Jaha Koo
Haribo Kimchi
decemberdec 9 – 14
© Bea Borgers ©
© Bea Borgers ©
© Bea Borgers ©
Monday december 9
20h
Tuesday december 10
20h
Wednesday december 11
20h
Friday december 13
20h
Saturday december 14
18h
Concept, text, direction, music, sound & video Jaha Koo. Performance Gona, Haribo, Eel, Jaha Koo & two guests. Dramaturgy Dries Douibi. Scenography, research collaboration & media operation Eunkyung Jeong. Artistic advice Pol Heyvaert. Technical coordination Korneel Coessens. Technique Bart Huybrechts, Babette Poncelet & Jasse Vergauwe. Production coordination Wim Clapdorp. English proofreading Jason Wrubell. Snail animation Vincent Lynen.
Production CAMPO
Coproduction Kunstenfestivaldesarts (Brussels) ; Le Rideau (Brussels) ; Theater Utrecht ; SPRING Performing Arts Festival (Utrecht) ; Théâtre de la Bastille ; Tangente St. Pölten – Festival für Gegenwartskultur ; & Espoo Theatre ; International Sommerfestival-Kampnagel (Hambourg) ; Sophiensæle (Berlin) ; MeetYou (Valladolid) ; Bunker (Ljubljana), National Theater & Concert Hall (Taipei) ; The Divine Comedy International Theater Festival – Teatr Łaźnia Nowa (Krakow) ; Perpodium (Antwerp) ; Festival d’Automne à Paris
With the support of the taxshelter of the Belgian Federal Government via Cronos Invest & the Flemish Government
The prototype of the eel was developed as part of Innovation:Lab's funnel in co-production with Theater Utrecht and creative technologists Adriaan Wormgoor & Willem Vooijs.
The Théâtre de la Bastille and the Festival d'Automne à Paris are co-producers and present this show as a co-realisation.
Haribo Kimchi, a hybrid performance combining text, music, video and robotics, embraces South Korean cuisine as part of an investigation into cultural assimilation, together with its conflicts and paradoxes. It enables Jaha Koo to ask questions first raised in his Hamartia trilogy.
With its floating aromas of a steamy simmering soup, the crisp, precise sound of a knife quickly slicing onions, and the sizzling of mushrooms on a hot-plate, Haribo Kimchi sets the scene of a pojangmacha, a typical street-food stall found across the streets of South Korea, and landmark for night owls of all kinds. Those we meet here fit into a particular profile: an eel, a snail and a gummy bear. They become our guides on a culinary journey, in which food culture is assimilated to a language, thereby revealing the structure of a society. By means of absurd and touching anecdotes, they recount the diaspora of kimchi culture, the tradition of fermenting vegetables of which Korea is so proud, but also the shame of trying to blend in, the bitter pain of unadulterated racism and the deep umami taste of home. In this unique show, South Korean director and composer Jaha Koo plays with all of the audience's senses, and profoundly alters our perception of food.
In the same place