第一节
观看YMOI影片。
回答三道问题。
1. What is your first impression after you saw the video?
(a) The spirit of the activity (hand movement) is taking charge in those in-the-process-of-making moments. I feel like the dancer is the medium of the spirit to show up it real-self.
(b) The maker is moving. The activity cannot move by itself. The dancer acts as a medium. Seem likes it is a duet performance.
(c) This professional skill cannot be taught through books. Year and years of practices are needed and it depends on someone who genuinely loves it, passionate about it and relies on it, then might it can be escaped from the fate of extinction.
2. What do you expect from this project？
Utilize my body as instrument to create, generate, assimilate, integrate, and infuse the thought and legacy that is meant to be passed down in deeper and meaningful way.
3. Out of the 5 traditional industry， which one speaks to you most? (Rattan Maker, Coconut shell maker, Typist, Traditional barista/kopitiam, biscuit baker).
Traditional Barista/kopitiam. My late-grandparents depended on the income from restaurant to feed his 7 children. In my father’s late 50 years old, he was a traditional barista. That was how he managed to make sure we had food on the table.
课后感想：
这些伯伯们累了，为什么他们不愿意放下手头上的工作呢？
可是我看一看我爸爸，他每天傍晚都在院子这里剪那里修，嗯。。。
“做惯了”，“停下来，浑身不是滋味儿”，“手停口停”
第二节：
Recognize the movement：
1. 压
2. 转
3. 碾
4. 切
5. 沾
6. 铲
7. 取一小块
8. 弄形状
9. 捏
10. 挤
课后感想：
1. 若要诉说某个要点，我们要如何用自己的身体去呈现？
（手拿捏面团的力度，面团糯糯给予我们的阻力度）
2. 就算是跳100场，也得是身体里的觉知能力去影响外在的表演
第三节：
看影片，解说动作。
课后感想：
1. 不同的手，不同的质感
2. 我的手：（外来的）“认为的”知觉去感受Artisan的感觉去做动作
3. Artisan的手：（自身的）感觉去做动作
第四节：
收集动作：
1 A ：ANG （碾，打，扫去旁边，弄一弄面团，vertical地碾压）
1 B ：Yieng Zhu （丢，右打，左打）
2 ：GG （点，推，关）
3 A ：Roller （Roll， 翻， 打）
3B ：Roller （Roll，转，转）
3 C ：Roller （Roll，顶，顶，转）
4 ：各自动作 （Twist 和捏）
5 A ：Valen （双手往反方向转）
5 B ：GG （捏捏检查，慢推前）
功课：
看回豆沙饼的纪录片和访问篇，听听它的周围有什么东西让我们发现。