Sound Kitchen: The Sound of Matter

What does the transformation of matter sound like? What stories do the crunching, grinding, or liquefying of a plant-based ingredient tell us?

We invite you to an immersive experience where cooking is presented as a performative act and the culinary space becomes a listening laboratory. Through this performance, we will make food “speak” in order to explore its sonic textures in real time, connecting hearing and taste within a single creative process.

On this occasion, we are joined by Clarooscuro (Héctor Joaquín), a Mexican sound artist based in Barcelona. Through the use of contact microphones, guitars, synthesizers, pedals, and magnetic tapes, Clarooscuro will capture the live sounds of cooking, amplifying and analogically processing them to build immersive soundscapes and musical atmospheres.

As the space fills with sound waves, we will also travel through taste. The dishes prepared during the session explore a transatlantic crossing: the historical and culinary connection between Muslim Spain and pre-Columbian and modern Mesoamerica. A living inquiry into the circulation of matter, the ingredients that crossed the ocean, and the memories we share on both sides of the Atlantic.

A space to inhabit the kitchen through attentive listening, sound design, and the shared memory of ingredients.

Activity promoted by the Gastronomy Guild 25/26: Antonio Monroy Salas and Mohammad Alsharqawi

With the participation of Clarooscuro

Clarooscuro (Héctor Joaquín), a sound artist born in Mexico, creates live, analog soundscapes using guitars, synthesizers, pedals, magnetic tape, and field recordings.