FREUNDE VON KEIT, 2024
Friend of KEIT by KEIT Berlin.
Thanks for your visit KEIT!
–
DE
Ich komme aus Jinju, Südkorea, lebe aber nun schon seit 13 Jahren in Berlin. Als Filmemacher untersuche ich die Beziehung von Räumen und Objekten. Meine Arbeit ist dabei häufig inspiriert von der Vielfalt, die ich in Berlin-Neukölln erlebe – einem Kiez, der inzwischen zu meiner persönlichen Muse geworden ist.
KEIT habe ich zufällig entdeckt. Mittlerweile bin ich dort aber wirklich regelmäßig. Das Weizenbrot gefällt mir am besten – es ist ehrlich, zeitlos und so sättigend wie eine Pizza Margherita.
EN
I come from Jinju, South Korea, but have been living in Berlin for the past 13 years. As a filmmaker, I explore the relationship between spaces and objects. My work draws inspiration from the diversity I experience in Berlin Neukölln – a neighborhood that has become my personal muse.
I discovered KEIT by accident, but have been a regular since then. The wheat bread is my personal favorite – it’s honest, timeless and as filling as a Margherita pizza.
Goethe Institut Korea, 2023
Goethe Meets #4 by Goethe Institut
Editor Sohee Shin.
Link to article. (in Korean)
MAGAZINE F BREAD, 2023
It’s baking time!
Editor Eun-Kyung Lee
Photographer Dahahm Choi
Just before the pandemic began, my artist friend Vera Kox conducted a sourdough bread workshop at my home. She was working with artist Olafur Eliasson at the time and used their Kitchen’s sourdough starter, which was a 100% Rye flour starter.
This marked the beginning of my sourdough bread journey. It took nearly three years to master the art of baking bread that I could truly enjoy. The frustration I encountered during this process was a compelling challenge.
Baking bread is indeed an artisan’s craft. It requires an intimate understanding of the material and its transformation through fermentation, all of which are influenced by factors like temperature, humidity, types of flour, and time.
What’s truly fascinating about baking sourdough bread is the constant communication it demands—conversation, listening, and waiting. This entire process, though ultimately rewarding, aligns perfectly with my work philosophy and thoughts on life.
During an exhibition about bread by my designer friend Maciej Chmara of Chmara.Rosinke, he mentioned that the microorganisms in our environment become part of the bread during the baking process, so you’re essentially consuming your surroundings. I wholeheartedly agree with his perspective on baking bread, and I even remarked to him, “That’s world peace right there!”
2023
Brot: Baking the future
Austrian Pavilion at London Design Biennale, 1-25 June
Project by Chmara.Rosinke
HUNDHUND Stories, 2022
Expressing Personal Narratives Through Design.
Editor & Photo Ewan Waddell.
A/D/O Journal by MINI, 2020
Sanghyeok Lee: Domestic Architect
Studio and home visit, interview by Charmaine Li.
Photographer Robin Kater.
Puppy Radio, 2019
Puppy Radio by Maalib, Hukky Shibaseki, Song Youngnam
Interviewed by Puppy Radio Team with Dahahm Choi. In conjunction with the exhibition “Reflection Studies”.
iGnant, 2016
Editor Charmaine Li
Photographer Ana Santl
