NY Flavors Ice Cream
/ Local Flavor /
Ice cream stand installation mapping the tastes and smells from NYC's different tribes into a comestible frozen liquid.
Since moving to New York I have enjoyed the incredible variety of small tribes which co-exist in these five boroughs and their cultural and edible particularities. I am constantly on the sniff for new mixtures and essential tags. I try to create a project which highlights the cultural diversity of New York City.
I made a simple cart from which to serve ice cream. It reminds me of the mom and pop food carts which first generation immigrants use to bootstrap their existence in a foreign country -- first by selling to other immigrants from their homeland, then slowly melting into the dominant culture.
The first time I made a fennel and goat cheese ice cream, and a Japanese toasted barley tea flavor for an art show in the middle of the winter. I was suprised by how differently my friends reacted based on where they were from. This got me started thinking. By removing a common "national" flavor from it's natural setting and freezing it, everyone sees/tastes it differently.
I only serve flavors which I find delicious and ice cream is so accessible that every one wants to try. I have had kids line up at outdoor festivals to try the borscht ice cream which I doubt they would have done if I was serving beet soup...