{"id":7677,"date":"2015-08-28T16:51:54","date_gmt":"2015-08-28T23:51:54","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=7677"},"modified":"2022-10-22T13:43:25","modified_gmt":"2022-10-22T20:43:25","slug":"chocolate-bacon","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/outsidechocolate\/chocolate-bacon\/","title":{"rendered":"Chocolate Bacon"},"content":{"rendered":"<p>The Tate art museum in London opened a new exhibit this week that attempts to engage more of your senses when viewing the art in the exhibit. According to their website, the Tate Sensorium, open through 9\/20\/15, \u201cis an immersive display featuring four paintings from the Tate collection. You can experience sounds, smells, tastes and physical forms inspired by the artworks, and record and review your physiological responses through sophisticated measurement devices.\u201d<\/p>\n<p>One of those works is Francis Bacon\u2019s 1945 \u201cFigure in a Landscape,\u201d which to this former art student looks like one of his typical unsettling, why-does-he-always-dismember-his-models works. They\u2019ve paired it with chocolate.<\/p>\n<figure id=\"attachment_7679\" aria-describedby=\"caption-attachment-7679\" style=\"width: 543px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7679\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/08\/LargeBacon.png\" alt=\"Francis Bacon Figure in a Landscape\" width=\"543\" height=\"613\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/08\/LargeBacon.png 543w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/08\/LargeBacon-320x361.png 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/08\/LargeBacon-348x393.png 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/08\/LargeBacon-200x226.png 200w\" sizes=\"auto, (max-width: 543px) 85vw, 543px\" \/><figcaption id=\"caption-attachment-7679\" class=\"wp-caption-text\">Figure in a Landscape, 1945, Francis Bacon<\/figcaption><\/figure>\n<p>Other artworks are paired with sound, scent, smell, and touch. Why they chose to pair chocolate with the most depressing piece in the exhibit, I don\u2019t understand. Maybe they are trying to cheer us up when we are looking at the piece. Or maybe it\u2019s simply that the exhibitor heard the term Bacon Chocolate and thought it would be a funny twist.<\/p>\n<p>The chocolate doesn\u2019t have any bacon in it. Instead, they were trying to evoke the painting\u2019s \u201cdark nature\u201d by flavoring the chocolate with sea salt, cacao nibs, lapsang souchong tea and edible charcoal.<\/p>\n<p>Edible charcoal? Sounds like they\u2019re trying to mess with the enjoyment of chocolate experience as much as Bacon messed with the representation of the human form.<\/p>\n<p>In case that isn\u2019t enough to color the experience, they also have \u201cmechanized, industrial sounds\u201d playing and scents wafting around the image that include grass, dirt, and \u201can animalic, horse-like scent.\u201d<\/p>\n<p>I\u2019m starting to think somebody doesn\u2019t like chocolate very much.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A new take on edible art<\/p>\n","protected":false},"author":5,"featured_media":7678,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,49,13],"tags":[139,816,815],"class_list":["post-7677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolateroundtheworld","category-chocolate-news","category-outsidechocolate","tag-british-chocolate","tag-francis-bacon","tag-tate"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/7677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=7677"}],"version-history":[{"count":2,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/7677\/revisions"}],"predecessor-version":[{"id":35799,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/7677\/revisions\/35799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/7678"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=7677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=7677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=7677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}