In this paper I propose to investigate the synergies between sound and taste through an exploration of the way music appears to influence the perception of the aroma, taste and texture of a wine. This draws on scientific studies in the... more
In this paper I propose to investigate the synergies between sound and taste through an exploration of the way music appears to influence the perception of the aroma, taste and texture of a wine. This draws on scientific studies in the emerging area of sensory research. It also presents my own work in this field, which includes empirical studies that observe how different moods, timbres and frequencies of music affect the subjects' perception of different styles of wine; wine and sound/music matching workshops; and the multi-sensory work of sonic/gustatory art, Oenosthesia, whose sonic element was designed to enhance the appreciation of a number of different wines. It will also introduce my current project: the establishment of a wine and sound bar at The Auricle Sonic Arts Gallery in Christchurch, in which I curate the wine list to match the music playing in the gallery. In conclusion, rather than sound being regarded as simply a background element in places where wine (and food) are consumed, attention needs to be paid to the sounds/sound design within these environments given its often strong influence on the sense of taste.
