프로젝트

I extract pigments from earth, minerals, and plants at each location — grinding stones, sifting soils, boiling roots. These raw pigments become paintings that function as maps of the earth and sea, combined with historical binders like Gum Arabic, Funori red algae, and rabbit skin glue. Read more →

Glass is frozen time. Molten glass traps air bubbles — permanent archives of breath at the moment of making. Cast glass sculptures installed among Svalbard's glaciers explored the parallel between geological ice and handmade glass. Glass sculptures of rice and corn featured at MNEMOSIS and Salon ACME (KOIK Contemporary, 2026). Read more →

Sculptures from cornstarch, agar-agar, and gelatin — materials that decompose and transform over months. At The Material Way (Copenhagen), I developed a practice of cooking sculptural material from local grains, treating the studio like a kitchen. The resulting bioplastic sheets carry the textures and smells of their ingredients. Read more →

Chemigrams, cyanotypes, anthotypes, watergrams, and photograms — each writes with light in a different temporal register. I layer beeswax onto photographic surfaces, creating tactile membranes. "Attempt to Empty My Mind" photogram series was featured at MNEMOSIS (KOIK Contemporary, 2026). Read more →

Working with master dyers in Oaxaca maintaining pre-Hispanic traditions — cochineal, indigo, palo campeche, marigold. Handmade cotton woven on backstrap looms. Natural dye canvases featured at Salon ACME no.13 (2026) alongside glass and bioplastic works. Read more →

Investigating how staple grains — rice, corn, wheat — store and transmit cultural memory across geographies. "Memories of Corn" ritual dining (KOIK Contemporary, 2025) explored Korean-Mexican grain narratives through participatory dining and bioplastic sculpture. Through the Gramounce altMA, this research now extends to natural sourdough fermentation in Seoul and heritage grain cultivation in Portugal's Serra da Estrela — tracing how grain knowledge survives through recipes, women's labor, and fermentation practices. Read more →