Sugargel

I made a cube of light measuring two meters across by sprinkling a liquid containing dissolved sugar and corn syrup onto a structure made of iron and nylon threads (a French technique for making confectionery called sucre filé). The density becomes exceedingly diluted: when it reaches a point where it can be perceived, the “thingness” of the material falls away, leaving only the texture. This work is edible. <D.W.>

砂糖と水飴を溶かした液体を、鉄とナイロン糸で作られた構造体に振り撒き(洋菓子のシュクル・フィレという技法)、一辺2mの光の立方体を制作。密度が限りなく希薄になり、知覚可能な限界に達したとき、物質から「物」が抜け落ちて「質」感だけが現れる。食べられる作品。

Photo: Yusuke Kitamura


Gallery sora/Tokyo, Japan
2008
Sugar, Starch syrup, Steel, Nylon thread
W:2.5m D:2.5m H:2.5m