Taste and sound Lexicon
It is easy to describe music to a musician but it is difficult to describe music to people working in other fields, so finding words to describe musical sensations makes it easier
Many of the words and terms we use to describe tastes and sounds are quite similar finding relationships between words describing taste and sounds helps me understand how to music and food can relate to each other. The words evoke our imagination of how the sounds actually feel
We need to have words that connect those two senses so it makes both vocabularies from two similar worlds connected
SWEET
Melodic
Harmonious
Tuneful
Smooth
Soothing
Mellow
Acerbity
Harsh
Acridity
Pungency
Piquancy
BITTER
SOUR
SHARP
tartness
Asperity
Unpleasant
ACID
Briny
Alkaline
Pungent
Pungency
SALT
Enjoyable
Appetizing
Yummy
Delightful
Heavenly
UMAMI
Delectable
"If music be the food of love, play on,
Give me excess of it, that, surfeiting,
The appetite may sicken and so die."
​
William Shakespeare, ‘Twelfth Night’
Taste & Sound as
the phenomenon
The phenomenon of sound and taste are related to see what is happening between the senses. In what follows, I explore the chemical and physical phenomenon and mechanisms to understand how our senses work
What happens in our brain?
When the brain receives the signal coming from the nerves, it then interprets the message as senses that we recognize and understand.
SYNESTHESIA
Synesthesia is the condition in which the senses are all mixed up. Numbers become color, words have taste for some people.
“These conclusions indicate that synesthesia is the resolve of connection between region of the brain which is typically completely separated.”
The conjunction of sensation - Synesthesia
SONIC SEASONING
Charles Spence (Experimental Psychologist at the University of Oxford) wrote the writer of a book ‘Gastrophysics: The new Science Of Eating’. OIn his research , about revealing the secret on the connections between food and sound which he describes, he found out that it is “Sonic Seasoning”. He made a collaboration with a chef by serving two plates of oysters, one plate came with the sound of sea waves, another plate was served with no sound. It turns out that participants agree that the sound of the waves makes oysters more salty. Spence also found out that playing music in the restaurants to match the atmosphere also helps the food taste better. “
Music doesn't create flavor in our mouths,” , “but it draws our attention deeper into the details of the food and enhances the flavor in our subconscious. Even now we don't know how it can happen.”
