Eriste Archives

SLOW MAKING

40×30 cm2015

SLOW STREET

100×150 cm2015

SLOW FOOD INTERVENTION 1

40×30 cm / 76×100 cm2015

SLOW FOOD INTERVENTION 2

40×30 cm / 76×100 cm2015

SLOW MAKING IN NR 35 1

70×50 cm2015

SLOW MAKING IN NR 35 2

70×50 cm2015

SLOW STREET 1

100×150 cm2015

“Eriste” is eaten generally in winter. It is made from flour, egg, water, salt and milk. These ingredients are worked and is turned to dough. The dough is roll out and cut. These slices are dried in sun or fried in oven after dried for a day. Slow.

SLOW FOOD INTERMISSION 1

70×100 cm2015

SLOW STREET 2

150×100 cm2015

On a dry day in september, we meet outside to make our eriste for the coming winter. We enjoy. The making, the eating, the talking. The togetherness. In the evening we go to the local bakery to cook it in the owen. We wait. We relax. And when finnished we share it between us. Days of treasure.
Zumran

SLOW FOOD TOGETHERNESS 2

70×50 cm2015

I WALKED BY THE ARMENIAN POET'S HOUSE

70×50 cm2015

I WALKED BY THE ARMENIAN POETS HOUSE 2

70×50 cm2015
1 of 9

AJSE

CHOKER

weave, 925 silver
photo by Liv Engholm / 2015

NIGAR, ZUMRAN, ZEYNEP, BERSA

4 OBJECTS, CHOKERS

weave, 925 silver, paper
photo by Liv Engholm / 2015

ERISTE ARCHIVES

CHOKER

weave, crochet, 925 silver, photo
photo by Liv Engholm / 2015

ERISTE ARCHIVES DETAIL

CHOKER

weave, crochet, 925 silver, photo
photo by Liv Engholm / 2015

ARMINE

CHOKER

weave, 925 silver
photo by Liv Engholm / 2015

1 of 5

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