In October 2002, artist-in-residence Wang Jian Wei brought to Minneapolis the ingredients for a classic Szechwan dish, Ma Po Tofu. Exploring the cultural differences in the experience of food as it travels around the world, he prepared the dish from his home province beside a local chef who created the American version. Called Moveable Taste, the performance encouraged the audience to sample both versions to discover the differences. On December 20, 2005, Wang revisted the experience by inviting film curator Sheryl Mousley to taste the same dish at a restaurant in Beijing. Mousley was in Beijing to meet with Chinese filmmakers and prepare a new residency project with Wang Jian Wei.
