London – Experiential designers Bompas & Parr collaborated with Sony on a dining experience where sound was the secret ingredient.
Guests were welcomed into a sonic antechamber full of interactive experiments designed to examine the sounds created while chewing and drinking, such as a watermelon martini paired with a tuning fork and a ‘rap-aged’ bourbon. Before sitting down to dinner, guests underwent a ‘sonic cleanse’, taking a shot of Malic acid to prepare the palate while listening to a range of sounds that spanned the average human’s hearing range of 20Hz to 20kHz.
‘The dinner itself was choreographed with lights, sound and food,’ Bompas & Parr producer Iska Lupton tells LS:N Global. ‘We wanted to show how these factors can drastically alter people’s perceptions of taste.’
Courses included breast of quail with confit legs, accompanied by orchestral music to accentuate the savoury flavours and a goat’s cheese cheesecake, which could be made to taste sweet or bitter by changing the frequency of the music.
The Big Picture: We no longer think about the senses as being isolated from each other. Find out how your brand can create its own sonic identity using our Soundscapes macrotrend.