Research

Food is quickly relegated to a supporting role in our fast-moving lives. However, eating can literally change our physicality. Working on the border of the necessities for living (having a body and consuming food) lets us look not only at nutrition but also at its sensorial aspect. In earlier processes Ischa has developed a body that can physically manifest taste, responding to the gustatory qualities of various foods. Giving a new spin on the term sensploration by food psychologist Charles Spence. Through this physicality the body can match the sensitivity of a tongue, giving a feeling of intimacy to the spectator. 

Eating is very important to him. It brings people together. When you do it well it forces you to take time out of your busy life and engage with the people around you and around the table. In earlier iterations of this concept he played with this idea. “Food can tell stories, describe entire cultures,” said food designer Francesca Sarti. Any kind of associations, memories, history, can be brought alive by food.  He started research on how an audience experiences a performance if their sense of taste is included within it, thus giving them intensely personal experiences of the performance as they build their own associations from, not only movement and music, but smell and -crucially- taste as well. According to Spence, it is all about the senses. 

For his most recent residency he decided to focus on different kinds of local apple products, like apple cider, apple sauce and apple crackers, all created at Kiviks Musteri, Skane, Sweden. Looking for different physicalities and theatrical qualities with and around the apple. Physically tasting with full sensitivity and sensorial activity. An attempt to change perspectives on performance experience and one of the most common among all fruits, that is taken for granted by a lot of us. In pursuit of regaining sensitivity for the gastronomical choices we make day to day. 

see a part of the ongoing process here: