Ever wondered what happiness would smell like? Ever pondered about how an aroma, a sound or visual stimulation could affect the flavour of a cocktail or a dish? Have you ever contemplated how to create an aroma or a flavour that could potentially stay with a guest, engraved in their taste buds and memories for the rest of their life?

As guest drinks a cocktail, sip tea, or enjoy a meal his senses work overtime. Anything he consume, is a multi- sensory process. His perception of taste is generated by information transmitted to the brain by each of his five senses. That’s why when you taste something familiar, your brain doesn’t recall only flavour, it brings up memories which include the aroma, surroundings, texture and sound you experienced whilst enjoying that specific flavour.

Studies in the field of science, specifically in something called gastrophysics and neurogastronomy, address stimuli that affect your multi-sensory perception of a cocktail or during the consumption of food. These studies however, look not only at the way you react to something while consuming it, they also peek a little further into the participants cognitive state as well as the effects of multi-sensory experiences influencing memory itself. While experimental, almost all of these studies are built upon the fields of cognitive neuroscience, experimental psychology, behavioral economics, design and marketing.

Through the seminar I will go over the general information about gastrophysics and neurogastronomy together with the ideas and experiments that were done through time within these studies and facts that supports them. Connecting it straight to the many suggested ideas and options how can bartender or bar manager think of using it within their creative process not only for a cocktail, but also for the whole cocktail menu or even the concept of an establishment.

Opening the eyes and borders of thinking and creativity with something which is the main focus of a product the flavour and more importantly the perception of it by consumer.

The price offer of the seminar will be sent to the email after specifying the details.

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Premýšľali ste niekedy, ako vonia šťastie? Uvažovali ste niekedy nad tým, ako môže aróma, zvuk alebo vizuálna stimulácia ovplyvniť chuť cocktailu alebo jedla? Rozmýšľali ste niekedy nad tým, ako vytvoriť vôňu alebo príchuť, ktorá by potenciálne mohla hosťovi zostať vrytá do jeho chuťových pohárikov a spomienok na celý život?

Keď hosť pije cocktail, popíja čaj alebo si vychutnáva jedlo, jeho zmysly pracujú nadčas. Všetko, čo konzumuje, je multisenzorický proces. Jeho vnímanie chuti je generované informáciami prenášanými do mozgu každým z jeho piatich zmyslov. To je dôvod, prečo keď ochutnáte niečo známe, váš mozog si nevybaví iba chuť, ale vybaví si spomienky, ktoré zahŕňajú vôňu, prostredie, textúru a zvuk, ktorý ste zažili pri vychutnávaní si tejto špecifickej chuti.

Štúdie v oblasti vedy, konkrétne v niečom, čo sa nazýva gastrofyzika a neurogastronómia, sa zaoberajú podnetmi, ktoré ovplyvňujú vaše multizmyslové vnímanie cocktailu alebo počas konzumácie jedla. Tieto štúdie sa však nezaoberajú len tým, ako na niečo reagujete pri jeho konzumácii, ale nahliadajú aj trochu ďalej do kognitívneho stavu účastníkov, ako aj do účinkov multisenzorických zážitkov ovplyvňujúcich samotnú pamäť. Zatiaľ čo sú experimentálne, takmer všetky tieto štúdie sú postavené na oblastiach kognitívnej neurovedy, experimentálnej psychológie, behaviorálnej ekonómie, dizajnu a marketingu.

Cenová ponuka semináru bude poslaná na email po upresnení detailov.