Sensory Interaction: How Taste, Smell and Sight Combine To Create Our Dining Experience
Michelin-starred chefs are judged on more than just taste. In fact, one of the more important criteria is something you may not, at first glance, expect: the fairly cryptically-worded “personality of a chef in his cuisine.” To some, this may seem like an intangible or unfair factor to consider, and perhaps even nonsensical. But from a psychological standpoint, it makes complete sense. This is because of a phenomenon known as sensory interaction.
Undeniably, taste is the foremost factor when it comes to the food we eat. But it is far from the only important aspect. As the term “sensory interaction” implies, senses are not mutually exclusive. Many times, taste, smell, sight, and even touch all combine to influence our dining experience.
This understanding - and its wide-reaching implications - is only now being fully explored. A new philosophy called molecular gastronomy has emerged in the culinary world, and it’s already paving the path for innovative trailblazers.
Since opening his flagship restaurant, Alinea, in 2005, Chef Grant Achatz has been leading this revolution. Writing for Inside Hook, he described molecular gastronomy as a “style of cooking [that] uses emotions as seasoning: intimidation, confusion, intrigue, happiness, magic and nostalgia are layered over delicious food by using newly developed techniques, ideas and equipment to manipulate the food in unexpected ways.”
Achatz's ambitious food certainly matches this vision. His frankly absurd menu includes the acclaimed ‘black truffle explosion’, which has been likened to “experiencing a water-balloon fight in your mouth”; a tabletop dessert that reimagines “what a plate could be”; and even an edible, helium-filled balloon.
Clearly, it works. In 2022, Alinea was one of only 13 three Michelin-star restaurants in the US.
Considering the success Achatz has had, it would not be surprising if others follow suit. Psychology supports the idea that our dining experience is not just confined to taste, but rather, involves a complex interaction between our various senses. As the culinary world continues to evolve, chefs will no doubt have to keep this new understanding in mind, successfully bridging the worlds of art and food science with each bite.
References:
(1) https://guide.michelin.com/us/en/article/news-and-views/how-to-get-michelin-stars
(2) https://www.insidehook.com/article/food-and-drink/grant-achatz-guide-molecular-gastronomy
(4) https://www.youtube.com/watch?v=1PKvqdObaRw
(5) https://guide.michelin.com/en/us/restaurants/3-stars-michelin