For a “sweet” taste, the subject saw hues of red projected onto a white, organically-shaped piece of rice cake which was placed on a white circle. For sound, a light string melody was played and the subject smelled a combination of almond and frankincense through a diffuser. All of these sensory elements, which corresponded with general perceptions of sweetness, were designed to influence the subject’s tasting of a piece of tasteless food.
click on image to play corresponding music
savory
sour
bitter
if eyes could taste
may 2018
An investigation into how the other senses (sight, sound, texture, smell) can affect taste.
bitter, umami, sour, and sweet.
Each taste, accompanied by corresponding music, shape, and colors, was projected upon a flavorless jelly or rice cake. The participant was asked to taste the food whilst listening to music, smelling a scent through a diffuser, and looking at textual descriptors.
based on psychology research by Charles Spence