Photo ex­hi­bi­tion re­flects on food and en­vi­ron­ment

Changjiang Weekly - - CULTURE - By He­len Pan

Gilles Daveau, a former restau­ra­teur and cur­rent diet con­sul­tant and writer, hosted a culi­nary work­shop at the Grand Mer­cure Wuhan Qiaokou on Septem­ber 18.Part of the Franco-Chi­nese Month of the En­vi­ron­ment, the work­shop in­vited peo­ple to share Mr Daveau's taste for all things sim­ple and good.

As­sisted by staff at the Grand Mer­cure Wuhan Qiaokou, Mr Daveau demon­strated how to cook var­i­ous dishes by mak­ing the most of plant pro­tein.

Us­ing the sta­ple in­gre­di­ents of buck­wheat and white beans, Daveau ex­pertly com­bined them with sar­dines, and chopped veg­eta­bles, then baked, stewed or fried, to pro­duce mouth­wa­ter­ing treats in the form of piz­zas, pies, or cakes, pro­vid­ing par­tic­i­pants a va­ri­ety of fla­vors to try.

Daveau said that he hoped to show peo­ple through the work­shop an­other al­ter­na­tive to the tra­di­tional elab­o­rate cook­ing style in France. He de­scribed al­ter­na­tive cook­ing as sim­ple and eco­nom­i­cal be­cause it re­lies more on plant pro­teins. "My in­ten­tion is not to ask peo­ple to give up meat com­pletely," said Daveau. He added though, that by mak­ing the most of plant pro­teins, peo­ple can re­duce mass con­sump­tion of in­dus­trial meat and in­clude only small amounts of or­ganic high-qual­ity meat to as­sist in cre­at­ing a health­ier and more en­vi­ron­men­tally friendly life.

Daveau has pub­lished six books for his series "Je Passe A Lacte." He brought his lat­est book of the series to Wuhan, the first stop of his China trip. He met read­ers at Be­yond Book Story in Hanyang the same day.

Works on view

The ex­hi­bi­tion "Time to Eat... with French Artists! Their Eyes on Food," was un­veiled at the Mar­ket­ing cen­ter, Union Real Es­tate on Septem­ber

19. A tour­ing ex­hi­bi­tion un­der the frame­work of the Franco-Chi­nese Month of the En­vi­ron­ment, it is a thought pro­vok­ing col­lec­tion of ap­prox­i­mately

50 works by 15 con­tem­po­rary artists who, in their own unique artis­tic style, ex­plore the is­sue of food in terms of cul­ture, so­ci­ety and ecol­ogy.

Some of the im­ages are de­light­fully quirky as seen in the self por­traits of artist Bernard De­menge. Some other im­ages are whim­si­cal as pre­sented in artist Thierry Bou­ton­nier's photo that see him se­ri­ously try­ing to ex­plain to a cow about their tar­geted milk pro­duc­tion. There are also creative im­ages that show crea­tures with a fu­tur­is­tic theme.

Olivier Darne at­tended the ex­hi­bi­tion's open­ing cer­e­mony on be­half of the artists' group. His own works are also on dis­play. One of these is his project ti­tled "Honey Bank". Olivier said that this project in­tends to rein­tro­duce bees to cities through ur­ban hives. It aims to re-es­tab­lish links be­tween hu­mans and their en­vi­ron­ment.

The free ex­hi­bi­tion will con­tinue un­til Oc­to­ber 14.

Photo by He­len Pan

Gilles Daveau signs his lat­est book.

Photo by He­len Pan

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