Tereza Stehlikova: Artistic research into sensory perception & embodiment
TASTE OF ICELAND: Art, Science and Exploration by Annabel Huxley Our aim was to use “food to evoke and provoke essential states of the mind which otherwise cannot be evoked and provoked” Marinetti, The Futurist Cookbook. What would Iceland taste, smell and feel like if you could whet your senses on a journey through that... Continue Reading →
"Welcome on this adventure of unsettling perceptions across the unseen sea. Touch, explore, be curious. Bon Voyage!" This is a little post to mark the beginning of a journey that begun on Sunday 24th November, 2013, in Blacks Club, London. This exploration engaged 24 specially selected explorers (and 24 initiated guides) who took them on... Continue Reading →
My attempt to build up a multi-sensory image, involving the awareness of touch, scent and taste, through visuals alone. These are selected stills from my short film experiments.
Improvised dinner These improvised dinners are recommended as a means of bringing together maximum originality, variety, surprise, unexpectedness and good humour. Of every cook it is asked that he acquire an attitude that: form and colour are just as important as taste can conceive of an original architecture for every dish, possibly different for each... Continue Reading →
Second: Aerofood, tactile, with sounds and scents (devised by Fillia). Here there are few little complications. Eating futuristically, one uses all the five senses: touch, taste, smell, sight and hearing. We put to the reader a few other rules for the perfect dinner which will help us to enjoy fully the taste of all the... Continue Reading →
Astronomical dinner The table is made of a sheet of crystal placed on shining aluminium legs. The dining room is completely dark. Sources of variable light on the underside of the table, moving through layer of crystal from bottom to top, and in from two sides toward the centre, illuminate the crystal surface in a... Continue Reading →
Jan Švankmajer on FOOD Although we called our exhibition Food, it doesn’t mean that we consider what we do as some kind of “ nourishment for the spirit” or that we will be serving goulash in our exhibition, but because food is a short, easily comprehensible word, while the function it describes is practiced universally.... Continue Reading →
Summer Luncheon For Painters and Sculptors After a long period of rest, a painter or sculptor who wants to take up his creative activities again at three o’clock on a summer afternoon may vainly try to excite his artistic inspiration with a succulent – traditional meal. Weighed down, he would then have to walk to... Continue Reading →
Flower, fruit and vegetable portraits created by Giuseppe Arcimboldo (1526 -1593) Carrot + Trousers = Professor (formula by the Futurist Poet of National Record Farfa) A raw carrot standing upright, with the thin part at the bottom, where two boiled aubergines are attached with a toothpick to look like violet trousers in the act of... Continue Reading →
From the Wedding Banquet: Some sauteed mushroom are served next, pompously praised by the usual maniacal huntsman: "I gathered them all by myself, between bagging a partridge and a hare in the Pistoia woods, drenched with rain. There's every kind of mushroom , except the poisonous one...unless my myopia has played an ugly trick on me.... Continue Reading →
Cinesthetic feasts 