Spice Girl
Joined: 04 Jan 2006
Posts: 1033
Location: Lisboa
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 Posted: Fri Feb 16, 2007 10:38 pm Post subject: Interferência do som na percepção dos alimentos |
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Deve ser uma experiência engraçada...
E gosto da ideia:
You can eat good food and have a laugh.
| Quote: | Heston Blumenthal's New Dish Tastes of Sound, So Wear an IPod
By Richard Vines
Feb. 16 (Bloomberg) -- Heston Blumenthal, the U.K. chef known for serving unusual concoctions such as snail porridge at his Fat Duck restaurant, is taking a step further down the road of culinary experimentation with a dish you wear an iPod to eat.
``The Sound of the Sea'' will feature edible sand down one side of the plate and wave-like foam on the other. Diners will listen to the sound of lapping waves while they eat it, and drink a martini glass filled with a liquid that looks like sea water.
``We've been working with sound and its role in the dining process,'' Blumenthal said yesterday in a telephone interview. ``There's a serious point about the role of the senses in eating and how the brain perceives all this. But at the end of the day, it should be fun. You can eat good food and have a laugh.''
The sand is made from tapioca and Japanese breadcrumbs fried crisp. Miniature braised and fried eels are mixed in, along with oil made from langoustine shells. It has a crunchy texture and a fishy taste, said Blumenthal, 40. The dish is served cold.
Three types of braised seaweed are scattered on the sand, along with shellfish, such as razor clams, abalone, oyster and shrimp. A sauce is made with juices from the seafood and frothed to look like waves lapping on the beach.
The diner listens to ocean sounds such as seagulls and also sips the drink made from extractions of seaweed and miso. Blumenthal is experimenting with using an electric fan dabbed with essential oils to replicate sea breezes. He's developing cutlery with what looks like rusty handles, as if found on the shore, and the food may be served on a sheet of glass above real sand.
Oyster Experiments
``This all started with a chap at Oxford University's Department of Experimental Psychology called Charles Spence,'' the chef said. ``We've been doing experiments in the lab, cutting oysters in half and having people try them. If we play the sound of the sea, people find the flavor saltier, more intense.''
Another experiment involved having diners listen either to the sound of chickens clucking or of sizzling bacon while eating bacon-and-egg ice cream. Blumenthal has tried the new dish on guests at L'Atelier de Joel Robuchon in Las Vegas, and on friends at the Fat Duck, including his wife Susanna. He plans to introduce it at the Fat Duck next month as part of the tasting menu.
``For several years, I've been saying how important a multisensory approach is to eating,'' he said. ``People can say, `I'm not interested in all that funny stuff,' but you can't detach it. If you ask people their five most memorable meals, it will be about the setting, the occasion, so many things, not just food.''
Green Porridge
The Fat Duck, at Bray, west of London, charges 115 pounds ($223) for the tasting menu. Dishes may include nitro-green tea and lime mousse; oyster with passion-fruit jelly, horseradish cream and lavender; and Pommery grain-mustard ice cream with red- cabbage gazpacho. The snail porridge is a bright green concoction of oats and barley with snails, Jabugo ham and shaved fennel.
Matching wines add another 90 pounds to the bill and there's a 12.5 percent service charge.
The eatery, which has held three Michelin stars since 2004, was named best restaurant in the world by Restaurant magazine in 2005 and came second to El Bulli, in northern Spain, last year. The next Restaurant awards are scheduled for April 23 in London.
Blumenthal's experimentation is sometimes categorized as ``molecular gastronomy.'' He rejects the term and says it doesn't describe his cooking, saying a knowledge of food chemistry and culinary technology is important for all kinds of cooks.
http://www.bloomberg.com/apps/news?pid=20601088&sid=a_G1Ug5x0Uo0&refer=muse
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