Bone up on ikebana
January 4, 2007
)
The key to Ryusei-ha ikebana is the approach known as the ‘faces of plants.’ The arranger is not bound by set rules of composition but encounters the plant materials directly, approaching them with a new attitude. Image used entirely without permission.
To celebrate the natural beauty of sprouted seeds and micro greens, and to close the Mediamatic Night Garden exhibition, Grow yer own dang food sprout restaurant will hold a freestyle ikebana competition for absolute beginners this Saturday evening. Ikebana is the Japanese art of flower arranging also known as kadÅ (è¯é“) the way of flowers. Saturday evening we will expand the way to include our own autodidactic way with sprouted herbs, leafy greens and cresses. There will be a photo studio at the restaurant where you can photograph your creation under suitable lighting conditions.
)
Natascha Hagenbeek’s early entry photographed under unfortunate lighting conditions
In contrast to the decorative form of flower arranging in western countries, the Japanese flower arrangement creates a harmony of linear construction, rhythm, and color. While westerners tend to emphasize the quantity and colors of the flowers, devoting their attention mainly to the beauty of the blossoms, ikebana emphasizes the linear aspects of the arrangement. The Japanese have developed the art to include the vase, stems, leaves, and branches, as well as the flowers. And so with flowers, so also with sprouts, at least this Saturday evening.
)
This Polar Circle sprout arrangement emphasizes heaping, a contemporary style formalised in the latter half of 2006 by Erga the Sprout Princess.
The jury for Saturday’s ikebana meets sprouts competition includes: moi, Aya van Caspel, Marlein Overakker, Erga the Sprout Princess, Rob van der Plas, Arne Hendrickxs and contemporary art-lover Paul Groot. The winners of the competition can expect to receive prizes that are both highly desirable and that have a metabolism.
)
The Ichiyo School was founded in 1937 by a sister and brother. Image used entirely without permission
)
Image of plating process by Willem Velthoven
Grow yer own dang food = micro-green cuisine
What’s on the menu?
potato mash
truffle potato mash
pumpkin mash
onion marmalade
ginger crackling
up to 31 sorts of sprout and cress composed into a beautiful tasting menu
Pork products available upon request.
Saturday is the last night that the Grow yer own dang food micro-green cuisine sprout restaurant will be open in Amsterdam, so be wise and please reserve by calling +31 (0)20 638 9901.
Mediamatic, Post CS Building, ground floor, Oosterdokskade 5, Amsterdam
- Ikebana hub on Wikipedia with links to all of the schools of ikebana
- Senkeiru basic technique in diagrams
- Gendai is ‘freestyle’ ikebana, and I like the sound of that!
- The Ryusei-ha school is culiblog’s favourite
- Examples of different flower treatments
debra at 4:46 | | post to del.icio.us
