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(Food and Sound)
This project created by Erika Marthins and ECAL(Bachelor Media & Interaction Design) looks at food and other of our senses using the latest technology. The third proposal, in particular, explores other ways we can experience and “taste” sound. It is a record made of chocolate by Chef Fabien Pairon Ecole hôtelière de lausanne. The creators try to find the right texture for the chocolate record and the result is very intriguing. The chocolate completely changed the music recorded in the record. It is a different form of representation of the sound. Because sound is invisible, we cannot touch or taste or smell it. But by combining food and sound, we can now experience sound in other forms of senses. I find this project very inspiring. Using technology to experience sound can expand the dimension of it, making it visible, touchable.