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By Andrea PavoniLAW and TASTE book - Law and the Senses Series (University of Westminster Press)About the seriesThe Westminster Law and Theory Lab is developing the Law and the Senses series, a project involving publishing five small edited book (University of Westminster Press), one for each sense, both available for free download as epub as well as sold in print, on demand, as "pocket size" (178mm x 111mm). The series is about questioning senses as subject of law and the extent to which law and its normativity is shaped by senses. The series are designed to include contributions from diverse backgrounds and explore the relationships between normativity, ordering and senses. It is not addressed to lawyers and, actually, it seeks to attract the widest possible range of contributions. In fact, we are looking for geographers, artists, philosophers, poets, gastronomes, psychoanalysts, speculative and non-speculative realists etc. etc. We are interested in exploring the materiality and spatiality of law, its gaseous normativity, its anaesthetic self-sterilisation in its unavoidable synaesthetic immersion in space, or, again, its touching, tasting, smelling the world or indeed the way in which it can be seen, smelled, swallowed, law’s impossible attempt to escape the sensible or its relation with the sensuous biopolitics of contemporary capitalism, etc. This call, for the conference we are holding this November, may give you a quick idea of what I meant  In 2013 we already published a small online issue on this subject, as a way to test the possibility of the book itself, you can find it here, the introduction is, again, quite useful the get an idea of what our project is about.Proposition for a speculative recipeWe begin from an assumption, namely, that the various social, economical, political, affective, environmental etc. forces, structures, and power relations that normatively shape the way in which food is produced, distributed and consumed in the world, are somehow crystallised and enshrined in the very event of taste. True, normally they remain hidden, insofar as they escape the sensible parameters of human perception. Yet, what if we reconfigure taste as a tool for augmenting gustatory/speculative ability so as to grasp (to put it in Althusserian jargon) the position that an individual tasting event occupies within such a complex agro-socio-industrial system? What if we do so with special attention to its relation with the Law, in a legal, socio-cultural, chemical, geographical sense? This proposition challenge you to envisage a super-brief contribution, that is, a food/drink recipe (real or invented, realistic or fantastic, utopian or dystopian, joyful or macabre, artistic or scientific) able to gesture towards the configuration tentatively sketched above. This would be ideally accompanied by a very short explanatory comment (from few lines to few pages, up to you). It would be also a way, we think, to challenge the ongoing reduction of recipes to mere how-to instructions (what is a recipe if not the gastro-normative artefact par excellence?) and rather repurpose them as tools to increase sensory perception and speculative knowledge: speculative recipes, that is, in which the split between taste as knowledge (judgement) and taste as sensation is somehow reconfigured. You may also (you are indeed encourage to) use pictures. This contribution should reach us by the beginning of December. If interested, please email a.pavoni@my.westminster.ac.uk to discuss your idea.&#160;