"Sonic seasoning is the phenomenon where specific musical elements: tempo, pitch, instrumentation: can influence how our brains perceive the five basic tastes: sweet, sour, salty, bitter, and umami. High-pitched tones can make dishes taste sweeter. Bass-heavy tracks can enhance umami and savory notes. Even the crunch sounds we hear while eating can make food seem fresher and crispier. It's not just about mood: it's about fundamentally altering taste perception through sound."
"This isn't some marketing gimmick: it's a fascinating intersection of neuroscience, culinary arts, and music that could reshape how we think about the dining experience. And for restaurant operators, chefs, and hospitality professionals, it's worth paying attention to. Tennessee's Sound Bites campaign brings this concept to life through collaborations between the state's top chefs and artists across three regions. Each pairing resulted in original dishes and songs designed to be experienced together: and the results are showcased in short films available at TNSoundBites.com."
Sonic seasoning describes how tempo, pitch, and instrumentation can alter perception of the five basic tastes: sweet, sour, salty, bitter, and umami. Research by Dr. Charles Spence shows high-pitched tones increase sweetness while bass emphasizes umami and savory flavors, and eating sounds like crunch influence perceived freshness and crispiness. Tennessee's Sound Bites applies these principles by pairing regional chefs with musical artists to create matched dishes and songs. The collaborations produced original dishes and tracks presented in short films to demonstrate how music can be used intentionally to shape flavor experience and hospitality practice.
Read at Food & Beverage Magazine
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