Tongue and nose are responsible for little moments of happiness for our taste buds. How ironic that a lot of people thoughtlessly shovel food into their mouths without consciously noticing the senses of taste and smell. This exhibition is dedicated to all things taste. What’s most remarkable about the display: There is absolutely nothing to be seen.
Conjuring a delicious meal from scratch is the art of cooking. Nowadays, increasingly less people cook at home. “Cooking” is now the food industry’s job; their products line our supermarkets. Food engineers compose convenience food with flavoring, additives, preservatives and stabilizing agents.
Is it sensible to produce ice cream from vegetable fats instead of cream and then add cream flavoring, just because it is cheaper and doesn’t expire as fast? Why does yoghurt always have to taste of strawberries or vanilla? Is it lamentable that kids often prefer canned pineapple over fresh one?
What taste are we striving for? And is taste truly individual? The exhibition does not rely on the sense of vision and is therefore also accessible for blind or visually impaired people. Every visitor receives an iPod, leading them through the exhibition. There is lots to feel, taste and smell.
Franziska Rüttimann, Museum Mühlerama
Design & Graphic Design
Carmen Gasser Derungs
With the financial support from:
Paul Schiller Stiftung
Georg und Bertha Schwyzer-Winiker Stiftung
Schweizerischer Blinden- und Sehbehindertenverband
Martha Bock Stiftung
Friedrich und Amalie Meyer-Baumann Stiftung
Ernst Göhner Stiftung
Max Ochsner Stiftung Zollikon
Dr. Hans Vontobel
Alfred und Bertha Zangger-Weber Stiftung