Foraging kitchen
(1st chapter: 808 Factory kitchen)
Pochoen, South Korea
pine needle, stringless bee honey, chili, ginger (substitiute of galangal), glass jar, marker pen, 808 Factory kitchen
Cooking and drinking act as performative gestures that connect people, document place, and carry forward the residues of memory and dialogue.
Foraging Kitchen is a site-specific project that transforms foraged plants into fermented drinks, using conversation and substitution as creative methods. Each beverage begins with ingredients gathered on site, often standing in for something remembered, and is shaped through exchanges with local collaborators. These substitutions produce translations in flavour that reflect adaptation, absence, and cultural displacement.
The process extends Parichat’s interest in decentralization and diaspora, uncovering the overlooked narratives embedded in local food resources. Fermentation becomes a living archive, preserving microbial life alongside the material and narrative traces of place.
The aftertaste is the project’s anchor, what lingers after the drink is gone, the sensory echo of a conversation, the subtle persistence of a shared moment.
