curated by Kim Kim Gallery
hosted by Keyes Art Mile and TMRW, Johannesburg
3th - 10th Dec. 2022
The title "A Super Modern Project," raises paradoxical questions about the perception of "modernity" that has become common opinion. Through works that critically dismantle the abstractions of generalized perceptions and concepts, a reality of the specificity and individuality of this phenomena concealed in universality is revealed.
The project seeks to produce diversity and openness in an individual atmosphere.
It focuses on the creativity the artist’s "sub"- culture catalyzes and creates through
the works presented in a "super modern" attitude.
Some land is seen as “empty” or “underdeveloped,” becoming subject to a blank canvas where rails or extraction sites are built to give, become useful, or used.
Government agendas, investment, and alliances create a momentum for development. How might we shift the paradigm of development?
Rice Brewing Sisters Club creates an empty plot of land and fills it with materials foraged from Johannesburg. Above this plot, layers of materials local to Johannesburg will be added to form a mixed landscape incorporating traditional/local knowledge and site-based skills/tech/methodologies.
This ephemeral “land” will become “developed” into a mixture, interacting with the environment, atmosphere, bodies, and everything that naturally and artificially exists in its local climate.
RBSC is a collective who experiments with "social fermentation" as an artistic form, an open-ended process that traverses visual art, performance, creative writing, oral history, ecological thinking, and auntie wisdoms.
Exploring the element of “social” in various forms, we experiment with ways to connect
the sensorial with the relational with human and non-human beings can meet and create synergistic networks.
Geological Bakery
Having thought of a “tilted cake” while traveling along the Andes Mountains, the artist
Andeath tries baking in order to understand the birth of the mountain. One day a fruit fly “ruins” the starter, which is like the seed for the bread, and another night the starter
makes a big explosion. She makes a nice-looking castella or looks at the surface of a
ciabatta and says “I baked a universe.” Andeath’s baking alternates between failed
shapes and succeeded flavors, and she autonomously studies geology, physics, math, and astronomy to understand the “phenomena” inside the oven. It is a form of intuition-based “inquiry” that connects the formation of geologic strata to phenomena inside an oven, rather than a hobby for realizing decorative beauty or flavor of bread.
The performance demonstrates the process of learning (of hypothesizing, finding errors, inferring and comprehending) in which scientific knowledge in geology and physics as well as knowledge in baking are gradually acquired through instructional videos on YouTube. Less than a year passed since then, and Andeath’s research skills would have increased. With increased research skills, she opens a bakery called Geologic Bakery.
Andeath’s baking will never see completion or conclusion. It may be progressing from geologic baking to “cosmic” baking and will continue to oscillate between failure and success. Taking part in Andeath’s learning process that straddles nebula and Grand Canyon by eating Egg Cosmology, Cross Cosmology, and Molecule Bread may be an interesting endeavour of tracing the origin of the universe.
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