HARVEST LAB - OLIVE OIL RESIDENCY
Culinary & artistic residency with artists and chefs Aziza Gorgi, Emily Sarsam, Malek Ben Salah, Rafram Chaddad, and Sara Bouzgarroum, hosted by Harvest Lab, Sousse, Tunisia
Together with the invited artists, we created a hosting concept and dinner menu inspired by the rich flavor attributes of olive oil as well as its links to territory, memory and identity. How can the practice of cooking and sharing food allow us to connect to a locality’s landscape, people and emotions?
We began the residency with an introduction to olive oil tasting, offered by the team of Harvest Lab in Soussa. Then participants were invited to reflect on their various embodied, subjective as well as collective experiences of taste and imagine ways of translating these into a dish, a form of gathering, and stories.
The residency can be considered as a lab for experimentation and research which would evolve into the dinner which we hosted for our pre-launch of BROUDOU #2 in an olive mill in Jebel Ressas.
Initiated with the financial support of Goethe-Institut Tunesien