A musical-culinary journey for a blindfolded audience
Fantasies is the first project of “Music and Beyond”.
It involves the 12 Fantasias for solo flute by G.F. Telemann performed by flutist Roy Amotz and a cooking performance of artist Asli Hatipoglu.
Composition and cooking, tasting and listening are all temporal experiences that are linked to our senses. We tend to eat and listen ‘with our eyes’ before we actually activate the relevant senses of taste and hearing. The visual image in our brain instantly creates a certain expectation and thus adds an element of comparison to our experience.
The idea behind “Fantasies” is to allow the other senses to be experienced in their own right, without the domination of visual engagement, and thus enable the audience to give in to the pure experience, without preconceptions.
The need to deal with the experience solely through the relevant sense provokes a more refined use of it, and builds self confidence in the deepest sense. Our wish is to enable people to increasingly trust their own judgement, as a part of a long-term process that would eventually make them less dependent on pre-judgements of others.
WHAT PEOPLE SAY
“A caring, loving, surprising, delicious and elevating journey.
loved it! thank you”
A collaboration between flautist Roy Amotz (Jerusalem/Berlin)
and cooking artist Asli Hatipoglu (Istanbul/Amsterdam)
Asli Hatipoglu was born in Turkey in 1990 to parents of Turkish and Thai descent; at the age of 14 she moved to Asia, where she continued her education, completing both her IGCSE and IB diplomas. Soon after graduating, Asli moved to the Netherlands to study art & design. After a year in Design Academy Eindhoven, she decided upon completing her bachelor in Textile Art & Design in Amsterdam at the fine arts school Gerrit Rietveld Academy.
“As a textile and culinary artist, my work mainly focuses on investigating certain value systems associated with what we choose
to eat and wear, which have all almost disappeared in today’s society.
In relation to one another, I interpret the practice of cooking and eating as the precursor to clothing ourselves, as if humans must first decide what enters their body before considering what covers it.”