Project 3 Reflection

For this project I feel like I got a lot of good feed back on how to improve the existing project. I wish we had more time for this project because once I finally got an idea for it I got excited for it. While doing it it became more about the process of melting and figuring out how the colors of the different popsicles were going to work together and as a whole. After you mentioned it thinking about layering the canvas ones more would have been more successful, I didnt know while doing it what would be too much and too little. I also liked the idea of using the actual popsicle sticks as the title cards or with making the book I made. I wanted to include the book to show more of the process but not in a in your face kind of way. I wish the other ones I did on the different papers didnt shred up because those ones turned out interesting because of the thinner papers I used.

PDF Packet Questions

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

Going to a buddhist shrine in Japan was quite the smelling experience. The air in the area was much cleaner so when the scents of the incense and candles came at me, they were quite overpowering. 

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

No I don't like the smell of skunk...but I dont think I've ever smelt one and don't plan on anytime in the future. I like the smell of gasoline but other don't seem to like it. 

What is the difference between taste and flavor?

Taste is based on the taste buds and the fives parts which were sweet, sour, umami, salt, and bitter. Flavor is a combination of taste and smell and can be classified in many more categories than taste. 

What is the "shape theory" of smell?

Odorant receptors have different shapes, and how well an odor molecule is detected is determined by how well it fits into the olfactory receptor.  The specific pattern of electrical activity in the olfactory bulb determines the scent we perceive.

Describe what Hertz means by the feel of smell.

The feel of smell is like menthol which feels cool and ammonia which is burning. We perceive this feel through the trigeminal nerve which is responsible for our tears when we cut onions and for our sneezes when we smell pepper.

What is the advantage to learning odors?

The advantage to learning order is the primary function of smell. By learning orders, we can either know to stay way or know that it is safe. 

What are pheromones and what do they do?

They are a form a chemical communication. They convey important information, specifically about the reproductive state. For example, when women who are experiencing menstrual cycles, their periods fall into synchrony.

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

The woman's name was Violet and the man's name was Clarence. 

What is Smellovision and Aromarama?

They are cinematic technologies that used a scent track on the film itself to trigger odors, analogues to a sound track.

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

The challenging of synchronizing the release of odors with specific audio-visual was restrained by the slow diffusion of scent, especially in a large theatre space. The dispersal and change of one scent into another was not instantaneous and had to be carefully managed if odorific confusion was not desired. 

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

Smell and internet hasn't been really incorporate yet, at least to the general public. "Scent domes" were released which were scent generators that are connected to the desktop. Realaroma tried to boosts scents over an internet connection. While all valiant efforts, I don't think we quite have to technology to accomplish this yet. 

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

Consumption in the sense of food is easy, any restaurant I go to...I always smell the food while I am waiting for the food which makes me more hungry. Like at Olive Garden, I will smell a delicious pasta or if I am at Outback I will smell a steak. But in stores, I can only think of bath and body works and how I go around and try out of the lotion and scents on my arms. 

What is the relationship between smell and spirituality?

For me, I associated incense with temples whether it be Hindu or Buddhist. I've went to functions as a child and always come across this. That is what the relationship between smell and spirtuality is to me. 

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

Shimizu's "Aroma Generation System" is an example in the way it uses air duct and vent to mist a scent to living and work quarters. One could easily use that to put a toxic gas in the buidling!

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

I absolutely can not stand the Abercombie and Fitch smell. It is so overpowering. I can't even walk by the door. I have no idea how people walk into that store with the overpowering scent.

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?

the scent plan system is scents released in places of work and buildings to influence the moods of the people there.  The scents chosen for the plan are based on aromatherapy ideas: a different scent produces a different effect.  The scents involved in the plan can change depending on the position of the people targeted.  For example, in a bank, the workers were exposed to a lemon scent to promote alertness, and the customers were exposed to a lavender scent to promote calmness.  I think the scent plan would not work in the US because not everyone has the same reaction to certain smells. Plus, places would have to disclose this use of aroma generation and then the fear of people using it for toxic warfare would kick in. 

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

I think there are ethics associated with the release of scents. Like for me, there are certain scents that start off my allegeries which I would not like to be exposed to. 

DEscribe how behavior could be modified using scent.
I think scent given the right enviroment could really help someone relax. I think that's why spa smell so good. Also smell something awful would repel someone and almost put them in a bad mood kind of like the sims. 

Smell/Perfume Experiment

Ursitti Interview

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

I believe the relevance is that seeing Venus in broad daylight was something that your eye had to be trained for. It wasn't impossible but it didn't come naturally. I think this can relate to art in the sense that the general public, who don't have the art history background generally look at art as a pretty thing and don't go much deeper than that. 

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

The term non-visual aesthetics is describing a way of making and reading that does not privilege the visual, or that takes into consideration aspects of a work that are sensory in general. Technology aids us in emphasizing other senses and having the body more involved in art. 

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

Some reactions of the "art world" to the use of scent as a medium could be it contaminates the white cube with evidence of the body or visceral. When the scent is human it is taboo because that is what perfume culture teaches us.

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

I would like to say I don't find body order offensive since my mom is so adamant about wearing perfume and deodorant but I do. I find that I am much more comfortable when I can tell that someone is wearing cologne or perfume and when someone stink of BO I could slink away from them. 

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

She states that working in a lab made her want to trust the intelligence of her sense more, to go back to her intuition. Also, the senses don't work in isolation but in conjunction with one another. It is these "formal" aspects that helped her to push her practice into a more social and psychological realm. 

What is Ursitti's relationship to language?
She has a tortured relationship with language. She is more interested in the non-verbal and the gaps that comes from direct experience.  

Miracle Audio Berry Converter

http://youtu.be/gVVByy2An3s

Instead of taking our Miracle Berry data and visualizing it in processing, we decided to interpret it into audio.  The data from our Miracle Berry experiment was sectioned by the type of food, and then sectioned again by each sample.  There were 14 different tracks representing the 14 different foods that were tested.  Within each track, there were 8 different segments representing the 8 different samples.  Each segment was created by generating a chirp that was 1.5 seconds long, and the starting and ending frequencies of the chirp were determined by the percentage that the person liked the food before and after the miracle berries, respectively.

The percentage of liking for each sample was originally indicated by a value scale of -100 to 100.  We took those numbers and converted them into a percentage using a patch we created in Pure Data, and then took the resulting percentages and used them to generate chirps in audacity.  If the person liked the food more before the miracle berries than after, the chirp would progress from a higher pitch to a lower pitch.  If they liked the food more after, the chirp would progress from a lower pitch to a higher pitch.  If the chirp stayed around the same pitch the whole time, the person liked the food about the same before and after the miracle berries.  The amount that the person liked experiencing the food in general could be noted by the highness or lowness of the pitch of the chirp overall.

You can listen to the sound files here:
soundcloud.com/thegreenassassin/sets/miracleberries

The 14 tracks were placed sequentially in alphabetical order by the name of the food that they represent. They were accompanied by a solid color on a screen. We used Pure Data (a free, open source, MaxMSP alternative) to create the visuals, and Audacity to create the audio.

Here are the Pure Data files available for download.
https://github.com/tgreena/MiracleBerries

We used three separate pure data patches. The "Interpret-Values" patch took the data that received from the value scales everyone in class took for us. It interpreted the data into a likeness of each food into a 1 to 100 scale. The "ColorBackgrounds" patch full screened color on a timer, and played the audio synced with the color screen. The "MiracleSoundBerryConverter" was used on a separate computer for the installation, the computer playing this was connected to a microphone underneath the pedestal, listening to the audio from "ColorBackgrounds" and playing the converted audio to the headphones.

Project 3 Dyeing

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.

My earliest memory with either taste or smell would have to be tasting shrimp for the first time at this restaurant off of long island. I was young and had grown a distaste for fish. However, when my aunt brought me to this restaurant, there was this amazing scent that I had no idea what it was. It was definitely pleasant for my nose. I asked her what that smell was and she informed me that it was shrimp and asked me if I wanted to try one, however i was reluctant. My aunt somehow convinced me to try shrimp and I've never looked back. I can't described how delicious shrimp is in the way it seeps up whatever season or thing it is being cooked with. 

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

I didn't see anything in any of the articles that spoke specifically about this but from my own experience as coming for an "eastern" background, Western cultures definitely don't use as much spices and aromas as the Eastern Culture does. I can immediately tell the different between an "eastern" house and a "western" house because "eastern" culture uses incense and senses that aren't your stereotypical lavender and vanilla. 

This paragraph from the Kirshenblatt-Gimblett kind of sums it up the best:

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. In durian season, lovers of durian will drive out to the orchards at night, when it is cool and the aroma suffuses the air, and eat them at a roadside stand. They are freshly gathered by men who know how to dodge the ripe ones, attached by only a thin stem, as they fall from a height of 30-120 feet. Durian is considered yang and an aphrodisiac, no doubt because of its funky smell. According to a Malay proverb, "When the durians come down, sarongs go up." According to a guide to Singapore food, "Animals esteem the durian equally as much as humans--tapirs, tigers, pigs, flying foxes, rhinos and monkeys are known to eat them voraciously, and elephants often swallow them whole. Protected by their horny shell, they emerge from the elephant's digestive tract intact. Indeed, this specially 'processed' variety is coveted above all others by the natives of northern Malaya."

This is exactly what I was trying to say before with the cultural differences on scents and tastes. 

What are three places where food and performance converge? 

According to the article, which I defnitely agree with, the three places were food and performance converge is in:

1. To make and serve food which is about materials, tools, techniques, procedures, and actions. It is about getting something done

2. Perform to behave which means to behave appropiately in relation to food at any point in its production or consumption or disposal.

3. And to show, when people are invited to taste.

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

A performative aspect which has a lot of meaning is when in church when you eat the bread and drink the wine for communion. This a performative and ritualistic aspect in which the bread represents the body of christ and the wine represents the blood. And by eating and reciting the versus you are renewing the convenant with Jesus. 

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 states, "Our eyes let us "taste" food at a distance by activating the sense memories of taste and smell. Even a feast for the eyes only will engage the other senses imaginatively, for to see is not only to taste, but also to eat." This is what I was interesting and emphasized on in my food project. Sight relates memories to food that we see based on color, texture, and familiarity. This has a lot to do with food color and what we associate/what our society associates. 

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

A historical example of food as a spectacle is hamburgers and hot dogs in relation to fourth of July BBQs. A more contemporary example was the big avocado phase that everyone brought into because it was claimed to be a super fruit. Personally and more recently, the dark sea salt chocolate have kind of become a spectacle with me and my friends. The unique taste is just something we can't get enough of. 

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

It literally meant to the Futurists for food to be save for art. To take away the experience of eating for nourishment and appetite would mean that we wouldn't be tied to our primitive needs. They even wanted to take the functions of the mouth and have the hands diminish it be using small proportions. 

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

Digestion is used by John Latham in Still and Chew, in Barbara Smith's Ritual Meal, and in Ann Hamilton's Untitled (Mouth/Stones).

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 (the creation)

Bonnie Sherk's "The Farm"

Provisioning (the delegating and serving)

Annie Lanzillotto "The Arthur Avenue Retail Market Project"

Preparation( cooking, preparing food for consumption or viewing)

Substance (physical presence)

Jana Sterbak's "flesh dress"

Instructions (steps that describe the process, a recipe)

Allan Kaprow's "Performing Life"

Actions (performing the Instructions) 

Jean Stapleton's "Bon Appétit!"

Consumption/Events (the participation of others in the piece) 

Allan Kaprow's "Persian Rug"

Food Project Reflection (Project 3)

So the critique for my food project went pretty well and was pretty much what I had expected it to be. Of course, I had to change my mind at the last minute and use a table instead of pedestal so the table didn't have a table cloth but I was aware of that fact and should have thought ahead for that. People seemed really hesitant to even approach the food because of the texture and actually thought it was Zaina's (?) meat piece which was interesting that they automatically made that assumption because the red jello looked so much like meat.
 I liked that I had to pass out the toothpicks because in an ideal situation, I would only like the viewer to taste one piece. However, someone made the suggestion for me to put toothpicks in each of the pieces and that would have eliminated me. I actually really liked that idea and if I were to go that route, I would install a camera that would record the table and hopefully catch people's reactions as the eat the pieces and contemplation as they were deciding to partake or not.
Another suggestion that was made that I really like for another iteration of this project was to have more choices like 10. Someone claimed that if their were more choices that they would have felt more bad about choosing one over the other. I really liked this idea and am going to watch that TED talk on choices because it's something that I am really interested in and I think TED talks are really interesting.
One thing that did surprise me was people went for the nastiest looking one thinking that I was playing a trick on them. This was not something that I had anticipated and kind of overlooked. I never really factored in that people's paranoia would have affect what they chosen. Which was a happy accident for me and would be something that I would research further because I found that aspect super interesting. The paranoia definitely added another layer of complexity to the work.
In a future iteration, I would definitely ante up the delicatesse look to the piece. I think that is a really important part of my piece because it kind of divides your audience into the people who would try anything, the people who would give into peer pressure, and the people who just won't try it because the texture is strange. I would mostly likely make a syrup and add green leaves to make it seem as if it were an actually dish. In a gallery setting, I would like this piece to be near the food or something near the entrance. So people would actually think it food and I would employ the use of cameras to record people reactions and maybe in another part of the gallery I would have a monitor that would be showing the live feed of people eating or not eating the jello pieces.

Here's a video of the final presentation:

Ice cube trays (Project 3)

So this is the type of tray I ended up using because most stores in Gainesville have a VERY limited selection of ice cube trays. I not entirely unhappy with this because I would not have achieved the shape that I got in the final presentation which I felt added a layer of complexity and connation to the piece. The shape that I showed in the final presentation had people thinking of pieces of meat or dessert. 

This was the ice cube tray I was original trying to get. I am kind of curious to see what the final shape would have been if I was able to get my hands on this tray and how that would have changed the piece. 

Cutting the Jello (Project 3)

So I have the jello ice cubes shapes because I couldn't find any square cube ice trays in any of the stores around me and didn't have enough time to order them. My originally intent was to cut the ice cubes shapes that I had and make them into squares. However, I was cutting the pieces in threes and found that the shape reminded me of meat and I thought that could be really interesting and add another level to my piece.

Test of Food Project Presentation and choice of plates (Project 3)

So I played around with different configuration on the plates that I had purchased for the project. I even looked up how people presented food in the competitions and fancy restaurants. I guess that's why I was drawn to these white plates which reminded me of a sleek  high class restaurant. I originally was going to use an aluminum and clear tray, which ever one I could find. However, I saw these plates and was immediately drawn to them.

I ended up going with this piled, almost custardy presentation because it was the one configuration that I liked the most. Especially, since the red pieces reminded me of meat and I almost thought of these plates as pre-cooked ingredients that they have on cooking shows.

The way the jello turned out as well as quite unexpected. I didn't want a jello translucent look but hadn't expected to get this really strange texture that I achieved. The texture was definitely an happy accident. I left the froth stuff on top because I felt it gave the cubes some variation and would make it different from just a jello cube.

Recipes and images of the making of my jello cubes (Project 3)

Here is the link that I pretty much referenced while making my cube shapes: 
http://www.modernistcookingmadeeasy.com/info/modernist-recipes/more/papaya-agar-agar-gel-cube-recipe

I forgot to take images of me making the actually puree and heating the mix. However these are the ingredients that I used:

Green and Purple Grapes
Non-sugar Strawberry Glaze
Knox Gelatin
Agar Agar

That's basically all of the ingredients that I used.

All I ended up doing was blending the grapes and strawberry glazing together and adding water to the blender to get rid of most of the chunks. After I did that, I poured the mix into a pan and heated it up to boiling. After it had boiled I put in the agar agar in one batch and the gelatin in another. After mix for a super long time, I put the mixes into these ice tray below and let them cool in the fridge for about 4 to 5 hours. I sprayed pam on one of the trays but forgot to do it on the rest. 

After the jello had cooled, I then took two toothpicks and scraped around the edged of each ice cube to get the jello out. Like I stated before, the spam tray was REALLY easy to get out but the other were much more of a pain to get out. It took me about an hour to get out all of the pieces. Anyways, the picture below is what the pieces looked like before I cut them.

Smell Log

1.04/13/2013    9:15 am    Bedroom             Smelly Sheets
2.04/13/2013    9:45 am    Kitchen               Trash
3.04/13/2013    9:50 am    Kitchen               Cinnamon Bagel and Chai Tea Latte
4.04/13/2013   10:20 am   Bathroom            Dark Kisses Shower Gel
5.04/13/2013   10:30 am   Bathroom            Tresemme Curly Mousse
6.04/13/2013   11:30 am   Car                     New Car Air Freshener
7.04/13/2013   11:45 am   Corry Village       Fresh Bush Scent
8.04/13/2013   12:00 pm   Corry Village       Hard Wood Floor
9.04/13/2013    3:00 pm    Corry Village       Mi Apa Pork and Rice and Beans
10.04/13/2013  5:00 pm   Fraternity Row      Car Exhaustion Smell
11.04/13/2013   5:30 pm  Bedroom              Body wash and Perfume 
12.04/13/2013   6:15 pm  Bathroom             Make up and Hairspray
13.04/13/2013   7:15 pm  Leonardo's 706     Pasta and Salad
14.04/13/2013   7:35 pm  Leonardo's 706     Margarita
15.04/13/2013   8:05 pm  Leonardo's 706     Peppers, Pesto, and Garlic
16.04/13/2013   9:15 pm  UTC                    Baby Powder
17.04/13/2013   9:45 pm  UTC                    Cologne
18.04/13/2013   3:15 am  UTC                    Pine Sol
19.04/13/2013   4:25 am  IHOP                  Pancakes and Coffee
20.04/13/2013   5:15 pm  Bedroom             Sweaty Clothes

Why I'm interested in Cubes and Food Color Perception (Project 3)

I am really interested in this idea of color affecting what food we think is appetizing. I am definitely more interested in the visual appeal of food versus the taste or smell of food, especially since color directly affects what we think about food. Hearing Dr. Klee speak about how the color of a tomato affects which tomato that a person would eat really sparked my interest and lead me to look into food color perception. I think I actually talk a lot about perception in a lot of my art and that was something that I found common ground with when food became the subject of our last project.

Color perception was the starting point of my ideation and while trying to find a way to present this idea of color perception I came across the idea of the cube and kind of fell in love with the form because it was so simple and non-obtrusive. Cubes are a really simple three dimensional form and I really could not think of a complex form for the sculpture that would do my concept justice. When cube were suggested to me, it was like a light went of in my head.

Project 3

I almost forgot to do this post!

Here's a link to the final video:
http://www.youtube.com/watch?v=aWLtDTMI7Gw

During the break I plan to shoot some new video of the cows around here and hopefully add that into the video. I also plan to take the suggestions of cutting down on the cooking part of the video, as well as what was said about how it goes from hanging meat to cow to hanging meat to cow. I really liked Julia's comment about how she thought I was trying to bring the cow back to life by adding water to it, I may do that as just another short comedy video in relation to this project.
As for the project I was happy about it for the majority, the wind did ruin certain parts of it though. On my computer and with headphones the wind was not that powerful, I wish I would've used a microphone so the sound quality would be better without interrupting wind. I know not all of the shot angles were great and that's my bad for not paying careful attention when shooting. Like previously stated I plan on going back and reediting some things.

Project 3

Here is all the images from project 3 that I have taken:

https://www.icloud.com/photostream/#A3JtdOXmGigpfp

Our Daily Bread

The movie has been filmed in a very visually stunning manner, although the actual imagery is pretty gruesome at times. I found it really interesting that the element of line is particularly strong throughout the film, and  just how much all the food industry is very mechanized and mechanic and orderly

 Being a vegetarian, I just find this whole production very cold and dehumanizing when dealing with another living species, but it is the popular demand. It just saddens me to see hundreds upon hundreds of animals being bred for the purpose of consumption. Its so much harder to see living animals being herded and thrown down mechanical shoots and spewed out into bins. I found the scene with the little chicks particularly disturbing, even with its lack of grotesque imagery.

A very strong element of this film I found was to be the lack of any actual dictation, but only mechanic and process sounds. That really helped put this whole process into a very particular consideration of events rather than spoken opinion.

Final Project Critique

Unfortunately I seem to have lost the photographs in transfer from the card to the hard drive, but here are a couple of images I took from my phone. During the critique, we discussed pushing further the feeling of this other world almost with more light kits, trying to make each display seem as sensually appealing as possible. The part that needs the most work is the grove representation. It needs some experimentation on adding more factors of the grove. The image at the far end on the wall, I may push farther by adding multiple images of the orange in its various forms I have broken it down into, making each image as appealing as possible. The end result I hope to engulf my viewers in a somewhat alien environment, even being surrounded my this familiar object, but breaking it down in every way and transferring it to digital imagery all in one room. 

Smell Log

Smell Log - April 1st, 2013

1 04/01/2013    8:15am     Little Hall              morning coffee
2 04/01/2013     8:45am    Undergrad Studio  burnt wood
3 04/01/2013     12:00pm  Burger King          French fries and chicken nuggets
4 04/01/2013      1:45pm   Stadium Road       Sweet flowers on bushes
5 04/01/2013      3:00pm   Outside of Murphree  Trash Shute
6 04/01/2013      5:00pm    Bathroom             Fresh Anti-bacterial Soap
7 04/01/2013      7:00pm    Kay Bros. BBQ    Texas brisket, broccoli, corn, and garlic bread
8 04/01/2013       8:45pm    Bathroom             Metal smell of steel door knob
9 04/01/2013       10:00pm  Dorm Room         Hot/Burnt Hair from Straightener
10 04/01/2013      11:00pm Dorm Sink            Toothpaste
11 04/01/2013       1:14am  Bed                       Fresh cleaned clothes

Found a really cool reference to art and food:

http://www.othersights.ca/wp-content/uploads/2012/07/PAR-46_pgs-34_37.pdf

AG discussion questions

Questions for Our Ag Issues Discussion

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

I've grown up in rural areas my entire life, and I've always found the rows and rows of crops very appealing. Even more interesting is the fact that the same rows change throughout the year depending on what crops are planted in the same place. 

Describe an aesthetic experience that you have had in a supermarket or chain restaurant.
In supermarkets I'm always really delighted by the displays based on colors. Especially in produce sections, this is very noticeable, and extremely appealing. 

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

I feel like packaging of food has a very strong influence on the value of the product, and heavily influences the consumer. I believe the consumer likes to see the actual product on the packaging of what they will be buying. 
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.
 
Artist role in any subject is the same as with critiquing our current food systems. An artist will explore various view points, visually subjecting the viewer to be engaged with a particular criticism standpoint. 
















Amy Franeschini: Addresses community involvement in the industrial food system. 




Mel Chin Explores environmental sustainability in growing environments. 

Process Work, Critique, and Post-Crit Reflection

Here are some of my process pictures for the project. I chose 5 "good" smells and 5 "bad" smells :

The Good:
 - Lemon
 - Coconut
 - Chocolate
 - Mint
 - Rosemary

The Bad:
 - Onion
 - Blue Cheese
 - Refried Beans
 - Anchovies
 - Jalepenos

Difficulties with set up:

1). Trying to line up the canisters to the wall and get them straight as well as leveling the writing pads and pens.

2).  I had to nail the velcro into place because the canisters kept falling off.

3). When I put the smells into the fridge, they melded together and some of them were in turn difficult to smell during critique.

Critique pictures:

Interesting things I found from the process of critique:

 - I really enjoyed the look of people coming up to the wall and smelling the items and then in a classification manor they consult the note pad and write their things down. 

 - How some people see what is on the paper and then believe that that actually is the product within the canister.

Some of the changes mentioned within the critique:

 - Some people mentioned having the covers be completely opaque in a black or white instead of being slightly transparent. I believe this could be good for concealing the idea that each memory is different and unique to the person who experiences it. Part of the reason that I wanted a slightly transparent cover to the canister is because I enjoyed the colors of the foods. 

 - They suggested hiding the clear push pins and possibly using velcro instead. The pads were suspended from string because I wanted a kind of loose and casual way of picking up a pad and writing on it. I liked the casual look to it. 

 - They suggested possibly putting the canisters on a different level instead of having them on the wall.. I still enjoyed the line that was formed by the people smelling them. 

Overall Reflection: 

I really enjoyed this piece because a lot of my food experiences have been through not only visual but smell memories. This was the reasoning behind the title for the piece, "Auroma." Each smell was a different experience for me and I enjoyed it so much that I wanted to portray different ones at a controlled setting so they could form their own memories and put them down on the paper. They could recollect their experiences on the paper. One of the things I would change would be adding a secrecy to how these people felt about each smell. This would make it more personal and allow for each person to get an experience without the influence of another person. Being a foodie, this project was fun and very important to me, because sensual experiences are the most important in my life right now.