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illustration by Michael Woloschinow

Michael Watson returned from the kitchen of his North Carolina loft and informed his guests that dinner would be delayed. The chicken, he reported, was too “rounded”— it needed more “points.” Points? Watson’s guests, well into their cocktails and conversation, reacted with bewilderment. The stage-lighting designer then described how, for him, tactile sensations always accompanied the taste of food. “The feeling sweeps down my arm into my hand,” he said, “and I feel shape, weight, texture, and temperature, as if I’m actually grasping something.”

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American magazine