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Wine and Sound: a multi-sensory experience -BOOKED OUT
Jul 7, 4:30 pm
The interaction between wine and sound will be explored at a public event at the historic Urrbrae House through an experiment soliciting feedback on red wines tasted with a selection of music.
This will be followed by a short panel discussion on some of the exciting research in this area with wine writer, sound artist and current PhD candidate, Jo Burzynska, who devised the experiment along with Associate Professor Sue Bastian, sensory and consumer scientist of University of Adelaide’s School of Agriculture, Food and Wine, winemaker and wine judge.
They will be joined by visiting philosopher and wine lover, Professor Barry Smith, Co-Director and Founder of the University of London’s Centre for the Study of the Senses and editor of Questions of Taste: The Philosophy of Wine.
Attendees will have the opportunity to participate in the experiment and ask questions of the panelists during the discussion.
THIS EVENT IS NOW BOOKED OUT
Due to venue capacity, places are strictly limited.
Jo Burzynska has a career that spans two decades in both wine and sonic art. A wine writer and judge in the UK before moving to New Zealand, she is also an active sound artist and has exhibited and performed internationally. In recent years her two interests have combined, which has seen her create multisensory artworks using sound and taste, establish the world’s first “oenosthetic” wine and sound bar at The Auricle Sonic Arts Gallery in Christchurch, NZ and host regular wine and music matching workshops. She is now undertaking formal research into the interactions between sound and flavour and their creative application in a PhD at UNSW.
Professor Barry C Smith is director of the Institute of Philosophy at the University of London’s School of Advanced Study. He is also the founding director of its Centre for the Study of the Senses, which pioneers collaborative research links between philosophers, psychologists and neuroscientists. A philosopher of language and mind, he now works on the multisensory nature of perceptual experience, taste, smell and flavour.
Associate Professor Sue Bastian is a researcher and lecturer in oenology and sensory studies in the University of Adelaide’s School of Agriculture, Food and Wine here at Waite. Her research areas of focus include relationships between grape and wine sensory attributes, composition and quality; molecular drivers of sensory profiles and contextual effects on Australian wine consumers’ perceptions and preferences.