We are pleased to present a workshop led by artist HUANG Zhixiao, who is participating in Artist in Residence Program 2026 “EAT.”

During her residency in Aomori, Huang has been focusing on wheat as a way of exploring power and control in relation to food. One of the starting points for her research is huó miàn, a traditional process of making noodles in northern China, where she grew up.

Huó miàn refers to the process of adding water to wheat flour and kneading the dough. The condition of the dough changes depending on factors such as temperature and moisture, making it impossible to simply apply force and control it as one wishes. When force is applied, the dough responds with resistance, requiring the person kneading it to adjust the amount of force accordingly. Through this interaction with the dough, Huang explores ways of relating to others that do not rely on one-sided control, but instead involve responding to each other and making adjustments along the way.

In this workshop, participants will bring their own stories and memories related to food, such as memories of eating, home cooking, the tastes of their hometowns, and changes in their eating habits. These stories will serve as starting points for conversation as participants work together to knead a single piece of dough.

This workshop is not intended to teach cooking techniques. Rather, through working with others and encountering ways of sensing and doing things that may differ from our own, participants will adjust to one another as they work together to make a single piece of dough. Through this process, we will consider what it means to create something together with others.