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|1954||SABRINA (Our heroine wears an incredible party gown in this one)||AUDREY HEPBURN|
|1956||SAILOR BEWARE! (Nice shots of bridal dress, also shot of the bridesmaid, her taffeta dress rustling as she twirls, showing it to the best man.) Review by David||PEGGY MOUNT|
|1991||SCORCHERS (Lovely full-skirted wedding dress, with crinolined bridesmaids, who step out of and discard their hooped underskirts to dance.)||EMILY LLOYD|
|1978||SAME TIME, NEXT YEAR (Full regalia fifties petticoats all over the place in first vignette. Later, we see a nice 50s cocktail dress)||ELLEN BURSTYN|
|1936||SAN FRANCISCO (Stage petticoats)||JEANETTE MacDONALD|
|1940||OLVIA de HAVILLAND|
|1959||SAPPHIRE (Shots of red taffeta waist slip that a murdered girl was wearing; you hear it rustle, handled by the detective looking for forensic clues. Also, scenes in a nightclub - upskirt views of girl dancer in blue and white paper nylon petti.) Review by David||YVONNE MITCHELL|
|1960||SATURDAY NIGHT AND SUNDAY MORNING (50s bouffant)||SHIRLEY ANNE FIELD|
|2001||SAY IT ISN'T SO (Bridal froufrou)||HEATHER GRAHAM|
ELEANOR PARKER &
|1934||THE SCARLET EMPRESS -- Bouffant gowns||MARLENE DIETRICH|
|1979||SCAVENGER HUNT -- French maid pettis!||STEPHANIE FARACY|
|1992||SCHOOL TIES -- The dance scene - 50s Bouffant||AMY LOCANE|
|1957||SCHÖN IST DIE WELT -- West German Vidclip||MADI RAHL|
|1988||SCREWBALL HOTEL -- Really BAD film--but the last 30 minutes makes it all worthwhile! -- Stephanie says it's her favorite!||LORI DEANN PALLETT|
|1961||IM SCHWARZEN RÖßL -- Austrian Video - Singing scene||KARIN DOR|
|1940||THE SEA HAWK -- Beautiful gowns||BRENDA MARSHALL|
|1959||SEASON OF PASSION -- 50S Bouffant||ANNE BAXTER|
|1955||THE SECOND GREATEST SEX Lobby Card||MAMIE VAN DOREN|
|1937||SECOND HONEYMOON Publicity picture||LORETTA YOUNG|
|1962||SECRET FILE: HOLLYWOOD Lobby Card (featuring Maya Del Mar - no knowledge as to whether this is indicative of petti-content)||MARALOU GRAY|
|1949||THE SECRET GARDEN -- Little Miss O'Brien wears pettis and full length frilly bloomers throughout most of the film. This movie might be hard to catch now, with the release of the 1993 version. By the way, have you ever noticed that it is always the older film versions of these classic stories that have the most luscious frills? Review by Pammie||MARGARET O'BRIEN|
|2008||THE SECRET OF MOONACRE -- Features an interesting period gown with cage crinoline bustle on the OUTSIDE.||DAKOTA BLUE RICHARDS|
|1947||THE SECRET LIFE OF WALTER MITTY STILLCLIP -- Hooped anti-Bellum dresses||VIRGINIA MAYO|
|1952||THE SECRET PEOPLE STILLCLIP||AUDREY HEPBURN|
|1933||SECRETS STILLCLIPS, VIDEO AND LOBBY CARD||MARY PICKFORD|
|1957||SEND A WOMAN WHEN THE DEVIL FAILS -- French -- "Quand la femme s'en mêle" Stillclips Film can be downloadedhere||EDWIGE FEUILLÈRE|
|1958||SENIOR PROM Lobby Card||BARBARA BOSTOCK|
|1955||SENSO -- Italian (Beauty in lovely 1860's crinolines. Petticoat scene as well.)||ALIDA VALLI|
|1959||SERIOUS CHARGE -- At the filming||DOREEN FREEMAN|
JANE POWELL &
|1957||THE SEVEN HILLS OF ROME -- 50s Bouffant||MARISA ALLASIO|
|1972||1776 -- Revolutionary War underskirts here and there. Vidclip Full clip can be seen on TCM!||BLYTHE DANNER|
|2008||SEX AND THE CITY: THE MOVIE Publicity||SARAH JESSICA PARKER|
|2010||SEX AND THE CITY 2 Lobby Poster Stillclip||SARAH JESSICA PARKER|
|1957||THE SHADOW ON THE WINDOW (50s bouffant with displays of pettis)||BETTY GARRETT|
|1989||SHAG -- (Nice bedroom scene of the gals out partying with a cute little pink net petticoat and one of the other gals is in her milky white full slip) Video (at 10:30 to 13:10)||BRIDGET FONDA & PHOEBE CATES|
|ANNETTE FUNICELLO & ROBERTA SHORE|
|1960||THE SHAKEDOWN (50s bouffant, especially Miss Buxton singing at a cabaret)||SHEILA BUXTON|
|1956||SHAKE, RATTLE AND ROCK (Rock 'n Roll dancing, excellent footage of petticoats etc.) Short Film Clip||LISA GAYE|
|1994||SHAKE, RATTLE AND ROCK Premium movie channel remake of Shake, Rattle & Rock. (Wonderful scenes abound in this COLOR remake of this classic film! The dancing in the courtroom is a standout. A lady in the courtroom tries to cover up the visible panties of a dancer by adjusting the girl's petticoat when she is held over head by her partner! Wow! Nice white, full petticoat. Another MUST!)||RENÉE ZELLEGER|
|1968||SHALAKO -- (Western pettis) Off-set shots||BRIGITTE BARDOT|
VIRGINIA MAYO &
|2006||SHE'S THE MAN STILLCLIPS||AMANDA BYNES|
|1965||SHIP OF FOOLS (Watch for the young teen girl at the party--her bouffant frock is marvelous. Also, some very poufy Spanish dancers are highlighted.)||VIVIEN LEIGH|
|THE SHIP WAS LOADED a/k/a "Carry On Admiral" - The wind and the crinnies!||PEGGY CUMMINS|
SHOP GIRLS OF PARIS -- French ("Au bonheur des dames") 1890s cage crinolines/dressing scenes
Full movie on
|1936||SHOW BOAT (The heroine sheds two petticoats from over a very wide hoopskirt, an there is a nice cancan sequence)||IRENE DUNN & HELEN MORGAN|
AVA GARNER &
|1964||A SHOT IN THE DARK (Flamenco costumes!)||ELKE SOMMER|
|1957||SILK STOCKINGS (Cyd’s dance with the petticoat is the highlight!)||CYD CHARISSE|
SISSI -- West German/Austrian (ROMY SCHNEIDER)
SISSI - DIE JUNGE KAISERIN--West German/Austrian (ROMY SCHNEIDER)
SISSI - SCHICKSALSJAHRE EINER KAISERIN--West German/Austrian (ROMY SCHNEIDER)
(in all three)
|1943||THE SKY'S THE LIMIT -- Good petti display in dance||JOAN LESLIE|
|(?)||SMOKE GETS IN YOUR EYES||MARGE CHAMPION|
|1958||THE SNORKEL -- Fifties bouffant - note especially toward the end, when Miss Miller's pettis are displayed - very stiff!||MANDY MILLER|
|2012||SNOW WHITE AND THE HUNTSMAN Preview picture||
KRISTEN STEWART &
|1998||A SOLDER'S DAUGHTER NEVER CRIES -- Watch the flashbacks for 50s froufrou.||LEELEE SOBIESKI|
|2006||SOMETHING NEW -- Bridal froufrou||SANAA LATHAN|
SOPHIE – BRAUT WIDER WILLEN ('Sophie - The Unwilling Bride') German TVS --
Plenty of 19th century hoops (crinolines) and full length petticoats!
Sample video #1 #2 (both dubbed in unknown language - not German)
|YVONNE CATTERFELD & MELANIE BLOCKSDORF|
|1982||SOPHIE'S CHOICE Good Scene!||MERYL STREEP|
|1965||THE SOUND OF MUSIC -- The main highlight is the dance in the gazebo when Miss Carr is lifted from bench to bench by her beau! Not a lot of petticoat, but sweet nonetheless. But there is more. Thousands of poufies must have this movie. Even the puppets get in on the act ! "Auf Wiedersehen Good Bye" is my favourite bit. Review by Dara Jane Stillclips||
ANGELA CARTWRIGHT, CHARMIAN CARR,
|1958||SOUTH PACIFIC Still-clips||MITZI GAYNOR|
|1987||SPACEBALLS -- Wedding gown froufrou Still-clips||DAPHNE ZUNIGA|
|1961||SPARE THE ROD -- British -- One of the teenage students of a teacher tries to seduce him after the school dance. She is dressed extremely 'en bouffant', and when she lies seductively on the bed, we are treated to a view of the swirls of frilly cancan petticoats she is wearing! There is also an exciting display of pettis as she goes up the stairs to her apartment. Stillclips||BETTY McDOWALL|
|1963||SPENCER'S MOUNTAIN||MAUREEN O'HARA|
|1958||THE SPIDER -- Good dance scene with plenty of petti-show. Full film available on YouTube||JUNE KENNEY|
|1958||THE SPIDER a/k/a EARTH VERSUS THE (GIANT) SPIDER (Fifties bouffant and froufrou)||JUNE KENNY|
SPIDER BABY -- The film deals with a mentally ill family with two teenage girls who act like little girls and dress that way, too!
Bizarre little film is a cult classic today.
|1955||DAS SPIEL WAR SEIN FLUCH -- West German -- 19c hoopskirts Stillclips #1 #2||LISELOTTE PULVER|
SPLENDOR Ms. Robertson wears a petti as outerwear to a party/dance--at the beginning of the film. Review by John
Ms. Robertson is seen having sex with a boy through her wonderful petticoat, which is made of pink net. Very flirty, sexy and hot! 4 stillclips
|1948||SPRING IN PARK LANE -- British StillClip||ANNA NEAGLE|
|1934||STAND UP AND CHEER (A classic!) Still-clips||SHIRLEY TEMPLE|
|1952||THE STAR (Early fifties full. And Ms. Davis wears a dress, popular at the time, which exposes a portion of petticoat-kind of a side Polonaise - Pannier?)||
|1951||STARLIFT (Early fifties full skirts plus stage pettis)||DORIS DAY & OTHERS|
|1952||STARS AND STRIPS FOREVER (a.k.a. "Marching Along") (Check out the stage dance scenes, as well as other petti-showings.)||DEBRA PAGET|
|1945||STATE FAIR||MARGIE FRAKE|
|1962||STATE FAIR (Watch for the dress in "It Might as Well be Spring, near the beginning.)||PAMELA TIFFIN|
THE STEPFORD WIVES (There are a LOT of pettis to be seen in this movie. They all occur in the first half hour or so, and they are not 'full' looks at pettis, but there are many many pettis that show a bit under the hem of a dress; there are lots of views of the hidden bottom edge of a petti pushing the hem of a dress out, and lots of colors of pettis to sneak peeks at.
The best scene is the Fourth of July party/picnic, which even includes a square dance scene. During the square dance, they quickly show several women sitting up above the dance floor [I think in a loft-like setting], and one of them has a very full yellow petti showing in all its splendor as her skirt is pulled up over her knees.) Reviewed by 'Lingerie Lover' Still-clip Vid-clip (6.5 Mbyte) Site
|1952||STOP, YOU'RE KILLING ME (Early fifties bouffant)||
VIRGINIA GIBSON &
|1943||STORMY WEATHER News clip||LENA HORNE|
|1957||THE STORY OF ESTHER COSTELLO (A bit of50s bouffant, and a very short petti scene)||HEATHER SEARS|
|THE STORY OF THREE LOVES (Fifties bouffant and tutus)||
LESLIE CARON &
|1954||THE STORY OF VICKI (MÄDCHENJAHRE EINER KÖNIGIN) Austrian (Nice 1850's hoopskirts)||ROMY SCHNIEDER|
|1999||STRANGER THAN FICTION (Lots of bridesmaid froufrou!)||MacKENSIE ASTIN|
|1951||STRANGERS ON A TRAIN (Early 50s bouffant cocktail dresses)||RUTH ROMAN|
|1960||STRANGERS WHEN WE MEET (50 bouffant)||KIM NOVAK|
|1955||STRATEGIC AIR COMMAND (Delightful Ms. Allyson awaits pilot Jimmy Stewart in fabulous 1955 gowns, supported by voluminous petticoats, in this now-dated but still enjoyable U.S. Air Force advocacy film.) Reviewed by Rhonda Risque||JUNE ALLYSON|
(Great views of red tulle bouffant petticoats worn by several women throughout; Julie plays Strawberry Queen for small town Strawberry Festival in which she wears red prom-style frocks and red petticoats. Towards the end of the film over 12” of petticoat show below the hem of her carnival queen frock...gorgeous!) BUY THE DVD
SHELLEY LONG &
|1993||STRICTLY BALLROOM -- Australian (Some classic (older) full skirted ballroom attire is a highlight. These are the fuller, froufrou petticoats that you don’t see anymore! <sigh>.||TARA MORICE|
|1998||STRIKE! a/k/a "All I Wanna Do" -- A private girls school, and private boys school, get together at a dance. Some 60's pettis, dresses etc. with one girl exiting through a window near the end of the film, dressed in a skirt showing red froufrou underneath.||
KIRSTEN DUNST &
|1951||THE STRIP -- Early fifties full skirts and poufy cigarette girl outfit.||SALLY FORREST|
THE STUPIDS (Peeks at some crinies, little daughter and mother in a stupid movie!)
Yes, this is an insipid stupid movie, but the girl’s dresses and petticoats are worth the rental on this one! Landy’s shortly dress and petticoat is a real flirt. Whew!
|1938||SUEZ -- Lavish, crinolined gowns certainly reflect Miss Young's role as Empress Eugenie of France, or to be correct, Countess Eugenie de Montijo, her maiden name before she married Emperor Napoleon III. Another still clip YouTube clip #1 #2||LORETTA YOUNG|
|1960||SURFSIDE 6 (Fifties bouffant)||DIANE McBAIN|
|1963||SUMMER HOLIDAY (Check out the dance scene!)||LAURIE PETERS|
|1963||SUMMER MAGIC -- The film is set at the turn of the century, but looks more like 1963. As a result, it features some dresses/petticoats which look more like that era. A cute song/dance in the girl's bedroom, "Walk Feminine," is a standout!||HAYLEY MILLS|
|1959||A SUMMER PLACE -- Some Fifties bouffant - but there should be more!||SANDRA DEE|
|1950||SUMMER STOCK 3 stillclips||
GLORIA DeHAVEN &
SUMMERTIME (a/k/a "Summer Madness") -- (There is a nice scene with Kate strolling along the canal in Venice while wearing a bouffant dress. She falls into the water and comes out drenched, including her lovely petticoats.)
The (French) caption of the snapshot reads: "Inattention, combined with an awkward move by youngster Gaitano Andiero, her guide (in the screenplay) showing Venice, Italy round to her and ...splash! Katharine Hepburn loses her balance and falls into the polluted waters of the lagoon. Her performance in that movie was to bring her an Oscar nomination, but her fall into the waters would cause an eye illness from which she would never recover. A very sad story in the end."
|1961||SUSAN SLADE 3 stillclips||
CONNIE STEVENS and
|1962||DAS SÜßE LEBEN DES GRAFEN BOBBY (THE SWEET LIFE OF COUNT BOBBY) Austrian (The sweet Ms.Vivi Bach from Sweden puts her dresses down and we have a look at her beautiful petticoat!)||VIVI BACH|
|1976||SWASHBUCKLER Off-camera shot||GENEVIĖVE BUJOLD|
|1985||SWEET DREAMS -- (50s bouffant - one 'naked' petti)||JESSICA LANG|
|1943||SWING SHIFT MAISIE Lobby Card||ANN SOTHERN|
|1936||SWING TIME Still Poster||GINGER ROGERS|
|1964||THE SYSTEM (a/k/a "The Girl Getters") -- (Despite its release date, there IS a bit of petti-action.)||JANE MERROW|
“Nowadays, though, chefs, culinary artists, experience designers, and researchers working in technology are increasingly starting to hack our experiences of flavour: everything from sonically seasoning your food through to augmented and virtual reality dining experiences.”
Joining papers, Hacking Flavour Perception
How can we enjoy our food and drink better by harnessing all our senses more intelligently?
Last Monday I went to a workshop entitled, intriguingly and enticingly, ‘Hacking Flavour Perception: Art, Design, Technology and Gastrophysics’. Wild horses and all that, I had the opportunity to go, and I took it.
The workshop was devised and led by Professor Charles Spence, an academic whose Oxford University bio tells us his “research focuses on how a better understanding of the human mind will lead to the better design of multisensory foods, products, interfaces, and environments in the future.” Improving food and the circumstances in which we enjoy it is a subject of intense interest to the hospitality and the food production industries, as well as the foodie clientele which they service. Small wonder then that the hall was packed, the atmosphere electric with anticipation.
The speaker line up – some of the best brains in ground-breaking food and drink research
It’s curious that, despite the planet-wide and growing fascination, Charles Spence is one of a very small, select band carrying out rigorous scientific study in this area, and a glance at the programme suggested that most of the rest of the band was already assembled on the speakers’ platform. Certainly they represented an impressively catholic selection: they came from far and wide in every sense; geographic location, academic approach and background, specialisation, and personal style.
But all were tackling the same big question: how can we enjoy our food and drink better by harnessing all our senses more intelligently?
Professor Spence’s introduction to the day was appropriately all-encompassing and raised the full pack of fascinating issues – moral, psychological, linguistic, philosophic, scientific, and technological – surrounding the pleasure we get from that most fundamental of activities, eating and drinking.
‘Some of the best brains in ground-breaking food and drink research…’
Food hacking – what does this term actually mean?
Professor Spence began by explaining the deliberate selection of the word ‘hacking’ in the title of his workshop.
As a professional writer I’d thought it was an interesting term to use. It’s an ambiguous word, lending itself to different interpretations. There are two sides to the hacking coin, and Spence was honest and clear about them both.
“There is the ‘bad’ side, the ‘wicked’ side, involving synthetic chemicals” he told us; and then there is the good side.
Hacking can be constructive when, for example, the eater can be duped into thinking he’s enjoying forbidden but delicious, addictive salty or sweet food which is, in fact, relatively good for him. How does this work in practice? Well, food manufacturers, Spence informed us, are experimenting now with sugar which ‘unfolds’ on the tongue – giving a bigger bang for its buck as it were. That makes sense to me – it’s not unlike the tactile effect of a Malden salt crystal (see my post Different Kinds of Salt).
“There is the bad side, the wicked side……” he told us.
So far all of this fitted with my understanding of the word, ‘to hack’, as well as that of the Oxford English Dictionary (since Professor Spence is a Professor at Somerville College, Oxford, that seemed the right reference source to consult).
The essential question of authority
The question of authority in this definition is paramount. Perhaps we are happy to deceive our own taste buds consciously if we’re in danger of becoming diabetic. Few of us, however, would consent to be unknowingly deceived, to be forced unconsciously into conclusions and actions we would not otherwise have taken.
But most of the ‘hacking’ techniques described by Professor Spence, or outlined by the other speakers later, were consensual. The definition of hacking in connection with food at least, needed to be stretched somewhat.
Broadening the definition – the hacker hacked!
In this respect Professor Spence found the musings of the American philosopher, Peter Ludlow, to be a helpful foundation. In The Stone, a philosophy forum, Ludlow describes a visit to a town in Germany where a friend’s wife had enveloped the barrel of a gun of a World War II tank in a colourful woolly jersey. The tank had been placed outside a former Nazi concentration camp for women. The woolly jersey mocked the macho symbolism of the gun, which the women of the town then deemed to have been ‘knit-hacked’.
“A friend’s wife had enveloped the gun in a woolly jersey….it was deemed to have been ‘knit-hacked'”
Ludlow explains the use of this term as follows:
“The intention here was clear: an attempt to defend the traditional, less sinister understanding of hacktivism and perhaps broaden it a bit, adding some positive affect to boot; more specifically, that hacking is fundamentally about refusing to be intimidated or cowed into submission by any technology, about understanding the technology and acquiring the power to repurpose it to our individual needs, and for the good of the many. Moreover, they were saying that a true hacktivist doesn’t favour new technology over old — what is critical is that the technologies be in our hands rather than out of our control. This ideal, theoretically, should extend to beyond computer use, to technologies for food production, shelter and clothing, and of course, to all the means we use to communicate with one another.”
Aha! So, in a Matrix-like reversal, the individual, the food hacktivist, takes control by rebelling against the traditions and culture which sub-consciously inform his perceptions. He is able to hack the system which has lulled him into unquestioning acceptance.
As Professor Spence explains, “we’ve all been told by our parents, ‘don’t play with your food’, but now it’s not just acceptable to play, it’s a creative, constructive approach being adopted by food professionals and renowned chefs from around the world”. And they’re doing this in a bid to wake up our tastebuds and get our noses twitching thoughtfully and appreciatively.
The film, The Matrix, depicts a dystopian future in which reality as perceived by most humans is actually simulated.
There’s nothing very new about all this
However, the multisensory approach is not particularly revolutionary or new. In The Futurist Cookbook, the Italian poet and editor, Filippo Tommaso Marinetti, writing in the 1930s, presented many of the concepts which we think of as cutting-edge today.
For example, Marinetti describes his concept of ‘Aerofood’, an experience which involves the diner helping himself with the fingers (Marinetti eschewed knives and forks) of his right hand to some olives and fennel while at the same time repeatedly stroking with his left a tactile square made of sandpaper, silk and velvet. As the eater chewed he would be sprayed with the scent of carnations and he’d be listening to the sound of an aeroplane engine overlayed by a Bach cantata.
Marinetti’s Futurist Cookbook wasn’t all that successful. His passionate disapproval of pasta might have had something to do with it….
‘….repeatedly stroking with his left a tactile square…..’
It’s a many-layered, modernistic, multi-sensory to match any conjured up at The Tickets Bar, Schloss Schauenstein, or The Fat Duck.
Surprise – in a good way – is what we’re all aspiring to
However, the key difference, Spence told us, is that there is nothing you’d want to taste in Marinetti’s book, whereas today’s chefs are aiming to delight and amaze. And in this they are not altogether altruistic. “Surprise”, comments Spence, “equals marketing success”.
‘Food hacking’, then, has come to mean ‘being playful and fun’ in order to encourage eaters to become more mindful of what they’re putting in their mouths, as well as to intensify their pleasure.
The three main approaches to food hacking
Spence identifies three means of achieving a ‘food hack’:
via the food itself
Take for example the humble carrot which started life purple but was genetically modified to become orange, perhaps as a way of honouring William of Orange (NB – this story is most likely apocryphal – follow this link for more on that).
Originally, until ‘hacked’, carrots were purple.
via the mind and the taste buds
Food hacking can be constitutive (an integral part of the tasting process). For example, if a liquid is ‘fizzy’ this characteristic contributes to the flavour. Another example is the extraordinary effect of ‘miracle fruit’ (Synsepalum dulcificum, a berry), which when eaten causes sour food – such as lemons – to taste sweet. Ordinary toothpaste can achieve the reverse effect, changing the flavour of orange juice from nice to nasty.
Miracle berries make any sour fruit eaten subsequently taste sweet.
Then there are the incredible Electric Flowers (Acmella Oleracea). Eating them results in a tingling sensation, a numbness and increased salivation on the tongue. The effect is, apparently, like eating a nine volt battery, only, sort of, nice.
‘The effect is like eating a nine-volt battery, only, sort of, nice.’
Not to be forgotten is the contribution made by the nose – ‘the ventriloquist in our mouth’ as Spence describes it. Many of the flavours we think we taste on our tongue are actually registered in the nose – fruity, creamy, burnt, among others. The nose can be easily ‘tricked’, he points out, for example by Heston Blumenthal, when he spritzes vinegar over his guests’ fish and chips.
And there is a further philosophic consideration. Where does flavour actually exist, where does it reside? Is it on the tongue, or is flavour a brain construct? This is a field of study where more questions are raised than answers reached.
Electric flowers – like eating a nine volt battery.
Via the environment
Food hacking can also be modulatory (affecting or adapting but not direct) – for example by the use of music or lighting. A number of the speakers later spoke more specifically on these techniques.
Professor Spence summarised, saying that the purpose of the workshop was to give leading researchers in the field a platform to describe their experiences: everything is being tried – from sonic seasoning to virtual reality dining experiences. The audience was to be treated to all that was the weird and wonderful in the world of cutting-edge food and drink, and we were not disappointed.
This post is dedicated to Charles Spence, who commented on reading it, “…perfect, couldn’t have summarised it better myself”.
The other presentations made at the workshop
The stellar line up for the rest of the day included:
- Professor Katsunori Okajima, from Yokohama University who talked about how our sense of taste can be duped by what we see
- Dr Sebastian Ahnert, from Cambridge University, presenting research done into the science of optimum food and drink pairing
- Steve Keller, of iV Audio Branding, who talked about how sound can affect the taste experience. Follow this link for an account of that.
- Dr Vaiva Kalnikaitė, of Nu Food, Cambridge who describes the difficulties of encapsulating liquid food into a solid form, and the kitchen robot 3D printer her company has designed to solve the problem.
- Jesse Durnford Wood, chef-patron of Parlour restaurant in London, who uses theatre to achieve memorable dining experiences
- Professor Francis McGlone, of Liverpool John Moores University, who spoke about the role the brain plays in the perception of flavour, specifically about tasters and super-tasters, or more accurately super-feelers.
- Professor Charles Spence who returned to the lectern to talk about the use of different types of utensils; how Château Margaux can be developed in a lab; and how big businesses are using aroma to entice us to buy
- Jozef Youssef, who describes how, as a chef, he is developing dishes based on scientific research, and how his company, Kitchen Theory is using gastrophysics to help ‘nudge guests towards an appreciation of more sustainable sources of food’
Other links on Saucy Dressings you might find interesting
For more on Jozef Youssef and synaesthesia follow this link.
For a description of the Soundscapes exhibition at The National Gallery, and the food that it conjured up, follow this link.
For an example of Foodhacking which is a couple of millennia old, follow this link.
For a do-it-yourself multisensory meal, follow this link, to find cowboy films, cowboy music, and cowboy food.
For posts with accompanying music to inspire your cooking follow this link.