https://celinepelce.com Céline Pelcé Thu, 25 Feb 2021 10:06:16 +0000 https://celinepelce.com en https://celinepelce.com/Home Wed, 20 Jan 2021 16:42:33 +0000 Céline Pelcé https://celinepelce.com/Home <img width="1000" height="1333" width_o="1000" height_o="1333" data-src="https://freight.cargo.site/t/original/i/3197fa3a8c21281ca6605f8d49a5a64647487004cb9059a7496b5afc675fc548/fontainefruiteeLD.jpg" data-mid="101003886" border="0" src="https://freight.cargo.site/w/1000/i/3197fa3a8c21281ca6605f8d49a5a64647487004cb9059a7496b5afc675fc548/fontainefruiteeLD.jpg" /> <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/27a460a9da2e21a52f5defe35af3503775fa36b144c4ec18810af6f37b0236f8/DSC_0029.jpg" data-mid="151862510" border="0" src="https://freight.cargo.site/w/1000/i/27a460a9da2e21a52f5defe35af3503775fa36b144c4ec18810af6f37b0236f8/DSC_0029.jpg" /> <img width="666" height="1000" width_o="666" height_o="1000" 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<img width="1638" height="921" width_o="1638" height_o="921" data-src="https://freight.cargo.site/t/original/i/07b66e08af92ad16f0fa87622526bd25ce4b8d771ff7ed34befcd8027a366ff3/04.jpg" data-mid="102745511" border="0" src="https://freight.cargo.site/w/1000/i/07b66e08af92ad16f0fa87622526bd25ce4b8d771ff7ed34befcd8027a366ff3/04.jpg" /> <img width="1000" height="707" width_o="1000" height_o="707" data-src="https://freight.cargo.site/t/original/i/b832d8e6fe68813128929121336fbcdfb4cd10489ef4df2b16fadfcff223e222/feuilleteLD.jpg" data-mid="101004036" border="0" src="https://freight.cargo.site/w/1000/i/b832d8e6fe68813128929121336fbcdfb4cd10489ef4df2b16fadfcff223e222/feuilleteLD.jpg" /> <img width="1000" height="588" width_o="1000" height_o="588" data-src="https://freight.cargo.site/t/original/i/03a5a79dd242487efec795cfb355557a7c2c0d68d7ffc26aaa5c845691865c53/plan-sur-bacLD.jpg" data-mid="102745796" border="0" src="https://freight.cargo.site/w/1000/i/03a5a79dd242487efec795cfb355557a7c2c0d68d7ffc26aaa5c845691865c53/plan-sur-bacLD.jpg" /> https://celinepelce.com/About-EN Wed, 24 Feb 2021 18:07:36 +0000 Céline Pelcé https://celinepelce.com/About-EN [Fr] For a collective food poetry. Considering eating as a symbiotic and symbolic experience, Céline Pelcé addresses the food material as a landscape contextualized element, that embodies narratives, history and poetry of a place. To share her explorations, she creates site-responsive culinary experiences, in the form of collective meals, performances or edible installations. Conducting field work in different contexts, mainly nomadic for a few years in Europe, North America, and last year in Japan, she explores how the bodies, their gestures and related rituals can be the tools to a journey through the complexity of the places we live in, aiming for a sensorial understanding. Coming from a background in both food and interior design, Céline Pelcé is a french food artist and designer. Her explorations take shape through numerous collaborations with designers, artisans, chefs, and artists, in order to cross mediums for a common narrative. She has notably worked with the design unit of Lab-Ah in a psychiatric hospital unit (FR), collaborated with the foodlab of the Jan Van Eyck Academy (NL) and Marente Van der Valk, and recently explored the rituals of the tea ceremony during her residency at Villa Kujoyama (JP) in 2021. In order to share this research and ingest these stories, Pelcé creates collective eating situations: installations, performances, or dinners, taking place in narratives. The scenography, the objects and the guests are the protagonists of this narration. They are thought of as vehicles between the body and the food, in order to increase gestures, and to invite the participant to observe an intuitive, or even animalistic behaviour, by refocusing the role of the body in the tasting experience. resume <img width="1000" height="663" width_o="1000" height_o="663" data-src="https://freight.cargo.site/t/original/i/ec88743e89cad666f34c10c8935b38b182a52d9f50ed31e6a21d9938182be4df/000049180004.jpg" data-mid="100013966" border="0" data-scale="75" src="https://freight.cargo.site/w/1000/i/ec88743e89cad666f34c10c8935b38b182a52d9f50ed31e6a21d9938182be4df/000049180004.jpg" />photo left En grattant la terre ©Rebekka Deubnerright ©Anthony Marques <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/ce9ac4ccac7b934199e904d12e255a06fae93fa21fc65fafa144cdf183698c9e/Sans-titre-2.jpg" data-mid="100013965" border="0" data-scale="98" src="https://freight.cargo.site/w/1000/i/ce9ac4ccac7b934199e904d12e255a06fae93fa21fc65fafa144cdf183698c9e/Sans-titre-2.jpg" /> https://celinepelce.com/About Wed, 24 Feb 2021 14:58:22 +0000 Céline Pelcé https://celinepelce.com/About Pour une poétique de&nbsp;l’alimentation Designer et artiste, Céline Pelcé aborde la matière culinaire comme un soft power poétique et politique, agent narratif et expérientiel. Implantant son travail sur différent territoires géographiques, elle explore les zones limites entre le monde sociétal et le monde naturel, les rituels culinaires et agricoles, et cherche à activer la dimension ecosystémique des corps humains et des imaginaires. Céline Pelcé partage ces récits à travers des repas, des sculptures et des performances culinaires, qu’elle crée en collaboration avec chefs, artisans et artistes. Oeuvrant principalement dans les milieux culturels et artistiques, son travail prend forme également dans les projets évènementiels, éducatifs et hospitaliers. Issue d’un parcours en design d’espace (Ecole Boulle) et design culinaire (ESAD de Reims), elle déploie ses travaux dans une dynamique nomade depuis 2020, ayant entre autres, collaboré avec le foodlab de la Jan Van Eyck Academy (NL), avec l’organisme pour la transition Solon, à Montréal (CA), et résidé à la Villa Kujoyama (JP). écouter plutôt que lire ? lien vers le CV <img width="1000" height="663" width_o="1000" height_o="663" data-src="https://freight.cargo.site/t/original/i/ec88743e89cad666f34c10c8935b38b182a52d9f50ed31e6a21d9938182be4df/000049180004.jpg" data-mid="100010719" border="0" data-scale="63" src="https://freight.cargo.site/w/1000/i/ec88743e89cad666f34c10c8935b38b182a52d9f50ed31e6a21d9938182be4df/000049180004.jpg" /> photos: à g. Rebekka Deubner droite Anthony Marques <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/ce9ac4ccac7b934199e904d12e255a06fae93fa21fc65fafa144cdf183698c9e/Sans-titre-2.jpg" data-mid="99987889" border="0" data-scale="76" src="https://freight.cargo.site/w/1000/i/ce9ac4ccac7b934199e904d12e255a06fae93fa21fc65fafa144cdf183698c9e/Sans-titre-2.jpg" /> For a collectivefood poetry. As a designer and artist, Céline Pelcé adresses the edible material as a poetic and political soft power, a narrative and experiential agent. Implanting her work in different geographical territories, she explores the boundary zones between the societal and natural worlds, culinary and agricultural rituals, searching for the human being's ecosystemic, interdependent identity. Céline Pelcé shares these narratives through meals, sculptures and culinary performances, which she creates in collaboration with chefs, artisans, botanists… Working primarily in cultural and artistic environments, her work also takes place in events, educational and health related projects. With a background in space design (Ecole Boulle, France) and food design (ESAD de Reims, France), she has been working in a nomadic dynamic since 2020, having collaborated with the Jan Van Eyck Academy foodlab (NL), worked on projects for socio-ecological transition in Montréal (CA) and resided at Villa Kujoyama (JP), among others. resume https://celinepelce.com/Contact Thu, 25 Feb 2021 10:06:16 +0000 Céline Pelcé https://celinepelce.com/Contact <img width="1772" height="2277" width_o="1772" height_o="2277" data-src="https://freight.cargo.site/t/original/i/2b5904ae863a1ec8fda51436ce273506edc0faa87b7a944285a2b1e3a2324433/24.jpg" data-mid="100102051" border="0" data-scale="67" src="https://freight.cargo.site/w/1000/i/2b5904ae863a1ec8fda51436ce273506edc0faa87b7a944285a2b1e3a2324433/24.jpg" />pelce.celine@gmail.com (+33)6 70 60 11 40 https://celinepelce.com/demarche-FR Wed, 24 Feb 2021 14:36:22 +0000 Céline Pelcé https://celinepelce.com/demarche-FR démarche En explorant nos cultures culinaires, avec les paysages, les croyances et les rituels dont elles émergent, je cherche à enrichir la compréhension que nous avons de notre environnement : temporel, spatial et culturel. Je considère le rapport humain à la nourriture comme miroir de notre ancrage dans le monde passé, présent et futur ; et tente par ma pratique à composer un monde poétique, syncrétique, en le partageant sous forme d’expériences à vivre ensemble. Voyageant du viscéral au phénoménal, du physique au spirituel, l’objet de mon travail se vit à travers l’acte de manger. Je considère l’acte de manger comme une forme radicale d'expérience de la matière, et j’aime que cette expérience physique puisse nourrir l’imaginaire, et vice-versa, qu’une idée puisse se traduire en sensation. Je crois au plaisir comme outil d’appropriation, et particulièrement au plaisir partagé… A la croisée du design, de l’art et de la gastronomie, j’utilise la nourriture comme medium pour étudier et questionner ces thématiques humaines et vivantes. Ainsi, l’objet de mon travail est éphémère, et son empreinte est quasiment immatérielle, s’inscrivant dans l’émotion, la relation et la mémoire. Cherchant à lier le sensoriel, l’émotionnel, l’intellectuel et le spirituel, dans une considération holistique de notre environnement, mon exploration se nourrit des domaines de l’architecture, l’agriculture, la mythologie, l’anthropologie; et en transversale, du rapport spirituel qu’ont pu entretenir, ou entretiennent toujours les sociétés à la nourriture. La dimension théorique de mon travail est ainsi formée par ces thèmes de manière rhizomatique, interrogeant en interdépendance des sujets tels que la Réalité et la Fiction, les rapports Nature/Culture, le Sacré et les Rites, les phénomènes/éléments fondamentaux, les célébrations agricoles, le mouvement et la métamorphose… Ces travaux se vivent aussi à travers les rencontres et les collaborations avec différentes professions pour créer des pièces croisant les matières et les langages: ébéniste, cheffes, pâtissiers, chorégraphe, designer.. Ces rencontres et collaborations enrichissent les thématiques qui me questionnent, les confrontent, et alimentent les projets de données techniques, historiques, de savoir-faire, dans la même orientation créative et curiosité qui m’amènent à l’étude de l’Homme et de ses rites. &nbsp; Pour partager ces questionnements, je crée des expériences culinaires participatives et collectives. Prenant la forme d’objets-sculptures, de performances, ou de dîners, c’est toujours l’expérience à vivre qui est l’objet de mon travail, interrogeant ce que l’on mange, mais aussi comment on le mange. Je crée mes projets comme autant de narrations fictionnelles, dans le sens où ils se positionnent&nbsp; plus comme&nbsp; des moments de célébrations que comme des sujets domestiques et quotidiens. Cela passe par le choix intentionné de la forme, la matérialité et le goût des objets comestibles ; mais aussi la scénographie, les objets/outils de dégustation, l’oralité et les gestes, qui appartiennent tous à cette narration que je souhaite partager. Le plus souvent, la forme physique de ces mets et de ces objets invitent le participant à un comportement intuitif, voire animal que je recherche, en donnant une place central au corps dans l’expérience de dégustation. Mon travail s’axant sur la question de l’humain à son environnement, la relation aux Autres fait partie intégrante de la situation, et le partage en est un aspect essentiel. https://celinepelce.com/2m2 Thu, 21 Jan 2021 16:25:18 +0000 Céline Pelcé https://celinepelce.com/2m2 2m2culinary land exploration with Tabulatopia collective :&nbsp; Marente Van Der Valk, and De Onkruidenier 2020at Art La BoriePhoto/video TabulaTopia [Fr] What does “local” mean ? How can a recipe, and the way we eat it, embody the territory from which it emerges? The gardens at Art La Borie in the Limousin region of France include a jardin à la française, a “garden in motion” (Gilles Clément), a permaculture garden and a forest being rewilded. Exploring and gathering in these gardens, a series of recipes was created, each taking its source in 2m2 and each of them calling upon 5 or 6 edible plants. These recipes were tasted in situ, during a tour of the landscape. <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/f21c8557cb97eed6bf4f9fe5745c57c9741fd7b5cb1a1dab62967f62eaa77f15/IMG_20200703_151221.jpg" data-mid="95955923" border="0" data-scale="64" src="https://freight.cargo.site/w/1000/i/f21c8557cb97eed6bf4f9fe5745c57c9741fd7b5cb1a1dab62967f62eaa77f15/IMG_20200703_151221.jpg" /> <img width="1000" height="667" width_o="1000" height_o="667" data-src="https://freight.cargo.site/t/original/i/d0cfcab3eb2692033adabaf4115538e47b37205e2bb71001c5dc359520d6f080/DSC_0477LD.jpg" data-mid="99251367" border="0" data-scale="72" src="https://freight.cargo.site/w/1000/i/d0cfcab3eb2692033adabaf4115538e47b37205e2bb71001c5dc359520d6f080/DSC_0477LD.jpg" /> <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/ff4914eeed71d9b7395b6b6526409c49d0040ad9a3422c84c7d0edfbd0a2aef6/IMG_20200630_202226.jpg" data-mid="95955921" border="0" data-scale="80" src="https://freight.cargo.site/w/1000/i/ff4914eeed71d9b7395b6b6526409c49d0040ad9a3422c84c7d0edfbd0a2aef6/IMG_20200630_202226.jpg" /> <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/12059a402b15205ef4820f8204d80914458f269223f42127bc54af61dfa7bebe/Foto-01-07-2020-12-16-06.jpg" data-mid="95955918" border="0" src="https://freight.cargo.site/w/1000/i/12059a402b15205ef4820f8204d80914458f269223f42127bc54af61dfa7bebe/Foto-01-07-2020-12-16-06.jpg" /> <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/6d166fe24585a99fe8cbeb427fcf669927dda1de7f81b189a6878f1d6083484f/DSC_0446.jpg" data-mid="95956053" border="0" src="https://freight.cargo.site/w/1000/i/6d166fe24585a99fe8cbeb427fcf669927dda1de7f81b189a6878f1d6083484f/DSC_0446.jpg" /> <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/d7e6ff208c00f86975720e67f6e44c07c6ba4aff655f1456ca95070c8da4f243/IMG_20200704_125644.jpg" data-mid="95955924" border="0" src="https://freight.cargo.site/w/1000/i/d7e6ff208c00f86975720e67f6e44c07c6ba4aff655f1456ca95070c8da4f243/IMG_20200704_125644.jpg" /> <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/7a4efdfcfbb0878c09e9c5af138e8f43ae26bc88c6fd8b74b705f96daa00fd66/Foto-04-07-2020-11-48-07.jpg" data-mid="95956054" border="0" src="https://freight.cargo.site/w/1000/i/7a4efdfcfbb0878c09e9c5af138e8f43ae26bc88c6fd8b74b705f96daa00fd66/Foto-04-07-2020-11-48-07.jpg" /> <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/a1cfe64927de7a170002f687796f206e1f0cbb9734df8b4e5ca0d9df27cfb30d/IMG_20200630_204524.jpg" data-mid="95955922" border="0" src="https://freight.cargo.site/w/1000/i/a1cfe64927de7a170002f687796f206e1f0cbb9734df8b4e5ca0d9df27cfb30d/IMG_20200630_204524.jpg" /> <img width="1000" height="1500" width_o="1000" height_o="1500" data-src="https://freight.cargo.site/t/original/i/dd1f88ef856d048e4d3c0250e8442bd30fbb57b2de1fd4d7b438e2162d7f3c72/IMG_20200630_201552.jpg" data-mid="95955920" border="0" src="https://freight.cargo.site/w/1000/i/dd1f88ef856d048e4d3c0250e8442bd30fbb57b2de1fd4d7b438e2162d7f3c72/IMG_20200630_201552.jpg" /> The Day Lily spot Day lily petal, fresh cheese made with lady bedstraw, barberry jelly, fresh barberry bays, fennel flower, yarrow leaf The rejected clubDolmas : salted nettle leaves, pickled thisle stems, roasted dandelions roots Under a christmas treeStirfried fern shoots, sticky berries roasted and ground The MeadowMeadow sweet fermented tomato essence The ForestMirabelle in tempura jacket, dried clover, nettles + wild carrot + hogweed jellyand fresh hazelnuts https://celinepelce.com/Re-table-au Thu, 21 Jan 2021 15:50:27 +0000 Céline Pelcé https://celinepelce.com/Re-table-au &nbsp; &nbsp; Re-table(au)interactive installation with Marente Van der Valk (NL), De Onkruidenier (NL)2020 in Design museum, Gent, Belgiumcurated by Siegried DemyttanaerePhoto/video Design museum Gent, Filip Dujardin [Fr] Created in reference to the Van Eyck’s altarpiece*, Re-table(au) questions our relationship to food, inspired by the edible plants depicted in the painting. Looking at it with a contemporary perspective, the installation echoes this imaginary garden, symbolizing two aspects of our current food system; blurred seasonality and locality. Centralized around the tentacular relation between food, time and space, the piece activates the perpetual movement of foodsystems. The work emphasizes on being a colourful sensorial ecosystem activating the relation between plant, landscape and the body. The work contains printed textiles, ceramics and preserved flavours that are all sourced from plants and represent contemporary tools for ceremonial rituals, feeding our eater imagination.*Lamb of God (1432) <img width="344" height="709" width_o="344" height_o="709" data-src="https://freight.cargo.site/t/original/i/3674f2d3169eb191d01bbe095a9d603115d316ec53ab9390ce7b23456ca90196/20200312_144017.jpg" data-mid="95950031" border="0" data-scale="61" src="https://freight.cargo.site/w/344/i/3674f2d3169eb191d01bbe095a9d603115d316ec53ab9390ce7b23456ca90196/20200312_144017.jpg" /> <img width="1469" height="1000" width_o="1469" height_o="1000" data-src="https://freight.cargo.site/t/original/i/faddd7db84afae941538f60281dd80abb3baff4e6789aa213cc385f3b53e6607/2Filip-Dujardin.jpg" data-mid="95951272" border="0" src="https://freight.cargo.site/w/1000/i/faddd7db84afae941538f60281dd80abb3baff4e6789aa213cc385f3b53e6607/2Filip-Dujardin.jpg" /> <img width="1469" height="1000" width_o="1469" height_o="1000" data-src="https://freight.cargo.site/t/original/i/d54f73bd22f8ab21d22a6480fce0667749b2849c4c7414f103e2e6b87ec7ce06/kleureyck_49719157218_o-LD.jpg" data-mid="95951641" border="0" src="https://freight.cargo.site/w/1000/i/d54f73bd22f8ab21d22a6480fce0667749b2849c4c7414f103e2e6b87ec7ce06/kleureyck_49719157218_o-LD.jpg" /> <img width="1469" height="1000" width_o="1469" height_o="1000" data-src="https://freight.cargo.site/t/original/i/2bfa2b7b688808073ca822cedf4c5cf8767788b337a130a68e56d4a394a16bce/kleureyck_49719693671_oLD.jpg" data-mid="95951637" border="0" src="https://freight.cargo.site/w/1000/i/2bfa2b7b688808073ca822cedf4c5cf8767788b337a130a68e56d4a394a16bce/kleureyck_49719693671_oLD.jpg" /> <img width="1469" height="1000" width_o="1469" height_o="1000" data-src="https://freight.cargo.site/t/original/i/d44473c9854eab844d810a3525d568d323039bd5b811e3a23cc85d50b3439b09/1Filip-Dujardin.jpg" data-mid="95951965" border="0" src="https://freight.cargo.site/w/1000/i/d44473c9854eab844d810a3525d568d323039bd5b811e3a23cc85d50b3439b09/1Filip-Dujardin.jpg" /> <img width="1021" height="695" width_o="1021" height_o="695" data-src="https://freight.cargo.site/t/original/i/33746d8ed41a7c643284321643bff8b6c3abc9fdceef28c987e48877cf08b4dd/3Filip-Dujardin.jpg" data-mid="95951273" border="0" src="https://freight.cargo.site/w/1000/i/33746d8ed41a7c643284321643bff8b6c3abc9fdceef28c987e48877cf08b4dd/3Filip-Dujardin.jpg" /> photo Fruits preserved in beeswaxseries of ceramic glazed with milkplants painted in the altar piece, preserved in vinegar, oil and liquortextile, printed with the same plants juice https://celinepelce.com/Star-of-the-day Fri, 22 Jan 2021 03:26:38 +0000 Céline Pelcé https://celinepelce.com/Star-of-the-day Star of the day is the guest, the host and the sourcePerformative dinner&nbsp; with Mazarine Paris2020Photo/video Céline Pelcé, Lucie Coudurier, Mazarine [Fr] The dinner was conceptualized under the influence of the Surrealism Mouvement, using the symbols of life and death—eggs, fire— absurd and theatrical elements, and exaggeration in the staging of every course. Video : A decade of Sun, by NASA, in infinite loopBeverage : blue lagoon tea + absinthe cocktail The caught cloudsAbsinthe, blue pea tea, lime snow whites, butternutThe mirage of its raysCured egg yolk, herb yogurt, fresh and roasted roots Too close and it lights up Langoustines, and crab flambéed with absinthe, fennel and hazelnut butter Under a sweet dodgerAsh goat cheese, charcoal bread, black radish The offerings trilogyExotic fruits and sorbets cream puffs pana cotta with herbs <img width="800" height="1200" width_o="800" height_o="1200" data-src="https://freight.cargo.site/t/original/i/5c440e3f60ef1d39ffc8d8c54de1a9c504a701ec28d0a0e952ea080784266c9b/B032499-R1-30-34A.jpg" data-mid="96021539" border="0" data-scale="81" src="https://freight.cargo.site/w/800/i/5c440e3f60ef1d39ffc8d8c54de1a9c504a701ec28d0a0e952ea080784266c9b/B032499-R1-30-34A.jpg" /> <img width="800" height="1200" width_o="800" height_o="1200" data-src="https://freight.cargo.site/t/original/i/93b580d9b8177bbc1fc799fbf02c455a95d6f680636c99255c04a86c57c65a59/IMG_20200206_125959.jpg" data-mid="99054271" border="0" src="https://freight.cargo.site/w/800/i/93b580d9b8177bbc1fc799fbf02c455a95d6f680636c99255c04a86c57c65a59/IMG_20200206_125959.jpg" /> <img width="800" height="1200" width_o="800" height_o="1200" data-src="https://freight.cargo.site/t/original/i/32b1da3c354ce1206ad5b379ecf9508ed71864d5986ffee4cf471f6e2cb7a4a8/lucie-coudurier.jpg" data-mid="96021545" border="0" src="https://freight.cargo.site/w/800/i/32b1da3c354ce1206ad5b379ecf9508ed71864d5986ffee4cf471f6e2cb7a4a8/lucie-coudurier.jpg" /> <img width="800" height="1200" width_o="800" height_o="1200" data-src="https://freight.cargo.site/t/original/i/103fba656a04f91661d7ad37e80fe796a7206a5f8aad7ac3c91bc39a9bd8d0c5/IMG_20200206_211800.jpg" data-mid="96021540" border="0" src="https://freight.cargo.site/w/800/i/103fba656a04f91661d7ad37e80fe796a7206a5f8aad7ac3c91bc39a9bd8d0c5/IMG_20200206_211800.jpg" /> <img width="800" height="1200" width_o="800" height_o="1200" data-src="https://freight.cargo.site/t/original/i/ed3f1ac47b89febcac68d07a08485d6f8b830d2c1e3598a1c156ce26b5e41162/IMG_20200206_221354.jpg" data-mid="96021542" border="0" src="https://freight.cargo.site/w/800/i/ed3f1ac47b89febcac68d07a08485d6f8b830d2c1e3598a1c156ce26b5e41162/IMG_20200206_221354.jpg" /> <img width="800" height="1200" width_o="800" height_o="1200" data-src="https://freight.cargo.site/t/original/i/8fce42086c6378f37220b170a1c682f52e930a5ee50f2a347b1dbd51d047b2b2/IMG_20200206_232118.jpg" data-mid="96021544" border="0" src="https://freight.cargo.site/w/800/i/8fce42086c6378f37220b170a1c682f52e930a5ee50f2a347b1dbd51d047b2b2/IMG_20200206_232118.jpg" /> <img width="800" height="1200" width_o="800" height_o="1200" data-src="https://freight.cargo.site/t/original/i/5c440e3f60ef1d39ffc8d8c54de1a9c504a701ec28d0a0e952ea080784266c9b/B032499-R1-30-34A.jpg" data-mid="96021539" border="0" src="https://freight.cargo.site/w/800/i/5c440e3f60ef1d39ffc8d8c54de1a9c504a701ec28d0a0e952ea080784266c9b/B032499-R1-30-34A.jpg" /> <img width="800" height="1200" width_o="800" height_o="1200" data-src="https://freight.cargo.site/t/original/i/8fce42086c6378f37220b170a1c682f52e930a5ee50f2a347b1dbd51d047b2b2/IMG_20200206_232118.jpg" data-mid="96021544" border="0" src="https://freight.cargo.site/w/800/i/8fce42086c6378f37220b170a1c682f52e930a5ee50f2a347b1dbd51d047b2b2/IMG_20200206_232118.jpg" /> https://celinepelce.com/A-l-effigie-de-personne Thu, 21 Jan 2021 15:07:59 +0000 Céline Pelcé https://celinepelce.com/A-l-effigie-de-personne A l’effigie de personnePerformance with Elsa Barbillon2020 in exhibition “Roches”Galerie Sept Elzevir, ParisPhoto/video Anthony Marques [Fr] A l’effigie de personne (in the effigy of nobody) is a ceremony shaped performance, an invitation to infuse the properties of rocks and their infinite relation to time.While hearing some words and texts, ritualistic actions were performed to share a synesthetic experience between words, tastes and gestures. <img width="1000" height="750" width_o="1000" height_o="750" data-src="https://freight.cargo.site/t/original/i/38ae27081dbf066b105678be6ea0b91d178e61f513de44d76e2112f1d3f81db8/Anthony-MarquesLD.jpg" data-mid="99253288" border="0" src="https://freight.cargo.site/w/1000/i/38ae27081dbf066b105678be6ea0b91d178e61f513de44d76e2112f1d3f81db8/Anthony-MarquesLD.jpg" /> <img width="1000" height="750" width_o="1000" height_o="750" data-src="https://freight.cargo.site/t/original/i/7623ba66b06a6c22916029441cfbdcb0671dc0929025ab13671188283814f595/Sans-titre-4.jpg" data-mid="99253301" border="0" data-scale="82" src="https://freight.cargo.site/w/1000/i/7623ba66b06a6c22916029441cfbdcb0671dc0929025ab13671188283814f595/Sans-titre-4.jpg" /> <img width="1000" height="750" width_o="1000" height_o="750" data-src="https://freight.cargo.site/t/original/i/bd77a49d5c46e4ab5b11e70e803a9962e3a6739824120318cd05f6ef57d6789a/P1022131LD.jpg" data-mid="99253295" border="0" src="https://freight.cargo.site/w/1000/i/bd77a49d5c46e4ab5b11e70e803a9962e3a6739824120318cd05f6ef57d6789a/P1022131LD.jpg" /> <img width="1000" height="750" width_o="1000" height_o="750" data-src="https://freight.cargo.site/t/original/i/2f4a108e4eae771cdf19f0bbdfee95972bc445f35160b53fd817afa17b03659c/capture-2.jpg" data-mid="99253291" border="0" src="https://freight.cargo.site/w/1000/i/2f4a108e4eae771cdf19f0bbdfee95972bc445f35160b53fd817afa17b03659c/capture-2.jpg" /> <img width="1000" height="750" width_o="1000" height_o="750" data-src="https://freight.cargo.site/t/original/i/e3e584aa94981d81a21da59496ad4b2b8399fec4c15dd6f8674121b9e6ac367d/Sans-titre-5.jpg" data-mid="99253304" border="0" src="https://freight.cargo.site/w/1000/i/e3e584aa94981d81a21da59496ad4b2b8399fec4c15dd6f8674121b9e6ac367d/Sans-titre-5.jpg" /> Happening on a flour, sugar and charcoal surface words of The myth of Sysiphus, Albert CamusIslandic lichen infusion words of The reading of Stones, Roger Caillois Sugar rock infused with bayleaf oil words of The reading of Stones, Roger Caillois Lapsang Souchong, anis seeds, licorice, molasse infusion words of Ovid’s MetamophosisSoft tofu, enoki mushroom, caramel, iced soy sauce https://celinepelce.com/Through-the-window Thu, 21 Jan 2021 15:20:57 +0000 Céline Pelcé https://celinepelce.com/Through-the-window &nbsp; Through the windowParticipative installationfirst presented in 2019 at Galerie Sept Elzévir, Paris&nbsp;Photo/video Céline Pelcé [Fr] Through the window questions the desire we have to capture a landscape, this "mental image", and the desire to keep it deep inside of us. Memory being a filter, hierarchizing images and accumulating them. The installation invites us to ingest the images, using the synaesthesia between sight and taste, by drinking the image’s reflection. Each ingestion is a unique experience, as it engages formal recognition and culture of every participant.&nbsp; Video:&nbsp;From Tokyo to Kyoto, 4’10” ©Céline PelcéBeverage : Hojicha Tea Video: A decade of Sun, by NASA, in infinite loopBeverage : blue lagoon tea + absinthe cocktail wood box 120x65cmx4cmladle, cupsprojectora videoa beverage