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The power of gastrophysics in our restaurants

The power of gastrophysics in our restaurants

Mireia Cervera 09 August 2021

At Flax & Kale we love dishes full of colors and textures. We are fascinated not only by offering dishes with high nutritional value, but also by our diners enjoying a positive experience through color, texture and flavor., the smell and even the sound of our recipes. And let's not forget the atmosphere, another factor that we know can influence the gastronomic experience. Therefore, we also strive to create environments and places that accompany theexperience of savoring our dishes. And all this knowledge, we have collected thanks to gastrophysics, a still incipient science, but which is increasingly adding more representatives in the world of gastronomy. In this post we want to introducelearn a little more in the exciting world of gastrophysics.

the brain mixes all the senses and has the ability to link certain colors, shapes, experiences, memories and aromas with their corresponding tastes, to create an experience that goes beyond the mere nourishing function of the act of alimentarnos.

All the senses are involved in our food and our chefs at Flax & Kale know this very well. Our senses provide us with key and relevant information, not only at the time of ingesting the food, but also in the moments beforevios: its appearance, its color, the texture, the temperature, the smell… Furthermore, our relationship with food is also conditioned by thousands of other influences, especially cultural ones.

Thus, the taste of food empTender to feel even before putting food in mouth; therefore, the global sensory and emotional experience is key in consumption. And this is precisely what gastrophysics studies, the science that investigates how gastronomy canstimulate the different senses of the human being with its image, color, texture or even its aroma. The key is that the brain mixes all the senses and has the ability to link certain colors, shapes, experiences, memoriesand aromas with their corresponding tastes, to create an experience that goes beyond the mere nutritional function of the act of feeding ourselves.

A good example of this is the results obtained in the study "ademic.oup.com/chemse/article/34/2/103/420671 "target =" _ blank "> Olfactory Discrimination: When Vision Matters?” Consumers identified yellow strawberry smelling samples as lemon smelling samples , and lemon-scented samplesred in color like strawberry smelling samples. This makes it clear how color conditions the perception of other senses.

Did you know that a study revealed that 27% of the drinks ordered during a flight is a Bloody Mary? Per pairadójico that seems it has, its logic. And gastrophysics also explains them to us. The strident sound that we hear sitting in our seats interferes with the ability to perceive flavors such as candy, but it amplifies the umami present in the tomate and Worcestershire sauce.

Thus, regardless of how we define taste or how we think about it, it is clear that the other senses, emotions, experiences, environments, etc., play a much more important role.important of what we think when assessing what we are savoring and the extent to which we like the experience.

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale