culturalboundaries

Danae Colomer, Gazpacho video portion of Food as Opera project.

Taste of New York/Food as Opera

Last summer I restructured my Exhibition Design class to function as a team-based creative lab. Eager to explore a different research methodology, I met with another faculty member, Robin Drake and we developed a theoretical design research process we labelled, “Billboarding.”
What exactly is Billboarding?
Our method helped the students to document free-flowing ideas. We decided that our students would work using huge sheets of paper, (basically we replaced the small sketchbook). Each student either taped their sheets on the outer classroom walls, or spread out over a few desks.

I looked at a few successful case studies, that might help us understand how to tackle design ideas. Most importantly, I posed a few questions. How does one develop an idea to pinpoint a user experience? What makes an idea successful? I wanted my students to conduct primary research and not rely solely on google or wiki.
The students used a method I use for developing ideas, mind-mapping or concept mapping, to think through their ideation processes. Design Educator, Andrea Marks book Writing for Visual Thinkers: A Guide for Artist and Designers, was reviewed on the AIGA design education site and offers an excellent example of this mapping process.
Here’s an excerpt of AIGA_WFVT_Excerpt.

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Creating Spaces for the Arts in Chinatown from Asian American Arts Alliance on Vimeo.

This video was launched in February 2010 by The Asian American Arts Alliance to promote greater cultural awareness of the art happenings in New York City’s Chinatown community. The program is part of the Chinatown Arts Marketing Program, the video was shot and edited by David Hou.
Amy Chin, an Arts Management Consultant, who also serves on the Mayor’s Cultural Advisory Committee  is one of the many cultural ambassadors featured in this short video which leads you through an exciting glimpse into the artistic endeavors that makes Manhattan’s Chinatown a gem among many other Chinatowns in cities throughout the United States.
Chin, states that New York’s Chinatown has a living culture beyond storefronts. This Chinese community is booming with an influx of younger people, where as the Chinatowns of other cities tend to be populated with first immigrants or seniors.

I inadvertently stumbled across this hot tip on The Independent World, about China’s hottest fashionista. Apparently, a handsome 30ish young homeless man is being touted as one the sexiest fashion victims. He’s even mustered a huge internet following throughout China. News items on this man have been posted on Blogs and newspapers, discussing his brawny looks and “bohemian” style of dress. His groupies have called him the “Handsome Vagabond,” “the Beggar Prince” or “Brother Sharp.”  According to, The China Daily, netizen’s have dubbed him as the “most handsome underdog of the century.” Read on you decide.

Below are images the Handsome Vagabound morphed into Advertisements using photoshop.

Handsome Vagabond morphed in Dior Ad.

Janet is sassy in her portrayal of a 60s and 70s style lounge singer in South Africa.
I love her hair, and yes the fashion is still bumping.

Peking Duck

Did you ever finish a meal, then found yourself running your fingers around the rim of the plate to pick up the last remaining “juices” of your meal? This was my experience after Scott and I dined on Peking Duck.

Liu Ye, our Hotel concierge suggested the best restaurant for Peking Duck, and it was a worth while 20 minute walk away in the cold. Located in a glitzy mall on the fifth floor, this hyper-stylized restaurant was much like those I frequent in NYC. The three or four women hostesses gave us the once over, then politely escorted us into the dining area to a table in view of the raised gazebos glass shaped kitchen. Inside, about 10 chefs were busily prepping the ducks, and more leathery Peking ducks were hanging from overhead hooks. I counted four wooden stoves. Other utensils included long carving knives, and sharpening stones, in addition to the hanging poles. At one point I got closer to the glass kitchen to take photos of the cooking technique used.  I noticed that each chef wore a surgical mask as they worked. I later learned that this was a common practice throughout China of chefs who worked closely with food preparation. The setting looked like a stage for some ritualistic practice.

We could not stop looking. One chef took a duck out of the oven, then broke off its beak, then sanded the skin to remove any excess hair and ashes. Our curiosity prompted us to take turns grilling the waitress about the preparation.

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KianLam Kho

Chinese New Years Banquet

While traveling through China I noticed how eager everyone was to prepare for the Chinese New Year holiday celebration. It seemed like everywhere I went, red and golden trinkets were sold in outdoor street markets, major department stores and even supermarkets. It’s obvious that these decorations will quickly erase any remnants of Christmas. Besides celebrating at my Daotist center, I usually gather, with friends and family for a traditional Chinese Banquet in Chinatown.

All of this has changed in recent years, thanks to my friend Kian Lam Kho. He loves to cook and his food is far superior to that of any place’s I’ve eaten in Chinatown in New York City. Instead of having his friends flying off to China, Kian invites a select group of his foodie friends, chefs, and restaurant folks to share a tasty meal in the intimate setting of his home.

Kian is from Singapore, he grew-up eating what he defines as authentic Chinese home cooking, with bold flavors that might be considered too harsh for the American palate. Hanging out with these foodies allows me an entry into the world of “tasting” at some of New York City’s major new restaurants. (I’m always fascinated by the way chefs and restaurant professionals easily critique a dish, the restaurant decor, the service, wine list and more, in one setting.) But this time we’re eating at the home of one the best Chinese Chef’s in New York City.

Redcook/KianLam

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BEIJING, Feb. 14 (Xinhua) — The first thing Qiwen did when she woke up Sunday on the first morning of the Year of Tiger was to run towards the windows. As she found trees and houses standing tall, safe and sound, the four-year-old cracked a smile.

In her first outdoor venture on a Chinese New Year Eve at Saturday night, the little girl huddled up against her mother in attempt to cushion earsplitting firecrackers while taking safe peeks at the lightened up sky.

THE CHINESE Year of the Tiger begins on Feb 14, 2010 and will end on 2 February 2011. The Tiger is one of the 12-year cycle of animals which appear in the Chinese zodiac related to the Chinese calendar. The year of the tiger is believed to bring with it mythical heroic powers.

Chinese New Years Lion Dance

This is 4707, the year of the tiger, if you celebrate Chinese New Years. My Tai Chi teacher, Sat Hon whom I’ve practiced with over the past 10 years at the Daotist Center in Manhattan calls this holiday the Asian New Year. His reasoning is that every Asian cultural has some form of celebration to usher in the year.

I love celebrating festive occasions that have a celebratory feeling, so for me Chinese New Years is one of those joyous moments. Sat Hon’s students gather for a communal festive celebration, with music, Chinese poetry, meditation, eating and a performance of the lion dance. Suited up, his two daughters and one male student performs a gyrating dance with a figurative style Chinese lion head costume. The long sinuous body looks like a giant caterpillar its curving body snakes above the floor.  The lion costumes head, bobs up and down, or suddenly twists from side to side its eyes fluttering in sync with the music’s drumbeats. Despite the lion’s grotesque features and menacing fangs the sinewy body slows down to reveal itself as a soft focus Chinese shadow puppet. Then the drumming beats picks up speed and beats faster and faster the body shakes, shimmies and then the head drops.

A loud applause erupts, his daughters and the other student emerge from under the costume. Sat hugs his daughters.

We all shout Kung Hei Fat Choi (best wishes for Health, Happiness & Prosperity to all.)

Now its time to get down to eating and mingling with friends.