Paul Geary is a Visiting Lecturer at the University of Birmingham, De Montfort University and the University of Wolverhampton. 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 of Groningen. He also has a freelance practice in performance documentation.