March 25, 2019 - Museum Tinguely - Amuse-bouche. The Taste of Art
March 25, 2019

Museum Tinguely

  

Amuse-bouche. The Taste of Art
Symposium on Taste and Food Culture
April 5–6, 2019

Museum Tinguely
Paul Sacher-Anlage 1
CH-4002 Basel
Switzerland
Hours: Tuesday–Sunday 11am–6pm

infos@tinguely.ch

www.tinguely.ch
Facebook / Instagram

The symposium at Museum Tinguely will give an interdisciplinary impression of the many fields of human experience affected by taste. Contributions from art and cultural history, but especially from the natural sciences and humanities, will illuminate aspects of our gustatory perception in the course of this two-day event.

In preparation for the exhibition Amuse-bouche. The Taste of Art, February 19 to May 17, 2020

Participation is free of charge.
The papers are presented in German or English

 

Friday, April 5, 2019

Moderation: Patrick Zbinden, Food journalist, DIN Sachverständiger für Sensorik, Rüschlikon

9am
Roland Wetzel & Annja Müller-Alsbach
Director, Museum Tinguely Basel & Curator Amuse-bouche. The Taste of Art
Words of welcome

9:30am
Wolfgang Meyerhof
Center for Integrative Physiology and Molecular Medicine, Saarland University, School of Medicine, Homburg, Germany
"Schluck oder spuck – über die Entstehung von Geschmackswahrnehmungen"

10:15am
Charles Spence
University of Oxford, Department of Experimental Psychology, Crossmodal Research Laboratory
"Changing Tastes"

11am
Coffee break

11:20am
Stefan Wiesner
Michelin-starred chef, Guest lecturer Fachhochschule Nordwestschweiz
"Kochen mit Steinen"

1pm
Lunch break

2:30pm
Jeannette Nuessli Guth
ETH Zürich, Department Health Sciences and Technology
"Sensory language and the Semantics of Taste – ein interdisziplinärer Austausch zu Geschmack. Geschmack aus sensorischer Sicht"

3:15pm
Maren Runte
ZHAW Zürcher Hochschule für Angewandte Wissenschaften, Departement Angewandte Linguistik/ Institute of Language Competence/ Digital Linguistics
"Sensory language and the Semantics of Taste – ein interdisziplinärer Austausch zu Geschmack. Reden über Geschmack – ein linguistischer Input"

4pm
Coffee break

4:30pm
Elisabeth Bronfen
Universität Zürich, English Department
"Eine Frage des Geschmacks"

Saturday, April 6, 2019

Moderation: Markus Rath, Universität Basel, Kunsthistorisches Seminar

9:30am
Ralf Beil
Curator and Cultural historian, Braunschweig
"Höllenschlund, Beutegier, Gaumenlust. Einverleibung als mythische,  politische oder ästhetische Parallelaktion"

10:15am
Stefanie Wyssenbach
Art historian, Biel
"Frische Fische? Zu Geschmack und Konsum in Frans Snijders’ Marktbildern"

11am
Coffee break

11:20am
Daniel Spoerri
Artist
"Nur Geschmack anstatt Essen"

1pm
Lunch break

2:30pm
Antje Baecker
Universität Leipzig, Institut für Ethnologie
"Wenn Nudeln überraschen. Eine Begegnung mit sich wandelnden Geschmackskulturen in den Anden"

3:15pm
Thomas Macho
Internationales Forschungszentrum Kulturwissenschaften | Kunstuniversität Linz in Wien
"Der Geschmack des Fremden. Essen und Migration"

4pm
Marisa Benjamim
Artist
"The Taste of Flowers"

4:30pm
Conclusive words

#geschmackderkunst
#amusebouche
#symposiumgeschmack
#esskultur

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