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
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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 Sachverst�ndiger f�r Sensorik,
R�schlikon
9am
Roland Wetzel & Annja M�ller-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 � �ber 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 Z�rich, Department Health Sciences and Technology
"Sensory language and the Semantics of Taste � ein interdisziplin�rer Austausch zu
Geschmack. Geschmack aus sensorischer Sicht"
3:15pm
Maren Runte
ZHAW Z�rcher Hochschule f�r Angewandte Wissenschaften, Departement Angewandte
Linguistik/ Institute of Language Competence/ Digital Linguistics
"Sensory language and the Semantics of Taste � ein interdisziplin�rer Austausch zu
Geschmack. Reden �ber Geschmack � ein linguistischer Input"
4pm
Coffee break
4:30pm
Elisabeth Bronfen
Universit�t Z�rich, English Department
"Eine Frage des Geschmacks"
Saturday, April 6, 2019
Moderation: Markus Rath, Universit�t Basel, Kunsthistorisches Seminar
9:30am
Ralf Beil
Curator and Cultural historian, Braunschweig
"H�llenschlund, Beutegier, Gaumenlust. Einverleibung als mythische, politische oder
�sthetische 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
Universit�t Leipzig, Institut f�r Ethnologie
"Wenn Nudeln �berraschen. Eine Begegnung mit sich wandelnden Geschmackskulturen in
den Anden"
3:15pm
Thomas Macho
Internationales Forschungszentrum Kulturwissenschaften | Kunstuniversit�t Linz in
Wien
"Der Geschmack des Fremden. Essen und Migration"
4pm
Marisa Benjamim
Artist
"The Taste of Flowers"
4:30pm
Conclusive words