Programme >> Click'N'Food
What has music got to do with food? How music and figurative arts, gastronomy (that's as much as to say the conscious research of particular flavours, of specified associations) changes the physiological process of sensory perception, raising it above a different level, where aesthetical and intellectual value of a complete experience is beyond the material data of a stimulus.
At the same time, the coexistence with a course of research and musical experimentation, in which the expressive possibilities offered by very advanced technologies throng, is not antithetical as to the process of recovery of territorial flavours. On the contrary, the game of contrasts and of interferences allows to enhance the intrinsic value of a traditional product, its capability of existing apart from fashion, since it's the quintessence of a secular knowledge.
So, immersed in the contest of an artistic and technological van-guard, to affirm its own validity, the product of ancient folk's knowledge demonstrates not to need a by now worn-out apparatus of apocryphal evoking, that relegates it as a well kept ruin of a by now lost world, but it suggests itself as a present and living reality.
As electronic arts oppose a technology that enhances creativity and humanity to a technology that deprives of individuality and depersonalises, as traditional food proposes itself as necessary antidote to conforming pressure executed by the society of the fast-food and of the pre-packed food.
After all, to talk about intersections among food, music and arts linked to new media means to propose a course that, through projects structured on concrete elements, creative intelligence and sensorial experience, is finalized to promote a virtuous circle where the quality of production and the consumption of food connect them to environmental quality and to social relations indissolubly.
August 3rd/4th/5th
8 pm/8:15 pm/8 pm - Click'n'Food Area
VERDICHTUNG VON: VALLE CAUDINA/CONDENSATION OF: VALLE CAUDINA
(Ulrich & Kassian Troyer, Philipp Furtenbach - Austria)
During the 3 days of the Interferenze festival, the cook Philipp Furtenbach (from Wien) and the two musicians Kassian Troyer (from Berlin) and Ulrich Troyer (from Wien) will condensate culinarically and sonically local food and sounds of Valle Caudina. They will record on location the soundscape of the site and combine acoustically this material with the sounds emerging during the process of the preparation and condensation of the food. The 3 artists will work in a kitchenlike lab, the process of the condensation will evolve slowly over the period of 3 days.
In certain timeslots during the festival it will be possible for the audience (maximum 30 people) to listen to and to degustate the condensation of the tastes and the sounds of Valle Caudina.
The Laboratories of Taste will be object of the acoustic sampling of Troyer brothers too, becoming an active part of performance.
August 3rd
7 pm - Workshop Area
Laboratory of Taste about mushrooms and truffles:
TUBER AESTIVUM BOLETUSQUE
(in Italian, with English Translation)
From subsistence food to very valuable product, the pore mushroom and moreover the truffle (in the variety of Scorzone-Tuberum Estivum) represent one of the biggest resource of the Partenio. The Laboratory, held by an experienced mycologist and expert of truffles, will propose, as maximum conviviality, making these two excellent wood product be known better.
August 4th
7:15 pm - Workshop Area
Laboratory of Taste about wine defects:
VITIA VINORUM
(in Italian, with English Translation)
More and more often at the restaurant we see regular customers that, at the moment when they pour them some wine, at first they shake it as if they were experts and then, after having tasted it, they give waiters a nod assent…but do they really understand something about wine?
And, moreover, can we recognize more common wine defect? In this Laboratory, a wine expert will show how to identify these defects, using a very precious instrument: defects kit of oenological school of Paris.
August 5th
6:30 pm - Workshop Area
Laboratory of taste about cheese:
TRES CASEI, TRIA VINA
(in Italian, with English Translation)
A comparison among three different kinds of matured cheese, coupled with three kinds of wine from Partenio, supervised by two ONAF taster masters.