GASTRONOMIC EXPERIMENTATION & RESEARCH
Experimenting and exploring the endless boundaries of the art & science of gastronomic experience. Some experiments included..
* FOODPAIRING
determines the aroma profile of a specific ingredient in food & drinks. Foodpairing scientists extract the aroma data relevant to the human sense of smell. Aromas are the key drivers of our flavour experience aromas both through the nose (orthonasal) and through the mouth (retronasal). Source.
* BOUBA-KIKI EFFECTS
How visual factors like texture/form of food affects our flavour perception. How our brain creates linkage between the shape/ form or sound with flavour/ taste expectation, such distinction can alter the eating experience. Round shaped food/tablewares are percieved to be as sweeter taste while angular shaped ones are percieved to be more sour, salty and bitter taste. Source.
* 3D FOOD PRINTING & LASER ENGRAVED FOOD
An alternative way to produce food into 3D objects in many shapes and forms, offering potential benefits in cooking and opening up possibilities in food customization for individual perferences and purposes. Beside, 3d food printing, alternative methods can be explored in the makerspace (aka hackerspace) for example, laser engraved toast, laser cutting dough, etc. Source.
*NOTE-BY-NOTE COOKING
Physico-chemist Hervé This’s latest culinary innovation. Note-by-note cooking or NbN. Molecular cuisine — liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. This lies a realm of future foods. Source.
*REINTERPRETING EDIBLE MATERIALS
Experimenting by reserach in different edible materials - sugar, salt crystals, agar agar, tapioca starch, rice and many more.
