Embodied Sound

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This was a project that I had some fun with. I wanted to take the idea of embodied sound and use the physical body but allow participants to determine how much of their body would be employed. One could be completely detached, or one could be all-in. I liked the idea of a communal art project where the audience would determine the experience from my framework; this is an idea that I think a lot about in terms of studio art classes that also are founded in this you get out what you put in kind of arrangement.

For this project, people were to partner up with another classmate and share a contact mic and mini-amp. People would serve themselves food, like real comfort food, not costco snacks. As they were eating, they were supposed to explore the sounds of the food, of eating, of their utensils, etc.

Some pictures:




Macaroni and Cheese:
14 oz Cavatappi or other tubular pasta
32 oz Whole Milk
8 oz Sharp cheddar, shredded
8 oz Mozzarella, shredded
4 oz American, shredded or small cubed
4 oz Grana Padano or Parmesan with rinds
4 oz Butter
4 oz Flour
1 t Dried thyme
1/8 t Cayenne
1 Large sprig fresh rosemary
1/4 C vegetable broth
Salt & Pepper to taste

Cheese sauce:
Melt butter over medium heat. Add in flour and stir. Reduce heat to medium low and continue cooking flour in butter for 5-10 minutes, careful not to burn. Return heat to medium and slowly whisk in 1/2 of the milk. Stir milk until it begins to thicken. Reserving a bit of cheddar for topping, begin adding cheddar, mozzarella, and american by the cup into the milk mixture. Allow each addition to melt into the sauce before adding the next. Add in the vegetable broth and 1/2 of the remaining milk. Add herbs and spices and cheese rind and salt and pepper as needed. Simmer over low heat. Sauce will continue to thicken a bit, add rest of the milk only as needed. Sauce should be thick enough to hold onto the back of a spoon.
Cheese sauce can be used right away or refrigerated and used later (recommended).

Preheat oven to 350 degrees. Cook pasta in a rolling boil with 1 T salt added to the water. Drain when a firm al dente. Shake off excess water. Return to pot with cheese sauce and mix well. If cheese sauce is cold from refrigerator, reheat on stovetop with pasta to reduce baking time. Add pasta and cheese sauce mix to a baking pan. Top with reserved cheddar and grana padano or parmesan. Bake until cheese on top is melted and golden brown. Serve hot.

1.5 T Fresh Tarragon
2 T Lemon juice
1/4 C Roasted garlic olive oil
1 T Grain Mustard
1 Clove Roasted garlic, mashed
1 t Salt
1 t Pepper

5-10# red potatoes, washed and cubed
Olive oil
Salt & Pepper
Fresh Rosemary
Toss cubed potatoes in a light coating of olive oil, s&p and chopped fresh rosemary. Bake until tender and lightly browned at 350 degrees. Cool.

4 # Green beans, lightly blanched, then shocked in ice water.
5 Hard boiled eggs, peeled and rough chop
2 Heads Boston Bibb lettuce, plus one other head of greens of choice

Mix all ingredients together or reserve toppings on the side for people to add as they desire.

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