Kitchen chemistry performance
The Al Koumia menu is designed to stimulate the receptor cells of our oral cavity to perceive the five fundamental tasting experiences: sweet, salt, sour, bitter and umami (zesty) in watery solution (saliva).
Such tasting information reveals taste sensitivities across the tongue.



Project credits:
Commissioned by:
Al-bunduqiyya Collection, Venice (IT)
Curator: Cecilia Tirelli; assistant curator: Daria Carmi; project assistants: Marko Kosuta and Nicolas Magnant
Under the aegis of City of Venice/Cultural Council, Academy of Fine Arts and IUAV University, Venice (IT)