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aprile 01, 2019 - Museum Tinguely
Conference on Taste and Food Culture at the Museum Tinguely in Basel
Comunicato Stampa disponibile solo in lingua originale.
Conference on Taste and #food Culture
5 – 6 April 2019
In preparation for its forthcoming exhibition «Amuse-bouche. The Taste of Art» (19 February to 17 May 2020), the #museumtinguely is hosting an interdisciplinary symposium on the subject to be held on 5 and 6 April 2019.
Speakers of international renown from academia and the practice will provide exciting insights into the many different fields impacted by taste. The symposium will offer a veritable smorgasbord of perspectives on taste and #food culture, ranging from physiology, biochemistry, #food sensory science, psychology, anthropology and linguistics to literature, cultural studies, art history, the art of cooking and the fine arts. In addition to the papers, there will be some highly unusual tastings, including a dessert with iron ore prepared by the Michelin-starred Swiss chef Stefan Wiesner, a new project by the pioneer of Eat Art Daniel Spoerri, and an edible artistic intervention by the young Portuguese artist Marisa Benjamim.
The sense of taste is traditionally said to be triggered by direct physical contact and sensory stimulation. Experienced directly with mouth and tongue, it literally gives us a ‘taste’ of the sensuousness of the world we inhabit. Many questions relating to the anatomy of taste and how it actually works remain unanswered even today. The truth is we know very little about the specific properties of the various chemical substances that function as codes for different gustatory sensations. What is not in doubt is that our sense
of taste is a highly developed sensory channel. Scientists in recent years have been able to prove that in addition to the five basic tastes – sweet, salty, sour, bitter and savory (umami) – we also possess receptors that react to fat and water.
As vast as the range of flavours that we can differentiate is, our ability to describe them and to put them into words is very limited.
The emotions, memories and associations evoked by taste are both subjective and culturally determined and hence liable to change over time. While one particular taste might delight us, another might equally well disgust us, even conjuring up images of putrefaction. There is far more to taste than culinary experience alone.
«Amuse-bouche
Taste of Art »
3. exhibition in the series on sensory perceptions in art
Our exhibition Amuse-bouche. The Taste of Art to be shown from 19 February to 17 May 2020, will explore our sense of taste both as a fascinating aspect of our multisensory experience of the world and as scope for aesthetic perception. It will also break with standard museum practice by stimulating more than just the visitor’s sense of sight.
Museum Tinguely | Paul Sacher-Anlage 2 | P.O. Box 3255 | CH-4002 #basel | T. + 41 61 681 93 20
Opening hours: Tuesday–Sunday 11 am – 6 pm | Monday closed
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