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vr 24 mrt

|

Amsterdam

[DIS]COMFORT FOOD

The project focuses on the role of the body in the act of eating: turning dinner into a playful act.

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[DIS]COMFORT FOOD
[DIS]COMFORT FOOD

Time & Location

24 mrt 2023 19:00 – 22:00

Amsterdam, Tt. Vasumweg 31, 1033 SB Amsterdam, Netherlands

About The Event

PERFORMANCE | DINNER | SENSORY FOOD

Artist Cemre Kara and sensory food designer Laila Snevele prepare an interactive food performance shaped as a four-course dinner with experimental tableware, as part of the [dis]comfort food series.

The project focuses on the role of the body in the act of eating: turning dinner into a playful act. As such, [dis]comfort food is to be enjoyed both as a performance and as a dinner, where visitors are invited to experience dining with inconvenient tools.

“’Don’t play with your food!’ is just one of the things your parents might have told you, but we want you to do just that. We want to explore the role of the body in the act of eating; turning your dinner into a playful act. Have you noticed how a slightly bent fork or spoon can distract you from your mindless meal? How disturbing and new it seems at the beginning until you get used to the slight change. We want to recognize the discomfort of learning and find comfort in it. When our movements are free from the table’s limitations, we can observe how the body and mind behave in the act of learning.”

Cemre Kara

Turkish Artist Cemre Kara is a graduate of KABK’s ArtScience Interfaculty. She works with a range of media, from projection mapping to performances and audiovisual experiences. Her performances and installations aim to explore social and political contexts. Her current research is about food in a cultural context. She creates performative eating situations and produces ceramic dinnerware.

Laila Snevele

Laila Snevele is a sensory food designer, who explores the perception of food through multi-sensorial research: What role does color, shape, texture, temperature, sound, mouth sensations and aroma play in our understanding of a certain food? And how can we use these elements to change or elevate our sense of taste? Snevele designs recipes for the brain.

The project started as a residency program of iii, funded by the Creative Industries Fund NL, The Municipality of The Hague and the Creative Europe program of the European Union.

Dinner date: March 24th.

Doors open at 18:45

Dinner starts at 19:00

€ 50 per person - Price includes a four-course dinner

€ 20 alcoholic drink pairing

A la carte drinks also available

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