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Interspecies Gathering – 4th. Edition

Sensitive Intelligence and the Thought of Taste.

The Thought of Taste.

The curatorial axis proposed for this year at Plural is "Phototropism," a term extrapolated from the natural sciences to describe the instinct of plants to grow towards the light that nourishes them. In the case of this exhibition, it can be interpreted as the impulse that guides creative activity towards its sources of meaning.

The aesthetic dimension no longer focuses solely on the analysis of the concept of beauty or the search for its presence within artistic practices. Instead, it is grounded in studying the qualities of human sensibility and their respective emotional impulses. This way, the experience of taste, as a fundamental component of human sensibility, responds to different types of emotional impulses. Tracing these impulses can be highly useful in understanding the universe of meanings that permeate a particular element used to give birth to a piece, whether on its own or in conjunction with another.

Sensitive Intelligence: The Raw and the Cooked.

To approach food in a more intelligent way, it is necessary to remember what Iuri Lotman, a Russian semiotician, describes as "intelligence." This involves understanding a fact as part of a broader structure, which in turn functions as a component of a larger situation. Every thinking device is both a whole and a part.

This project proposes interpreting food in this dual direction. In this sense, a bite is both a whole and a part. An ingredient is both a whole and a part in the universe of taste.

The anthropological practice of bricolage involves creating new signs by combining existing signs. Here, we seek species that become edible through different processes to understand at what point they cease to be themselves and integrate into a larger structure.

– Jaime Cerón.

Look the video of the PPP: Encuentro Interespecies. Edición 4.