{"id":1749,"date":"2024-04-05T19:07:26","date_gmt":"2024-04-05T18:07:26","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-be\/?p=1749"},"modified":"2024-04-05T19:07:27","modified_gmt":"2024-04-05T18:07:27","slug":"describe-this-flavour","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-be\/inspiration\/describe-this-flavour\/","title":{"rendered":"Describe this flavour"},"content":{"rendered":"\n

How 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<\/em> <\/p>\n\n\n\n

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, she would stamp on the grapes from the local vineyards to be turned into wine. Her family grew their own vegetables; and of course, they had olive trees. It rained \u2013 a lot \u2013 and the culture is still based on traditions that far outlive the advent of technology, all the way back to ancient times. Now, the bar manager of Athens\u2019 The Clumsies brings these memories to her work: \u201cMy story before the industry is important to me \u2013 I haven\u2019t let go or forgotten it.\u201d<\/p>\n\n\n\n

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Georgia Georgakopoulou<\/figcaption><\/figure>\n\n\n\n

The smells and tastes of our lives play an intrinsic role in how we frame and describe ingredients. As bartenders who work in a global industry, showcasing flavours to guests in their bar from all over the world (and often traversing it in order to do so) how they present these flavours through drinks is a multi-layered, nuanced and complex challenge.<\/p>\n\n\n\n

It is often tackled by using what are usually considered to be universal descriptors \u2013 floral, vegetal, tropical, for example. But how do the meanings of these words change based on our sense memories? \u201cDescribing drinks or writing a menu is so hard as you have to think behind the words – you have to think about the human beings that are your guests,\u201d explains Georgakopoulou. \u201cDepending on how we live and where we live, you have to go a step further.\u201d<\/p>\n\n\n\n

Sense, place, language<\/h2>\n\n\n\n

\u201cI\u2019ve lived a dual life, culture-wise,\u201d says Hardeep Rehal, owner of Blume bar in Copenhagen and founder of Cocktail Solutions, collaborating with the likes of chefs, distillers and brewers to create custom cocktails, menus, products and events. He was born in the UK, moved to Denmark at a young age and grew up in an Indian home. \u201cI\u2019ve been exposed to two very different worlds \u2013 our relation to what food is and what taste is are two very different approaches\u2026 It\u2019s been a very anthropological and interesting journey for me.\u201d<\/p>\n\n\n\n

Of his approach to learning more about Nordic ingredients, Rehal describes it as akin to learning a new language. \u201cIn the Nordics we have limited synonyms; if you go to India, for anything sensorial, language has a massive role to play,\u201d he goes on to explain. \u201cBy explaining everything in English, we have to find this middle ground\u2026 Everything is essentially a story.\u201d<\/p>\n\n\n\n

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Hardeep Rehal<\/figcaption><\/figure>\n\n\n\n

Christina Veira, co-owner of Bar Mordecai in Toronto, also has a rich experience to pull from when it comes to her sensory memory. Her parents, both Jamaican, emigrated to Canada in the 1960s\/70s, and while she grew up in a Caribbean household, the diversity surrounding her in Toronto saw her grow up with a multicultural experience (70% of people in her suburb hadn\u2019t been born in Canada).<\/p>\n\n\n\n

Looking locally, a lot of exotic flavours \u2013 mangoes and kiwis for example \u2013 are known more artificially, so Veira works more with layering fresh ingredients with barks, herbs and spices (taking the skills she learned growing up of cooking and baking) in order to create more of a mosaic of flavours, rather than showcasing one single ingredient.<\/p>\n\n\n\n

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Christina Vieira<\/figcaption><\/figure>\n\n\n\n

Growing up in southern California, and with an Indigenous background, bartender-turned-writer and activist Chockie Tom has a vast pool of influences when it comes to her relationships with flavours, from Korean and Filipino, to Armenian and Mexican. \u201cFor me, growing up in that part of the world, with so many different types of flavour profiles and cuisines to pick from, has given me kind of an amazing reference point.\u201d<\/p>\n\n\n\n

For Tom, the concept of \u2018land stewardship\u2019 \u2013 where everything from the food you grow up with, to the house you build, and the land you live on is all interconnected \u2013 has been an important reference point for her explaining flavours. <\/p>\n\n\n\n

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Chokie Tom (right: credits Adam Lynch)<\/figcaption><\/figure>\n\n\n\n

So, how do the tastes and smells we are most familiar with impact how we describe flavour? We asked our four experts to explain what they associate with five different descriptors.<\/p>\n\n\n\n

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Floral<\/h2>\n\n\n\n

Perhaps one of the most used flavour descriptors used universally across cocktail menus, \u2018floral\u2019 is one of the more unifying of the terms presented to our four experts when it comes to ingredient associations. Georgakopoulou\u2019s memory plays a large role in her interpretation: \u201cThe first thing that comes to mind from my childhood are roses and jasmine\u2026 Growing up we had rose geranium, and in spring really intense aromas of orange blossom.\u201d<\/p>\n\n\n\n

For Rehal, \u2018floral\u2019 isn\u2019t just associated with flavour \u2013 in the Nordics we\u2019re talking geranium, rosehip, jasmine, lavender \u2013 but also the style of the drink. \u201cYou can find floral notes in heavy drinks, but I\u2019d expect it to be very bright and light, maybe in a highball, or a coupe \u2013 there are also floral notes in Champagne, and sparkling things.\u201d<\/p>\n\n\n\n

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Jasmine<\/figcaption><\/figure>\n\n\n\n

Veira takes a similar approach: \u201cSometimes \u2018floral\u2019 is almost more a perception of body or flavour intensity, so when I use \u2018floral\u2019 it won\u2019t be a flavour bomb, it will be elegant.\u201d She does tend to shy away from it as a descriptor though as flavours guests associate with it \u2013 violet, lavender \u2013 often don\u2019t coincide with the ingredients Veira tends to lean towards \u2013 hibiscus, orange blossom, rose water.<\/p>\n\n\n\n

Tom also adds another less obvious ingredient to the conversation \u2013 toasted coconut: \u201cThere\u2019s something floral about that.\u201d<\/p>\n\n\n\n

She also points out that sometimes what\u2019s associated with \u2018floral\u2019 in certain countries isn\u2019t always the most accurate when it comes to that ingredient\u2019s heritage. \u201cYou also have to take into account that people have moved places and brought things from different parts of the world; they bring in their outside ingredients, so that doesn’t necessarily mean it’s even accurate.\u201d<\/p>\n\n\n\n

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Vegetal<\/h2>\n\n\n\n

As more and more bars lean towards savoury serves, the term \u2018vegetal\u2019 also becomes more widespread \u2013 but it isn\u2019t always associated with just vegetables. \u201c\u2018Vegetal\u2019 would be where I\u2019m thinking probably something greener \u2013 pepper, tomatoes, spinach, kale, could be onions,\u201d says Veira, but she also sees fruits like gooseberries and herbs as ingredients that could be classed in the \u2018vegetal\u2019 camp.<\/p>\n\n\n\n

Over in Greece and Georgakopoulou explains how, while more obvious things like cucumber, bell pepper, Greek olives and tomatoes are used in a lot of drinks, less likely flavours such as zucchini (courgette), potato skin and sweet potato might also be used in vegetal drinks.<\/p>\n\n\n

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Tomatoes<\/figcaption><\/figure>\n<\/div>\n\n\n

Rehal\u2019s approach looks more at different stages of ingredients when it comes to ascertaining whether something is \u2018vegetal\u2019: \u201cIt could be something floral that has shifted, been cooked, turned brown or matured,\u201d he explains. \u201cThe same thing that is floral in spring can be vegetal in autumn\u2026 It depends on its ripeness \u2013 it could be super floral and crisp at the beginning, but if you let it sit it can become more vegetal. It depends on where it is in its cycle.\u201d<\/p>\n\n\n\n

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Forest<\/h2>\n\n\n\n

‘Forest\u2019 is the descriptor that our experts all agree hugely depends on where you are when it comes to the flavours it\u2019s associated with. \u201cThe forests that I would have in California, where my people come from, are going to be very different from the forests in Canada, or a rainforest in South America,\u201d explains Tom.<\/p>\n\n\n\n

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Pine<\/figcaption><\/figure>\n\n\n\n

Pine, birch, moss, wild herbs, nettles and dandelions all come to mind for Rehal when he thinks about Nordic forests; yet someone more familiar with the rainforest would cite completely different ingredients. While \u2018forest\u2019 might give you more of a mood of a drink, he says, its vastness in meaning makes it far less precise than, say, \u2018floral\u2019.<\/p>\n\n\n\n

\u201cMushroom and dirt and all of that damp mulch \u2013 wet and lush,\u201d says Veira.<\/p>\n\n\n\n

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Mineral<\/h2>\n\n\n\n

Undoubtedly the most divisive for Tom, Veira, Georgakopoulou and Rehal is \u2018mineral\u2019 \u2013 a word you hear more when describing wine rather than cocktails, but one which conjures a vast and complex range of associations.<\/p>\n\n\n\n

\u201cI have a strong opinion on \u2018mineral\u2019,\u201d says Rehal. \u201cThere are controversies around minerality scientifically as it isn\u2019t something you can taste on its own, but we can perceive a mouthfeel\u2026 I would see minerality if you\u2019re new to it as salty, but also dry, associated with calcium which exists in egg and oyster shells (calcium has a drying effect on your mouth) \u2026 It would lead me to chalk and also stones \u2013 limestone, rocks, asphalt.\u201d<\/p>\n\n\n\n

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Oyster shells<\/figcaption><\/figure>\n\n\n\n

Veira doesn\u2019t use it much to describe cocktails either, but likens it to \u201csalinity but with a much lower threshold, a lighter version of herbaciousness\u201d. <\/p>\n\n\n\n

For Tom, it all starts with water: \u201cBeing a fan of sparkling water, I’m interested in the differences between, like, Topo Chico and Scottish mineral water. Again, it\u2019s tied into the land and what might be a mineral for me in Nevada would be different from somewhere in the UK.\u201d<\/p>\n\n\n\n

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Maritime<\/h2>\n\n\n\n

Finally, \u2018maritime\u2019 is arguably the most unifying of the descriptors. \u201cIt\u2019s probably the only one that’s the easiest to communicate,\u201d says Tom, \u201cbecause you’re going to get salinity and seaweed; you’re going get like that fresh, kind of like, sea air.\u201d<\/p>\n\n\n\n

These are indeed the common themes that spring to mind for our experts. In Greece, Georgakopoulou speaks of saltiness, seaweed, and the texture of eating mussel.<\/p>\n\n\n\n

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Seaweed<\/figcaption><\/figure>\n\n\n\n

Rehal\u2019s first thoughts also lean towards sea-related things (including seaweed and sea herbs), but specifically seafood-related ingredients like oyster shell and oyster powder. \u2018Maritime\u2019 also means texture: \u201cI would work with saline and saltiness which does effect mouthfeel.\u201d<\/p>\n\n\n\n

Veira has a slightly different take on it, looking more at ingredients more directly related to rainy, coast-line ingredients, like fish, potatoes, and something smoky.<\/p>\n","protected":false},"excerpt":{"rendered":"

How 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<\/p>\n","protected":false},"author":1,"featured_media":1750,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[77],"theme":[102],"class_list":["post-1749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends","tag-raw-materials-and-flavours"],"acf":[],"yoast_head":"\nDescribe this flavour - Campari Academy<\/title>\n<meta name=\"description\" content=\"Experiences and personal memories impact the way we perceive flavours? 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