Ryan Bromley – Can Art be Tasted?
Ryan Bromley – Can Art be Tasted?
Ryan Bromley is a PhD research student at Oxford Brookes University proposing theory for the validity of taste and flavour in contemporary art –bringing together critical theory, food and flavour science, sensory studies and semantics.
Recent projects include, Critic in Residence with KHOJ, Delhi, in a residency themed on food in art, as well as RCA’s Edge of our Thinking conference. Ryan worked as a professional chef, interned with the UN World Food Program, and holds an MSc in Food Policy from City University, London.
Conceptual cuisine is transforming gastronomy from an expression with analogue characteristics into a ‘digital’ medium where flavour and form can be more flexibly designed – equipped with powerful new culinary tools, our imagination is now our greatest constraint.
Critical theory has excluded taste/flavour as a medium for communicating artistic values and concepts, but is this exclusion still valid in light of contemporary practice in art, science and gastronomy? This talk examines classical arguments against the sense of taste in art and explores efforts to construct new theory for “tasted art”.
