Artistic works that comprise actual foodstuffs are often highly ephemeral and characterised by a multi-sensory dimension. Besides the sense of sight, the observer’s other senses are also involved, such as those of smell, touch and taste.


Course of action

This research project is investigating for the first-ever time the documentation, analysis and reception of such works of art, and is doing so from three perspectives: 1) Conservation/restoration; 2) Art studies; 3) Artistic research. The focus here is on installations and participatory-performative works of contemporary art.