01
Art in the Mouth
PhD research challenging the exclusion of taste, smell, and chemesthesis from contemporary art discourse.
Oxford Brookes PhD · Givaudan sponsorship · practice/theory portfolio
Perception
is the material.
Research practice
Art, gastronomy, and sensory research meet here as a way of testing perception in public. The work asks what happens when taste, smell, and bodily sensation are treated not as metaphor, but as material.
Six project notes
02
Treatise on the Anatomy of Bad Taste
Artistic collaboration with Oskar Dawicki for the European Congress of Culture in Wrocław.
Performance · critical taste · audience judgement · cultural congress
03
Polish Gastronomy: Inside the Global Avant Garde
Museum of Modern Art Warsaw event connecting gastronomy, design, art, and public discourse.
Curatorial event · speaker/workshop role · Modest Amaro · Marek Cecula
04
Curating Conceptual Gastronomy
Public event with Shuddhabrata Sengupta / Raqs Media Collective at Khoj, Delhi.
Event organisation · lecture · food/art/design discourse
05
In Context: Public. Art. Ecology - Food Edition
Critic-in-residence work with Khoj, supporting artists and writing on food in public and ecological art practice.
Residency · critic note · public talks · artist support
06
Chemical Senses Research Network
Fieldwork with Monell, Max Planck, Nordic Food Lab, Basque Culinary Center, Arzak, Mugaritz, Akelarre, and Givaudan.
Interviews · case studies · flavour science · conceptual gastronomy
Publications & talks
Selected publications
- Ryan Bromley, The Chemical Senses in Art: thinking beyond aesthetics, Performance Research 22, no. 3 (2017): 96-106.
- Ryan Bromley, Flavour Unbound: in pursuit of a rational tongue, in Cibo, estetica e arte: Convergenze tra filosofia, semiotica e storia (Pisa: Edizioni ETS, 2014), 83-92.
- Ryan F. Bromley, Art per Os: a place for taste in art, in The Edge of Our Thinking (London: Royal College of Art, 2012), 100-105.
Peer review
- Peer reviewer, International Journal of Gastronomy and Food Science, Elsevier, 2016.
Talks & research presentations
- Royal College of Art, Direktorenhaus, Monell Chemical Senses Center, University of Gastronomic Sciences, Givaudan, Khoj, and Oxford Brookes.
Research contexts
- Museum of Modern Art Warsaw, Khoj / Raqs Media Collective, Basque Culinary Center, Nordic Food Lab, Max Planck Institute, Monell, and the European Congress of Culture.
The PhD trained a way of working — testing ideas against materials, perception, and the limits of what can be made legible — that now runs through everything.