Taste the music: an exploration of crossmodal flavor perception between wine and music
Author
Bosen, Kate Taylor
Term
4. Term
Education
Publication year
2025
Abstract
Dette projekt undersøger høresansen som den ‘glemte’ smagssans ved at afprøve, hvordan musik kan modulere oplevelsen af vin gennem tværmodale lyd–smags-korrespondancer (sonisk krydring). Efter en litteraturgennemgang og inspiration fra fine dining-oplevelser blev der gennemført en række mini-workshops med forskellige vin- og lydpar for at omsætte teori til praksis. På baggrund af disse erfaringer blev der komponeret tre musikstykker designet til at fremhæve henholdsvis sødme, syrlighed og bitterhed, og de blev evalueret i en blind, multisensorisk vinsmagning med både kvantitative målinger og kvalitative kommentarer fra deltagere. Resultaterne peger på, at deltagerne oplevede ændringer i smagsopfattelsen mellem musikparringerne; de kvantitative forskelle var dog ikke statistisk signifikante, om end der sås tendenser i forventet retning. Arbejdet diskuterer begrænsninger, foreslår iterationer af metoden og skitserer mulige anvendelser inden for musik og gastronomi.
This thesis examines hearing as the ‘forgotten’ flavor sense by testing how music can modulate the taste of wine via crossmodal sound–taste correspondences (sonic seasoning). Following a literature review and inspiration from fine-dining practices, a series of mini-workshops paired different wines and sounds to translate theory into practice. Insights from these sessions informed three bespoke compositions intended to accentuate sweetness, sourness, and bitterness, which were evaluated in a blind, multisensory wine tasting using both quantitative measures and qualitative feedback. Findings indicate that participants perceived differences across the music pairings; however, quantitative effects were not statistically significant, though trends aligned with expected directions. The work discusses limitations, proposes iterations for future studies, and outlines potential applications in music and culinary contexts.
[This summary has been generated with the help of AI directly from the project (PDF)]
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