TASTE-ETSAT: Smell installation by Sissel Tolaas
MARCH 10: 20:00 - 02:00, admission: free.
When we sample food or drink, we do it with our noses first. Smell provides an introduction to a flavor and makes tasting an experience that’s as complex as it is intimate. For this year’s museum night, V2_ has invited smell expert Sissel Tolaas to exhibit smells that confront us with the role smell plays in taste. Tolaas, founder of the SMELL RE_searchLab Berlin, supported by International Flavors & Fragrances, has developed smells for different purposes: communication; education; navigation etc.
Her research/art projects consistently confront us with smell’s social significance. Her work 21/21 : The SMELL of FEAR / FEAR of SMELL, previously presented at V2_ as part of Test_Lab: Multi_modal, treated visitors to several varieties of sweat from frightened humans. Adidas recently asked Tolaas to develop a smell which among others would “infect” the wearer’s clothing. Rumor has it that David Beckham provided his smell for the project. Tolaas is currently working on a project that explores why, though the smell of cheese is chemically strongly linked to that of sweaty feet, we like one and not the other. For this project, she’s made cheese using human bacteria. So on museum night at V2_ , don’t be shocked if you’re offered some rice that tastes like British football and induces a vague longing for a Spice Girl.
Sissel Tolaas on TASTE-ETSAT (2012) from V2_ on Vimeo.