Olivia Ioannou
What does it mean to err? What does it feel like and why are people avoiding it?
Nobody intends to make a mistake. When you err it’s by accident, your initial intentions are different to what you get, or maybe your beliefs and actions don’t match the world’s reality.
Realizing that you are wrong can be devastating, embarrassing and uncomfortable. This relates to the attachment we have with our own rightness because it simply just feels so damn good to know and understand everything. This is a social and practical issue and it arises from the fact that In schools we’re taught that if you’re wrong you’re either lazy or stupid. Tests used to mark our performance were the answer is either right or wrong. Not enough attention is given to the mistakes we make as kids. Confrontation of your error is hard. A mistake is unfamiliar territory and this element of the unknown is what terrifies us, but also possibly what hides new exciting pieces of information.
Therefore stepping outside the comfortable space of our rightness, overcoming the fear of being wrong and entering the exhilarating world of error and embracing it is essential to explore new possibilities that arise from it.
A Simple and almost impossible Task was carried out. The error is inevitable but still unintentional. The aim was to make a straight line one after the other not to close not too far but because of the lack of the appropriate tools it was not possible to achieve. This mark making of error allows you to observe it as you are creating it, and visually confront it.
Acknowledgment Understanding Evaluating Accepting Transforming
The same process was repeated, but this time the aim was to copy the exact shape of the previous line, therefore causing the error to accumulate as you built on from it.
The Morphoerrorist Collection
There is a certain momentum in these images, indicating an activity, a place, a certain energy, a split second of a moment. The ambiguity in combination with the mystery element, are what make these images intriguing, exciting and beautiful.
Morphoerrorism in the Kitchen
The practical and mental process leading to the metamorphosis of the error allows the creator to connect with the mistake itself, regain control over the situation, allowing the error to become more personal as there is now room for individual interventions and adaptations.
The aim here is to influence behaviour in the kitchen in a way that will be more beneficial and effective as a learning method. Cooking is a multisensory experience, so the more you stimulate your senses the more muscle and sensory memory will be created.
There are no numbers in my recipes. The have been designed and worded in such a way that the instructions encourage you to use your instincts and senses to make judgments for methods, quantities, and time. This is guaranteed to produce an imperfect erroristic result, that with the proper constructive reflection can be transformed into something insightful or be the source the discovery of something unique and delicious.
The descriptions that have replaces the actual names of ingredients and execution methods, are there to give additional information about the process or the ingredient.
Bread
Flour
Water
Yeast
Salt
The white earth and crystals come together. Mix the flour with the salt.
Bring the dormant unicellular organism back to life. Let it drink, but not drown. Feel the water. If you wouldn’t drink it, don’t let it drink. Mix the yeast with the water. The water shouldn’t be too warm.
Bring the earth and water together. The dough doesn’t want to let go of your hand. Mix the dry and wet ingredients. If the dough is the right consistency it will be a bit sticky.
Allow it to then sleep in a cosy environment, so it can grow. Protect your creation. Cover and leave to rest in a warm place until it doubles in volume.
Go for a walk, clean your room, take a nap. The time here doesn’t have to be exact. An estimate of how much time it would do any of these activities.
When it has matured, wake it up and set it back a few steps until it has had enough. It will tell you when it’s had enough. When it has risen, knead it and when it becomes very elastic it doesn’t need anymore.
Transfer the dough to its new home. Let it adapt. Transfer the dough on a baking tray and let it rest for a while, so it rises back up.
Then introduce it to the burning sun that lives in your kitchen. Put it in the oven at 250 °C.
Your bread is empty inside. Listen to the air trying to escape. If you gently knock on the bread is sounds as if it’s hollow. You can also hear the sound of bubbles rupturing. That’s the moisture escaping from the inside.
