Dehydrated food plays an important role in Asian cuisine and is one of the oldest known methods of preservation. By removing water, the growth of bacteria is prevented, while the flavor and nutrients are retained.

In Chinese streets, you can find many shops selling these types of products, with baskets full of dried fruits and vegetables, but one of the most popular items is dried mushrooms. These mushrooms come in all sizes, shapes, and colors, and are used in a variety of dishes, soups, desserts, and even as alternative medicine. In the Middle Kingdom, dried mushrooms are consumed abundantly and each variety holds a symbolic, therapeutic, or historical significance. This series aims to introduce this lesser-known culinary culture while showcasing them through photographs inspired by floral still lifes.