thin, but it can also be like leather, tree bark or paraffin. When we put dry food on our palate, the food absorbs moisture from our mouth so it can then be assimilated into the body. There is a constant exchange of water between this world and ourselves, between you and us, until our body is no more. The only thing left that does not contain water is thought. And even then.’

In French
Entrance fee: 10 Euros / 5 Euros (Reduced fee applied to the owners of an entrance ticket to the exhibitions of the day, within limit of availability)
All ages
Duration: 75