Food, Music, and Storytelling
“For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?”
—Michael Pollan
Here you will find information about my performances in which food, music, and storytelling are brought together. This work emerged from years of attentive engagement with how things grow, are prepared, and are shared — learning through cooking, seasonal rhythms, and time spent with raw materials that creation is a relational act, shaped as much by listening as by making. As a child, I wanted to be a writer; language and literature have always shaped the way I perceive the world, and today I carry that thread alongside music as a trained philologist and performer. These paths converged gradually, until composing, cooking, and telling stories became different ways of working with the same material: time, attention, and transformation.
Food and music belong to different sensory domains. In my performances, they are brought into dialogue through carefully curated mediating elements: spoken narrative, atmosphere, visual composition, the cadence of the evening, the season of the year, and the place in which the experience unfolds. I compose music specifically tailored for each dish or bite of food, allowing sound and flavour to frame and deepen one another. Storytelling acts as the primary bridge — weaving emotion, memory, and meaning so that music and food are no longer experienced as parallel events, but as a single unfolding gesture.
When these conditions are held with care, a quiet synergy emerges. Taste sharpens listening; sound alters the perception of flavour; memory, emotion, and intimacy circulate freely among those gathered. What takes shape is a temporary space of presence and shared attention — a small community formed around a table, around sound, around a story — where experience slows down and becomes something that can be felt together, rather than consumed.
What happens in these projects
You are welcomed to the space, guided to a seat, and invited to arrive fully. Before any food is served, I introduce the evening: the idea behind pairing music and taste, the story of the place where we are gathered, and a short musical cue that will become your guide throughout the performance — a signal to listen for.
Once the food arrives, the structure unfolds in cycles. A story is told, a prelude opens the musical landscape, and when the cue returns, you begin eating the next dish as the music continues unfolding. Sound and flavour are received together, each shaping the perception of the other.
In this way, music does not accompany the food, nor does food interrupt the music. Attention moves between listening, tasting, and storytelling, creating a shared rhythm that carries the group through the evening as a unified experience.
Past projects
Four Bites of Autumn
Delft, The Netherlands, 2022
A collaboration between Ensemble Celeritas and Molen de Roos / Café Bij de Roos, centred on autumnal produce and bread made from flour milled on site.
“…I rescue two lonely vegetables from the bottom of the bag and lay them in front of me, distrustful. I have bought two parsnips, those weird, pale, carrot-like roots. It’s the first time I’m going to try them… As I prepare the soup, I peel off the ivory skin of the parsnips. A powerful aroma streams into my nostrils. It reminds me of the winter, of walking in a forest over a crust of frosty pine needles. It welcomes me, like an old friend.”
Three breads · three autumn preparations · a rose cake in honour of the mill
Stories of Grain
Delft, The Netherlands, 2024
A co-creation with Stichting Blauwe Rozen and Molen de Roos, following the journey of three grains — wheat, spelt, and rye — from seed to bread.
“…Trapped between the south and the north, between dust and mud, drought and rain, wheat and rye, I am divided. Perhaps the reason I love spelt so much is that it provides a comforting middle ground… If wheat represents the summer to me, and rye stands for winter, spelt brings the spring — and even more so, the autumn — to my heart.”
Touching grain · witnessing transformation · tasting three wholegrain breads
Sospir de flor
The Hague, The Netherlands, 2025
A solo piano piece commissioned by Joana Maria Riera Grimalt, created for a tasting of three almonds — raw, blanched, and toasted — interwoven with stories of cultivation and memory from Mallorca.
Other projects
A Year in Four Bites — Tilburg, The Netherlands, 2021
The first iteration of this format, in which four preserves made during one whole year were served in a single performance.
Maridaje Musical — Villarrobledo, Spain, 2023
Collaboration with restaurant Casa Lorenzo, with a five-course menu, presented as part of the Festival de Música Antigua de Villarrobledo.
Curious about what this could become in another place or context?
Words from the table
“I loved the storytelling, the way smells and surroundings were described. It was a real pleasure to listen to”
“A delight”
“Everything presented was brought to me with utmost care, colour, flavour, and liveliness”
“I feel inspired, happy, and full of new ideas!”
“A fantastic project”
Research background
I wrote my master’s thesis at the Royal Conservatoire of The Hague about pairing food and music, and was co-supervised by Professor Charles Spence, head of the Crossmodal Research Laboratory at the University of Oxford. The thesis has the format of a little website on the Research Catalogue, and you can browse through it if you want to know more about how I shape my projects!
Interested in co-creating a project where food, music, and storytelling come together?
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