Like a fine wine…music also pairs well with food. Luciano Pavarotti is meant to be heighten the intensity of chocolate mousse while the Beatles are best suited to making a tastier fish and chips.
This is no joke…
Scientists have actually found that the right tune can bring out specific flavours from a certain dish. A man in a white coat from Oxford University has said ‘Music can’t create taste or flavours that are not there in your mouth, but it can draw attention to certain notes in a wine or food that are competing in your mind… It’s kind of digital seasoning.’ Riiiigggghhht
He reckons that there are certain sounds that match certain flavours. Sourness is ‘high-pitched’ whereas sweetness is a richer sound and bitterness works best with deep tones. This guy really needs to find someone to share a meal with. I’m thinking he’s pretty lonely right now.