During the 3 edition of foodculture days and together with Ayumi Saito as well as the numerous volunteers, self-taught cook and bread baker Mélanie Wehrli ran "Bonne bouche" daily cantina, a space for digestive encounters. In between conversations around notions of nutrition, nourishment, and urban communities around food, the cooks were preparing restorative bento boxes with locally sourced ingredients, paying homage to their multi-cultural traditions and the integrity of the flavors as they merge.
Originally from Mauritius island, Mélanie Wehrli, lives and works in Berlin, practices intuitive cooking, and runs a kitchen focusing on plant-based meals, zero-waste policy, and experimentation. She loves to extend the boundaries of the restaurant set up by bringing the tables on the streets or around a lake as an invitation to slow down our patterns of consumption and taste the reality of our times. She loves simple tasty food made from the heart and infuses a plurality of inspirations into her recipes: ayurvéda, lacto-fermentation, foraging. Melanie invites us to question the notion of specialist and knowledge production as, for her, the most important part of it is always experiencing the material with your hands.
During the Biennale, Mélanie Wehrli collaborated on the baking side of the project „Before I Die I Shall Bake a Museum“ by and with artist Louise Waite. The work involves the use of ceramic molds based on the art institution’s architectural references made by Louise Waite for the Jenisch Museum (in collaboration with Guillame Ediger). The project questions power hierarchies within the art world through digestion processes.
foodculture days is a platform for the exchange of knowledge around food. PIONIRA accompanied this year's second chapter of the foodculture days Biennale "from the forest's ashes" in Vevey, Switzerland at the end of May 2021.