CHIC Artists Residencies – “Aftertaste” by Jill Scott and Marille Hahne work progress, as of May, 2020
Aftertaste is based on the research about the flavor, molecular behavior and health benefits of the chicory plant. It aims at helping the public to discover the primary and secondary compounds of chicory and the specific healing properties of its roots, seeds and leaves in a new and engaging way.
The three parts of the project are being designed to open up public education about the future of food production and cause more reflective discourses about the ethical side of the relationship between technology and agriculture.
The work consists of three parts: the main artwork – installation titled Aftertaste; the public event – Quantifying Chicory and the documentary – Chicory Unpacked.
ABOUT THE ARTISTS
Dr. Jill Scott is Professor for Art and Science Research at the Institute of Cultural Studies in the Arts, Zürich University of the Arts. She is also founder of the Artists-in-Labs Program, and Vice Director of the Z-Node PhD program on art and science at the University of Plymouth, UK. Her artwork spans 38 years of media art production about the human body, behavior, and body politics, and recently on neuroscience, ecology, and sensory perception. Her most recent artwork involves the construction of interactive media and electronic sculptures.
Prof. Marille Hahne is Professor in Filmmaking at the University of the Arts (ZHDK) in Zürich, Switzerland and Documentary Filmmaker. She is the ZHdK director of the Master’s education program. She also lectured at the HFF, Munich and at the Goethe Institute, India. Since 1983, she has directed documentaries in Germany, the US and Australia. Hahne now specializes in films about Art and Science Collaborations (Artists–In-Labs Productions and Neuromedia).
ABOUT THE PROJECT
THE MAIN INSTALLATION: AFTERTASTE
An interactive media artwork based on the way we perceive flavour – a combination of smell, taste and texture by Jill Scott. Through interaction with three sculptural models, the audience can explore the health benefits of terpenes and inulin in chicory. This interaction will “biomimic” the sensations of flavour with images, sound compositions, film loops and additional layers of testimonies and sonifications in real-time. Additional layers can be explored, that contemplate food production of the chicory plant and its health benefits from various methods like organic growing, new breeding plant technology and plant cell cultures.
The visitor takes one molecule from the olfactory bulb representing a compound from the chicory root. This movement creates an initial sound and one can also perceive a smell from it.
When he or she screws the molecule into a tastebud on the tongue, this action triggers projected films with soundcompositions to occur. Each molecule tells a different story about the health benefits of a specific compound.
When several molecules are used, more triggered film and sound loops will appear and more information will unfold.
Excerpt from the project
THE PUBLIC EVENT: QUANTIFYING CHICORY
Quantifying Chicory is a citizen science project about chicorys‘s sensory characteristics by Jill Scott & Marille Hahne.
It will take the form of an event that will explore what happens to chicory once it is eaten. How does chicory a ect your health or well-being? How does the sensation of chicory linger in the mouth so one can smell it and register a flavour out of it? How can the taste and smell of chicory combine to register flavour in the brain? What about its texture and its terpenes? Here the audience will have the chance to taste various inulin to give the scientists valuable feedback.
THE DOCUMENTARY: CHICORY UNPACKED
Documentary film Chicory Unpacked based on the Chic Research processes and how the collection of robust knowledge is made by Marille Hahne. This documentary will highlight research results and compare conclusions that are traceable for others and the personal experiences of the artist-in-the-lab residency and feature the know-how transfer from art-science-art.
It is well known in science museum analysis that the audience benefits from interaction because they can explore information in their own space and time. The three parts of the Aftertaste Project will be designed to open up public education about the future of food production and cause more reflective discourses about the ethical side of the relationship between technology and agriculture.
In 2019, Jill Scott and Marille Hahne visited five CHIC research labs and partners:
Mar 07-08, 2019 Institute for Plant & Food Research Limited (Auckland, New Zealand)
Aug 18-30, 2019 Industrial Biotechnology and Food Solutions, VTT Technical Research Centre of Finland Ltd. (Espoo, Finland)
Sep 20-21, 2019 Wageningen University and Research (Wageningen, the Netherlands)
Sep 23-25, 2019 KeyGene (Wageningen, the Netherlands)
Sep 26-29, 2019 Sensus (Roosendaal, the Netherlands)
The main labs of focus in 2019 were VTT, the lab of Wageningen University and Research and Keygene. In 2020 all the information is brought together and all of the components for the sculpture are built. The video will be finished in 2021 after more interviews and postproduction.