How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Wednesday, 23 April 2014

Measuring Crunchiness as 'Sound Bites'

Girl with headphones eating crispsContinuing the theme of how food manufacturers can appeal to all the senses, Lynda Searby looks at the gastronomic role of sound.

Diners who order oysters at the Fat Duck - Heston Blumenthal’s three-Michelin-starred restaurant in Bray, Berkshire, UK - are given an iPod to listen to while they are eating. It might be a bit of a conversation-killer, but the experimental chef insists that the sound of breaking waves heightens the flavour of his ‘Sound of the Sea’ dish, which features seafood and edible seaweed on a bed of sand-like tapioca.