Color Through Time is a light sensitive tasting in seven stages. Here, we use food to facilitate dissonance between perception and experience, as the relationship between appearance, taste and texture become complicated and re-adjusted.
This sensorial experience fast forward through centuries of evolving light sources, and transition from handmade to mechanized methods of food handling. The various flavors served over the course of the evening will explore, through a kind of re enactment, changing environmental sensibilities that redirect the aesthetic experience of the beholder.
natural light, 16:30
fermented cabbage in beetroot juice
excerpt A room of One’s own, Virginia Woolf, 1929
natural light, dusk apples in red cabbage leaf, in clay crust, on fire excerpt: What color is the sacred ?, Michael Taussig, 2009
candles fish in salt crust, in the oven excerpt: In Praise of shadows, Jun’ichiro Tanizaki, 1933
incandescent light steamed dumplings excerpt: In Praise of shadows, Jun’ichiro Tanizaki, 1933
tubes jelly mochi excerpt: Chromophobia, David Batchelor, 2000
LED light frozen sorbet, shading from earth taste to floral excerpt: In Praise of shadows, Jun’ichiro Tanizaki, 1933
tonic and Sichuan pepper flower cacophony of sounds accumulated throughout the dinner