What Goes Into A Foodgasm

How All Your Senses Play a Role in Enjoying Food

Step into a world where each dish is a carefully crafted masterpiece designed to provoke a multi-sensory euphoria in each bite.

Aesthetics:

The plate is the canvas and the chef is the artist. Colors, shapes, and arrangement contribute to the visual appeal, inviting your eyes to savor the dish before the first bite. The visual poetry of a well-plated creation enhances the overall dining experience, making each dish a work of edible art.

Taste:

Begin your sensory journey by exploring the intricacies of taste. Taste buds on your tongue decipher the five primary flavors—sweet, sour, bitter, salty, and umami. Chefs that understand the molecular composition of ingredients, I mean really the only people who should be called chefs, are able to construct dishes that harmonize combinations of these flavors with precision, to create a symphony on the palate that delights and captivates. Utilizing, at times, what can seem like the strangest of pairings.

Olfactory:

Aromas play a pivotal role in the experience of food; from triggering memories to provoking salivation, all of which crescendo into enhancing the waves of flavor in that first bite. Chefs can strategically infuse scents into their creations, creating an aromatic overture that not only entices but also sets the stage for a culinary journey rich in nostalgia and emotion.

Mouthfeel:

Yes, Charles Boyle was correct, mouthfeel is a metric that plays a role in culinary ecstasy. Move beyond taste and olfactory to the realm of touch. Chefs, the choreographers of culinary experiences, manipulate ingredients to create a pas de deux on the palate. From the crispness of a perfectly seared crust to the velvety smoothness of a well-prepared sauce, the interplay of textures adds depth and complexity to each bite, making it truly a multi-sensory delight.

Auditory:

Now, listening to certain sounds while enjoying a euphoric dish may not seem like something that would enhance the experience, au contraire, music and food sound can stimulate the mind and set the vibe/mood of the whole experience. A phenomenon known as ‘cross-modal correspondence’, in general, higher-pitched sounds are associated with sweet and sour tastes; lower-pitched and dissonant sounds with bitterness; staccato sounds with crunchiness; and smooth, legato sounds with creaminess. Because of this, it is possible for chefs to also become conductors of orchestras. What can’t they do.