Tong Choy Ration Prototyping

Added on by Alvin Luong.

What would a contemporary ration or shelf-stable emergency food made of Tong Choy look like?

During the reunification of Vietnam and the country’s reconstruction, my family was rationed Tong Choy as a primary food source. The plant, carrying both high-nutrition and toxic elements from American ordnances, was easily cultivated in the wet lands of the newly formed Ho Chi Minh City. Today, the plant grows in wild abundance in many parts of the city.

Here, over 45 years after Reunification, I have been prototyping the form, packaging, and aesthetics of a ration for future emergencies. It is important that these rations look ‘handy’ as if any civilian could produce them, that the packaging is simple without specialized packaging and tools used to make today’s highest-end rations, like the USA MRE; and that they look like the could be sold by any street vendor.

Modeling the Phong Phú Commune in Hole Story

Added on by Alvin Luong.

Over the course of 2020 and 2021 I have been learning 3D modeling to supplement my camera-based studio practice. These models will supplement camera-based footage in Hole Story. The models produce an uncanny appearance as camera-based footage, which is captured with without depth, is warped and modelled into a 3D landscape that does have depth and its own parallax.

Work-in-progress model of the Phong Phú Commune (Ho Chi Minh City, Vietnam), image still from computer rendering, 2021.

Work-in-progress model of the Phong Phú Commune (Ho Chi Minh City, Vietnam), image still from computer rendering, 2021.

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Lifebuoy for Te Magazine at TANK Art Festival (TANK Shanghai)

Added on by Alvin Luong.
 
Lifebuoy in still image from computer rendering.

Lifebuoy in still image from computer rendering.

 

Lifebuoy is a new sculpture made in continuity with Life Preserver + The Arrival for Te Magazine at the upcoming TANK Art Festival at TANK Shanhai. A total of 144 imitation beef and fish balls (鱼蛋 and 牛丸) are vacuum sealed into 16 packages similar to those found in food markets. They are then bound together using plastic strings that are vernacular to daily life in Asia Pacific. Inspiration for Life Preserver + The Arrival came after noticing how meatballs eaten in the food cultures of Asia Pacific have a tendency to float in the soups that they are served in. This style of meatball originated from the Southern Chinese who, just like their meatballs, were ‘buoyant’ in the liquids of the South China Sea as they sailed for new homes across the region. Lifebuoy accompanies the inaugural launch of Te Magazine, an art and anthropology publication. I contributed two recipes and a reflection on food that has been developed and adapted by the Chinese diaspora in Ho Chi Minh City, Vietnam.

Lifebuoy, 21x21x1”, 2021.

 
Lifebuoy, Work-In-Progress documentation.

Lifebuoy, Work-In-Progress documentation.

 
Lifebuoy with wall vinyl of Lake Ontario (Toronto, Canada) in still image from computer rendering.

Lifebuoy with wall vinyl of Lake Ontario (Toronto, Canada) in still image from computer rendering.

Lifebuoy situated in TANK Shanghai, still image from computer rendering.

Lifebuoy situated in TANK Shanghai, still image from computer rendering.

Pho Podcast with TY, Tiange, and Nikita

Added on by Alvin Luong.

In this episode of podcast "Raw Boiled Congee 3: Revelations From Eating Pho" from Times Museum Guangzhou, Toronto-based artist Alvin Luong contributed his mother's Vietnamese beef pho recipe, and curators Tan Yue and Yang Tiange followed Alvin's teaching in Guangzhou and Beijing, respectively. The three cities from the south and the north have different ingredients that can be bought. They are made on the spot and improvised. The Pho that is made is mixed with the flavors of each place and everyone's imagination of pho. As Alvin said, "as long as you believe this is pho", and this confusion may be the essence of Pho. In the process of waiting for the beef bone broth to finishin cooking in the pot, we played the fine tradition of the art institution dubbed "Liao Zhai" and boiled the soup with friends to talk about Vietnam with our friends.

播客“生滚粥”作为以美食命名的栏目,终于失足哦不,涉足美食节目了。这一期在多伦多的艺术家梁超洪(Alvin Luong)贡献出妈妈的越南牛肉河粉配方,策展人谭悦和杨天歌分别在广州和北京跟随Alvin的教学来烹饪。三个天南地北的城市,能够买到的食材不尽相同,就地取材、即兴发挥,做出来的牛肉河粉也揉杂了各地的风味和各人对pho的想象。正如Alvin所说“as long as you believe this is pho”,而这种揉杂也许才正是Pho的精髓所在。在等待牛骨汤出锅的过程中,我们发挥被戏称为“聊斋”艺术机构的优良传统,和朋友们牛骨煮汤话越南