Enrico Ascoli (IT) & Mario Bobanović (HR):
FOODJOB - Frequencies under the tongue, sound-culinary performance

FOODJOB – Frequencies under the tongue , a gastronomical sound performance by Enrico Ascoli, first performed at the Interferenze festival in Bisacca in 2010. A multisensory, synesthetic musical-culinary experience of food preparation which generates a sound composition in real time, accompanied by a sampling of the prepared delicacies on the spot. A seductive merge of olfactory, auditory and visual sensations with extremely delicious and edible byproducts achieved in a melodious ambiance created with the help of panoramic recording and piezo electric microphones which transmit the resonances during the food preparation process. The new, Zagreb FOODJOB variant is created through an Italian-Croatian collaboration between two great foodies: Enrico Ascoli and Mario Bobanović will join forces to create and play a unique melody of fish specialties preparations which will surely be a pleasure for both ears and mouths alike.

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Enrico Ascoli, Italian sound designer, music producer and psychologist; experiments with sound in the field of live performances and sound art, as well as advertising, theatre arts and cognitive research. A professor of music psychology and sound design at IED – European Design Institute in Milan and professor of animation at the CSC – Centre for Cognitive Science in Turin; Ascoli designed music and sound effects for renowned Italian production companies dealing with interaction design and marketing agencies. During his career he collaborated with corporate giants such as NIKE, Baccardi, Illy, and Fiat; he was awarded for his sound designs at several major international animation festivals. He participated at the Paris Biennale, Stream, and E-ArtQuake festivals, Art Basel manifestation and projects led by institutions like the Rijksakademie in Amsterdam and Royal College of Arts in London.

Mario Bobanović, architect, whose love for food lead him to the participation in the TV culinary show Masterchef Croatia, thus changing his life calling. He experienced firsthand all the positions in the brigade system of kitchen work as a chef de party in the restaurant Wine Vault under the guidance of Tom Gretić. He built his fine dining experience as an executive chef at the Green Gold restaurant. He is a passionate fan of Italian, contemporary French and exotic Eastern cuisines. He is currently the executive chef at Hotel Adriana, Sunčani Hvar Hotels.

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IMPRINT

Mochvara Gallery, June 2013
www.mochvara.hr/galerija-mochvara, www.kontejner.org
galerija@mochvara.hr, kontejner@kontejner.org

organizers: Culture Development Association “URK” + Mochvara Club & KONTEJNER | bureau of contemporary art praxis
concept: KONTEJNER
curators of Mochvara Gallery: KONTEJNER | Ena Hodžić, Ivana Jelača & amp; Tereza Teklić
technical team: Matija Jelić & Hrvoje Horvat 

media partners: H-alter,Kulturpunkt, Radio Student
supported by: Ministry of Culture of the Republic of Croatia and City of Zagreb – Municipal Office for Education, Culture and Sport