The Aromathèque evenings provide an experimental take on seemingly ordinary topics that deal with the senses of smell, touch and taste. These so called lower senses are not only placed lower in our body but also were considered through history as lesser, more banal and not sophisticated. We think differently. Starting from a simple theme with a thought provoking question, we go on a journey and inviting people from different disciplines to discover the world that lies behind everyday phenomena.
The first evening will be mayonaise themed, soon after monthly evenings will follow. To give a peak behind the curtain, we are working on evenings about: meat without meat, feromones, cheddar real/fake, sex with flavour, science fiction, pain and food (pepper, sparkling water), cows, vaping serious flavours and …
Together with sensory food designer Laila Snevele, we explore the world of mayonnaise. We touch and draw lines in the wobbly texture with Laila's mayo fork, listening to the sounds of mayonnaise. As we delve deeper into the world of mayonnaise, we learn from a mayo expert all about its intricacies. Presenting the audience with a series of experiments on the substance and properties of mayonnaise. Could mayonnaise become a perfume, an aphrodisiac, a dessert, or a hair product when you add different flavours and ingredients?
Frank Bloem
Frank Bloem is an artist who uses scent as his primary medium. He started his lab The Snifferoo in 2016 and creates scent art projects. From elephant scents for Artis Zoo to erotic pine scents for festival Into the great wide Open. He works with artist and museums and has a long term collaboration with The Embassy of the North Sea for who he made art projects and a perfume. For Mediamatic Frank has been active since 2017. From Collaborating on Odorama evenings with Caro Verbeek to giving scent and distillation workshops. Since 2019 he is the manager of the Aroma Lab that he set up together with Niklaus Metler.
Laila Snevele
Sensory food designer Laila Snevele explores the perception of food through multisensorial research. What role does colour, shape, texture, temperature, sound, mouthfeel and aroma play in our understanding of a certain food? And how can we use these elements to change or elevate our sense of taste? Snevele designs recipes for the brain. Laila specialises in sensory experiences for the best chefs to implement sensory knowledge in their gastronomic storytelling. She uses speculative design as a tool to arrive to innovative ideas for the future. Laila actively shapes the future of food and restaurants, inspiring groundbreaking concepts that redefine tradition and our vision of food.
Laila Snevele giving a workshop - Copyright & Credits by Laila Snevele - 
Jornt Weersing
Jornt is one of the founders of De Bruine Fruitschaal. A platform for snack innovations. They create snacks on request and works together with Oliehoorn and Actifood, among others, on innovative products. Their menu includes the Carbonara croquette, the Bolo disk, the chowder croquette, T' Pompeboltsje, the Brunebed, the crispy cheese board and much more. They also set up the Frituur Festival, of which a number of successful editions have already taken place in Leeuwarden and Groningen.
Marinthe de Hek
Marinthe is food programmer at several festivals, she offers sustainable support and concept development to various cultural productions, such as the sustainable programming of food at events (Into The Great Wide Open, Grasnapolsky, ESNS, Into The Grave, etc.) or the development of a sustainable (volunteer) policy (Oerol, Northern Film Festival, Welcome to The Village). She is one of the founders of Slow Food Youth Network Fryslân (SFYN Fryslân). This network is committed to expanding the northern food network and shortening the food chain to make old crafts and traditions future-proof. We can learn a lot from our past and the traditions of our ancestors: sustainability is nothing new.
Information
Thursday 14th of November
18:30 - 20:00
Ticket: €12,50
Student, kunstenaar, Stadspas: €8,50
Tickets
