so now its molecular gastronomy, what next?

[piracer]

I was just day dreaming about food and things right, and of course, molecular gastronmy is to be the next frontier of food.

so what is next?

so far, food seems to engage is our sense of:

Taste
Touch (texture)
Smell
and of course, sight, as in presentation.

what are we missing? hearing.

Sure there's the sound of the crunch or the mush of food being eaten and what not, but do you think its possible in the future sometime so that sound is actaully another component in a dish? I dont know how this is possible of course, for the most important thing i think so far is taste, so how does sound effect the taste?

thoughts?

[tcapper]

There is talk about sound being involved.

For example you sit down for an 8 course 'tasting' menu one of the courses has a very crunchie element to it, the sound of you eating this is recorded, next you get served with something soft say fish. the fish also gets served with a pair of headphones of you crunching away, now try eating that fish delicatly, impossible, your brain automtically makes you bite down as if to crunch.

Its a pure novelty idea and nothing to do with flavour, but texture can be enhanced this way. ie crunchie fish, crunchie soup.

Crazy I know

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[powers]

Go to the local mexican and order fajitas. They bring the sizzling platter of meat to the table.

[piracer]

haha, fajitas, of course, but is this going to be a novelty idea or do u think it can actaully be something sustainable?

[tcapper]

I think all types of restaurants are sustainable, they cater for that specific niche for them.

We will probably see more 'molecular restaurants open' whether they survive is debatable, the handful that exist will continue to but it wont become available to the mass market. The cost to produce, prepare and serve is the factor that eliminates it from the mass market.

I back this up with an interview I read from Ferran Adria at El Buli. In the article he says El buli does not make money, they break even but are not in profit. This is astonishing that the forty cover restaurant books out each cover 400 times a season and they have approximatly 800 000 requests for reservations a year. (He makes money on his books, endorsments and the publishing company he owns)

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