questions

 Questions for Our Ag Issues Discussion

Describe an aesthetic experience you have had related to agriculture and farming.

Crops are usually planted in rows in geometric patterns, so whenever I fly in an airplane, the patchwork arrangement always interests me and the varying colors of the crops and directions and the organic/geometric hybrid juxtaposition, scale becomes evident, the amount of land and abundance of crops, which leads me to thinking of the amount of labor and time involved

Describe an aesthetic experience that you have had  in a supermarket or chain restaurant.

I always find the displays where they make sculptures out of products like boxes of soda cans, or soup cans. It just seems silly to me because even though they look cheesy I never want to disrupt their work by taking one. This device is more effective in the produce section, where packaging isn't present and the actual colors of the fruits and vegetables affect the over all picture. Here is when I want chooses oranges or apples at the top of the fruit pyramid, and dont want the ones that are at the very bottom when the pyramid has been deconstructed.
Describe an aesthetic experiences that you have had with food packaging.

Often time packaging has a false bottom or some sort of filler or just plain air, when I believe I am purchasing a large quantity of an item but only receive about 1/f of that.
What is the role of artist in critiquing our current food system? Please give two examples of artists who critique food systems and how their work engages or discusses food politics.

The most obvios commentary would be consumerism, excess, capitalism, obesity, the American culture

someone i havent heard of before Tom Sachs, very literal 

Tiffany Value Meal, 1998

Egan Franz

bread made from apoxy and resin

Sam Taylor wood I believe is the artist
http://www.youtube.com/watch?v=SIl9rO9sURE
http://www.youtube.com/watch?feature=player_embedded&v=MIzXWGcb3u0

The ball point pen next to the decaying still life remains intact when there is no recognizable fruit left, man made versus nature, nature verus manmade nature, persistance, life time, consumerism
ephemerality, excess, decay, vanity, dorian grey

Smelly Food Art Questions

Smell and taste are one of our most primitive senses associated with our reptilian brains. Describe your earliest memory of taste and or smell.

This is kind of gross but I remember the first time I had scallops, I had food poisoning all night and I dont think I had ever really been that sick before and didn't eat them for about 6 or 7 years after

How has "Western" thought regarded the senses of taste and smell? Please cite examples from the readings.
"I remember assisting a Chinese cooking instructor who was describing a certain mushroom he was adding to a dish. He translated the name as "slimy mushroom" and rather apologetically explained that the Chinese word for "slimy" just didn't have the negative connotations that we associate with the term. "

What are three places where food and performance converge? Describe a performative or ritualistic aspect of eating from your own personal experience.

Joseph Beuys used fat and honey as materials. 

japanese hibachi restaurant 
dinner and a show
restaurants with an ambiance and waiters who must play the part
restaurants with clear glass in front of the preparation area

I have one aunt who is very superstitious, like she can only leave the door she entered from, but at her house we have to wait  before the chef sticks their fork in the meal before anyone else can eat and when we cheers/toast everyone has to look everyone else in the eye when touching glasses and say I love you

My sister loves salt and licks every finger after eating anything salty, every single time

What is the relationship between sight and food according to Barbara Kirshenblatt-Gimblett in Playing to the Senses: Food as a Performance Medium? 

  the eyes play a critical role in stimulating appetite. Visual appeal literally makes the mouth water, gets the juices going, starts the stomach rumbling—in other words, sets the autonomic reflexes associated with digestion in motion. These responses—salivation, secretion of gastric juices, hunger pangs—are involuntary, spontaneous, instinctive, though the cues are ones that we learn.

Please give a historical as well as a contemporary example of food as spectacle. Describe a personal experience of food as spectacle.

Joseph Beuys used fat and honey as materials. 

What does it mean to the Futurists to liberate the experience of eating for nourishment and appetite?
Give three examples of artists from the Kirshenblatt-Gimblett  reading who use the concept of digestion in their work.
To explore precisely these aspects of olfaction, the Futurists dissociated it from other sensations and made it a star of their culinary performances.
 Since even food saved for art would need to be consumed, they found ways to stave off satiety and extend the gastronomic experience. They advocated light food and small units (mouthfuls). They externalized functions of the mouth (tearing, chewing, masticating) and delegated them to the hands for "prelabial tactile pleasure." They eliminated or delayed swallowing. A Futurist body free of the demands of nourishment was subject to its own anatomy. Accounts of Futurist meals spoke of exciting the enamel on the teeth, filling the nostril with heaven, choking the esophagus with admiration.

What the components of performing the food cycle? Please describe each with one sentence and give an example of an artist who performs one of each of the components.


Production

Two archetypes, the Garden of Eden and the Last Supper, inform the work of several performance artists working with food, whether explicitly or implicitly. Gardens, with their long histories, are prime examples of multi-sensory environments and an art form in their own right, whether formally designed by professional landscape architects or vernacular expressions of local knowledge. 


Provisioning

A performer must communicate, for these merchants are the best performers and storytellers in the world. And their countertops—the best stages.


Preparation

Culture is a kitchen, if we are to take Lévi-Strauss's culinary triangle to heart: "Adapting itself to the exigencies of the body, and determined in its modes by the way man's insertion in nature operates in different parts of the world, placed then between nature and culture, cooking represents their necessary articulation. 

Substance

At the heart of preparation is the notion of substance with strong presence, to use Stile's felicitous phrase.

Instructions

Instructions for doing something are subject to their own poetics.

Actions

If a recipe can be thought about as a composition in the form of instructions, then those instructions could be said to be performed even as enunciations (written, spoken) and, of course, as actions on substance to produce a culinary result or performance in its own right. Those actions are themselves the basis for demonstration—television cooking shows are watched in and of themselves, quite apart from their instructional value—as well as performance in the sense that one realizes the recipe, just as one performs a musical composition (transforms written notations into sounds).

Events

The challenges to commensality include first, today's fractured and blended families, which have produced the most complex genealogies and kinship arrangements, and second, the proliferation of individualized dietary regimens: even if it were possible to gather everyone to eat together in the same place at the same time, it might well be just as difficult to get them to eat the same food.

smell log

sheets/laundry detergent/human presence/oils
kitchen-old food smell that lingers
fridge smell/crusty/pasta sauce/
tomatoes
peppers
eggs
dish soap
rain/grass /dirt
citrus candle
smoke/match
hand soap
artificially scented cleaning wipes
dairy/yogurt/milk smell
human presence/oils-laptop case
dust/car oil
artificial vanilla
sweat
steam
gasoline
icing
new car/plastic
pollen
sanitation/cleaner
plastic
food/breading/vegetables/chicken
steam
water
soap
artificial flowers
straw
someone elses car
another persons smell
metal
coins
money
dish soap
refrigerator smell
candle wax
rain
wet asphalt
ball point pen ink
sharpie

questions pdf

pdf packet questions 20 points

Describe a time of heightened smell/taste in your life.

when I moved to florida everything smelt differently and tasted differently, the water, the air, food even.  Especially the water though, ice cubes would make juice and other drinks taste differently. There was this constant musty wet damp smell in houses and buildings that I usually didn't notice. weather smelled differently before and after a rain

Do you like the smell of skunk? Describe a smell or taste that you like that others do not care for.

the smell of skunk is terrible and persists forever. I love the smell of eucalyptus and vics while my sister can't stand them. She also freaks out at the smell of scented trash bags but I can't even smell them.

What is the difference between taste and flavor?

they can vary like some food smells terrible but tastes good, spinach, and some smells good but tastes terrible , perfume for instance when you accidentally get it in your mouth, they are additive but not the same. I feel that texture leads taste and smell is a pretty dominate sense. smell is constant while taste is constant, it is not as prominate as smell. everything smells, room to room, foods, nature

What is the "shape theory" of smell?

receptors in the nose have different shapes, and depending on how well the molecule fits in the receptor determined how strong the smell is recognized

Describe what Hertz means by the feel of smell.

There is a nerve that runs throughout the face and nose that detects temperature, pungency, and control tears so that smells have feelings like menthol feels cool and ammonia burns

What is the advantage to learning odors?
connecting scent with experience and memory so we can learn
Recognizing things, poison, people, bad tasting food
communicate information to the rest of our cells
what to approach what to avoid

What are pheromones and what do they do?

a chemical that one animal produces that communicates one type of physiological or behavior to another animal of the same species 

a form of chemical communication

overtime chemicals produced by one species induce a physiological change in another 

trigger pheromones - trigger or alarm

What were the names of the couple in the short story by Proust?

clarence and violet

What is Smellovision and Aromarama?

smellovision involved a system of pipes that dispersed smells from beneath the theater seats 

Scent of Mystery

Aromarama-distributed scents through the air conditioning

 scratch and sniff cards to accompany the film


I remember my sister and I owned the wild thornberrys/rugrats movie that has an interactive scratch and sniff card that went along with it and when the number popped up you were supposed to smell the corresponding scent on your card. I remember one was peanut butter and the worst one was fish like smell.

What have been the challenges of including scent as part of an entertainment experience?

unpleasant mixing of smells, ismell became obsolete gimmick, scent technology takes times to evolve, scent is additive, two scents combine to create a new scent unless they are distinct

Describe the integration of smell and the internet. Please support your answers with examples from the reading.
ismell
100-150 smells from wood smoke to coffee to enhance products being offered, scented adventure
scented email, roses
scent on DVD, websites, video games
scent domes for emarketing potential
enhances user experience by adding a third dimension
ambient smells as indicators, bubbly brook as an email indicator
learned synthestisia


Describe smells that you have encountered while in settings of consumption.

in the mall everytime you pass by the Abercrombie or Hollister huge waves of perfume come out of the store, so much so that it burns your eyes

What is the relationship between smell and spirituality?

christian who lived in the state of grace would be infused with the scent of the divine spirit

Give an example from the Environmental Fragrancing article of scent and odor manipulating a situation.

Shimizu made an aroma generator based on japanese research the perfume reduces stress and increases efficiency so they are includeing this scent  generator in new office buildings and hosiptals

Give an example from your own lives of environmental fragrance gone horrible right or wrong.

At my office, which is set in an old house, there was a dead rat that no one could find so for weeks over summer I would dread going to work because it smelled so bad, and the scent persisted for some time after the rat was removed.

Describe in about 5 sentences Shimizu's Aroma Generation system and scent plan. Do you think this would work in the USA or your home country? Why or why not?

Based on Japanese research scent increases efficeincy and reduces stress. So they created a system that generated scents throughout the workplace. They plan to include this system in new offices buildings and hospitals they construct.

It might, I think it depends on the scent and the situation. Culturally we are very different and like different smells so if it was a scent that is perceived as pleasant in the us then it might work. but often smells gave me headaches and my mother hates scented things so it could also hinder work. 

What for you would be the ethics or are there any ethics with respect to the release of scent?

I don't think it is really fair actually because everyone likes and dislikes different smells 

DEscribe how behavior could be modified using scent.

learned association, emotion assoiciation, paired with reinforcement however everyones smell experiences are so different and their are so many variables and stimuli its not all that feasible 


Ursitti interview 10 points

What is the relevance of the story about seeing Venus in the  broad daylight and art?

Cultural context has a strong influence on what we perceive  You could see venus if you know to look for it. There are things in front of us that we can only perceive if we have the framework. There are ideas and concepts in art that we can only see if we know to look for them.

What is meant by the term non-visual aesthetics and what is the role of technology in apprehending non-visual aesthetics?

Asethtics use the senses as a form of knowledge. Technology extends our eye allowing us to see thing we would never otherwise be privledeged to see, the other side of the earth, space.
the touching eye, the hearing eye

What some of the reactions of the "art world" to the use of scent as a medium?

visually dominant culture, scent challenge and critique this
no visual element to focus on

scent contaminates the clean white cube
body smell- dirty, unhygienic

Ursitti talks about our cultural aversion to smelling and smells. What evidence in your every day existence can you find for her statement?

she talks about our need for sanitation and our constant air freshening. I can not stand the smell of recycled air, dirty kitchen, trapped on an air plane smell so I constantly open all of the doors and windows at my house or in my car

How has working in a science lab changed Ursitti's art practice?

there is psychological basis to visual dominance
how to take in account the other senses in looking and making

What is Ursitti's relationship to language? 

words, limit and define things, there are always things that escape language, scent is one of these things


Sissel Tolaas video  10 points
 Please summarize and respond (What is your opinion of what she says?) the video in 10-20 sentences.

Smell as a form of communication, the first forms of bacteria as well as animals today. The only piece of the human brain in contact with the air. We smell all the time, even when we sleep. Smell can create new meanings. Our cultures are dominated by the visual. Vision distances us from the object. Smell creates an immediate environment and will therefore create a strong impact. Systems of smells as a way for communication such as navigation. Render over 10,000 smells. Reproduce the smells, experiences in the world, invisible signals. Project to collect sweat then chemically reproduce it, identity, invisible images. Body smell as unique as finger prints. Child like because we know nothing about the nose, we start at zero.

Project 3 In Progress

I ended up using the edible paint recipe made from sweetened condensed milk and cornstarch, which I had to heat in a saucepan to get a smoother consistency. I also experimented with the amount of cornstarch I incorporated to play with thickness of the "paint". I used food coloring to dye different shades of the "paint", and I wasn't too concerned with the realism of the colors because I wanted to achieve an impressionistic aesthetic, which is all about light and color. The paint was difficult to handle because it kept "melting" together as I was working with it, but after a few hours it dried and I was happy that it became more opaque and had cake icing consistency as opposed to before.

Project 3 Reflection

I was pleased with everyone's reaction to how much it looked like one cohesive impressionistic painting. That people were willing to actually take a bite (even though it wasn't the most delicious edible paint, I know) was perfect to my concept of whether to think of this piece as Art, as food, or art you can eat!, and how replacing the bitten apple even changed the "composition."

If I were to do something like this again with edible paint, I would take taste into more consideration. How to manipulate the flavor of the paint to change not only the outside, but the inside as well. And which flavors would contrast, compliment, and overpower each other between certain foods and certain flavors.

Reading Response to John Stilgoe's "Outside Lies Magic" by John R. Stilgoe

I am intrigued by the relationship of how a changing environment influences and causes changes in maps. Also how people influence said environment and maps. I know I use digital maps more than the physical paper ones

Perfume: Story of a Murderer Extra Credit

"Perfume: The Story of A Murderer" is a thriller taking place in 18th century France about a man with an extremely developed sense of smell, who murders women in his search for the perfect perfume. Overall, I was unconvinced of the idea that Jean-Baptiste was able to differentiate and separate every single smell and from such far distances, and the smells wouldn't meld together, but I suspended my belief for the duration of the movie. During the serial killing spree, I was reminded of how in the show Criminal Minds, the Behavioral Analysis Unit often mentions that serial killers circle around their intended target, almost for practice. I feel this theory is directly related to the motives of Jean-Baptiste's search for the ultimate scent. On another note, I have always been intrigued in how perfumes are made. So seeing even a fictional account of the science of how notes and chords are mixed to compliment each other was pretty interesting, besides the overarching disturbing factor.

Ag Discussion

Describe an aesthetic experience you have had related to agriculture and farming.

 My group talked about working around citrus and the feeling of happiness and relaxation, compared to places like petting zoos and can't stand the smells.

Describe an aesthetic experience that you have had  in a supermarket or chain restaurant.

My group discussed how organic food stores and their products are so design-based, even more so than the usual Publix and WalMart. It feels like they take consumer psychology into account to arrange the displays in a more aesthetically pleasing way.

Describe an aesthetic experiences that you have had with food packaging.

To go along with the previous question, we said how packaging influences the consumer's attraction to a product, and every image and color is taken into consideration.

What is the role of artist in critiquing our current food system? Please give two examples of artists who critique food systems and how their work engages or discusses food politics.

We didn't really have any other examples of artists besides the ones shown in class, but my group discussed veganism and vegetarianism, and the decision to eat or not eat meat according to concerns for how animals are treated via how and by whom they are raised, etc.

Project 3 process

After talking with Katerie, I really like the idea of creating an edible still life. I think that really helps my idea of challenging the concept of art and edible attractiveness. I plan to use a recipe for edible paint so that people can actually eat the food and have that interaction. By using a more impressionistic painting style, I don't have to make the food hyper-realistic , which would be harder to achieve with non traditional paint media, and would allow more of a reference of historical still lives.

I have been looking at artists like Cezanne and Janet Fish.

Smelly Food Art Questions

Smell and taste are one of our most primitive senses associated with our reptilian brains. Describe your earliest memory of taste and or smell.

How has "Western" thought regarded the senses of taste and smell? Please cite examples from the readings.

Western cultures seem to avoid more scented foods than Eastern cultures, who use more spices. An excerpt from the Kirshenblatt-Gimblett article: "Luxury foods have strong presence (truffles, caviar), as do foods with a penetrating odor, such as fermented fish and aged cheese. One of the most vivid examples is durian, a fruit about the size of a basketball and covered with a thick and spiky rind. It is popular in Malaysia and other parts of Southeast Asia. Notorioius for its relentless smell, appetizing to some and disgusting to others, durian is not allowed in public enclosed spaces like hotel rooms or airplanes."

What are three places where food and performance converge?

They converge at three junctures: "to perform is to do", "to perform is to behave", and "to perform is to show."

Describe a performative or ritualistic aspect of eating from your own personal experience.

What is the relationship between sight and food according to Barbara Kirshenblatt-Gimblett in Playing to the Senses: Food as a Performance Medium? 

Kirshenblatt-Gimblett says that "a dish well presented is already half-eaten." Because "our eyes let us 'taste' food at a distance by activating the sense memories of taste and smell," the visual aspects of food as first impressions are just as important as taste.

What does it mean to the Futurists to liberate the experience of eating for nourishment and appetite?

"...they liberated the sensory experience of eating from appetite and nourishment. Deliver nutrition by vitamin pills or radio. Save food for art. " They wanted to free the experience of eating so it could only be applied as art.

Give three examples of artists from the Kirshenblatt-Gimblett reading who use the concept of digestion in their work.

John Latham (with Barry Flanagan) in Still and Chew in 1966-1967, Barbara Smith's "Ritual Meal" in 1969, and  Ann Hamilton's Untitled (mouth/stones) in 1993.

What the components of performing the food cycle? Please describe each with one sentence and give an example of an artist who performs one of each of the components.

Our Daily Bread

Visually, I thought Our Daily Bread was stunning, and brought beauty to what we think of as mundane environments and tasks. The calming rhythmic sound quality was intriguing how it changed from setting to setting, but each maintained their own rhythmic soundtrack. I also enjoyed the symmetrical framing, especially in the slaughter house and salt mines. Another thing that struck me was the differences and variations of how everything is harvested. Between machination and hand.

project 3 process

I started to do a piece in Flash to then import to dreamweaver and display it as a web piece but I found it easier to use particles in Unity3d so I used the Light Snow particle system to make particles of 2D images of cookies falling vertically from above the first person controller.

There is no terrain and the first person controller doesnt have gravity allowed so you can see the cookies disappearing as they fall closer to the plate.

The plate is the bottom image of a skybox (the other sides of the skybox are white images)

Other screenshots:

Final Critique

I was really impressed people actually tried a lot of the food, because the discoloration was extremely unappetizing. I would have liked to have a cleaner presentation, more beakers and lab equipment, maybe a slicker table cloth or white plastic cut to the shape of the table, also tongs and more lab equipment to eat out of like petri dishes. It was difficult to keep the food fresh so further experimentation would have been nice as a preliminary study before making the final product, displaying them on ice was also a great suggestion. I find it really interesting that this project went in a taste direction versus looks, well both, but taste was affected a lot more than I expected. 

PDF Packet, Ursitti, and Sissel Tolaas Video

pdf packet questions 20 points 
Describe a time of heightened smell/taste in your life.

I think because of this project I am more aware and interested of how smells affect people's reactions and analyzing them so as not to become desensitized to smelling smells.

Do you like the smell of skunk? Describe a smell or taste that you like that others do not care for.

I don't like the smell of a skunk, I'm not sure there are many people that do enjoy that particular smell. I don't much care for extremely fishy smelling foods, specifically gefilte fish, and that probably affects why I don't like to eat them either!

What is the difference between taste and flavor?

Taste is experiencing a food and how it affects the taste buds, whereas flavor is an influence of taste and which taste buds the food activates.
 
What is the "shape theory" of smell?

A theory which states that the molecules of a smell fits perfectly into olfactory receptors in the nasal epithelium.

Describe what Hertz means by the feel of smell.

What is the advantage to learning odors?

Learning odors can be a type of self-preservation, by learning to avoid smells that could be indicators of something harmful, or just unpleasant.

What are pheromones and what do they do?

Pheromones are chemicals that elicits specific behaviors or physiological response.
 
What were the names of the couple in the short story by Proust?

Clarence and Violet.

What is Smellovision and Aromarama? 

Films that included smells like a soundtrack for the viewer.

What have been the challenges of including scent as part of an entertainment experience?

Synchronizing and amount of scent dispersal were problematic.

Describe the integration of smell and the internet. Please support your answers with examples from the reading.

DigiScents Corp's idea for smell interface for personal computers, called the iSmell, and would allow the viewer to smell product offers online. TriSenx scent domes.

Google's April Fools joke was a play on scratch and sniff "smell-o-vision."

Describe smells that you have encountered while in settings of consumption. 

The fact that there is a whole perfume industry built on selling smells immediately comes to mind as a form of commercial consumption.

What is the relationship between smell and spirituality?

The close of the Jewish Shabbat is marked by the brief prayer ceremony of Havdalah, which usually takes place in the home. Part of the ceremony requires sniffing a sweet-smelling spice or plant.

Give an example from the Environmental Fragrancing article of scent and odor manipulating a situation.

The "Aroma Generation System" was developed in Japan and disperses smells in liquid vapor throughout buildings and rooms, and is used to calm workers and control the environment via smells.

Give an example from your own lives of environmental fragrance gone horrible right or wrong.

Describe in about 5 sentences Shimizu's Aroma Generation system and scent plan. Do you think this would work in the USA or your home country? Why or why not?

Shimizu's Aroma Generation System disperses scents in a public setting, like keeping business workers calm and less stressed. There are also scents for home use through the air conditioning system.

What for you would be the ethics or are there any ethics with respect to the release of scent?

I think it is ethical to release scents publicly in certain situations, like a gallery setting, and only with people's full knowledge.

DEscribe how behavior could be modified using scent.

You could use smells to manipulate behavior and emotional reaction. By releasing an unpleasant scent, for example, someone could react physically and emotionally uncomfortable.

Ursitti interview 10 points 
What is the relevance of the story about seeing Venus in the  broad daylight and art?

To reinforce the idea of "non-visual aesthetics," and that just because we may not be able to visually percieve something does not mean that it's not there, or that others have different perceptions.

What is meant by the term non-visual aesthetics and what is the role of technology in apprehending non-visual aesthetics?

Non-visual aesthetics are more broad than what we can see right in front of us, but more of "sensory in general," and "feeling with the mind."

What some of the reactions of the "art world" to the use of scent as a medium?

It is challenging in some ways for people to fully comprehend art that uses scent as a medium, because it lacks a visual element to focus the viewer. But in some ways it elicits stronger reactions to the art because everyone has very specific experiences and preferences relating to scent.

Ursitti talks about our cultural aversion to smelling and smells. What evidence in your every day existence can you find for her statement?

How has working in a science lab changed Ursitti's art practice?

Working in a lab helped her trust in the intelligence of her senses more, and work in a more "rational" and non-subjective thought process.

What is Ursitti's relationship to language? 


Language limits too much--there is no way to fully express sensations we smell besides "metaphors and dichotomies of good and bad."
Sissel Tolaas video
 Please summarize and respond (What is your opinion of what she says?) the video in 10-20 sentences.

Sissel Tolaas is an artist and "professor of smell." She works and manipulates smell and social situations as a means of communication. She has worked with institutions such as MIT, Harvard, and Louis Vitton to create scents that emit repulsive or rewarding emotions. She has made works like the scent of money, to make people feel richer, and harvested sweat from armpits. I think it's extremely interesting that Tolaas utilized her "eau de sweat" to provoke a conversation about the disconnect of her nice appearance but awful smell, and how we as a society expect only the freshest of scents. Tolaas mentioned at one point that we as humans have about a 20-30% accuracy with smells, but 100% accurate in our memory of the smells later on. I think that speaks volumes of how interconnected smell and memory are, and why they tend to go hand in hand.

project 3 process

REPRESENTATION:
I decided to depict an impression of how someone would feel by being "addicted" to a food. I imagined huge amounts of that food being available to the person (the first person viewer) and then disappearing (representing the viewer eating it all) so the rain of cookies goes to the plate and then disappears which means that the viewer ate them. I think I could have created a visual of hands grabbing the cookies and eating them instead of disappearing into the plate but I was trying to be abstract, maybe I should have been a little more literal because it could give the impression of a completely different concept about an abyss. I think I did a good job with the particles of cookies, though because it represented huge amounts of one specific food being available to the viewer which gives the viewer pleasure or disgust depending on taste but ends up always being disgust because of the amount- no one can like cookies that much to eat that many, so the concept of a food being addictive doesnt really make sense to me, as the word "addiction" can also mean not literally addiction but something you like to do a lot.

project 3 process

CONCEPT:
I changed my original idea because I wanted to use a different concept. I was thinking about addiction and how some things in life that are not really chemically addicting can be considered addictive therefore wrong to be used. Of course some drugs are addictive but the idea of food being addictive doesnt make any sense to me because tasty food is something that everyone likes sure but that doesnt mean that one can become literally addictive to it, though. One study in Yale dealt with certain foods that can be considered addictive like pasta, bread, cupcakes, sweets in general, etc so I decided to use a food that is individualistic: a cookie. I imagined myself eating a huge amount of it and getting "addicted" but I just couldn't think of that ever happening because the only time I ingested one food in big amounts I just ended up being repulsed by it and now I deliberately stay away from it-something I couldnt do if I was truly addicted. So with this piece I wanted to play with the concept of food addiction and how it might feel to be addicted to a food.

http://recipes.howstuffworks.com/5-most-addictive-foods.htm