Bianca Bosker looked at how taste is affected by the human body’s other senses:

• Several kitchens that explore “multisensory gastronomy” have sprung up.
• One dish comes with textured cubes. As patrons are chewing they stroke rough, fuzzy, and gritty surfaces, changing the taste of what they’re eating.
• Other dishes are served as scents such as saffron or a bacon perfume are sprayed into the air.
• Music pairings enhance flavours. Playing an electronic composition with clanging metal sounds enhances the crackling of a Pop Rocks like candy dessert.
• And then there’s colour. Wine tried in rooms bathed in green light taste fresher.
• It’s not just novelty restaurants taking advantage of these associations in the human mind: British Airways has announced “sonic seasoning” – a playlist that improves the taste of airline food.
• Chefs could also use this in the future to make food healthier. They could reduce the amount of fat and sugar in the food without changing its taste by altering how the food is presented.

The full article goes into the science behind the phenomenon, mentions how the principles of Gestalt Psychology can be used, and provides other fascinating examples of uniquely presented foods. You should read it here.

Source: The New Yorker