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Jeongkwan Snim -
17th century Gemeenlandshuis in Amsterdam -
seaweed vessel by Jeannet Leendertse -
giant bowls made by Cengiz Hartmann from a 100 year old storm fallen oak tree -
soil glasses by Fabienne Schneider and flax sculptures by Marieke van Mieghem -
seaweed and potato bugak served on a fluid bowl by Etienne Bailleul -
walking bowls made by Etienne Bailleul -
korean cherry tomato and green tomato jangazzi served on a burnt ash bowl by Sebastien Krier -
eating with a wild spoon by Cornelia Peterson from a burnt ash bowl by Sebastien Krier -
wild forks and spoons by Cornelia Peterson -
susam, local beet tuigim, fried fresh ginseng served on a deep shell bowl by Aurore Piette -
dubujang salad with fermented tofu paste served on an invert plate by Cengiz Hartmann -
never be apart chopsticks by Joo Hyung Park -
pyogo mushrooms with malt syrup, steamed pumpkin with tofu served on a knot plate by Sho Ota -
eating with a wild spoon by Cornelia Peterson -
bibimbab with chinamul, korean wild green, new zealand spinach, glasswort hamcho. sun-dried zucchini, bakbakjang fermented soy paste served in a traditional korean baru bowl -
Jeongkwan Snim stirring bibimbab with long ukiyo chopsticks by Katrien Doms -
burnt wood chopsticks by Lukas Cober -
neungi mushroom soup with root vegetables served in a burnt ash bowl by Sebastien Krier -
eating with a wild spoon by Cornelia Peterson -
strained and on display spoon necklaces by Jessica Andersen -
jtaechilgi bowls by Namgwon Lyu -
deep-fried korean pastry with whole perilla seeds served on a kori plate by Pam Su -
figs, peach, tomato, korean wild berry sauce served on a tension bowl by Steven Sales -
tension bowls by Steven Sales -
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Jeongkwan Snim
2022
Amsterdam