Perspectives

Season 2

How Do We Perceive Flavour?

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Chapter 1 - What is Flavour?
How do we define the word ‘flavour’? Our experts differentiate the words ‘flavour’ and ‘taste’, argue for the power of simplicity over complexity, and delve into the topic of how cocktails can convey flavour.
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Chapter 2 - Mastering the Senses
We explain the importance of external factors in creating flavour memories. From the texture of the bar top, to interior design, and the music playing – there’s much more in play than what’s in the glass.
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Chapter 3 - Flavour Evolution
In our final chapter, we focus on how we communicate flavour. By building our own ‘flavour library’, and choosing the right language to convey these flavours, how do we impart our knowledge onto our guests?

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

Further Reading

Trisha NikkiTo web
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SYDNEY BAR WEEK - Food Symposium

For Sydney Bar Week 2023 Campari Academy hosted a Food Symposium for 100 of the most influential bartenders from across the nation. The discussion revolved around setting up the food pairing occasion and heroing food and dining personalities to help bartenders better understand the role that bitter plays in the before and after dinner occasion. […]

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AFTERLIFE - Rob Libecans

Rob Libecans, Caretakers Cottage Melbourne, talks Montelobos Espadin, cocktail competitions, and ‘Mezcal to Wake the Dead’.

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AFTERLIFE - Matt Dale

Matt Dale, Re Sydney, talks Espolon Blanco, cocktail competitions, and ‘Tequila to wake the Living’.

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AFTERLIFE - Elisabetta Luppi

Elisabetta Luppi, Lui Bar Melbourne, talks Espolon Blanco, cocktail competitions, and ‘Tequila to wake the Living’.

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