Every month olfactory artist Frank Bloem curates a program where experts, artists, designers and scientists shift our perspectives on what we eat, drink, touch, inhale, secrete and smell. 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.
We are kicking off the series with a deep dive into the creamy world of mayonnaise! Discover its scents, stories, and secrets. Could mayonnaise become a perfume, an aphrodisiac, a dessert, or a hair product when you add different flavours and ingredients? To give a peak behind the curtain, we are working on evenings about: speculative fiction, masochism, meat without meat, pheromones, cheddar real/fake, sex with flavour, pain and food (pepper, sparkling water), cows, vaping serious flavours…
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.
Presentation about different body smells and smell samples from the elephant intimate body parts. - 
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 - 
Information
Thursday 14th of November
19:30 - 21:00
Ticket: €12,50
Student, kunstenaar, Stadspas: €8,50
Tickets
