Color through time
Performative dinner
with artists Anne Hjuinen, Marente Van der Valk,
Lyndon Barrois Jr., Addoley Dzgede, Ed Begley
in Jan Van Eyck Académie, Maastricht, NL
Photo/video Sebastien Lauret

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.

January 15th

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

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

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

black Light
tonic and Sichuan pepper flower
cacophony of sounds accumulated throughout the dinner