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Bartlett School of Architecture, UCL

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On Edible Cloud Nine

On Edible Cloud Nine

On Edible Cloud Nine is a multi-sensory, interactive and collective confectionery experience. Flavour – multi-sensory by its nature – is influenced by the visual stimulation of a dish, the scent it radiates, the sounds we hear and the environment that we are surrounded by. On Edible Cloud Nine integrates three of these multi-sensory cues – taste/flavour, visual/aesthetics and smell/scent – to create a unique sensory experience of eating candyfloss.

This confectionery performance explores three curiosities – how multi-sensory cues can be a medium for individual expression and shared experience; How sensory modalities in food can alter or enhance a flavour; and what different engagements can be found in personalisation of flavour in eating experiences.

Candyfloss becomes a stage which accommodates a multi-sensory interactive, personalised performance that is personally created by the individual and the group experiencing the sweets. Served on sensor embedded sticks, the candyfloss is personalised for the individual through scent and visual stimuli in response to the individual’s emotive state, as measured through galvanic skin response.

 

 

References

Spence, C. (2017). Gastrophysics: The New Science of Eating. Viking. ISBN13: 9780735223462.

Spence, C. & Piqueras-Fiszman, B. (2014). The perfect meal: The multisensory science of food and dining. Chichester: Wiley Blackwell.

Spence, C. (2015). Just how much of what we taste derives from the sense of smell?. BMC.  Retrieved from: https://flavourjournal.biomedcentral.com/track/pdf/10.1186/s13411-015-0040-2

Spence, C. (2017). Enhancing the experience of food and drink via neuroscience-inspired olfactory design. The Senses and Society. DOI: 10.1080/17458927.2017.1270800

Spence, C. (2015). Multisensory Flavour Perception. MEDLINE. DOI: 10.1016/j.cell.2015.03.007

Haverkamp, M. (2012). Synesthetic Design: a Handbook for a Multi-Sensory Approach. Birkhuaser.

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Kakutani, Y., Narumi,T., Kobayakawa, T., Kawai, T., Kusakabe, Y., Kunieda, S. & Wada, Y. (2017). Taste of breath: the temporal order of taste and smell synchronized with breathing as a determinant for taste and olfactory integration. Scientific Reports. DOI: 10.10038/s41598.017.07285.7