Continuing 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.
