(The Buman Hody, ink and pen on paper, 2011)
Recently, I have been thinking a lot about the process of ingestion and digestion as an image for practice. Take for example the transit time of food in the stomach: Meat takes rather long, three to four hours, to be broken down by the gastric acids while salad or fruit is ready for the intestines in roughly 30 minutes. These are different speeds and complexities of caloric (or economic) exploitability. What happens when we complicate the digestion of our labor by eating meat before the melon is that the digested liquid of the light food will start fermenting on top of the heavy food. Fermentation produces gas as a byproduct and although a carbonated stomach is a rather painful and farty affair, I’m quite fascinated by the idea of a practice that operates in fluid transitions between easily digestible, a bloating grease feast and anything in between.
And how can we make use of that alchemical energy, produced within our very own system?