100 Years Sea | teamLab
2022.07.15(Fri) - PermanentTokushima
Restaurant
2022.07.15(Fri) - PermanentTokushima
Restaurant
100 Years Sea
100 Years Sea [running time: 100 years], which was unveiled in 2009, is a video work with a running time of 100 years. In the 100 years leading up to 2109, the sea level rises gradually from moment to moment.
Since we first presented the work, we have been pondering what kind of experience, what kind of exhibition, would be best for a work with a length of 100 years.
The sea level in the artwork that surrounds this space rises steadily each moment over the period of 100 years.
Here, visitors are enveloped by this gradually rising sea, experiencing the artwork as they enjoy dishes made from fish caught in the local sea and excess seafood products that would have otherwise been discarded*. We wanted this artwork experience to be one that takes into consideration and explores the sustainability of the beautiful and abundant oceans. And we wanted this space to be somewhere that people could experience over and over throughout a long period of time.
*The seafood dishes are 100% made using fish caught in the local sea and seafood products that would have otherwise been discarded during processing.
Fish that are from an excessive catch, not able to form a proper shipping lot, in non-standard sizes, scarred, or not well known, lose their value and are thrown out. While there are no accurate statistics on discarded fish, it is estimated that in most parts of the world, around 30 to 35% of total catch is discarded.
Since we first presented the work, we have been pondering what kind of experience, what kind of exhibition, would be best for a work with a length of 100 years.
The sea level in the artwork that surrounds this space rises steadily each moment over the period of 100 years.
Here, visitors are enveloped by this gradually rising sea, experiencing the artwork as they enjoy dishes made from fish caught in the local sea and excess seafood products that would have otherwise been discarded*. We wanted this artwork experience to be one that takes into consideration and explores the sustainability of the beautiful and abundant oceans. And we wanted this space to be somewhere that people could experience over and over throughout a long period of time.
*The seafood dishes are 100% made using fish caught in the local sea and seafood products that would have otherwise been discarded during processing.
Fish that are from an excessive catch, not able to form a proper shipping lot, in non-standard sizes, scarred, or not well known, lose their value and are thrown out. While there are no accurate statistics on discarded fish, it is estimated that in most parts of the world, around 30 to 35% of total catch is discarded.
KUNSTWERKEN
ARTIEST
teamLab
teamLab (f. 2001) is an international art collective. Their collaborative practice seeks to navigate the confluence of art, science, technology, and the natural world. Through art, the interdisciplinary group of specialists, including artists, programmers, engineers, CG animators, mathematicians, and architects, aims to explore the relationship between the self and the world, and new forms of perception.
In order to understand the world around them, people separate it into independent entities with perceived boundaries between them. teamLab seeks to transcend these boundaries in our perceptions of the world, of the relationship between the self and the world, and of the continuity of time. Everything exists in a long, fragile yet miraculous, borderless continuity.
teamLab’s works are in the permanent collection of the National Gallery of Victoria, Melbourne; Art Gallery of New South Wales, Sydney; Art Gallery of South Australia, Adelaide; National Gallery of Australia, Canberra; Amos Rex, Helsinki; Museum of Contemporary Art, Los Angeles; Asian Art Museum, San Francisco; Borusan Contemporary Art Collection, Istanbul; and Asia Society Museum, New York, among others.
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Biographical Documents
teamLab is represented by Pace Gallery, Martin Browne Contemporary and Ikkan Art.
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