On Wednesday, I attended a lunch event where each dish was prepared to provide a unique multi sensory experience. Of course, the taste of the food was very important but it was enhanced by varied combinations of colours, textures, presentations, light, sounds which suggested locations (the sea or the forest), and smells (tobacco essence, caramel) which, sprayed around the tables, served to enhance the experience of the food. The first dish was served with headphones for a total immersions, some were completely silent to minimise stimuli and enable diners to appreciate the food more. Sometimes the cutlery changed, as when we were given long tweezers to eat jelly fish (yes, and it was very nice too).
Each of the 5 courses was introduced by a short talk by Joseph Youssef from Kitchen Theory and Professor Charles Spence (from the Department of Experimental Psychology at Oxford University) who collaborated on the project. A masterpiece, beautiful; food and great experience.
Below is the information that advertised the event, followed by scans of the menu:
How do colour, aroma, texture and even sound affect how you experience flavour? Why do we like and dislike particular foods? And do we all experience flavour in the same way? The emerging science of ‘gastrophysics’ – the combination of gastronomy and psychophysics – looks to answer all these questions and more.
Working in collaboration with Oxford University Professor of Experimental Psychology, Charles Spence, multi-sensory gastronomy experience designers Kitchen Theory, have ‘commandeered’ the Studio at London’s ANdAZ Liverpool Street Hotel to create the ultimate foodie senseploration.
Featuring a five course lunch, guests are invited to experience food in a whole new way. Do certain foods taste sweeter while stroking velvet? Will ‘sonic seasoning’ one day replace the salt cellar? If you can’t smell a meal, what happens to your experience of flavour?
Preconceptions will be challenged, while all of your senses will be stimulated. Prepare to walk away with actionable insights that you can apply in your own kitchen.
