Book your place at this workshop through eventbrite- places are running out fast. Email: firstname.lastname@example.org if it is sold out to see if there are spare places opening up.
We look forward to welcoming you to the online workshop space via Zoom. You should have received a link with your eventbrite registration. If you have any problems don't hesitate to email.
If you registered your address with through the eventbrite page you will have received a package with a mould and instructions for mixing up and heating sugar for the sugar sculpture workshop.
If you didn't register in time for this you will be able to follow along as participants create a manila out of sugar with artist Karen McLean. You will need the following ingredients:
white sugar - 740g (1lb 10oz)
golden syrup - 300 mls (10 oz)
water - 240 mls (8oz)
1/2 tea spoon of Creamy Tartar (a pinch of baking powder and a squeeze of lemon juice should work as a substitute)
2.5l sauce pan
ladle with a pouring lip or funnel
electric cooking thermometer
a baking tray
You will need to be able to connect from your kitchen. You will receive step by step instructions. However, you will need to be VERY careful. The sugar must be heated to a very high temperature and then poured so please take extreme care. If you do not have the special mould we sent to participants then you can use a baking tray to create free form sugar shapes and sculptures.
You will hear from academic Dr Malcolm Cocks about the cultivation, processing and trade of sugar - and the human lives and cost of this trade - in the Caribbean. You will hear from Karen McLean about how and why she came to work with sugar in her artistic practice.
You will meet celebrated poet Keith Jarrett and hear from him his feelings about sugar. He will share some of his own writing and help you to begin to articulate your thoughts and realisations about sugar.
There is no need to have any prior writing or artistic experience. There will be comfort breaks for refreshments.