In 2007, I moved to Europe. It was solely for studies, but I decided to stay afterward, and now I’ve been living in Europe for more than ten years. The most challenging part of surviving in Europe is food culture, especially cheese. Cheese influences many perceptions in Europe. Agriculture, craftsmanship, and culinary. When I visited Mucem, the Museum of Civilizations of Europe and the Mediterranean in Marseille, France, cheesemaking tools intrigued me by shapes, colors, and behaviors of its time, which is fundamental to European culture.
I analyzed on 19th century’s cheesemaking tools that I divided the process into three parts. Cheesemaking is about curdling milk, shaping, and storing. I reinterpreted these traditional tools, which now are unfamiliar, and created three kinds of objects that invite contemporary people to imagine their usage. The metal sculpture formalizes the movement of human arms when draining water from curdled milk. The wave-shaped piece leaning against the wall is a creative take on molds that shape the cheese; the shelf-like sculpture supporting round glass pieces addresses the draining and ripening processes of cheese.
Photos / Dahahm Choi