Research

Led by an interest in the inclusion of taste in the performing arts, Ischa has been looking for a variety in physical and theatrical qualities with and about the apple. Physically tasting it total awareness of sensorial experiences. With strong images and symbolism he challenges the experience of the contemporary perception of performing arts and one of the most common pieces of fruit.

By working with food Ischa tries to make the often abstract performing arts accessible. Food is something that everyone has an experience with, and by exploring that he wishes to unlock a potential world of experiences.

In earlier processes Ischa has developed a body that can physically manifest taste, responding to the gustatory qualities of various foods. Approaching the term sensploration by food psychologist Charles Spence, in a new way. Through this physicality the body can match the sensitivity of a tongue, giving a feeling of intimacy to the spectator. 

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.