The BBC Good Food Show 2012, (London Olympia) - Part 2

One of the most interesting parts of the BBC Good Food Show was when I stumbled across a stall and had no idea what they were selling or indeed any idea what they were about.  So I had to stop and ask. To my amazement what I had discovered was a bunch of scientists sponsored by the Wellcome Trust.  I was told by Mandip (a biochemist) that at Flavour SenseNation, their aim is to give the public a chance to explore all the different elements (Taste, Smell, Sight, Touch and Sound) that contribute to the experience of food and eating.

The sensation when we chew our food and 'mouthfeel' of it when it breaks up in our mouth - and the corresponding sound - is essential for our experience of pleasurable eating.  If a food has an expected sound, but is not heard when consumed, the explanation often assumed is that there is something wrong with the quality of the food.

SOUND - With the headphones on, the crisps we tried did not seem as crunchy and therefore not as satisfying.

Ever heard the term, 'You eat with your eyes'?  Well we all do it.  Would you rather tuck into a a fresh green looking apple or a slightly browned one.  I know which one I would rather have.  And therein lies the reason why chefs the world over agonise over the presentation of their food.

SIGHT - The same drink just different colours yet the green drink tasted more sour

I had the pleasure of listening to Heston Blumenhthal on Radio Berkshire a couple of weeks ago.  In the interview he discussed how important it  was to incorporate all the senses when eating eating food.  To maximise his efforts he looked to science to help him.  With the help of neuroscientists he learned that often, sights and smells of the environment of where you first experienced a particular type of food can heighten the experience of it in later life.  For example, when having fish and chips, the smell of the sea and the sound of sea gulls can make the experience of eating the humble fish and chips all that more pleasurable.

Heston Blumenthal in his kitchen laboratory, with tubes of gooseberry juice being reduced, to be used in his roast fois gras recipe

So this Christmas, try and soak up all those festive smells, from the mulled wine, boiling sprouts, spiced nuts and the roasting meats.  Enjoy all the sights, from the present wrapping, christmas lights to the steamed up kitchens.  Appreciate how everything feels, from the cold breeze on your face, writing all the Christmas cards, to your wet hands from all the washing up.

But remember that all these senses we enjoy over the festive holidays is enhancing our enjoyment of all that Christmas food.