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Oct 1716 min read

Experiencing Taste in Sound and Space


In our 26th episode, we explore some pretty cool innovations in experiential food. We discuss Barilla's scientifically-composed pasta soundtrack (with a throwback to White Lotus), designed to enhance flavors through sound. We then take our conversation into space, examining how researchers are revolutionizing astronaut cuisine and even planning luxury dining experiences above Earth. We uncover trippy bioelectric plant music and its potential impact on our perception of food. Join us as we taste the future and discover how we might transform our relationship with food in unexpected and exciting ways.





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Episode Transcript:

Raakhee: Welcome to Signal Shift, by Horizon Shift Lab. We're your hosts, Lana Price, Raakhee Natha, and Sue Chi. Each episode, we explore the latest signals in technology, culture, and society, uncovering insights that will impact our daily lives in the future. Join us as we shift perspectives, explore possibilities, and delve into real changes in our world. Curious to learn more? Go to horizonshiftlab.com.


Raakhee: Hello and welcome to Signal Shift. I'm Raakhee Natha and I'm joined by Lana Price and Sue Chi. And today's a pretty exciting day for us. We have just published our 25th episode of Signal Shift, which is pretty amazing. So yay, big round of applause for us. We're very excited. We'd love to know which were your favorite episodes. So please share what you're thinking about everything we've published. We've covered so many topics that I'm now at the point where I'm like, did we share that previously? Did I say that before? Did I talk about this before? Which is a good thing. It's getting to the point where we can soon say we are seasoned podcasters. So that's pretty exciting.


So yeah, I think as we delve then into what will become our 26th episode: the topic for today is experiential food. In and of itself, that can be interpreted in many ways. So for the purposes of today, it's also pretty broad. It's just anything that stretches how we think about any type of experience with any type of item that falls under the category of food. So very, very broad. 


There's some things that pop up in all of our minds when we think of experiential food, things like Dining in the Dark, right? How popular was that in the last couple of years? There's also fun things like the Museum of Ice Cream, etc. So, you know, experiential food can be, they can be far ranging and far wide things here. So I'm really, really excited to hear what Lana and Sue have to share today. So let's jump into it and who wants to share?


[2:26]


Lana: This is Lana. I'll go. And so this was a really fun topic to learn more about. And I went with the area of experiential food called sonic seasoning. And this is the idea that specific sounds can enhance our perception of taste and texture. And so Charles Spence is one of the leading researchers in this area. He's an experimental psychologist from Oxford. And so his research has shown that different musical elements like pitch or tempo or certain melody, like melodic sounds, can be matched to specific flavor profiles. 


And so my signal is that Barilla, which is the world's leading pasta producer, they have the blue boxes of pasta in the grocery store. In April, they released this bespoke musical score for their Albronzo pasta line. So it's called the Albronzo Soundtrack. And they partnered with Charles Spence, the psychologist, and Cristobal Tapia de Veer, who is an Emmy Award winning composer. He did the soundtrack for White Lotus. So if you liked White Lotus season one and season two, the songs are very kind of recognizable. Like when you hear it, you'll know it's his style. So he did the score for the pasta as well.


What they did was, you know, using the scientific research kind of made six distinct tracks that were each tailored to a specific pasta shape and a recipe. So like the rigatoni track has like these twinkling bells. And that's supposed to enhance the sweetness of cherry tomatoes. And then they have these like vocal accents that bring out the smoky depths of bacon. So this soundtrack is on Spotify. 


And I really appreciated that this was this kind of multi-sensory experience was very accessible. Like, you know, you could be your family, and you're cooking, you know, a pasta dish together, and you sit down to eat and, you know, you play the spaghetti song that goes with your spaghetti meal. And you just have a very mindful experience of trying to like really taste the flavors and hear the music and see, you know, if it does bring out the, you know, the textures. And I just really appreciated that, you know, you didn't have to go to like a Michelin star restaurant to experience something like this, that, you know, you can kind of bring this experiential food and music and this pairing that was very carefully designed, that you can bring it into your home. So that is the signal that I have for for this week.


Raakhee: Love, love, love. I think that's one of my favorite signals I've heard recently. I just love something about that. I don't know if it's that it's so real that it connects sound and food so simply, but so beautifully and so powerfully, right? And you wonder why haven't we done this before? That's awesome. I really love that. Sue, yeah, what do you think? And what, where does your signal take us?


[6:00]


Sue: Yeah, I also just love this topic. And I was thinking of maybe my first memory of experiential food, and it had to be astronaut ice cream as a little kid, like that experience of the texture of the story about why this was created. I think it was like my first experience of food. Anyway, a couple weeks ago, there was an announcement that Doritos had made Cool Ranch Doritos made for space,that the crew of the SpaceX Polaris Dawn was going to take up to the space station. There was all this press around it. They said they were going to eat them. But lo and behold, I didn't actually see any photos or videos of the astronauts eating them in space, only carrying them before. So of course, to me, I thought, okay, this is a great gimmick. They figured out a way to not have like Doritos dust all over in space. But it got me wondering between the astronaut ice cream and the Doritos, like, what is that experience that astronauts have in space of food?


And so, actually, studies show that the food experience is really important for astronauts. There are things like menu fatigue, appetite loss, shrinking body mass. I mean, it's important for your health, but also your psyche overall. And I was really excited to learn that there are a couple of different groups really thinking about how to bring more food experience into space. 

So the first one is a group of Australian researchers and universities have teamed up with different organizations, including with NASA, to really think about food possibilities in space. They think about like the trip to Mars is going to take at least three years. So they have a couple inventions they're trying to create. One is called “farmbots,” where they're going to use AI facial recognition and sensors to detect how food is growing in different conditions so you can actually have fresh food up in space. 


Another one I thought was really fun was they're calling this flavor capsules. And if you ever watched Willy Wonka, there is that whole thing where you have this pill and it takes you through an entire dining experience with different flavors. They're really trying to do this.


And the last one I love is a callback to our ongoing mention of digital twins. They're actually building digital twins right now to see what humans will react to in space, thinking about the zero-gravity experience of dining. And so they experimented with like spaceship-brewed beer and what it might be like, essentially like drinking beer upside-down kind of thing. And what that might look like and how growing strawberries aboard your spaceship might really, really bring back emotion and memory of home. So these are all things that they're experimenting with, which I thought was really cool. 


There are a couple other research institutions doing things like what they're calling interplanetary gastronomy. And a couple of the leads are a researcher named Maggie Coblentz, who had a fellowship at the MIT Media Lab and partnered with this Danish restaurant who's that's very well known for experiential food called the Alchemist and worked with them to figure out how to make a sourdough starter and to make bread in space, taking essentially ancient techniques of our planet into the future, which I thought was really, really cool. 


So anyway, it made me think about like the image of dehydrated ice cream to now something that you can have that's very futuristic, very fresh and could hopefully, you know, be on our journey to Mars and think about what a dining experience could look like. So that was my signal.


Raakhee: That is so, so cool. So much to unpack there. I mean, gosh, Sue, as you were speaking, I'm just thinking, you know how we speak about robots being real, I just spoke about it's like, wow, space living and space lifestyle is it's here. And it clearly seems like the technology-improving lifestyle, like actually being able to live there is just becoming more and more real and food being such a big part of that. So wow, wow, wow. So exciting, such fun signals. Certainly “alchemy” between us three this week, because I was torn between two signals and they both pretty much directly linked to either one of yours. 


[10:43]


So I'll throw the space one out there first, because it piggybacks right off what you were speaking about, Sue. And then Lana I have one that yeah, it just talks exactly to what you're talking about.

But so yeah, Sue, you probably know this one. It's a company called SpaceVIP. And they are partnering with Alchemist or with the chef from Alchemist, Rasmus Munk. And yeah, they're doing space experiential dining for about six people at a time. And about, yeah, $500,000 per ticket, I kid you not. But they're debuting this I think in 2025, 2026, one of those two years. 


And they're going to take six people up to space just about the limit of where we hit space. So you don't need a lot of training, etc. But you can have like this, you know, several course menu while you're in space, designed by this amazing chef, etc. And so they obviously figuring out that menu, etc. But it just, it speaks to this advent, like this next level of space tourism, like wow, are we here already? And everything you were speaking about, Sue. 


So yeah, I had to mention that one because I was like, wow, so interesting. The people who can afford this are actually going to do this in a very short span of time, they'll be doing this. And there's even a French fashion house that's going to design like suits for people like made-to-measure. So when they go up, it's like a full out dining experience with these people. And apparently there's going to be like a nice bathroom for use. I have no idea. Practically, how this is all going to work. I have lots of questions. But yeah, that is what they say, it's going to be really beautifully designed. And yeah, so definitely something to watch. Yeah, I just had to share that, Sue, working off of everything you shared.


[12:32]


And then my signal and the one that I did want to share for today was there's somebody who got really popular in the last couple of years. His name is Tarun Nayar, he goes by TarunTspoon on Instagram. And he basically plugs synthesizers to plants and mushrooms and trees. And basically, you know, the bio electricity that emits between plants and trees, they come out as sounds when you plug a synthesizer to them. So he does these things like literally concerts where you're listening to the plants and the wildlife and the trees and the forest. And so everyone's fascinated by this. And it's really cool. And I mean, he's gotten really big. Yes, he's in Canada. So he does a lot of stuff there. But he did a tour recently, he was actually in Pasadena this past Sunday. And I didn't know until too late, because I would have absolutely gone. Yeah, so it's a pity. But he actually plays back the sounds from, you know, these different things. 


And I think the one in Pasadena, they called a mushroom church, it was just like a table of like all kinds of mushrooms. And he was playing that music. And there's these really powerful moments, like a kid will come up. And the kid will be like, what's happening here? And he will like, okay, hold this, now hold that. And the kid completes the circuit. And when they do, they hear the sound. And he's like, that's, you know, that's the bioelectricity from the mushroom. And to see the kind of wonder even on these kids’ faces, like, what? It's pretty amazing. I was like, that's a really nice experience as an adult to have. But I think even for a kid, right, to experience nature and the source of our food in such a powerful way.


But I think that sound food connection, Lana, just made me think of, you know, of course, the signal you share, right? And sounds that go with food. And there was one clip where he had somebody that it was plugged to a peach, and they were hearing the sound of the peach, and then she was also like biting into it, right? And so like, what a cool experience. And so that's what I was thinking. I'm like, maybe the next frontier for him is these sounds that people also consuming and dining these products while these sounds are happening, like, Oh, my gosh, like really experiencing the food on a whole other level. So definitely some alchemy with, you know, like I said, between all our signals. 


So I'm so excited to hear what is coming up for you both. Any thoughts, anything to share?


[14:58]


Sue: One ongoing fun debate had with friends, you know, is like, which of the senses are the most important. And when we talk about food, there's always a debate on taste and smell. But sound hasn't really come into it. And, you know, I've been to like tastings when you are are encouraged to smell, to taste, things like that. And that changes flavor profile. So now I'm so curious with this Barilla experiment, using their soundtrack, but then also just choosing other sounds, like, I want to see how that flavor profile just changes over time. I think that it's going to be a really cool experiment to really see. And will just continue to push people towards even more curated experiences of food. So that's definitely next level.


Lana: Yeah, for sure. I think it's about, you know, even, right, that slowing down and being mindful and focusing on those senses and experiencing it all come together. One of the ways that I got into the signal was that, you know, looking, thinking about restaurants. And, you know, there's a lot out there about how restaurants have gotten so loud. It's an unpleasant experience for diners.


And people are really looking for quiet spaces or different spaces because it's kind of anxiety-provoking, right? Or you can't hear. It also affects the taste of the food, right, because it's your body is sort of agitated, right? And like tense. Yeah. So I'm also imagining kind of the future of how we experience food, either at home or in public, going from this kind of, like, high energy, buzzy, loud experience to something that's just much more intentional, curated, beyond, like, the vibe or the ambience, but really kind of being mindful of taste and enjoyment. And so that's sort of one of the things that I was thinking of.


Yeah, I'm curious, I guess, Sue and Raakhee with your, well, Raakhee, the SpaceVIP, that's just like a wild story. That's like above and beyond the Michelin experiences on Earth. But I guess I'm curious about how you see these experiences translating to us humans here on Earth. Like, what do you think the implications are of really studying our culinary experiences in outer space? How could that improve our lives here?


[17:51]


Raakhee: I mean, on the opposite side of the experiential dining is kind of like survival. And I know the one way that, of course, the way they're designing food for space is just the technology and the techniques that can be applied to like emergency kits, et cetera. 


I think we just last week saw Costco selling like this emergency food pack that can last like a couple of months. I mean, it's obviously safe to consume. And it was a very reasonable amount. It's like $60, $70. It's pure emergency food. I mean, you're not going to open these packets unless you're in trouble. But considering all the climate disasters and everything we know, I mean, we did step back and we were like, you know, and then my husband and I had this joke and we were like, yeah, but if it's that bad that this is the kind of food we have to consume, do we make a choice? And say, well, I don't, you know what I mean? Like it does have to be that tough, but it's also a logical thing to consider. I mean, that's why Costco's selling it. I can imagine some people are buying it, right? So I think it'll be very interesting to see the technology help us in that sense on earth. I don't know. That's one, that's one use case I can think of.


Sue: Yeah. And the researcher, she had gone through these kind of big camping trips growing up. It was big into industrial design. And she said she was really interested in food and extreme environments. And that's how she kind of decided to study gastronomy and space. There's commonality among, you know, if you think about researchers in the Arctic Circle, like just really, really remote places where you don't want the gruel that's there for emergency. You want something that will help you thrive. And so I think that's the thing is as, you know, exactly as we're getting ready for more emergency situations, like we don't want that block of whatever is nutrient dense, but has nothing else for us. So the more we can prepare with items like that, that's hopefully more accessible and affordable for people. I think that will help for whatever might be coming down the line.


Yeah, Lana, what do you think? 


Lana: Oh, I mean, I think this amazing, just very insightful. I just had not to make that connection between that research and climate and other emergency situations, like how can we have food that will not just sustain us that we might actually enjoy? Like I have quote, emergency food at home. It's like in the very back. I don't want, that's why it's emergency food. I don't imagine ever opening it. So now I think that's an incredible answer and something to really think about. 


[20:43]


Sue: I also think one way to pair it with some of the signals on the bioelectricity is wondering, you know, you're hearing how different kinds of plants and species, how they emanate these sounds. And in the same way, like we must have biosensors also that really sing when our bodies are doing well. And so you could have this like symphony of these sounds talking back to each other of food that really, really makes your heart sing. You know, and so I wondered like, what would that soundtrack sound like for each person? It might be really different. And it may also be impacted by the type of food you're eating. Like if you have processed food, what is your body really sounding like? You know, there are other physical markers, but I am curious what, yeah, what kind of sound it might make instead.


Raakhee: Oh, that's so interesting. And I'm imagining that this sort of functionality will be on an Apple Watch in a couple of years, right? Like it's one of the things we track. Let me just listen in. You know, yeah, how's that going to my esophagus? Like, wow, you know, how's a small intestine feeling about that? So yeah, I think that's, yeah, that's so smart, right? Because it's another indicator of like what's happening inside my body and how's my body feeling. 


And, you know, we were talking about like sound and I think we're all are going to go prepare the pasta dishes to these soundtracks. So, so cool. 


But yeah, thinking about sound and food and, you know, well before kind of the food starts being digested in our digestive tract, we have the sort of cephalic phase digestion, which is about the sound and it is about, you know, the smell and everything that's happening in the air around and visually what you're seeing in like you, your appetite is literally getting wet in the sense that your digestion is getting ready, like, okay, we're ready now and we're processing and all the acids are coming up and all the good stuff, which we need to literally impacts our digestion. And Lana speaking about those restaurants where it's so much sound, you're cut off from the food-making process, you just get this dish, your, the sound, it's kind of, you know, there's something incongruent about that experience and your digestion. And I wonder if that's part of also us just realizing that as people, like, oh, I need a different experience with my food and to be more mindful and present and my digestive tract literally very much physically needs that. So very interesting things to think about.


Sue: I'm getting so hungry. I really want to go eat something now. 


Raakhee: Me too. My stomach was growling earlier. It's really amazing that we can talk about food and it can have that impact. It's so interesting. We had the same thing we were talking about chocolate and coffee, right? 


Yeah, I think, gosh, again, we haven't even, you know, touched though, we haven't even touched the tip of the iceberg here. There's so much to talk about here, but I'm just cognizant of time. So yeah, I'll pull it to kind of closing thoughts, but yeah, this is this is great and so much more to explore. 


We went from survival to space tourism to sound and digestion and all kinds of things are so so real in our food lives. Again, just another episode showing the impact, right, of the things that affect food and how food affects our lives. And so yeah, lots more to explore in this arena, but thank you for joining us today. And yeah, definitely, as always, share your thoughts, please do rate this episode. It really helps us to know what you like, which ones you like, what to focus on. So thank you, and we will see you next week. Bye for now.


[24:46]

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