SALT
Lately, I've noticed creative inspiration stemming from my understanding of gastronomy. While engaged in the process of preparing Cod within a salt bed to advance the process of traditional "Boknafisk", I observed how moisture was released, causing the salt to clump and mould together. This seemingly mundane occurrence sparked curiosity within me regarding the potential of salt as a medium for art; an everyday ingredient often overlooked.
Intrigued by this realisation, I found myself exploring the significance of salt beyond its culinary use. As an experienced chef, I recognized its ability to enhance flavour profiles, yet I sought to uncover its broader presence beyond gastronomy.
While researching I began to investigate pharmaceuticals, I discovered the indispensable role salt plays in medicinal production. It is used in over 50% of modern-day medicine. This realisation led me to contemplate salt as a viable solution to the pressing issue of overfishing. Thus, the second question arose: Could Berlevåg serve as a suitable location for salt production?
My exploration into the cultural significance of salt unveiled a rich tapestry of historical importance. From its pivotal role in preserving meats during the time of the Romans to its enigmatic allure, evidenced by its adoption as a form of currency throughout history, salt emerged as a cornerstone of human civilization. The etymology of the word "salary," originating from the Latin "salarium," underscores its intrinsic value, translating to "worth one's weight in salt."
As I delved deeper into this exploration, the cultural resonance of salt became unequivocally apparent, serving as a testament to its enduring legacy and profound impact on the trajectory of human history.
Salt curing cod for “Bokna fisk”, I became inspired by how when the water was extracted from the fish it would cause it to clump together forming micro sculptures individually unique to one another.
While experimenting with salt for my art, I aimed to replicate its clumping effect with varying salt-to-water ratios, hoping to achieve a salt concrete; however, though successful in solidifying, the mixture easily broke upon removal from the mold, prompting me to consider a binding agent. Stranded without stabilizers, I stumbled upon flour in my pantry, realizing its potential as a solution while making a roux for dinner, thus introducing a flour-water mixture to enhance moisture retention.
As an outsider to the community, my primary focus was to deeply understand their culture, leading me to befriend the Olsen family, humble owners of the fish market, and other locals, immersing myself in their daily lives through shared meals and experiences. Highlighting the significance of fishing to their way of life became paramount.
The research book adopts the format of a cookbook, documenting the diverse foods I encountered as a means for viewers to experience Berlevåg from afar, bridging the gap between fine art and everyday life, a recurring theme in my previous projects.
Rather than selling a lifestyle or exposing well-known truths about fishing practices, I intended to present information that prompts reflection on the impact of climate change on often-overlooked workers. Ecological damage cannot be ignored, and the cookbook aims to shed light on the economic challenges faced by communities reliant on fishing, offering delicious recipes to foster a deeper connection with the working class entrenched in the industry.
HOW TO MAKE SALT
Ingredients
5litres of seawater, as pristine as possible
Method
The key to making high-quality sea salt is to start with the purest water available. Avoid areas with runoff or pollution. Pristine sea or ocean water is ideal for this purpose. Use large plastic water bottles to collect the seawater. Plastic bottles are convenient, especially if you need to transport the water from a different location. Ensure that the bottles are clean and free of any contaminants.
1. Pour the collected seawater into a large pot. Place the pot over high heat and bring the water to a rolling boil. Allow it to boil for at least 6 minutes to eliminate any potential bacteria or impurities.
Carefully pour the boiled seawater into shallow, non-reactive baking dishes. Glass Pyrex dishes are preferable. Fill the dishes to a depth of about 1 to 2 inches. Cover each baking dish with a layer of cheesecloth to protect the water from debris.
2. Place the covered baking dishes outside in direct sunlight. The goal is to allow the water to evaporate naturally, leaving behind the salt crystals.
The time required for this process can vary depending on the weather, but it can take anywhere from a few hours to up to seven days.
Once the liquid has mostly evaporated, consolidate the salt crystals into one baking sheet. To ensure thorough drying, place this baking sheet in an oven with only the pilot light on. Leave it overnight to complete the drying process.
“This is the most natural artisanal process, but when the weather is not ideal, reducing the water on top of your kitchen stove until a chalky white powder forms is the best alternative. Proceed to further dry it in your oven overnight to allow it to crystallize.”
Poster for the exhibition designed by myself
After generating a method to produce salt independently and perfecting the recipe for crafting solid salt sculptures, I exhibited a series of objects emblematic of the fishing culture. Drawing from historical artefacts found in the Havenmuseum archives, such as hooks, halibut knives, and other unique implements, I infused my medium with a tangible connection to Berlevåg's maritime heritage.
Embedded within these creations lies a poignant phrase often uttered by fishermen: "Fail we may, sail we must." This captures the community's resilience, as they continue to brave the sea despite challenges.
Salt serves as a symbolic totem for discussing the potential of a new manufacturing industry in Berlevåg in response to ecological damage caused by fishing. It also serves as a poignant reminder of the fundamental importance of fishing. However, juxtaposed against this sentiment is the notion that amidst the inevitable changes of the modern world, there lies an opportunity for discovery and adaptation.
Made of 60% Barents Sea salt, 10% flour, and 30% water, these sculptures are visually striking and enticing to touch. Emphasizing experiential engagement as a key component of my exhibitions, I extended an invitation to the audience to interact with the sculptures, encouraging them to explore through touch and taste. This immersive approach fosters a deeper connection between observer and artwork, transcending the traditional boundaries of passive observation and fostering a dynamic dialogue between creator and audience.
The exhibition showcased sculptures, photography, illustrations, and video installations. On the left, a video demonstrated the simplicity of salt production. On the right, a sensory experience immersed visitors in the sounds of waves captured through an underwater microphone, evoking the sensation of being submerged in the ocean.