Författararkiv: Maki Okamoto

LOD medlemmen Maki visar samarbetsprojektet MINNEN på Galleri KORN

Minnen_photo with title.

Välkommen på vernissage tisdagen den 31a Oktober 2017 kl.16:00 – 20:00
Galleri KORN, Hornsgatan 147, Stockholm.
Utställningen pågår till den 5e November. kl.11:00 – 18:00

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Minnen            
Ljud + Objekt

Samma ljud, samma objekt kan framkalla olika minnen. Alla är vi olika, alla har olika bakgrund, alla känner vi olika saker trots att vi tittar på samma sak. Det är dina känslor, dina tankar som speglas i våra verk och det är de som är mest värdefulla.

Du är välkommen till vår utställning, speglar i ljudlandskap.

MINNEN är ett samarbete mellan ljudkonstnären Sayuri Hayashi och objektkonstnären Maki Okamoto.

Sayuri and Maki photo

Musiken består av ljudlandskap som kan väcka olika perception beroende på hur besökaren uppfattar ljuden som en del av verket. Besökaren är även själv en del av installationen, rummet och atmosfären i sin nutid blir upplevelsen. Makis speglar reflekterar inte betraktarens utseende som vanliga speglar. Texturerna som är skapade på speglarnas yta kan exempelvis väcka minnen av en stenyta som en någon gång har känt på handen, eller regnet som droppar i skogen. Speglarna och ljudcollagen väcker minnen, som ligger långt bak i hjärnan hos besökaren.

Människor med olika bakgrund, livsstil och språk ‐ alla som lever i vår nutid är välkomna till utställningen.

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Mer om projektet MINNEN går att finna på instagram: @minnen_sound_objects

Nutida c/o Rolfs Kök

Soppluncher på Rolfs Kök med skedar från Nutida Svenskt Silver.

 Välkomna till Rolfs Kök, soppluncher med skedar tillverkade av Nutidas smeder under hela februari

Ät lunch med soppsked i koppar, enskilt silverplätterade, stämplade och tillverkade av:

Tobias Birgersson, Glenn Roll, Bengt Liljedahl, Maria Elmqvist, KLara Eriksson, Magnus Liljedahl, August Happ, Olle Olls, Åsa Hallqvist, Erik Tidäng, Annika Devel, Maria Börjesson, Helena Edman, Pernilla Sylvan, Josefine Davidsson, Hubert Hydman, Petronella Eriksson.

Soppskedarna finns att köpa:
En sked inkl. Rolfs kök servett 365kr. Två skedar eller fler 350kr/st inkl. en servett. Lunch & Sked 490kr.
Skeden finns i begränsat antal.

Nutida Svenskt Silver

Rolfs Kök

Nordic Craft in Paris

”magic language///game of whispers”

Contemporary objects from Denmark, Finland, Iceland, Norway and Sweden at Revelations – Fine Craft and Creation Fair at Grand Palais in Paris

Maki took part of the exhibition and has been to the vernissage in Paris.
It was an almost surreal feeling, to be in such a fantastic building. There were totally 25 works, 5 works from each Nordic country.
It was a fantastic meeting point for the Nordic artists, curators and people from the different institutions.
Here is a list of curators and artists who shared the exiting event.
Katrine Borup (Denmark), Agnieszka Knap (Sweden), Anna Leoniak (Iceland), Katarina Siltavuori (Finland) and Marianne Zamecznik (Norway)
Kjersti Lande (Norway), Inger Andersson (Sweden), Deepa Panchamia (Finland), Marianne Nielsen (Denmark), Orri and Helga (Iceland), Pernille Mouritzen (Denmark), Camilla Luihn (Norway), Helga Ósk Einarsdóttir (Iceland), Maria Nuutinen (Finnland), Maki Okamoto (Sweden), Studio Hlutagerðin (Iceland), Lea Mi Engholm (Denmark), Saana Murtti (Finnland), Hanne Friis (Norway), Miro Sazdic (Sweden), Sonja Löfgren (Finnland), Janne Krogh Hansen (Denmark), Mia E. Göransson (Sweden), günzler.polmar (Norway), Studio Hanna Whitehead (Iceland), Beatrice Brovia (Sweden), Trine Trier (Denmark), Thorunn Arnadottir (Iceland), Nathalie Lahdenmäki (Finnland), Ingrid Becker (Norway)
Please visit the website for more information about the exhibition. http://www.magiclanguage.no/

Stort tack till Konstnärsnämden för stöd att möjliggjorde denna resa till Paris.

KON_logotype_stor_150dpi

”Steinbeisser Experimental Gastronomy”

Artikel i tidningen TAZ i Berlin om ”Steinbeisser Experimental Gastronomy”, ett projekt som Maki har deltagit i flera gånger.

Här är länk till artikel i tyska : http://www.taz.de/!5201687/

Här är en engelsk översättning :

Gastronomy – curator about tools for eating

“Spoonsareperfectforfastfood”

Chopsticks tempt to share the food, says Martin Kullik. And explains why you should simply try to eat Tiramisu with the hands.

Maki OkamotoSimply re-think the fork: Maki Okamoto has done it.

Taz : Mr.Kullik, why should I eat with screw-wrenches?

Martik Kullik: Because the perception of the food changes a lot when it happens in a different setting. This is something we are dealing with since a few years and in 2009, we founded Steinbeisser as a project for experimental gastronomy. Because we see that many chefs, especially from the area of Fine Dining, spend a lot of thoughts on cutlery, dishes, glasses, and all the other stuff in their restaurants.

But the most important thing here is the right ambience.

Not only. Via the cutlery you can influence how the guest eats. Shall he eat slowly, only eat small bites? Does the taste make an even better impression when he uses a spoon? That is something that chefs nowadays think about, too.

The cutlery you are using,however,reminds more of a multi tool.

The cutlery pieces are created by Nils Hint, an iron smith in Estonia. There exist, as in many other countries of the former Soviet Union, still gigantic storing places with residual metals. Helicopter wings, pieces of old submarines, old machine guns or pistols up to cutlery and tools. Every year, Nils buys a few tons of this material and manufactures it to installations. And for us, he melded tools with cutlery. Now, you have a piece with which you can chose yourself, what you eat with, what you are used to, that means a spoon, a fork and a knife: Or do I want to eat with the pincer pliers, the screwdriver, or the hammer.

Do you have an example of how cutlery influences perception?

There is a very simple one. Many people can no longer imagine eating with their fingers. This holds at least for the Netherlands, where I live. But just try to use only your hands to eat a tiramisu. Probably, you will due to its consistence at first eat large pieces and in the end lick off your fingers. That is an entirely different experience from eating with the spoon. Here, you always have almost equal bites in your mouth.

Maybe,people like repetition?

I do not want to criticize this. Knife, fork and spoon have developed to habits. Traditions like these are important, but innovation should not be underestimated. The fascinating thing is: Because humans have such a long experience with it they developed very usable tools. They are balanced, they differ hardly in weight and length. A tablespoon weighs on average 25 grams, most of them between 15 and 30 grams. And nonetheless, designers engage themselves with cutlery: not only to fit it to the current fashion. It is also about functionality. For example, there is a cutlery from Italy that has a much more angular cutting edge. It is much more suited as a pushing-tool. And still it cuts equally well.

What about the spoon? Is there room for improvement?

The spoon is a universal key, it is the picture of the cupped hand. At our events, it always lies on the table. But once, a South Korean artist was at one of our events who tried to improve the spoon. The tool did not taper off as pointedly. She took the shell as an example. It was made of an elastic material. With it, you could pick up the food and take it to your mouth, similarly as you do it in India with the bread that you draw through cooked lentils. I tell you: With such a spoon, you can eat very quickly. Somehow, it is the perfect cutlery for fast food. So why should I not develop the cutlery depending on how the differentiation of out eating habits develops?

Then,there should also exist cutlery for somebody who wants to eat slowly.

Yes, spoons for example, that are almost one meter long or cutlery that is so heavy that you have to lay it aside for a while during the meal. That is something that we have had before. They are impractical, so you simply have to chew longer. Somehow, this would fit very well with the ayurvedic or macrobiotic kitchen that demands exactly this.

With such a long spoon I had tried to feed the person sitting on the other side of the table. Can cutlery have a social function?I’m just thinking about the difference between knife and fork and Asian chopsticks.

Absolutely. Chopsticks are much more about sharing. Knife and fork have a big similarity with the tools in a kitchen. Already a cutting tool at the table – that makes you immediately think of separation. However, the chef in the chopstick kitchen cannot delegate work to the guests. The tools are much more reduced, due to their length more appropriate to jointly take from the same plate. The plates on the other hand, that are placed in front of everybody, are much smaller as here…

…and you have no opportunity to signal: This is mine. Beyond the shape,what else determines our taste?

Colours play a very important role. Many people, who professionally savour ice cream, use golden spoons. Why? Because colour intensifies the perception of sweetness. It has also been discovered that blue intensifies the perception of saltiness. This is a discovery that you could use in hospitals or lunch rooms, everywhere, where you have to save salt for some reason. Apply it to the colour of the walls, the tables, maybe even also dishes and cutlery.

/ Interview with Martin Kullik, Steinbeisser

Maki and Lena will take part in Designmarknad Stockholm at Hornstull.

 

 

Come and have a look at their beautiful jewellery!

Available jewellery at the market is:

Plants, Home, and Seeds (NEW!) series of jewellery by Makiami.

Geomini, Gjurhuven, and other work by Lena

WELCOME!!

When: 30th May,  11:00-17:00

Where: At the square by Hornstull station on Långholmsgatan

More info: https://www.facebook.com/events/393837430799776/

Makiami Plants Collection is now at O-Jewe in Tokyo!

Makiami at Ojewel_ sign of spring

Another collaboration between Maki and O-Jewel in Tokyo.

Maki is having a solo exhibition with Makiami  Plants collection ”Sign of Spring”

Exhibition: Feb 12 (thu) – 28 (sat) / 2015
Opening hours: 12:00-19:00 (sunday & holiday closed)
Address: O-Jewel // K&K B2 PALOMAPLAZA/ 3-13-15 Nishiazabu Minato-ku Tokyo
makiami_ojewel_sign of spring2_2015

Risshun, which falls in early February, is the first day of spring in the traditional Japanese calendar. According to the East Calendar used since ancient times, Risshun marks the beginning of spring and the year. We usually say ‟Spring breeze melts the ice” to express the early feeling of spring like these days. If we can perceive delicately such transition, we will discover a new unordinary world while having a good feeling about the future. Although time passes by so fast in our ordinary life. /o-jewel

Sign of Spring
PLANTS collection by makiami
makiami PLANTS collection is a group of jewellery which is inspired by common plants in Scandinavian, such as wildflowers in country side or archipelago. Some of them are modeled after nostalgic forms from old botanical illustrations of plants.
In this exhibition “Sign of Spring” at O-Jewel, we exhibit items that are suitable for this season from our PLANTS collection.
Such as sprouts coming out in between snow, swelling blossom buds etc…
We hope that we can bring a sign of spring to you from Sweden.
/ makiami

( makiami is a Stockholm-based art/design unit by Maki Okamoto and Ami Izaki. )

Makiami_Maki Okamoto_Ami Izaki

Makiami Plants Collection 東京にて初お披露目です。

立春。
日本の旧暦においては1年の始まりです。
今くらいの時期を、“東風凍を解く”という言葉で表現します。
日々慌ただしく過ぎてゆく中で、
ふとした季節の移り変わりに気づく瞬間、なにか予感のようなもの、
そんなことを大切に細やかに生きていけたら
また違う風景があなたの目の前に広がり始めるかもしれません。/ O-Jewel

Sign of Spring
PLANTS Collection by makiami
makiami PLANTS collectionは、北欧の田舎や諸島に咲く野草、
古い植物図鑑にある草花の形の印象の断片からフォルムを集めたジュエリーシリーズです。
氷も薄くなり、かすかに春を感じはじめるこの季節。
雪の下からちらりと顔を出す芽や、枝に膨らむ蕾のように春を予感させるアイテムを中心に展示します。
スウェーデンから氷を溶かす春の風をお届けします。
/ makiami

( makiamiはスウェーデン、ストックホルムで活動するアート・デザインユニット。岡本真希井崎亜美が企画制作。)

makiami_ojewel_sign of spring3_2015

Installation by Chitose Ohchi

 

Rapport från Maki Okamotos utställning/event ”Thinking Through Eating” på O-Jewel i Tokyo.

O-Jewel Thinking through eating

På juldagen hade Maki ett event med sina arbeten i Tokyo ett sammarbete med O-Jewel och Chitose Ohchi

Galleriet O-Jewel bjöd in gäster att äta specialgjord princesstårta med Makis bestick från projektet ”The Spoon”. Det blev en stor succé.

Extra roligt var att det kom så många barnfamiljer. Galleristen på O-Jewel, som heter Chitose Ohchi är en fantastisk människa som med sin personlighet och sitt engagemang transformerar Makis arbeten till en Japansk publik för förta gången  Håll utkik efter fler samarbeten med henne inom kort!

Bilderna är tagna av underbara  Tetsu Koyanagi. Stort tack!

Maki´s first solo exhibition in Tokyo

Maki_Okamoto_O_Jewel
O-jewel presents Christmas 2014
Thinking through Eating by Maki Okamoto
 
things have always more than one aspect
but most of them are hidden
often we only see a small part of the whole image
if we can open our mind and try to discover different points of view
we can live a happier life
it can brighten our day

 

the unique shape of these pieces of cutlery confuses you
or maybe makes you smile
it is more than cutlery
there is a connection to your emotion
you can play with it
… but in fact it is not more than just cutlery
 
–> The day when “Prinsesstårta” (princes cake ) is in front of you
19:00- Thursday 25 December 2014 @ O-Jewel/K, Nishiazabu
いつでもものごとはひとつだけでなく色々な側面がある
だけれどほとんどのものは隠されていて
私達はあるひとつの部分だけをみてしまう
もし心を開いて、違った側面も見ようとするならば
生きることはもっと幸せになり、
私達の日々を明るく輝かせることができる
 
このユニークなカトラリーたちはあなたを戸惑わせる?
もしくは、ほくそ笑む?
これはカトラリー以上で、あなたの感情に重なることができるから
好きな様に遊んでみてね
・・・でもカトラリーでありそれ以外のなにものでもない
–>カトラリーで “Prinsesstårta” プリンセスケーキを食べる日
12月25日19:00、ここ西麻布 O-Jewel/Kにて