‘Elasticity.’
I relate the term ‘Elasticity’ to that of dough. This property is obtained through the proteins in Gluten that it contains. These proteins in addition, act as a glue to hold the food together and gives bread the ability to rise during baking. This resonated with me, relating the bonding properties of these proteins with my own family, as we are all often brought back together by food. Hence why I utilised my mother’s hands in most photos.
