Sounds Delicious studies sound, listening and sonic practices in Danish and French cooking (19th-21st Centuries). The project examines how thinking through sound can help craft new sensibilities to and alternative narratives of food production and environmental relations. The project began with the observation that sound is often absent in food histories, yet sound has a role in connecting people to food and is part of what gives food vitality. This project explores what turning an ear to food preparation reveals about the kinds of orientations and knowledges that make up food, and the dynamic relationships between humans, nonhumans, and materials.
On any given day, kitchens vibrate, cooks listen, cooking makes sound. Rhythms of a chopping knife intermingle with sizzling garlic, humming appliances, fragments of conversation, the page turn of a stained cookbook. Cooking is an epistemic site created through multiple knowledge practices. Yet the kitchen has a history of being silenced or considered as noisy.
One of the main aims is to create an interdisciplinary dialogue between Sound Studies and Food Studies, one that enriches the study of the senses in everyday cooking and food-making processes, as well as the study of the gustatory. Gustatory topics today are connected to environmental change, sustainability, gender discrimination, and animal, soil, and plant studies. Hearing different agencies, as well as performing and sensing the complex relationships of food production are important for addressing current food problems today.
Between 2018-2020, this project received funding from the European Union’s Horizon 2020 research and innovation programme under Marie Skłodowska-Curie grant agreement No. 753565.
Funded by the European Union