THE WORDS AND SENTIMENTS OF DAVID HEELEY - BROADCASTER | FOOD CRITIC | TRAVEL WRITER

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The next big thing in cooking? – sound!


Well, according to the sainted Heston Blumenthal at least.

He explained to me recently,

“I’ve long been fascinated by experiments that show that sound can have as profound an effect on the eating experience as the other senses, often at a physical level of which we’re barely aware.  I was once asked by a food scientist to try to chew gum whilst listening to crunching sounds on headphones.  It turned out to be an almost impossible task”.

Heston’s latest innovation is to introduce a “sound” course on his tasting menu with a dish called “Sound of the sea”, in which a conch shell is served housing an I-pod.  Diners insert the earpiece and, as they eat, they hear the sound of waves crashing and retreating and the keening of seagulls.  This, apparently, has a big impact psychologically with the result that your aquatic repast rewards you with even more flavours than before.

Sounds interesting – don’t forget you heard it here first.

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