In search of a photographic emulsion with a good relationship between image and flavour (both drinkable and photosensitive).
As a starting point I use 18th and 19th century traditions and recipes to make homemade liqueurs based on jenever. Then I investigate the different parameters (sensitivity to light – contrast – flavour).
That’s why I started working together with a local jenever distiller who only works with local, organic raw materials. This project is interesting because it has ties to history, biology, alchemy, taste and photography.
in cooperation with
Stadstriennale Hasselt: http://www.stadstriennale.be/