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From the Sound of the Sea Dish – on Taste Final Perception Estoril Higher Institute for Tourism and Hotel Studies Effect of Nostalgia Triggered by Sound – from the Sound of the Sea dish – on Flavour Perception Dissertation and Internship Report submitted in partial fulfilment of requirements for the Master’s Degree in Innovation in Culinary Arts and Sciences to Estoril Higher Institute for Tourism and Hotel Studies by Filipe Manuel da Costa Leonor November 2014 Advisory Professor Manuela Guerra Co-advisor Head Chef Jonny Lake Esta dissertação contém informação confidencial que pertence ao restaurante The Fat Duck, Bray, UK, assim sendo deverá ser vista com interesse académico e não está autorizada a sua publicação. This dissertation contains confidential information belonging to The Fat Duck restaurant, Bray, UK, therefore its contents are strictly of academic interest and it is not allowed to be published. i Effect of nostalgia triggered by sound, on flavour perception Acknowledgments This work would not have been possible if it were not for a very special group of people who helped me all the way through, some directly in the dissertation itself and others in no less important matters. First to Professor Manuela Guerra one of the founders of Innovation in Culinary Arts and Sciences Master’s degree, for her guidance, exacting and critical opinion, interest in food production and the culinary arts, for being available in critical times and believing it is possible to do good work if you are up to it. To Dr. Cláudia Azevedo for her passionate way of teaching and sharing her thoughts regarding science in the kitchen as being all about speaking a language. To Dr. Marta Castel- Branco for her help with statistics analysis. To all Fat Duck staff for the wonderful experience, to Head Chef Jonny Lake for the opportunities I had during the internship, for his high interest in the subject approached in this dissertation, for his availability and help in the tasting despite the full schedule. To Ashley Hatton and Neil Snowball for their leadership, wanting to go forward even if it meant failure, for not giving up on me after failing over and over. The tasting would not have been possible if it was not for their help. To Deiniol Pritchard who shared scientific material and was available to help all the time. To Daniel Ospina and Fabio Macrí for their friendship, for the motivation, the evenings at the pub discussing real food and sharing knowledge. To my family who invested a lot, always supportive and who never questioned the path I have chosen. To Sara Taklim who sacrificed so much to be by my side along the way, without whom I would not be half the person I am today and most likely would not have had the courage to start climbing the mountain. To all who made it possible, Thank You ii Filipe Leonor Table of Contents Page Acknowledgments ....................................................................................................................... ii List of Figures ............................................................................................................................ vii List of Tables ............................................................................................................................... x List of Graphics .......................................................................................................................... xi Resumo ....................................................................................................................................... xii Abstract ..................................................................................................................................... xiii List of Abbreviations ................................................................................................................ xiv Introduction ................................................................................................................................. 1 Chapter I – Literature Review ................................................................................................... 4 1.1. Sense of Taste ............................................................................................................... 4 1.1.1. Physiology of Taste ............................................................................................... 6 1.1.2. Sweet ..................................................................................................................... 7 1.1.3. Umami ................................................................................................................... 7 1.1.4. Bitter ...................................................................................................................... 8 1.1.5. Sour ....................................................................................................................... 9 1.1.6. Salty ..................................................................................................................... 10 1.1.7. Temperature and Pain .......................................................................................... 11 1.1.8. Taste Transduction .............................................................................................. 11 1.1.9. Labelled-Line Model ........................................................................................... 12 1.2. Sense of Smell - Flavour ............................................................................................. 13 1.2.1. Flavour Release ................................................................................................... 16 1.2.2. Flavour Perception .............................................................................................. 16 1.3. Multisensory Perception .............................................................................................. 22 1.3.1. Synaesthesia ........................................................................................................ 23 1.3.2. Flavour and Taste ................................................................................................ 24 1.3.3. Flavour and Texture ............................................................................................ 26 1.3.4. Flavour and Sight ................................................................................................ 27 1.3.5. Flavour and Language ......................................................................................... 28 1.3.6. Flavour and Sound .............................................................................................. 29 1.4. The Role of the Brain .................................................................................................. 30 1.4.1. How it Develops Tasting Preferences ................................................................. 31 1.4.2. Flavour Preference as Learned Experience ......................................................... 32 1.4.3. Satiety and Hunger .............................................................................................. 34 1.4.4. Pleasure and Food - Reward System Mechanism ............................................... 34 1.4.5. Effect of Congruency .......................................................................................... 37 iii Effect of nostalgia triggered by sound, on flavour perception Page 1.4.6. Effect of Nostalgia and Context .......................................................................... 37 1.4.7. Effect of Expectation ........................................................................................... 38 1.4.8. Multisensory Integration – the Flavour System .................................................. 40 1.5. On Job Training ........................................................................................................... 42 Chapter II – Experimental Study ............................................................................................ 44 2.1. Scope of Study ................................................................................................................. 44 2.2. Investigation Objectives ................................................................................................... 45 2.3. Methodology .................................................................................................................... 45 2.4. Internship .......................................................................................................................... 46 2.4.1. The Fat Duck Group .................................................................................................. 46 2.4.2. Heston Blumenthal .................................................................................................... 47 2.4.3. Discovering New Ways of Thinking Cuisine ............................................................ 48 2.4.4. The Fat Duck ............................................................................................................. 50 2.4.5. Revolutionary Partnership ......................................................................................... 51 2.4.6. Road Into the Stars .................................................................................................... 56 2.4.7. Multisensory Perception ............................................................................................ 57 2.5. On Job Training ................................................................................................................ 59 2.5.1. Working at the
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