How often does one get to taste a single molecule?
Around 11 Molecules are known to science, which can be tasted by humans. In different combinations those molecules, also called Volatile Organic Compounds, make up the flavours of all foods we eat every day. They are major agents in a billion dollar flavouring industry as well.
The molecule tasting offers an experience of high quality and food grade isolated volatiles, dissolved in different media and accompanied by selected food items. Before the dinner it is necessary for the guests to agree to the consumption of chemicals by signing the menu.
A soft, careful introduction to the intriguing workings of food chemistry and promotes curiosity and public awareness of complex scientific topics.
Good and bad are never absolute, reality is a grey area, the smartest solutions create new problems, and the worst mistakes can cause good outcomes. Reconciling after a fight can strengthen relationships. How to find the right balance of 'good' and 'bad' in a complex world? I created TAS2R as a platform to approach the answers to those questions through critical design, to understand how we can make the best out of negative experiences, events or facts and integrate them in beneficial ways into our every day lives.
Many of the currently presented works have been related to ecology or to technology-driven innovation in the field of food and I used to call the whole package Critical Food Design. However this is presently evolving. From now on I will have to put the word (Food) in brackets.