{"id":30336,"date":"2025-02-10T15:33:22","date_gmt":"2025-02-10T06:33:22","guid":{"rendered":"https:\/\/ccbt.rekibun.or.jp\/?post_type=event&p=30336"},"modified":"2025-02-26T14:42:04","modified_gmt":"2025-02-26T05:42:04","slug":"daitaiya-2_exhibition-performance","status":"publish","type":"event","link":"https:\/\/ccbt.rekibun.or.jp\/en\/events\/daitaiya-2_exhibition-performance","title":{"rendered":"Shibata Yusuke + Token Art Center “Daitaiya \u2161”"},"content":{"rendered":"\n


Shibata Yusuke + Token Art Center present an exhibition and performance dining experience as part of Daitaiya II, the project they have created as 2024 CCBT artist fellows. The three-day performance event serves participants a menu of weeds that are Shibuya\u2019s local seasonal vegetables!<\/strong><\/p>\n\n\n\n

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CCBT artist fellow Shibata Yusuke + Token Art Center have conducted research on Shibuya culture and history as well as food substitutes in this area of Tokyo that became highly urbanized and now has no agriculture. Searching for how food is influenced today, they have distilled their research into a unique participatory performance. After holding a workshop on harvesting and sampling \u201cShibuya insects\u201d (November 2024), a workshop offering a beginner\u2019s introduction to \u201cShibuya weed cultivation\u201d (December 2024), and a talk about the possibilities of nature (January 2025), the results of the research are now available on the project website (http:\/\/daitai-ya.com) as the Illustrated Book of Shibuya Foraged Foods.<\/p>\n\n\n\n

The final iteration of the project begins on February 21, comprising a performance dining experience and an exhibition based on the research about Shibuya food history, culture, and ecosystems. The exhibition features an installation with \u201cShibuya light\u201d and weeds presented as the \u201clocal vegetables\u201d of the district. The performance dining experience serves dishes cooked using various methods and ingredients obtained over the course of the research conducted in the Shibuya area. <\/p>\n\n\n\n

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\u25a0Exhibition <\/h2>\n\n\n\n

Date&Time: February 21- March 9\u300013:00-20:00\u3000
Closed on Wednesdays
* 11:00-14:00 during February 28 – March 2
Venue: Salon de Zuppa (5F Matsutoya Bldg., 2-ch\u014dme -32-1 Sendagaya, Shibuya-ku, Tokyo)
<\/a>Admission free
* The venue is on the 5th floor of the building, but there is no elevator. Please let us know if you may require any accessibility support.<\/p>\n\n\n\n

Based on the project research, Shibuya Center Gai Soup is cooked from insects, weeds, and vegetable peelings and scraps ordinarily thrown away. It is available to try in the venue while stocks last.
Please note that availability is limited each day. The soup contains ingredients similar to shrimp and crab, and so is not suitable for people with shell allergies.

Contact:
CCBT Art Incubation Program Office
Tel: 080-2383-0262\u3000
E-mail\uff1acontact@ccbt-art-incubation.jp

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\u25a0Performance <\/h2>\n\n\n\n

Participants are actually able to eat the food inspired by the fieldwork.

Eating and Drinking Experiential Performance
Performer: Shibata Yusuke etc.
Date&Time:
February 28 16:00\u301c
March 1 \u246016:00\u301c\uff0f\u246119:00\u301c
March 2 \u246016:00\u301c\uff0f\u246119:00\u301c\u3000(Duration: Around 120 min.)
Venue: Salon de Zuppa
Capacity: 8 per performance\uff08Advance reservation required\uff09
\u203bRandomly selected if capacity exceeded
Admission fee: free
How to apply: Please apply through the form in the link below after reviewing the notes on the application.
Registration: February 6 – 14
* Applicants will be notified by email on February 19 (TBC).


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Salon de Zuppa (5F Matsutoya Bldg., 2-ch\u014dme\u221232\u22121 Sendagaya, Shibuya-ku, Tokyo)<\/strong><\/p>\n\n\n\n