Neurogastronomy is a mouthful, but what is it exactly? The latest in restaurant trends, neurogastronomy is simply how the brain creates flavor. I find the concept so cool, as I love science. Restauruants are finding that creating an experience for all of our senses, creates new flavor experiences on traditionally “normal” food.
Brit + Co wrote an article to explain what happens when neurogastronomy is applied to a variety of meals. They, first, explain, “Multi-sensory taste experiments are nothing new for neuroscientists like Professor Charles Spence, who runs the Crossmodal Research Laboratory at Oxford University. In an interview with BBC News, Spence said, “Neurogastronomy is based on the realization that everything we eat or drink is processed by our senses. We see it, we hear it, we smell it, we taste it, we feel it. All those senses come together.” Today, we’re revealing six companies that are using neurogastronomy to give consumers a whole new tasting experience.”
To put the idea in perspective, they gave a couple examples. The most notable for me was the seafood experience where the stated, “Spence has worked with experimental chef Heston Blumenthal on how sound can change flavor perception, and the two have come up with a new dish for his three-Michelin-starred restaurant, Fat Duck. Upon ordering “The Sound of the Sea,” diners are brought an iPod shuffle playing actual sounds of the sea, and a few minutes later, the seafood dish is brought out. The seashore sounds in your ears actually enhance the flavor of the seafood.”
I am definitely impressed and looking up restaurants near me that offer this kind of dining. In my search for my next dining experience, CNN had done it for me. Check out their list of the Best Multisensory Restaurants; please don’t be discouraged, as many of these are overseas. There are two in the US… this is a trend that will be flooding our market soon.