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Does a tinkling piano make honey taste even sweeter, does a lower pitched, brassy sound bring out the bitter dark chocolate notes in your mousse, do low-frequency sounds make your tongue buzz even more after eating Szechuan pepper?
Find out in the new immersive dining event, The Unusual Ingredients, which explores the relationship between sound and the perception using audience participation.
The unique UK event is led by food artist Caroline Hobkinson and musicians and sound artists Jacob Thompson-Bell and Adam Martin and draws on the research of gastrophysics Professor Charles Spence who was involved in early tasting sessions for the project.
Unusual ingredients is an intriguing and successful creative extension of my research into the interactions between sound and flavour perception.
Popping candy, honey, coffee, seaweed, tamarind are just a few of the ingredients that feature on the menu. Each paired with a "specially-composed piece of electronic music designed to dramatise and amplify its flavours and textures in extraordinary ways."
Photo Angus McDonald 2019
The live show is on tour, you can catch it at the following places:
- - Wednesday 11 March, Kings Place, London
- - Thursday 14 May, Midlands Arts Centre, Birmingham
- - Thursday 11 June, The National Centre for Early Music, York
For those unable to make it to the live show, you can always get involved at home. A limited-edition box set will be available from 11 March, combining a 14-track vinyl box set with a selection of the matching ingredients packaged in petri dishes and test tubes.
