Food and Drink
Posted by Zak Hepburn
10. Apr, 2013
Herbert, was inspired to create One Pig after encountering a recording of sounds which sonically documented the twenty week life cycle of a pig at a farm in Kent. The recording documented the animal’s birth, followed into its brief maturity and final journey into in the abattoir. A distinct, poignant profile of a piece of pork and an arresting comment on the multi-faceted journey of a living animal into consumer product.
The performance includes esoteric music to paint these over-arching themes of the piece. Herbert maintains the performance is neither pro or anti meat-eating. The aim of the piece is to illustrate our current food culture and expose the audience to the full story of how meat arrives on the dinner plate. The piece has had it’s fair share of controversy, including protests from PETA.
For this live performance Jesse Gerner, head chef of The Aylesbury Restaurant and Bar, will be making an appearance to cook pork during the show – incorporating the aroma and sizzle of the frying meat into the sonic soundscape and bringing the thematic elements of the show full circle. This piece will also include an instrument named the ‘Sty-Harp’, a device created of red strings which when pulled generate sampled sounds. Drums made from the pig’s skin will also be used.
Hubert’s cerebral performance of the pig will no doubt challenge the mind, ear and appetite.
One Pig is on Sat 13 April 13th @8pm, Melbourne Recital Centre – Elisabeth Murdoch Hall.
Tickets: $25, to book ring 9699 3333 or visit melbournerecital.com.au.
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