Carles Tarrassó


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Fasting girls
Fundació Joan Brossa

La frutta che scherza
Galería Artnueve
Aigua en cistella
ARCOmadrid

Catalogo degli agrumi Real Academia de España en Roma
La construcció del gust
Centre Cultural la Nau

Espacio visceral
Centro Condeduque

El BartolíTodolí Citrus Fundació

Dulcis in fundoReal Academia de España en Roma

Jardín de las deliciasLoewe y AD Spain
Un tiempo espléndidoJardí Botànic de València

El comedor inca San Agustín de Callo (Cotopaxi)
La Lola
Hacienda la Herrería (Quito)


carles@parallelfood.com
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La construcció del gust

Perspectives on Gastronomy and Desire
2025
Installation, composed of 6 pieces, 70 m²
Produced as part of the project MEDIEVAL GASTRONOMY: The Sent Soví Book and Cuisine in the 14th and 15th Centuries.


Sent Soví Catalogue
Wood, acrylic, glass jars, spices
480 × 60 cm

Textile Chamber
Felt, smoke
47 m²

Niche
Wood, beeswax, paraffin, candelilla wax, olive oil, olive pit paste
64 × 40 × 20 cm

Table Scene
Wood, paper-thin porcelain sheets, ceramic vessels based on medieval typologies (jug, pitcher, bowl, goblet, bottle)
240 × 140 cm

Still Life in Anamorphosis
Beeswax, paraffin, candelilla wax, aromas (quince, plum, fig, apple, pear)
Variable dimensions

Tinell
Wood, beeswax, paraffin, candelilla wax, aromas (lime, sweet orange, ginger, saffron, cinnamon, toasted hazelnut, bitter almond, rose, lemon balm, rosemary, clove, black pepper, garlic, coriander, anise, red wine, yeast).  290 × 160 × 20 cm


When you read this text, place the tip of your tongue against the roof of your mouth, and concentrate—perhaps closing your eyes, opening your nostrils and feeling your skin—on how crucial the sense of taste is in our daily lives, in our history and in our genealogy as a bipedal species. The installation La Construcció del Gust (The Construction of Taste) condenses—within a theatrical arrangement—the ways in which gastronomic taste has been constructed through the difficult marriage of three ingredients: nutritional survival, submission to desire—whether for pleasure or domination—and the freedom to choose and to reflect.

Carles Tarrassó invites us into an investigation within the field of food art, drawing on the aromas and imagined flavours of medieval cuisine found in the Llibre de Sent Soví (1324), re-signified as triggers for the creativity and reflection generated by contemporary Valencian Mediterranean gastronomy. As we delve into it, we will inquire into our everyday food choices which, inevitably—whether vocational, programmatic or spontaneous—have a political voice and a social commitment to the territory that nourishes us, whether from beneath the ground or from its surfaces, now submerged beneath mud in lands so close to us, while revolt macerates our bodies, bones, senses and rage.

The installation, confined within the soft hiding place of a textile chamber, will emerge dramaturgically, in an anamorphosis that olfactorily and tactilely fuses scenography and characters.

Crossing the threshold may depend on fortuitously finding the key that fits the lock, an intuition that pushes us to let ourselves be carried away. For searching for the key that grants access to the object of desire is a perpetual exploration of consciousness, and in cooking, as in alchemy, imagination gave meaning to what was happening in the alembic or the frying pan. Thus, the catalogue of spices will collectively generate a sensory palette that will permeate the air with the immense pot of our—still—naïve faith in perspective.

This playful mischief expands into a table scene and a tinell, where what matters is the angle from which it is observed, and will lead us, when we leave the installation, to keep—carefully and readily—taste’s revolt alive, glimpsing the future from a courageous vantage point beneath the vault of the palate.




Jèssica Jaques












La construcció del gust

Perspectives on Gastronomy and Desire
2022
Installation. Centre Cultural La Nau, València (Spain)
08.04.2025 - 01.10.2025





La Construcció del Gust condenses, within a theatrical arrangement,
the ways in which gastronomic taste has been constructed

Jèssica Jaques 




Credits:Curatorial text:
Jèssica Jaques

Coordination, Centre Cultural La Nau:
Alba Braza
Norberto Piqueras

Ceramics:
Trini Roig
Dani Palanques

3D modelling:
Pedro Bella

Structure production and installation:
Art i Clar

Special thanks:
Tono Vizcaíno
Marisa Vázquez de Ágredos
Joaquín Ruiz Espinosa
Pedro González Fuentes
Nuria Blaya
Darío Machín






Starting from the imagined flavours of medieval cuisine described in the Llibre de Sent Soví (1324), the artist creates a theatrical installation that explores the possibilities of food art.

A table and a tinell form the central elements of the work. Carles deconstructs their perspective to create a new reality permeated by the aromas of spices and materials such as wax, olive pomace and wood. Lined with felt, the space itself absorbs and holds these scents.