The 2070 Revised Edition of the Postnatural Cookbook
Text by Pei-Ying Lin.
A cookbook from the future embracing the reality of delicious viruses
This cookbook by Taiwanese artist Pei-Ying Lin (born 1986) is an illustrated guide that showcases how ever-changing viruses affect our sense of taste. The core concept of Virophilia involves experiencing the viruses in food. Her performances combine different selections of recipes that use the viruses in different ways. The audience eats while listening to stories about the viruses. Since 2055, viruses have become an important part of our everyday food culture. Those born before 2015 may still remember the fear of the natural order that the coronavirus brought us, but since 2055 we have known that such fear is also irresistibly tasty. Viruses that were once exclusive to the research and medical realms are now constitutive of our natural habitat. Pei-Ying Lin, currently based in the Netherlands, has recently been focusing on boundaries (invisible/visible, living/nonliving) and building tools and methods that facilitate their exploration.
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FORMAT: Pbk, 6.5 x 8.25 in. / 58 pgs / 18 color / 5 duotone. LIST PRICE: U.S. $24.00 LIST PRICE: CANADA $34 ISBN: 9789083318851 PUBLISHER: Set Margins' publications AVAILABLE: 12/5/2023 DISTRIBUTION: D.A.P. RETAILER DISC: TRADE PUBLISHING STATUS: Active AVAILABILITY: In stock TERRITORY: NA LA ASIA AFR ME
Pei-Ying Lin: Virophilia The 2070 Revised Edition of the Postnatural Cookbook
Published by Set Margins' publications. Text by Pei-Ying Lin.
A cookbook from the future embracing the reality of delicious viruses
This cookbook by Taiwanese artist Pei-Ying Lin (born 1986) is an illustrated guide that showcases how ever-changing viruses affect our sense of taste. The core concept of Virophilia involves experiencing the viruses in food. Her performances combine different selections of recipes that use the viruses in different ways. The audience eats while listening to stories about the viruses.
Since 2055, viruses have become an important part of our everyday food culture. Those born before 2015 may still remember the fear of the natural order that the coronavirus brought us, but since 2055 we have known that such fear is also irresistibly tasty. Viruses that were once exclusive to the research and medical realms are now constitutive of our natural habitat.
Pei-Ying Lin, currently based in the Netherlands, has recently been focusing on boundaries (invisible/visible, living/nonliving) and building tools and methods that facilitate their exploration.
