Interdisciplinary Artist, i work with visual and scent and often think about alternative archive to decentralize narratives.

My manager will continue to update after his floating
🐣 Hà Nội, Việt NamRESTING AT THE MOMENT MAKING ICE CREAM FOR SOLIDARITY IN HANOI UNTIL THE END OF JUNE! @MY.TEETH.ARE.COLD

ice cream fairy



Working with ice cream was my initial step into exploring olfactory experiences. As my artistic research evolved, I began using ice cream as a medium of comfort—one that can absorb and reflect the environment in which I’m working. It also serves as an icebreaker, soothing and easing the way into deeper connections with the communities I engage with, allowing me to better understand and connect with them.



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From 2020 to 2021, as part of my research and development at Freezedom—an independent, experimental gelato atelier founded in 2020—I experimented with over 70 ice cream flavors, using locally sourced ingredients and cross-flavor combinations. My focus was on creating sensory experiences that challenge traditional food pairings, exploring how flavors and scents are perceived. This practice investigates the capture of aromas in ice cream, a transient medium, and presents an unconventional approach to experiencing scent. Through the medium of ice cream, aroma is explored in depth across diverse textures and temperatures, offering a multi-dimensional scent experience.



some of the (photogenic) experiments:
1. madagascar vanilla cream + fresh basil
2. fleur d’orange fior di latte + strawberry compote
3. pomergranate jasmine sorbet
4. rhubarb + beet sorbet
5. panettone cream with rum infused dried fruit and sourdough bread
6. classic stracciatella
7. violette + juniper cream
8. ylangylang black tea 





 Photography Kieu-Anh Nguyen