Out of all the human senses, taste is often the least understood. Some of us eat purely to sustain ourselves, while others eat as a central joy in their lives. Now a new interdisciplinary conference seeks to focus on desire’s palate, and taste is being placed under the microscope as an important part of not only the culinary arts but also art history and theory, sociology, anthropology, as well as the cognitive, material, and biological sciences.
Molecular Cuisine: The Politics of Taste is a three-day symposium taking place October 19–21 at the School of Visual Arts (SVA) that will target the intersections between taste and value. While taste is the key concept in new cooking technologies, it also connects us to our passions, predilections, and taboos.
At Molecular Cuisine, researchers will ask the big questions we are all eager to know, including why we enjoy certain foods and not others, and why we prefer certain styles and not others.
Be prepared to explore everything from the significance and symbolism of sugar sculpture in 16th- and 17th-century Italy to the famed Futurist cookbook, which came out of the Futurists’ vision of banquets as a gesamtkunstwerk that combined sound, light, aromas, and touch with food.
It’s time for taste, which traditionally pertains to the fine arts or humanities, to develop a renewed relevance in current cultural debates.
It is sure to be delicious.
Visit molecularcuisine.sva.edu for full details.