In this presentation Enosh Baker and Gideon Beinstock will take us on an exploration of sweet, bitter, salty, hot, cold, fatty, viscous, and bland.
Enosh and Gideon will explain that long before Homo sapiens developed the technology of speech, we knew what those words meant. Our tongues, the somatic muscle all of us share with the animal kingdom, and whose language is chemistry itself, gave us the sensation of taste by which we navigated the trophic cascades that set the stage for biodiversity on Earth. From photons to algae to arthropods, lichen to rock, plant and animal, we have navigated the treacherous and joyous landscapes of eating one another with our tongues. We alter our compositions, our perceptions; we transsubstantiate; we become home to other beings. And we make those decisions, often subconsciously, sometimes vicariously, by tossing things into our mouths.
And still, the topic both eludes and compels us. Enosh and Gideon will help us discover how we can make better sense of all this in a world where grocery stores and restaurants exist, when the dangers and perils of eating or drinking the wrong things have largely disappeared. Can we learn to understand our taste better by learning what NOT to do or eat? In this workshop Enosh and Gideon will help us explore the chemistry of taste using their own favorite muses, food and wine, how they pair, and how they don’t.
About Enosh Baker
Enosh Baker is a farmer, chef, interdisciplinary artist, and winemaking apprentice at Clos Saron.
