My work explores the acoustic dimensions of cultural heritage, with particular focus on traditional food systems and culinary practices. Through binaural field recording and oral history documentation, I capture the disappearing soundscapes of artisanal food production—the sizzle of heritage cookware, the rhythms of traditional preparation methods, and the voices of practitioners whose knowledge spans generations.

These recordings preserve more than ambient sound; they document embodied knowledge encoded in acoustic cues that written recipes cannot convey. The subtle sounds of fermentation, the particular crackle of properly heated oil, or the specific calls of market vendors represent centuries of accumulated wisdom about ingredients, techniques, and cultural practices.

Using three-dimensional audio capture, I create immersive sound experiences that place listeners directly within these vanishing food spaces. My methodology combines environmental soundscape recording with in-depth oral histories conducted in situ, creating layered documentation of agricultural environments, artisanal workshops, heritage markets, and seasonal food festivals.

This work addresses an urgent preservation need—each day, industrial standardization and generational change erase irreplaceable acoustic heritage. By systematically documenting these sonic knowledge systems, I'm building an archive that serves as both historical resource and methodology for understanding how cultural expertise is transmitted through sound, space, and practice.

The resulting body of work demonstrates how acoustic documentation can reveal the complete sensory context of traditional systems, offering future researchers and communities access to the living sounds of their cultural heritage.