PROUST SENSORY LAB
普魯斯特感官實驗室
誠品30信義藝術計畫，邀請各領域的創作者，以不同的創作形式，將作品置放於信義全館，從人與生物的共處難題，自然與非自然的環境思考，傳統工藝當代再生，感官擴容體驗，身體與服裝的拆解重組，替代、互動、想像的可能，到以閱讀回應時代的書系、未來事件與回憶等，每一件作品都是關於現實的思考，關於未來生活與文化可能性的想像。
誠品邀請了邀請了10位三十代藝術家/設計師，在 #信義誠品 各處展出為期一個月的作品。參展名單包括：豪華朗機工、姚仲涵、吳耿禎、陳青琳、王宗欣、范承宗、齊振涵、李霽、發條鼻子、陳小曼。
Eslite 30 Xinyi Art Project invited creators in various fields to place their works in its Xinyi building in different creative forms. From the coexistence of humans and creatures, the thoughts between natural and unnatural environment, the contemporary regeneration of traditional craftsmanship, the experience of sensory expansion, the disassembly and reorganization of the body and clothing, the possibility of substitution, interaction and, imagination, to the book series, future events, and memories that respond to the times through reading, each work is a reflection on reality, about future life, and the imagination of cultural possibilities.
Eslite invited ten artists/designers of the thirties to exhibit their works for a month in various corners of the Eslite Xinyi store. The list of exhibitors includes Luxury Logico, Chung-Han Yao, Jam Wu, Kim Chen, Cowper Wang, Cheng-Tsung Feng, Hans Chyi, Lee Chi, Clockwork Noses, Slow Chen.
法國意識流作家普魯斯特在經典長篇《追憶似水年華》第一卷「在斯萬家那邊」，花了整整四頁描寫著法國經典糕點瑪德蓮的氣味如何喚起主人的記憶。
記憶心理學以「普魯斯特效應」來描述嗅覺與情感記憶之間的連動關係。我們對事物的感受來自身體的接受器—感官。感覺累積成為記憶，而感官的經驗則（有機會）成為喚起記憶的觸發點。
食物製造的方法雖然不斷隨著時代的觀念、文化偏好、技術而演進，然而對於食物的記憶則隨著時間更迭而繼續累積。即使透過新的技術，我們在尋找的仍是共同乘載的味覺記憶。
我們在此展覽中，試圖透過拆解感官經驗，來探討在生活中直觀的感受，擴大想像的範圍與可能性，從而打開因慣性而可能被忽略的感受力，探索夢與想像之境。
French stream-of-consciousness writer Proust spent four pages describing how the smell of a classic French pastry Madeleine evokes the memory of the protagonist in the first volume of his classic novel – In Search of Lost Times.
Memory psychology uses the “Proust effect” to describe the linkage between smell and emotional memory. How we feel about things comes from the body’s receptors – the senses. Sensations accumulate as memories, and sensory experiences (with a chance) become triggers for recalling memories.
Although the methods of food production continue to evolve with the concepts, cultural preferences, and technologies of the times, the memory of food continues to accumulate over time. Even with new technology, we’re still looking for shared taste memories. In this exhibition, we tried to explore intuitive feelings in life by dismantling sensory experience and expanding the scope and possibility of imagination. From there, we could open up the sensibility that may be neglected and explore the realms of dream and imagination.
參與者將在展覽中選擇下列一組文本，並分別透過聽覺、視覺、嗅覺、觸覺，進行針對這文本打造的感官體驗；最終，得到一塊他選擇的文本對應的巧克力，完成感官體驗的旅程。
Participants will select the following set of texts in the exhibition and conduct sensory experiences based on the texts through hearing, sight, smell, and touch. In the end, they will get a piece of chocolate corresponding to the text they choose to complete the journey of this sensory experience.
- 流浪者之歌 Siddhartha / 赫曼赫塞 Hermann Hesse
- 古都 The Old Capital / 川端康成 Yasunari Kawabata
- 老人與海 The Old Man and the Sea / 海明威 Ernest M. Hemingway
- 日安憂鬱 Bonjour tristesse / 沙崗 Françoise Sagan
策劃：陳小曼食物設計
協力：後設多媒體、邊緣工事、九日風、伊日生活
視覺：Yaode
