Recipe from Rehearsal 16.03.2017

Present Pepe, Anna, Ronya, Suzanna, Isabella, Livia, Adrien, Clair, Kotoe, Hiroki, Kyutetsu, Lisa, Denis, Sasha, Luter Summary Dancing with Limits Walking as Entry Point Discussion: Ad Libitum Moving with Scarf Awkwardness The Need for Introduction turned into small performances from everyone challenge: to sustain the flow (avoid dead air) Transition and Entry, practice of restraint…… Continue reading Recipe from Rehearsal 16.03.2017

rehearsals in april

Every Thursday (for at least 5 Thursdays starting this Thursday) I will relive the time when I was dancing in the carpet of our living room (ca. 1989, San Pedro, Philippines). This is where I started to improvise and danced for nobody. You are welcome to join me and explore what I call ‘tada da…… Continue reading rehearsals in april

Leftover

Leftover is perhaps a term we encounter everyday. They have always been there. However, what it refers to has also varied through temporal contexts, cultural habits and semiotic values born out of these habits. Yet we recognize their presence: quiet (sometimes invisible) archives that mark our human choreographies of production and consumption that remain unfinished…… Continue reading Leftover

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Serendipity

Serendipity refers to occurrences of unexpected encounters, pleasant surprises and accidental discoveries or ‘eureka’ moments. They are delicate phenomena that create such an impact to the recipient of the experience precisely because of the uncertainty that precedes its advent. he earliest recorded use of the word ‘serendipity’ dates back to 18th century, when art historian…… Continue reading Serendipity

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Pepe Dayaw / Agora Cook-in-Residence

Agora FOOD is a platform that brings together initiatives engaged to explore current approaches to food. Through various projects, Agora FOOD intends to create a place for exchange and development of people engaged in innovative forms of thinking, producing, cooking and consuming food. Agora’s kitchen – part studio, part laboratory – has become a place…… Continue reading Pepe Dayaw / Agora Cook-in-Residence

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Cooking the Commons

Synopsis The English etymology of the word ‘leftover’ referring to excess food was first used in the late 19th century. The context of its use coincided with progressive forms of food storage industrialisation (i.e. invention of the fridge, then tupperware, then seram wrap, then microwave, then doggy bag). It also manufactured with it a general…… Continue reading Cooking the Commons

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Cooking and architecture

Stockholm, May 2015 Royal Technical University, Architecture School THE LEFTOVER BANQUET: Cooking the Commons Studio 8 celebrated the end of the Sao Paulo project with a saudade food experience at the school. Together Studio 8 and Pepe Dayaw cooked a collaborative event in the courtyard, The Leftover Banquet. The food was sourced from the surplus…… Continue reading Cooking and architecture

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Sirocco

Berlin, February 2015 PEPE DAYAW’S SPICE ROUTES… “Sirocco” a one-night only exhibition, guided tour and dance-dinner performance Entretempo Kitchen Gallery The earliest recorded use of the word ‘serendipity’ dates back to 18th century, when art historian Horace Walpole mentioned it in a letter, and was said to be derived from a Persian fairy tale ‘The…… Continue reading Sirocco

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