Gastronomy unravelled by physics: Gastrophysics

Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from the convoluted history of food science as well as from various recent – and often overlapping – attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed.

Tracing multisensory food experiences on Twitter

How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following: (1) to describe the multisensory food experience as represented in microblog entries concerning food and drink on Twitter, (2) to provide an overview of the changes in the above-mentioned food representations during the period 2011–20, and (3) to contribute to a broader understanding of the human–food relationship as reflected on social media – in this case Twitter – and outline its potential utility for the research field of gastrophysics. The combinations of various multisensory attributes co-occurring in a tweet (which we term ‘collocations’) found in the Twitter corpus were examined through the categories of texture, colour, taste, smell/odour, shape and sound. We mapped the collocations of the 20–25 most frequently mentioned food items and their multisensory experience pairings over time. Such time-based knowledge led to a better understanding of the multisensory experience triggers as reflected on Twitter. By analysing the multisensory experience’s frequency of occurrence, we could conclude that the category of colour is the dominant one, while textural, olfactory and auditory collocations with food are rare. In most of the cases, food tweets appear to render a food experience ‘tasty’, ‘good’ and ‘interesting’.

Analysing stereotypical food consumption behaviours: ‘This way up?’ Is there really a ‘right’ way to eat a biscuit?

Many of the mundane foods that we eat on an everyday basis are consumed in a manner that may be considered stereotypical, conventional, habitual or, on occasion, even a playful ritual. There are a number of reasons for such behaviours, and the potential benefits for the consumer are discussed in the case of vertically asymmetrical foods where the upper and lower surfaces differ. Maximizing the eye appeal of the food product, maximizing the multisensory flavour experience and the ubiquitous benefits of ritual to the enjoyment of consumption experiences are all put forward as possible explanations for such behaviours in this opinion piece. Ultimately, however, the paucity of empirical evidence concerning the influence of the manner of eating such ubiquitous foods (right way-up or upside-down) on the multisensory tasting experience is highlighted. This is a seemingly important lacuna in the food science literature, given the multiple competing explanations concerning how such experiences might be affected, if at all, that suggest themselves. Looking to the future, it would clearly be of great interest, given the growing global obesity crisis, to understand whether it might be possible to increase sensory enjoyment and/or satiety by the better/optimized design of foods and/or food consumption behaviours.

‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music

This article explores linkages between sensory experiences of food and music in light of recent research from gastrophysics, 4E cognition (i.e. embodied, embedded, extended and enactive) and ecological perception theory. Drawing on these research disciplines, this article outlines a model for multisensory artistic practice, and a taxonomy of cross-domain creative strategies, based on the identification of sensory affordances between the domains of food and music. Food objects are shown to ‘afford’ cross-domain interrelationships with sound stimuli based on our capacity to sense their material characteristics, and to make sense of them through prior experience and contextual association. We propose that multisensory artistic works can themselves afford extended forms of sensory awareness by synthesizing and mediating stimuli across the selected domains, in order to form novel, or unexpected sensory linkages. These ideas are explored with reference to an ongoing artistic research project entitled ‘Unusual ingredients’, creating new music to complement and enhance the characteristics of selected food.

Between mass-market conventions and everyday life: The domestication of dining furniture in urban Istanbul

Although dining tables and chairs function as the main furniture stereotypes valued for hosting in traditional Turkish households, this practice has been subject to changes and challenges in contemporary urban life in Istanbul. This qualitative study of dining furniture brings insights into the design, production, purchase and use of furnishings from a broad review of literature and from semi-structured in-depth interviews undertaken in the homes of young urban professionals in Istanbul between the years 2013 and 2016. Prescribed as indispensable stereotypes in the furniture retail stores and considered as essential domestic units by the interviewees, dining tables and chairs are found out as not fulfilling their intended hosting functions efficiently or being often replaced by centre tables or coffee tables, because of an increase in casual rather than formal occasions. Domestication of the dining table as an open buffet was considered a practical way to help hold the food and drinks that were also on couches and coffee tables. In addition, the dining table was used for completely different functions unrelated to eating, as study desks or as surfaces for folding and ironing laundry, whereas dining chairs were used as places to drape coats or clothing. Interrogating the disconnect between the consumption and use context of the dining suites yields deeper discussion about the level of intellectual capital of Turkish furniture industry and the consumer culture which advices the enactment of norms. Insights in these complex, changing and sometimes contradictory patterns may influence the design of domestic furnishings in Turkey. Therefore, more user-based design research and a further examination of contemporary patterns of use in urban households are needed to activate this potential for the Turkish furniture design industry.

A recipe development process model designed to support a crop’s sensory qualities

The aim of this study is to apply a recipe development process designed to unfold how to start from a crop – especially less known landraces and varieties – and maximize its culinary utility. How can such a recipe development process be modelled? What more than the recipe itself can be obtained from the recipe development process? In this study, the objective is to create a basic recipe for grey peas that supports the crop’s sensory qualities, and test it in different food products. Using the recipe development process model, our results suggest that minced grey peas, which have authentic nutty flavours, pronounced chewing resistance and a combination of soft and hard textures, can be used to create appealing plant-based patties. When minced grey peas are fried in oil, greater taste intensity, spiciness, umami and complexity are achieved. Additional applications of minced grey peas were also identified, suggesting that the recipe development process can yield information on how to develop another food product with the same basic recipe. The recipe development process we suggest – the culinary funnel – can thus be used to explore the culinary possibilities of lesser known landraces and varieties.

Diners Dudes & Diets: How Gender and Power Collide in Food Media and Culture, Emily J. H. Contois (2020)

Review of: Diners Dudes & Diets: How Gender and Power Collide in Food Media and Culture, Emily J. H. Contois (2020) Chapel Hill: University of North Carolina Press, 208 pp., ISBN 978-1-46966-074-5, p/bk, $22.95

Between attraction and aversion: How designers can use the concept of disgust to influence food consumption

Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a certain level of attraction and be part of positive experiences, even in the context of food. In this article, we discuss different ways of using disgust to influence eating behaviour and contribute to healthier food consumption. We outline ten different bridging concepts accompanied by various design exemplars on how to use disgust in the context of critical food design. In addition, we present four different lenses that can help to refine the design concepts.

Perspectives on technologies and care relations, illustrated by a narrative on food care1

We present a model and a narrative on food care to support reflection and dialogue, i.e. the exchange of ideas or opinions between patients, informal caregivers and care professionals, as a way to specifically explore values and perspectives on the use of technologies within care triads. To this end, we used an explorative literature study and an analysis of a care practice. We propose that care professionals have the responsibility to be sensitive to and act on potential dilemmas with the use of technologies in (food) care practice. This requires explicit thinking about one’s own personal perspectives on health and food, care and technologies, and the possible perspectives of others, in achieving a fair balance in care. The ‘Dilemma Model of Technology and Care Relations’ is presented to facilitate dialogue between patients, informal caregivers and professionals, in healthcare as well as in (food) technology. The model can be used both in the workplace and in educational settings. In conclusion, contrasting values and perspectives show that an open dialogue is needed to decide what is good (food) care in each individual care practice.