Sounds Delicious explores stories of sound and listening in food making. The project considers how taste is made of dynamic interconnections between humans and nonhumans. Through doing, noticing and thinking with sound, this project considers relations between sites and performances of food production, and the power of the senses in learning to value food differently.

Sounds of food immediately evoke intimate moments of everyday life. What does noticing sound tell about the vitality of food and the complexity of culinary relationships? In what ways can we notice the sounds of food? Why is cultivating a sonic perspective important for generating new approaches to food production and its problems? Sounds Delicious explores these questions and many more through historical and sensory research, artistic practices, and multispecies anthropology:

Kneeding pasta dough: the hands of Swedish Chef Titti Qvarnström in Copenhagen, Denmark


Engaging the movements, gestures, textures and sensuality of the culinary

Milking at a goat farm on the Geiranger Fjord in Hellesylt, Norway


Noticing the rhythms of daily nourishment and the materialities of place

Listening to queen bees pipping at the Magical Urban Honey Factory Exhibition (with Bybi ) in Copenhagen, DK


Crafting alternative ways of storytelling