CYOA

El Celler de Can Roca is a three star Michelin Spanish restaurant that has combined a novel way to experience fine dining. There's a review of a meal here, to get an idea of the place. Beyond the presentation of the food itself, my focus is on the innovation involved in the creating the dishes themselves.

I would say perfume and food is an unusual connection, no? Smell is important to taste, so to augment it with perfume is an interesting choice. It makes one think of wine tasting, and how it's frowned upon to wear perfume to such an event. In the article, we find that's not the case at all. The experience of smelling a perfume, originally a distillation, designed to go with a dessert is rather novel.


For our discussion on Thursday, I'd like to talk about how smell influences taste. There are experiments one can try at home, so as to analyze these factors before Thursday. You can hold your nose when eating, and see what happens. Or you can smell a spoonful of food thoroughly before each bite. These may seem a little weird, but eating involves more than the tongue.

For a different take on just smell, not involving taste, there's a review of the perfume here.

The video for Thursday: