Three States of Hors D'Oeuvres

Three States of Hors D'Oeuvres

Andrew Zientek as a member of Project on Spatial Sciences

"Three States of Hors d'Oeuvres" was comprised of four chambers filled with different clouds of vaporized food. Each chamber is characterized by distinct lighting conditions, cloud opacities, and the smells of its unique food-cloud. (The four different cloud flavors were lemon-cardamom, barbeque, bonito fish, and vanilla-maple). Upon arrival, visitors were handed a tray with four different solid and liquid food samples, which they consumed while moving through and breathing in the chambers' different food clouds. These food samples were strategically picked in collaboration with local gastronomists (from an epicurean market called Savenor's) in order to produce interesting combinations with the food clouds. Thus the smell and taste of the food cloud in which visitors stood mixed and/or contrasted with the smell and taste of the solid and liquid samples. This resulted in a spatial form of food consumption, whereby the space in which visitors stood mingled and interacted with their eating and drinking experience.

The work was collaboration with the Lab at Harvard, a new university-wide testing ground for ideas that defy the typical dichotomy of art and science. "Three States of Hors d'Oeuvres," a one-night exhibition-event, held on October 7, 2010, which kicked off the annual opening ceremony for the Lab and attracted over 700 guests.