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
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.
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.
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.
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.
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.
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.
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.
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.
Further Reading
Article
SYDNEY BAR WEEK - Food SymposiumFor 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. […]
Article
AFTERLIFE - Rob LibecansRob Libecans, Caretakers Cottage Melbourne, talks Montelobos Espadin, cocktail competitions, and ‘Mezcal to Wake the Dead’.
Article
AFTERLIFE - Matt DaleMatt Dale, Re Sydney, talks Espolon Blanco, cocktail competitions, and ‘Tequila to wake the Living’.
Article
AFTERLIFE - Elisabetta LuppiElisabetta Luppi, Lui Bar Melbourne, talks Espolon Blanco, cocktail competitions, and ‘Tequila to wake the Living’.
Upcoming Events & Masterclasses
Discover all the upcoming Masterclasses and Training Program sessions hosted by Campari Academy. Since our launch in 2019, we have aimed to connect and inspire Bartenders around Australia through our innovative Masterclasses and Training Programs. We hope to see you at one of our events soon.
