Food: Multisensory Experiences

Background

Research has shown that high levels of background noise can heighten our ability to perceive savoury flavours; rounder desserts are perceived to be sweeter; and heavier cutlery can simply make food taste better. No one is suggesting that different lighting or music can make a bad dish taste good, but it can subtly influence our perception of flavour. Each of our bodily senses plays an important role in the way we perceive everyday food. But how aware of this are we? Could this awareness lead to innovative and unforgettable offerings in the eating place? More importantly, could this approach transform the way we perceive our food? By cutting off each sense and pairing it with an item of everyday food, Food: Multisensory Experiences aims to demonstrate this in an immersive, unforgettable way.

Food: Multisensory Experiences

We carefully pair props and items of food and drink; to break down and demonstrate how ‘off-plate’ elements (including smell, sound, texture and other senses) play a role in the perception of flavour. This is an interactive, informative workshop supported by real examples, geared towards creatives working with food. Backed by the new-age research in the growing field of Gatsrophysics, a refined fine-dine experience is the practical application of this hands-on learning.