This highly illustrated talk explores food in performance and food as performing art; the performative in cookery, its staging in the kitchen and at the table; exploring piquant analogies and correlations; the theatricality of food and food as a model for theatre, multisensory, processual and communal.
From extraordinary video footage of food preparation techniques on a street in Thailand to combat in the kitchen between Chinese Master Chefs, this audio and video presentation will first explore virtuosity in performance by raising issues to do with skill, competence, and ability.
Aspiration to and attainment of the virtuosic is questioned and problematized in the light of other approaches to notions of individual and collective creativity; and questions of how composition, notation and performance scores can enable, nurture or prescribe virtuosity are advanced. The transformative power of the performer's energy will be witnessed (on video) and the presentation will consider how performance knowledge is transmitted. Finally, speculation and provocation are made on current training practices, the reflective practitioner, performance knowledge and the passing and surpassing of skill.
This presentation will explore the analogies between theatre-making and cookery, performance and gastronomy, aiming to discover what insights (lessons/instructions) one throws onto the other. Listeners will be left hungry… [Go to the full record in the library's catalogue]
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