Goûter au Soleil
Presented by Mold Magazine and Field Meridians
After Hours. Paris. France
July 23rd, 2022


Field Meridians & MOLD Magazine present Goûter au Soleil — a solar-powered cookout with both artistic and culinary proposals gathered around food sovereignty, slow techniques, transitional moments, and new encounters. Based in Brooklyn, Field Meridians is an arts and design organization committed to advancing critical place-based interventions to strengthen local food ecologies. It is an extension of MOLD Magazine, the critically-acclaimed online and print magazine about design and the future of food.


With Lily Consuelo Saporta Tagiuri, Grace Gloria Denis, Maya Minder, Aléa (Miriam Jose & Stella Lee Prowse)

  • After Hours

For Goûter au Soleil, two excerpts from the series Aural Oral were exhibited in an immersive listening space on the ground floor of the gallery, selected from the most recent iteration of Aural Oral, exploring the foodscapes of the greater Mexico City vicinity. The first track proposed a symphonic introduction to the world of mezcal fermentation, illustrating the slow and effervescent transformation of the fibers and liquid romanced by yeast. The second track presented an amalgam of sounds recorded cooking with fire; the crackles of dry heat undulating into a rhythmic score that presents the recipe as that of a musical composition. The piece was exhibited next to Maya Minder’s KombuMe, a video depicting the growth of kombucha leather, drawing a parallel between both the visual and audible spontaneous meanderings of fermented realms.
The exterior of the gallery offered a series of edible installations by various artists that were open to the public throughout the duration of the day, inviting various forms of interaction, ranging from the inhabitants of the neighborhood to sanitation workers and police officers haphazardly encountering the gathering. Solstice Kitchen by Lily Consuelo Saporta Tagiuri provided bites cooked in a solar oven, constructed with upcycled materials gathered at La Reserve des Arts, introducing non-extractive ways of food preparation. Aléa made crostinis topped with mushroom cultivated in their bio-inclusive studio, proposing an alternative approach to myco-fabrication through the implementation of local soils. Crudité Shelf by Grace Denis was an edible installation, perched upon a street sign on Rue de l’Aqueduc on the exterior of the gallery, that provided the pedestrian public with myriad small bites. All produce was derived from Marché Sur l'Eau, an association that sources produce within Île de France, less than 100 km from Paris, and is transported via various waterways. The playful experiment in public food offerings fed those encountering it throughout the day while simultaneously being perpetually nourished by the onsite cooking and preparations, illustrating reciprocal models of care.




THE EXTERIOR OF THE GALLERY OFFERED A SERIES OF EDIBLE INSTALLATIONS BY VARIOUS ARTISTS THAT WERE OPEN TO THE PUBLIC THROUGHOUT THE DURATION OF THE DAY, INVITING VARIOUS FORMS OF INTERACTION, RANGING FROM THE INHABITANTS OF THE NEIGHBORHOOD TO SANITATION WORKERS AND POLICE OFFICERS HAPHAZARDLY ENCOUNTERING THE GATHERING.THE PROCESS RENDERED VISIBLE A MYCELIUM OF NETWORKS ENTANGLED IN THE QUOTIDIAN ACT OF EATING, SURVEYING THE POSITION OF LOCAL AND FOREIGN INGREDIENTS IN ONE’S DIET, SITUATING AN ENGAGEMENT WITH PROXIMATE AGRICULTURAL SYSTEMS WHILE SIMULTANEOUSLY EXAMINING THE ROLE OF IMPORTED INGREDIENTS AND GLOBAL COMMODITY CHAINS.