The Tides : Yin-Yang And Prescription 海潮 : 陰陽與處方

In traditional Chinese medicine, feeling the pulse is a diagnostic method aimed at judging the distribution and movement of energy through the body. There are four basic pulse types: string, full, floating, and deep, which correspond with the tides. The pulses are like tides within the body and these shift in the course of daily lives and as our moods and health fluctuate.
In 2019, I was invited by the TPAM: Performing Arts meeting in Yokohama to create the first version of “The Tides” (2019). This version was realized in a one-on-one interactive performance, with the inviting participants to provide a memory of the seaside, and then according to their pulse type, a corresponding video recording was played: virus transmission and the history of navigation, summer seas, everyday life in a hometown fishing village and the story of Yokohama Mary. The artist summons the images from inside the participants’ body.
In 2022's “Tides: Yin-Yang and Prescription,” I continue with the concept of pulse types, applying them to food. I work with a Taiwanese chef who lives in France - Chiang Yao-yu. After feeling Chiang's pulse, we discuss flavors, aromas, temperature, colors, ingredients and cooking methods, ending up with a specific dish.
This piece has many layers: cooking is a form of creation, and this creation corresponds to the state of the energy within the chef. So was there something different about this process of appreciation of food? The artist does more than just create a work: I take the role of converting information. When the participant is tasting food, they are also experiencing the internal changes within the chef.

在中醫中，把脈為判斷患者身體內部能量分配與運行的診斷方式，基本脈相有四種：弦滿浮沉，與潮汐海水互相呼應。脈如身體內在的潮汐，隨著我們的日常生活、情緒、健康而有所變動。
在2020年，我受「TPAM: Performac Art meeting in Yokohama」邀請，製作第一版的《海潮 The Tides》(2019)。這個版本以現場一對一互動演出為形式，我請參與者提供一段關於海邊的記憶，接著根據其脈相，播放了對應的錄像：病毒傳播與航海史、夏天的海、漁村老家的日常、橫濱瑪麗的故事。我從觀者身體內，召喚影像出來。
2022年的《海潮 : 陰陽與處方》中，我延續2020年的脈相概念，應用在食物上。我與留法廚師江曜宇合作，在替曜宇把脈後，我們兩人根據這個脈相，討論出味道、氣味、溫度、顏色、食材、烹飪方式等細節，最後成為一道實體的料理。
此作品的呈現是在雍和藝術舉辦的「8 Recepies 」藝術餐會上，觀眾看完錄像之後，江曜宇端出這一道料理，讓觀眾現場品嚐。此料理以烏骨雞肉、各式蕈菇、野菜等食材燉煮而成，回應他以土為主的脈象。
在此「創造」有了多樣的層次：烹飪是一種創造，這個創造依循著廚師內在能量狀態，那我們感受這個食物的過程是否有所不同？藝術家不止是純然的創造作品，更是轉換訊息的角色。觀者在品嚐料理時，也在經歷食物料理者自身的內在變化。