With Manuel Gare, Ana Gorostizu and Aurora Hernández.

We are interested in the crunchiness that adds sensory, physical, and auditory texture to the neighboring sensation of taste. Through an inductive approach, we want to imagine aesthetic crunchiness as those experiences, events, and sensations that complement, reinforce, and, let's say, elevate other primary aesthetic experiences.

Could we delve into the crispness as a kind of virtual reality of literature, as a 3D experience of the act of communicating artistically through the written word?