A culinary experience depends on various senses.
We use all our five senses plus the help of our memory of things we have experienced before in our life, to make sure we cook pleasurable dishes. The way we use these senses varies among people, one might never taste while cooking, one might be able to smell the amount of salt in the dish. Regardless of how we use our senses, we all do use them, in our own ways.
As I am moving on with the project, I have looked closer on how do we use our sense of “smell”. And how by the better use of smell we can expand our own personal flavor palate, and explore more creative ways of eating a new dish.
There are 2 ways to bring the smell to people:
1. Re-create the smell artificially
2. Extract the smell from the actual ingredient
Which very much depends on “when” is this happening Pre-shopping vs. Post-shopping.
There must be a source for input, a source where you can receive the new ingredients suggestions, and it is critical that the input is not merely coming from you the user but from somewhere that can provide variety.
But the bigger question here is whether “smell” alone is enough to help us through the selection process.
So you open the fridge and you have an apple, an onion and some tortilla wrap. If you are experimental you might try an apple onion wrap, but the chances are you order pizza!
It can be discouraging, especially for someone new to cooking, to spend the time, money, and energy trying something new only to have a disappointing outcome. HOW DO I KNOW WHAT GOES TOGETHER?
“The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” (Brillat-Savarin)
So after weeks of research here it is: The mission is to encourage people with all sorts of personal competences to use their perceptual skills to envision their own personal flavor palate. Resulting in a direct dialogue between human and food.
What if you can envision your food before it’s cooked?
Yes, there are recipes with some very appetizing pictures and words to describe the outcome, but does that mean you, with your very own special flavor palate would find it pleasant? aren’t there any other senses rather than vision that can help us be more brave and mix anything we find interesting and be sure the result would worth the time?
I believe there are more ways than just pictures and words…
After getting my “Cooking journals” back, I noticed that for most people it’s not clear how much they use their sense of smell. One of the most dominent senses while cooking is vision. Smell is a very strong sense but at the same time it’s very subtile that makes you feel it’t not there, as soon as something smells too strong or off you feel it.
Half of the way we taste things is relied on smell, the combination of taste and smell is what makes the flavor.
We use our sense of memory every time we cook, and it helps us big time. every time we see a new recipe or try out a new self-created dish, we rely on our memory of flavors and tastes to make sure what we are making would be pleasant to eat.
A great amount of these perceptions and memories are directly connected to our cultural background, where are we coming from and what is a tasty food according to our very own flavor palate.
Complicated? just a bit, but the good part is that you don’t think of all these things, they happen on their own accord.
So the goal is to encourage the use of perceptual skills such as envisioning processes and flavors.
I believe we should look at cooking as a set of possibilities rather than instructions. But this is absolutely not the way how everyone else look at cooking. It seems that not everyone get’s turned on by looking at beautiful fresh ingredients as some others do. Or just simply they don’t find cooking as soothing and relaxing but more of a routine chore that needs be done every single day.
Food is information that the gut brain uses to inform the central brain. (Heribert Watzke).
Ok this is it, here’s my degree project blog to keep you and me updated on what’s going on.
I always liked food and everything that is connected to it, cooking, eating, gathering… Food is a central part of any society, so understanding food’s connection to emotions and behavior will prove relevant and influential. Research reveals that on average an individual makes around 250 decisions related to food each day! I believe this is a perfect proof for the importance of the topic in our lives.
The purpose of the research is to look into different sensory decisions taken in consideration with food choices. When talking about multisensory experiences, it is necessary to investigate and understand the human senses to know how people perceive the world.
I am excited to explore the world of food and sensory modalities in the next couple of months!