Discussion series: Taste! Discussions about investigating aesthetic practices
Taste! Discussions about investigating aesthetic practices
Ergebnisse aus dem Schmeck!-Projekt Results of the project Taste!
At the beginning of 2019 10 professional und 25 amateur researchers began to research taste and how it works. More than two years later we have gained insights into how tasting takes place, and how it can be changed. We also learned a lot about how to do citizen science. In six discussions we share our experiences and what we learned with guests who share our interests and the wider public. Each event will take place on Wednesday from 5:00 pm until 6:15 pm CET. Discussion are held either in German or English depending on the guests.
March 3rd 2021
How Can We Study Taste As It Happens?
Guest: Antoine Hennion (Ecole des Mines, Paris)
The research team developed a new method they called “Gustography” to explore everyday taste experiences. Everybody disposes over a specific repertoire of tasting practices performed in cooking, eating, experiencing, describing, and evaluating food. What can we learn from these practices for researching taste?
In order to explore taste as a performative experience, a way of enhancing the propensity of things, our guest Antoine Hennion (Ecole des Mines, Paris) will return on exercises made during his seminar "Attachements". By varying both tasted objects (music, wine, food, etc.) and the level of tasters' involvement, we could put to the test contrasted relationships with uncertain objects, but also collectively react to such artificial montages, and thus help participants recall and describe their ordinary ways of tasting things.
March 17th 2021
How To Experimentally Shape Taste?
Guest: Christy Spackman
In autumn 2020 the project team organized the exhibition “Taste! Experiments for the senses” at the Museum of Natural History Berlin. During the exhibition, around 1000 visitors explored in 6 experiments the situatedness of taste and how it can be creatively changed. How did the participants experience the experimental setting, and what can we learn from this?
What if we used flavor to tell stories about our hopes and fears for the future? Our guest Christy Spackman (Arizona State University) presents an in-progress collaborative food science project, "Flavor Stories", that upends some of the core assumptions about what industrial food science does and who gets to do it, and will invite participants to co-create with her their own edible stories about the future.
March 24th 2021
Bitterparty möbliert: ein partizipatives Kunstprojekt feiert den widerständigen Geschmack
Guest: Eva Sturm
Together with researchers of the Schmeck!Project, we developed a spreadable ten-course menu with bitter notes. We offer this at bitterparties in public spaces. Stools of different heights serve as seating - as a slide into conversation. The party game is at the same time scientific accompanying research on bitter.
March 31th 2021
Citizen Science – wer, was, wie und warum überhaupt?
35 researchers with different visions, knowledge, and resources – how can research (of tasting) profit from citizen science and where are the limits? We discuss these questions against the background of perspectives and experiences in the Schmeck!-Projekt.
April 7th 2021
Schmecken: Farbe, Formen und Geschmacksrichtungen
Guest: Guido Ritter
During the Night of Science Berlin Brandenburg 2019, participants were invited to intensively experience their senses of taste at the ‘Geschmackslabor meets SCHMECK’ event. Star chef Daniel Gottschlich and a team of chefs prepared the food served during 45 min sessions throughout the evening. Here, we present the results of this unique evening. Our discussant is Prof. Dr. Guido Ritter, professor for food law, sensory science and product development at the University of Applied Sciences Münster. He is one of the CEO of the Institute for Sustainable Nutrition and the German association for sensory science. Guido Ritter asks whether taste is more than tasting.
April 14th 2021
Taste-Journey – A Workshop (7pm)
Together (in front of the camera) we want to explore how tasting works. We want to get to know ourselves, surprise ourselves, inspire ourselves and much more and exchange ideas.
++++++ Information on data protection +++++++
The Schmeck! project processes your data collected during registration for the events only for the organization and implementation of the event.
Alle Veranstaltungen finden online über die Plattform Zoom statt. Online-Anmeldung erforderlich: https://www.eventbrite.co.uk/o/schmeck-31151684973
All events take place online via Zoom. Online regestration required: https://www.eventbrite.co.uk/o/schmeck-31151684973
Further Information under: https://www.schmeckprojekt.de/
For inquiries, please contact us under firstname.lastname@example.org .
++++++ Informationen zum Datenschutz ++++++ Das Schmeck!-Projekt verarbeitet Ihre bei der Anmeldung zu den Veranstaltungen erhobenen Daten nur zur Organisation und Durchführung der Veranstaltung. Während der Online-Veranstaltungen werden Audio- und Videoaufnahmen verarbeitet. Das Videomaterial wird im Rahmen der Dokumentation des Projekts verwendet. Wenn Sie nicht möchten, dass Audio- und Videoaufnahmen von Ihnen gemacht werden, stellen Sie die jeweilige Funktion an Ihrem Empfangsgerät aus oder nehmen Sie nicht an der Veranstaltung teil. In dieser Weise – indem Sie die Einstellungen an Ihrem Empfangsgerät verändern oder die Videokonferenz verlassen – können Sie Ihre Einwilligung auch jederzeit widerrufen. Unsere Hinweise zum Datenschutz finden sie hier: https://www.schmeckprojekt.de/impressum
EASST's Eurograd mailing list Eurograd (at) lists.easst.net Unsubscribe or edit subscription options: http://lists.easst.net/listinfo.cgi/eurograd-easst.net
Meet us via https://twitter.com/STSeasst
Report abuses of this list to Eurogrademail@example.com