Annika Walsh shooting Chinese Croquembouche for upcoming Food Conference.
In the studio this week with Annika Walsh. In her words, “Chinese Croquembouche is a savoury twist on a classic French dessert presented as a durational interactive sculpture. A traditional croquembouche consists of choux pastry puffs piled into a cone and bound together with threads of caramel. Chinese Croquembouche has a savoury filling and is bonded with a sticky, salty maple syrup caramel. Visually, the tower resembles the traditional sweet dessert, it is only upon further inspection with the smell and taste senses, that you are faced with flavours you were not expecting. This edible sculptural piece allows viewers to become participants and contributors as each choux pastry puffs gets removed from the tower for consumption. Chinese Croquembouche demonstrates my approach to food and my experiences as a Chinese Adoptee. My authenticity is continuously challenged, and I am not always what people expect me to look, sound or act like.”
Chinese Croquembouche will be presented at the 2023 Canadian Association of Food Studies conference themed Reckonings, Reimaginings and Reconciliations Within and Through Food Systems.