Text Block (112)

After having created these silhouettes we discussed taste and flavour as concepts and the difference between both of them.

Notes:
Taste: sensation; chemical reaction
Olfactory --> smell
Texture, temperature, pain

 
Flavour: distinctive (labelled) taste
Indication of the essential character of something
Can be a journey

How do you distinguish flavour and taste?

We then went to work on the 'flavour' that we each brought in for that morning. I brought in dark chocolate. We were to taste and describe the flavour; I took this task on by trying to eliminate from my mind everything I thought I already knew about the taste or look/feel of dark chocolate and simply close my eyes to taste it fully and describe it step by step down to textures and smell.

Notes on the dark chocolate tasting:

  • Smells cocoa-ey and sweet
  • Bitter at first; hard to bite into
  • Melts on the tongue
  • Bitter when bitten into with a sweet taste around the mouth
  • Leaves one slightly thirsty
  • Chunky

 

What is indulging?

  • Taking your time, pleasure of eating, enjoying the flavours

 

From this feeling we created three dimensional structures/sculptures onto plates. I tried to create sharp geometric upward shapes like the breaking and bitterness of the chocolate, including waves of a more flowing material towards the outside of this structure to represent the melting and flowing nature of chocolate and its sweetness. The variety and luxurious taste and flavours in chocolate was represented by the golden paper and truffles on my sculpture.

This exercise was somewhat liberating as it allowed us to create a three-dimensional visual representation of a feeling, - of a gustatory experience.

Then placed into groups, we combined our plates as elements of a meal and acted out a scene in which a person was served the dishes. My group and I, putting our three dishes together immediately agreed on which would be the starter, main course and dessert based on the simple appearance of the sculptures. I thus recognised that there is a somewhat universal truth about all food despite the fascinating variations in food traditions and schemas attached to consumption, etc. that we initially discussed and are surrounded with.

From the improvised scene (which we agreed was set in a posh restaurant) I noted:

  • Slow eating, tasting
    • Not satisfied = do not eat
  • Blending together the various flavours to fully enjoy the taste
  • Smelling before eating
  • Testing texture
  • Waiter becoming angry at improper behaviour

© Diane, all rights reserved