Israel is a country with many culinary traditions, but typical Israeli cuisine is very hard to define. Somehow, traditional local ingredients have "melted" into the melting pot. In the attempt to create an Israeli society that unites the jews from all over the globe.  

The study of the local culinary history revealed thousands of recipes dating from the time of the Second Temple until today. About 2000 years ago salting was one of the most common food preservation techniques in the region.  This is the way fish were transferred to Jerusalem before the invention of the fridge.

The interpretation of this digging through the pages of history gave birth to “Salt Repast”. 

   100 square meter site / 4 days of setting up on site/ 15 walls made of 15 tons of salt / 30 kg of fish cured inside these salt walls /12 performers took part in the project  / 1 evening performance at the opening event /7 days of installation during Jerusalem Design Week 2018.

   The construction of the salt walls followed an ancient building technique known as Rammed earth, which compacts a soil mixture into molds using a hammer.  Burying the fish inside these massive walls enabled the acceleration of the drying process to only a few hours. 

   The crowd wandered through a gleaming white salt site, among “archaeologists” who rescued the dried fish, and handed them over to three restorations stations. In these cooking stations,  fish’s  texture was restored, by using contemporary cooking methods, based on ancient recipes. 

Rather than narrating history through words, the audience immersed themselves in a sensory experience that allowed them to sense the rich tapestry of the past.