Time-specificity of Performance
30th January @ 6.00pm
To make a loaf of sourdough bread takes time. First of all, because you aren’t going to add any yeast, your starter must be at a relatively active stage of fermentation, in order to ensure that it will rise when added to flour, water and salt. For a developed flavour, allow to rise in the refrigerator, which slows the rising process, for twenty-four hours. Bake on a stone in the oven with a pan of hot water below to steam the crust. Sourdough bread is easier on the stomach due to the subtraction of added yeast. It also has a more complex flavour than most breads. A loaf will stay fresh for a week.
This process is a useful metaphor for my research into time-specificity. I aim to reveal the relationship between performance and duration. The work is split into three questions – what is the temporality of performance, what is to be done with that time afterwards, and thinking in terms of time, what exactly is the nature of performance? These three questions are examined through research into contemporary live art, my own practice and the philosophy of Henri Bergson.
Nik Wakefield is from Seattle, Boston, New York, Uwchygarreg Machynlleth, Stroud and Egham. After nearly not graduating high school, he went to community college, then received a B.F.A. Cum Laude in Theatre arts from Boston University, an M.A. with Distinction from Aberystwyth University, and is currently working on a Reid Scholarship awarded PhD by practice on Time-specificity in Performance. He is Head of Performance at Heritage Arts Company and has worked professionally with Every House Has A Door, Punchdrunk, Gideon Reeling and The Conciliation Project.