Smelling Salts for Dinner Party
Spirits of hartshorn, essence of spinach, silt, violet, bergamot, thyme - served in the shell of a quail egg
Smelling salts were produced for Dinner Party, a performative exhibition of scent curated by Mary Eleanor Wallace and Kate Sierzputowski at TUSK, with Christalena Hughmanick, Joshua Kent, Matt Morris, and Patricia Rose. The performative text posed questions of passivity and production, photosynthesis and promiscuity, while guests were guided to inhale photoluminescent smelling salts by crushing a quail egg.
Aimee Levitt, A ‘Dinner Party’ with no food, only smells, Chicago Reader, April 10, 2017.
"Scent and Consent” Botanical Speculations, Giovanni Aloi, ed. Cambridge Scholar, 2019
Images from the event courtesy of David Sampson