Ellie Doney is a materials enthusiast, engaged in practical research into ways in which the sensory practices of cooking and eating together can advance knowledge between disciplines, about the nature of matter exchange between human and non-human bodies. Her experimental research methods attempt to enable thinking through edible materials and their related transformative technologies and tools, asking how we become like the materials we spend time with. The Slick of Joy comes from the fabled moment of readiness of her partner’s Italian-Australian nan’s pasta sauce, after a long and tantalising but fragrant wait. She is currently doing a PhD between the Slade School of Fine Art and the Institute of Making, UCL.