Perspectives
Season 2
How do we perceive flavour?
In this episode, we examine how the senses work, and the impact they can have on our perception of flavours. Sight, sound, taste, touch and smell: all five senses need to be considered when working with flavour creation. From London, to Taipei and Seoul, our experts –professors and authors, bartenders and owners – explain how they affect the flavours in our glass.
Contributors
Seven Yi
Owner, Room by Le Kief, TaipeiWith a background in classical training as a chef, Yi has taken what he learned and applied it to a bar space, pairing food and cocktails around ever-changing themes. Yi incorporates the senses into his service, with food, drink, music and interiors all changing to fit.
Show MoreSeven Yi
Owner, Room by Le Kief, TaipeiWith a background in classical training as a chef, Yi has taken what he learned and applied it to a bar space, pairing food and cocktails around ever-changing themes. Yi incorporates the senses into his service, with food, drink, music and interiors all changing to fit.
Show Less
Hwi Yun
Manager, Bar Cham, SeoulYeonghwi ‘Hwi’ Yun is the manager of Bar Cham in one of South Korea’s oldest neighbourhoods. Previously senior bartender at Seoul’s lauded Charles H bar, Yun brings his passion and knowledge of working with local ingredients to this episode of Perspectives.
Show MoreHwi Yun
Manager, Bar Cham, SeoulYeonghwi ‘Hwi’ Yun is the manager of Bar Cham in one of South Korea’s oldest neighbourhoods. Previously senior bartender at Seoul’s lauded Charles H bar, Yun brings his passion and knowledge of working with local ingredients to this episode of Perspectives.
Show Less
Niki Segnit
Award-winning author, LondonNiki Segnit is the award-winning author of The Flavour Thesaurus, Lateral Cooking, and The Flavour Thesaurus: More Flavours. While Segnit’s book are centred in her love of cookery books and food recipes, they encompass ingredients and flavour pairings applicable to the world of drinks too.
Show MoreNiki Segnit
Award-winning author, LondonNiki Segnit is the award-winning author of The Flavour Thesaurus, Lateral Cooking, and The Flavour Thesaurus: More Flavours. While Segnit’s book are centred in her love of cookery books and food recipes, they encompass ingredients and flavour pairings applicable to the world of drinks too.
Show Less
Professor Charles Spence
Experimental psychologist, University of OxfordThe head of the Crossmodal Research Laboratory at the University of Oxford, Spence is also the author and co-author of numerous books. He is interested in how our brains manage to process the information from each of our senses to form rich, multisensory experiences.
Show MoreProfessor Charles Spence
Experimental psychologist, University of OxfordThe head of the Crossmodal Research Laboratory at the University of Oxford, Spence is also the author and co-author of numerous books. He is interested in how our brains manage to process the information from each of our senses to form rich, multisensory experiences.
Show LessFurther Reading
Article
Describe this flavourHow do our sensory memories impact how we describe or perceive flavours? Millie Milliken asks four experts from around the world what ingredients they associate with common flavour descriptors Where Georgia Georgakopoulou grew up in the mountainous region of Arcadia in Greece, she was surrounded by plum, pomegranate, pear and apple trees. In primary school, […]
Article
Flavour of: Seoul – SoolA category in its own right, sool encompasses the vast sea of Korean fermented and distilled drinks. From makgeolli to bokbunja-ju, we take a dip into the falvourful world of sool Korean drinking tradition is dominated by a term that comprises the impressively wide variety of local products, whether fermented or distilled: sool. Etymologically, it derives […]
Article
Falling in love with sool with Dustin WessaA millennia-old Korean tradition is on the verge of finally reaching worldwide spread: Canadian-born Dustin Wessa is playing a major role, with his efforts at Namsan Sool Club in Seoul In the Namsan district of Seoul, Korea’s capital city, Dustin Wessa is busy behind the bar. Canadian born and Washington raised, Wessa is a voracious […]
Article
Tan Ding Jie is on a mission to answer the question: Why ferment?We sit down with the Singapore-based scientist Tan Ding Jie, and founder of bio-tech company Starter Culture, to chat how Asia’s ferments have travelled around the world, how bar professionals can unlock new flavours, and how he’s experimenting with this age-old technique No place can be compared to Asia when it comes to fermenting traditions. […]
Article
Flavour of: Taipei – TeaFrom white and green, to oolong and dark: Taiwanese tea varietals all undergo varying processes to turn them into a finished product which is revered around the world. We dive into five categories to get to know better Taiwanese tea culture is rooted in the island’s history and local tea has reached worldwide appreciation thanks […]
Article
Flavour of: Bangkok – Aromatic herbs and spicesGalangal, turmeric, lemongrass: Bangkok’s gastronomic scene is identifiable by its use of local aromatics. We take a closer look at five of its most distinctive herbs and spices One single tour of Bangkok’s intensely crowded streets, or a night walk through the web of alleys that vibrate with energy in the Thai capital city, and you’ll be […]
Discover Campari Academy
With insight and knowledge from industry icon Monica Berg, we’re looking beyond the bar to educate and inspire bartenders at all levels of their careers on a global scale in a way that’s never been seen before.
