Paul Geary was a Teaching Fellow in the Department of Drama and Theatre Arts at the University of Birmingham. His research focuses on food and the senses in performance, particularly in experimental, avant garde and contemporary performance and live art, as well as work on performance documentation and performance philosophy. He is currently completing a monograph entitled The Food Event: Performance, the Senses and Ideology in the Michelin-Starred Restaurant. Paul has published articles on food and performance in FEAST and Performance Research and has delivered workshops on practice-as-research at Bath Spa University’s Centre for Cultural and Creative Industries (with Dr. Yiota Demetriou) and at the University go Groningen. He also has a freelance practice in performance documentation.