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"Cooking sounds resonate between the interest they draw in contemporary culture and the neglect in which we have been under-hearing them for many years. It is addressed by Tara Brabazon, a researcher in Cultural Studies, in her article The Sounds of Food: Defamiliarization and the Blinding of Taste.[1] She indicates that in food literature, the attention given to sound is reduced and approaches the acoustics of food as an "oral history" of the obsolete, unheard, undocumented geographies created around food, questioning the cultural hegemony of the visual, the tactile, and the gustatory. Anna Harris is an anthropologist studying topics related with well-being and nutrition who wrote the article The Hollow Knock and Other Sounds in Recipes,[2] where she examines how sound has been used to communicate and instruct the preparation of a group of food recipes including bread loafs. "

"WV is an ongoing investigation into the politics of human sensuality, by way of commentary, reviews, field recordings, and artwork. Most posts include both text and media. Our emphasis is sonic, but we're not deaf to pictures, tastes, or feelings. The site was created out of a belief that how we sense the world is a crucial political problem. Sense is at the heart of consumption - of media, food, art, material objects - as well as engagements between individuals. Influencing sensual preferences en masse is a key to political and economic power. Consider flavor, cadence, leather interiors. "

"Artist Jana Winderen transports us underwater, to listen to the sonic wonders of the sea."

"One of the great artists answering our Five Sound Questions was Enrico Ascoli. His latest work is Foodjob, a culinary and sonic performance, presented at this year's Interferenze festival in Bisaccia, Italy. "

"Fermentophone is a multi-sensory installation in which an algorithmically generated musical composition is performed by living cultures of bacteria and yeast."