> > Ann Sanfedele asked: > > > I haven't shot this yet - not interesting enough > > > visually (it might never be) > > > But would you eat at a restaurant whose banner > > > boasted: > > > > > > "food for the five senses" ? > > I would at least be intrigued enough to want to know a) whether > it lived up to its promise and b) whether I could afford to try > it. Uh, and c) whether the vegetarian section of the menu had > enough options for me. > > Don Sanderson replied: > > I can see smells,tastes,looks and feels (texture) good, > > but sounds good? > > Not sure food should make noise! :-( > > #blink# Ever ahd fajitas brought to the table on a little > brazier (or just a really hot mini-skillet) so that you hear > them _sizzle_? ISTR something in Japanese restaurants that > made that sound at the table as well (the sizzle sound is > more for the meat-eaters than for me, usually, but I do eat > out with omnivores, and at least one place I went to managed > to make the filling for a veggie fajita sizzle audibly without > burning them...) > > What about that very special cracklycrunch of the crust of > a really hearty loaf of bread as you tear off chunks? Assuming > the "background" music in the restaurant isn't up so loud that > it interferes with quiet conversation. > > Or the sound a piece of nice, fresh carrot makes as you bite > through it as you eat salad? Or sometimes even the lettuce? > Good crisp lettuce in a sandwich ... actually, I think of > iceberg lettuce as "crunchy water" and figure the sound and > mouth-feel are usually the only reasons to include it at all. > > The understated *fwoosh* or *fwoomph* (depending on the amount > of brandy used) as the dish of cherries flambee is ignited? > Though that one is pretty soft and very brief, and thus easily > missed. > > And even if the food doesn't make noise, there are certain > sounds associated with "happy eating in a restaurant" that > can be meaningful if paid attention to. Watch the next few > meals with family or a group of friends as though you were > the Foley artist of a movie containing those meals as scenes. > Pick out the sounds that set the mood, the sounds that seem > irrelevant, and the sounds you'd like to edit out. Is the > amount of silverware-on-china clink different for a diner > than for an expensive restaurant? Is it a distraction or > part of the reassuring "sense-of-scene"? Does the sound of > wine being poured from a bottle help set up your anticipation > of the taste of it? > > > So yes, sound counts. > > > Sorry, the sensualist in my got carried away. Now those > parts of my nervous system are all a-tingle and I need to > to listen to woodwinds and fondle velvet and silk for a > few minutes ... > > -- Glenn >
Glenn. I'm not sure what else you are, but you are definitely a poet. ER
