What is taste? How does it change? How can we shape our tasting experiences? These are questions addressed by this participatory exhibition. Curious museum-goers can discover new ways to change what they taste and reconfigure their tasting experiences in a series of six practical experiments.
Location: Museum für Naturkunde Berlin (Museum of Natural History), Invalidenstr. 43, 10115 Berlin
Dates: 30 September–18 October 2020, Tuesday to Sunday, 12:00 hrs–5:30 hrs. Trying out all six experiments takes approximately 45 minutes.
The exhibition complies with the current COVID-19 guidelines of the Federal State of Berlin as they pertain to restaurants and museums. All bookings must be made online via the ticketing system of the Museum für Naturkunde Berlin. Tickets are valid for specified time slots and include access to the regular exhibition in Museum für Naturkunde Berlin. https://www.museumfuernaturkunde.berlin/de/onlinetickets#/
Important note: Visitors cannot purchase tickets directly at the museum. Entry is only permitted with pre-booked tickets that are valid for a specific time slot.
Entrance fees: Adults: €8, Reduced rate: €5.
Entry to the exhibition is limited to adults and children aged 12 or over.
The experiments involve tasting food which is provided. Allergens have been avoided where possible and are declared.
A press preview will be held with Prof. Dr. Jan-Peter Voß, TU Berlin, Dr. Michael Guggenheim, Goldsmiths, University of London, and Dr. Wiebke Rössig, Museum für Naturkunde Berlin.
Location: Museum für Naturkunde Berlin (Museum of Natural History), Invalidenstr. 43, 10115 Berlin, Experimentierfeld
Date: 30 September, 11:00 hrs–12:00 hrs
For further information, please contact info(at)schmeckprojekt.de
We often taste without paying much attention to the experience—although tasting is a central part of our encounters with the world. When we eat, we incorporate a part of the world around us into our bodies. When we taste, we feel, structure, and evaluate our relationship with the world. We create meaning with our senses—with our mouths and noses, our throats and stomachs, and also with our eyes, our hands, and our head. How does this work? Why do some things taste good sometimes and not so good on other occasions?
Many factors influence taste: childhood memories play a role, and so does our physical state, the occasion of a meal, and the way we eat—with cutlery, for instance, or with our hands. The experiments in the exhibition each foreground a specific element of the tasting situation so participants can discover what difference changing one element makes to their overall experience of taste. Participants retain the most interesting ingredients and experiences from every experiment and finally use what they have gathered to create their very own tasting situation—and to experience how the elements they have tested individually combine and interact.
The exhibition was developed in the context of “Schmeck!”, a citizen science research project at TU Berlin. Together with artists and academic researchers, 20 citizens have been investigating the question of how we taste and how tasting can change since early in 2019 in this collaborative research project (www.schmeckprojekt.de). The “Schmeck!” project has been led by Prof. Dr. Jan-Peter Voß from the Sociology of Politics and Governance Unit and Prof. Dr. Nina Langen from the Chair of Education for Sustainable Nutrition and Food Science.
The exhibition is directed by Dr. Michael Guggenheim and Prof. Dr. Jan-Peter Voß, together with Nora Rigamonti and assisted by Aline Haulsen and Max Söding.