Published on November 26, 2013 | by Khadija Pandor0
Now you can play with your food
People of all ages descended on east London to experience the Experimental Food Society Spectacular Exhibition at the Truman Brewery in Shoreditch.
Food and drink connoisseur Alexa Perrin, whose passion inspired its inception, started this culinary extravaganza which has been running annually for four years.
The exhibition showcased the weird and wonderful world of experimental food, including the healthiest sandwich in London by Plan Bread with their Broccoli Bread, breathable tea by Camellia’s Tea Room and the edible camera by CSM graduate Fernando Laposse.
The visitors had a chance to take part in interactive food experiments and segments like the ‘Flavour Sense’ sensory stimulator, which tested your perception of food through all five senses; but also taught you the difference between flavour and taste, how colours of food can distort your taste receptors and how hearing and touching certain things alter your eating experience.
With a series of talks accompanying the exhibition from food specialists and experts such as Professor Charles Spence from Oxford University, the psychology of flavour and food was explored, as well as the the multi-sensory experience between the two.
Professor Spence also explored the way the brain recognises flavour through senses other than taste and smell, through visual dominance to manipulate our perception. As well as how pitch and sound can affect us, with a high pitch sound enhancing bitterness and a low pitch sound enhancing sweetness.
Speaker Fernando Laposse, CSM product design graduate and creator of the edible camera, displayed and shared the possibilities of sugar for design instead of just another ingredient in the kitchen.
Laposse talked us through the creation of his edible camera made entirely from sugar as well as one of his popular creations made for his final graduate project, edible glasses.
Made entirely from sugar glass and recommended to be infused with custom created extra bitter cocktail to bring out the flavour of glasses and let the two fuse for a bitter sweet experience.
The Experimental Food Society Spectacular exhibition encompassed the bizarre side of food as well as the potential of dining as much more than just eating, but a multi-sensory performance with ourselves.