Time: 4. 30 & 5. 14, 2022, 3–6 pm

Location: Fou Gallery, 410 Jefferson Ave #1, Brooklyn, New York, NY 11221

Pastry Chef: Pinhua

Event Organizer: Iris Zhang, Ziyi Yang

Maximum Number of Participants: 15

Ticket Price: $45

活动时间：2022年4月30/5月14日，下午3–6点 

活动地点：否画廊, Jefferson大道410号#1，纽约布鲁克林

甜点师：品华

活动组织：张琦，杨子易

每场限制活动人数：15人

活动费用：$45

纽约—否画廊真挚邀请您于2022年4月30日与5月14日参加春泥：创意下午茶品尝会。甜品师品华以否画廊当下展览《余烬重生》为灵感，精心设计了本次下午茶盛宴，从食物口味，形态到品尝顺序，意在提供给参加者不止用味蕾，同时可动用“眼睛”，“大脑”去体会的品尝享受，构筑一次趣味的食”春泥“ 集体味觉记忆。

提炼泥土的色彩与质地，品尝会中的三款甜品似是春回大地的景致。“春泥”可谓是当下展览作品的现形。迈克尔伊德的作品中大量出现自然界的植物枯烬后，攀枝生花的形象。被甜品师品华巧妙沿用后，模拟出火山喷发状态的鸡尾酒，泥土包裹感的枯树桩蛋糕，青苔渐长的沼泽塔等，提供进入作品中神秘世界的视觉通道。

泥土是植物生命的子宫。甜品师品华同样在口味，口感设计上表达对”泥土味“的虔诚。“泥土味”是那种很难用文字描述，但一闻，一尝后，即刻会知道的独特又质朴味道。树干慕斯绵湿的口感，咬一口就像一脚踏进刚下过雨的泥土；巧克力塔除了辛甜的威士忌酒渍桂圆干作原料，还搭配泥煤味威士忌巧克力甘纳许和焦糖酱，味道更是“泥煤”感十足；脆饼上的可可粒，也像火山的熔岩泥石一般，入口碎碎粒粒。在品尝过程中，口味顺序依次由轻盈活泼到夯实厚重，期间穿插可可脆饼，调节食客们的进餐节凑。这些不同的原材料，步骤，最终殊途同归，形成了独特的在地之味，帮助食客完成对“泥土味”的想象。

在如今复杂的时代环境下，展览《余烬重生》隐含世界大千生死相叠的终极规则；这次品尝活动从食物角度延展这一主题，在世界之下，建立起都市生活和自然、土地的连接。

With pleasure, Fou Gallery invites you to our upcoming event – “A Taste of Earth: Afternoon Tea Party at Fou” – on April 30 and May 14, 2022. Inspired by our current exhibition After the Burn, seasoned pastry chef Pinhua crafted the spread with much care. The bursts of flavor, lively presentation and thoughtful menu will undoubtedly bring forth an immersive sensory experience. We hope for this “Taste of Earth” to be fun and formative for all who attend.

Distilling the color and texture of the Earth, the three desserts of the Tea Party represent the blossoms of springtime. As the revival of natural plants is a salient motif in Michael Eade’s artworks, "A Taste of Earth'' encapsulates the spirit of Eade’s exhibition. Chef Pinhua cleverly adopts this theme by designing a delicate, eclectic tasting menu that includes “organic” desserts and drinks: a cocktail imitating a volcanic eruption, a cake in the form of a dead tree stump wrapped in soil, and a moss-textured tart. Playing with the interaction between vision and taste, the experience draws us into Eade’s mysterious world.

Plants are birthed from the Earth. Pastry chef Pinhua pays homage to the Earth through taste and texture. The taste of the Earth is difficult to articulate. It is only through smelling and tasting that one is able to grasp its unique yet familiar taste. Biting into the “Nurse Log” mousse is akin to stepping onto the soil after a rainy day; the chocolate tart pairs the spicy, sweet whiskey-soaked dried longan with peated whiskey-chocolate ganache, conjuring up the aura of a marshland; the texture of the cocoa nibs on the crispy cookies are almost evocative of lava. The tasting menu moves from light and graceful palette to a heavier and more intense one. The cocoa nib cookies are interspersed throughout each course to moderate the pace of the meal. The organic ingredients are the final ribbon in tying together this cohesive experience.

The exhibition After the Burn alludes to the intensifying rhythm and shortening span of the passing of life; one that has become particularly labyrinthine in today’s climate. This tasting experience engages this theme through the lens of a unique art form in itself, food, and connects the pastoral and organic with urbanity.

Pastry Chef 甜点师

Pinhua graduated from National Taiwan University with a degree in History and attended Taipei National University of the Arts, Graduate Institute of Museum Studies. In 2022, she will pursue a Ph.D. in history at UCLA. Passionate about food culture, Pinhua occasionally writes for "Story" StoryStudio, a history popularization platform, where she describes various unknown food histories. Meanwhile, she is also a dexterous and creative chef, considering herself a home pâtissier/bartender. Happiness, for Pinhua, is when abstract ideas are enlivened in experimentation with food.

品华毕业于台湾大学历史系、台北艺术大学博物馆研究所，2022即将前往UCLA就读历史博士班。热爱饮食文化，时不时会为历史普及平台「故事」StoryStudio写写文章，专注于各种不为人知的饮食史。同时也热衷于在厨房中动手创作，自认为是home pâtissier/bartender，最幸福的时光莫过于将抽象的思考实践在饮食的呈现之上。

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