My research focuses on the senses in performance, particularly exploring food in performance practice. I am currently completing a monograph, developing from my doctoral thesis, entitled The Food Event: Performance, the Senses and Emotion in the Michelin-Starred Restaurant. This book is analysing the work at restaurants from around the world, including elBulli (Spain), The Fat Duck (UK), Noma (Denmark) and Alinea (USA), in relation to performance and live art practices from the Historical Avant Garde to the present. My work uses philosophical, political and critical theory to make sense of the intricacies of experience within ideological frameworks, with a particular emphasis on the work of Martin Heidegger and Slavoj Žižek. My doctoral thesis worked in part through practice-as-research and I continue to work around practice in collaboration with artist and honorary research fellow at the University of Birmingham Kaye Winwood.