An Aesthetic Sensitizing lab.
This lab compares hand to mouth experience by exploring the transformation of Swedish dry hard bread. Beginning with the hands that explore the rigid thin surface and the course grain texture of the surface, then the bread is cracked into a few pieces and the sharp contours are explored. The next step is to crush the pieces into small irregular crumbs and finally water is added. The process is then repeated with the mouth, giving attention to the differences in sensibility between, for example, the finger tips and the lips, the finger nails and the teeth. The lab also emphasises the unique attributes of the mouth to produce liquid (saliva). By adding water the dry powdery granular particles become a smooth textured amorphous material.