featuring The Bliss Point
a.k.a. Natalie Doonan and Ken Gregory
30 MAY 2014
GSA LOUNGE: 2030 MACKAY, MONTRÉAL
"To a surprising degree, the way sugar figured in national policies indicated—perhaps even exercised some influence over—political futures."
—Sidney Mintz, Sweetness and Power
SUGAR SIX WAYS is a workshop and tasting in which participants will learn to make six historical recipes using sugar as a base ingredient. These will be tasted and shared, with samples to take home.
The connections between sugar and obesity are a growing concern, but there is less public awareness of the role that sugar has played in medicine over the centuries. 3D printing with sugar is now at the forefront of developments in human organ production. Participants will learn about the links between sugar and medical technologies in a fun, interactive environment while eating and creating.
"The Bliss Point" is a system used by food companies to develop products that will create the greatest craving in consumers, ensuring their continued loyalty. Food scientists achieve the right balance of sweetness, saltiness and mouthfeel in every product through careful engineering in labs. Much is at stake in this research, since food moguls wield a great deal of control in the shaping of entertainment and politics worldwide. Sugar, of course, is a key player in addiction.
IN CONJUNCTION WITH HEDONISTIKA MONTRÉAL
An exhibition at the Musée d'art contemporain de Montréal from May 23-June 1, 2014
Curated by Jane Tingley and Simon Laroche
Produced by the Elektra Festival
Presented by BIAN Montréal in collaboration with the Musée d'art contemporain de Montréal
with generous support from Concordia University's: Centre for Sensory Studies, Special Individualized Program, Alumni Association, Student Union, Small Grants Program, Sustainability Action Fund, Council on Student Life
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