‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music

This article explores linkages between sensory experiences of food and music in light of recent research from gastrophysics, 4E cognition (i.e. embodied, embedded, extended and enactive) and ecological perception theory. Drawing on these research disciplines, this article outlines a model for multi...

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Autores principales:	Jacob Thompson-Bell, Adam Martin, Caroline Hobkinson
Formato:	article
Lenguaje:	EN
Publicado:	Intellect 2021
Materias:	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5
Acceso en línea:	https://doaj.org/article/20deed543dd044699f2ce9dc58499a2b
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spelling	oai:doaj.org-article:20deed543dd044699f2ce9dc58499a2b2021-11-26T14:18:21Z‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music2056-65222056-653010.1386/ijfd_00032_1https://doaj.org/article/20deed543dd044699f2ce9dc58499a2b2021-10-01T00:00:00Zhttps://www.ingentaconnect.com/content/10.1386/ijfd_00032_1https://doaj.org/toc/2056-6522https://doaj.org/toc/2056-6530 This article explores linkages between sensory experiences of food and music in light of recent research from gastrophysics, 4E cognition (i.e. embodied, embedded, extended and enactive) and ecological perception theory. Drawing on these research disciplines, this article outlines a model for multisensory artistic practice, and a taxonomy of cross-domain creative strategies, based on the identification of sensory affordances between the domains of food and music. Food objects are shown to ‘afford’ cross-domain interrelationships with sound stimuli based on our capacity to sense their material characteristics, and to make sense of them through prior experience and contextual association. We propose that multisensory artistic works can themselves afford extended forms of sensory awareness by synthesizing and mediating stimuli across the selected domains, in order to form novel, or unexpected sensory linkages. These ideas are explored with reference to an ongoing artistic research project entitled ‘Unusual ingredients’, creating new music to complement and enhance the characteristics of selected food.Jacob Thompson-BellAdam MartinCaroline HobkinsonIntellect articleVisual artsN1-9211Hospitality industry. Hotels, clubs, restaurants, etc. Food serviceTX901-946.5ENInternational Journal of Food Design , Vol 6, Iss 2, Pp 233-261 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5
spellingShingle	Visual arts N1-9211 Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5 Jacob Thompson-Bell Adam Martin Caroline Hobkinson ‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music
description	This article explores linkages between sensory experiences of food and music in light of recent research from gastrophysics, 4E cognition (i.e. embodied, embedded, extended and enactive) and ecological perception theory. Drawing on these research disciplines, this article outlines a model for multisensory artistic practice, and a taxonomy of cross-domain creative strategies, based on the identification of sensory affordances between the domains of food and music. Food objects are shown to ‘afford’ cross-domain interrelationships with sound stimuli based on our capacity to sense their material characteristics, and to make sense of them through prior experience and contextual association. We propose that multisensory artistic works can themselves afford extended forms of sensory awareness by synthesizing and mediating stimuli across the selected domains, in order to form novel, or unexpected sensory linkages. These ideas are explored with reference to an ongoing artistic research project entitled ‘Unusual ingredients’, creating new music to complement and enhance the characteristics of selected food.
format	article
author	Jacob Thompson-Bell Adam Martin Caroline Hobkinson
author_facet	Jacob Thompson-Bell Adam Martin Caroline Hobkinson
author_sort	Jacob Thompson-Bell
title	‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music
title_short	‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music
title_full	‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music
title_fullStr	‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music
title_full_unstemmed	‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music
title_sort	‘unusual ingredients’: developing a cross-domain model for multisensory artistic practice linking food and music
publisher	Intellect
publishDate	2021
url	https://doaj.org/article/20deed543dd044699f2ce9dc58499a2b
work_keys_str_mv	AT jacobthompsonbell unusualingredientsdevelopingacrossdomainmodelformultisensoryartisticpracticelinkingfoodandmusic AT adammartin unusualingredientsdevelopingacrossdomainmodelformultisensoryartisticpracticelinkingfoodandmusic AT carolinehobkinson unusualingredientsdevelopingacrossdomainmodelformultisensoryartisticpracticelinkingfoodandmusic
_version_	1718409276483960832

‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music

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