Category: Assignment 10

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A10 Wenting Yang

The opportunity is to play with three different food.
The foods are not likely daily food I have. I got these three food from Chinese Grocery, Weekend farmer market and an I Italian pastry shop.
First, I tried three food separately. The flavour is noticeable, but in a few minutes later, I questioned myself if I make them all together, what going to happen?
In the video, you can see the most potent taste will cover the other flavour in my mouth. The light flavour almost can be ignored.

Exploring a combination of food from Guava, Cheese and Pastry.
In Class Practice Process
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A10- Taste Rave

Katie Hunks

Part 1: The Appetizer

Documenting various types of cheese
Looking at the texture of each cheese, with notes on the experience of eating each one

Part 2: Main Course

Mac & Cheese Pie
Looking at different layers of flavour, with notations on when the most significant cheese flavour was observed

Part 3: Time for Dessert

Apple Caramel Cheesecake
Examining layers of flavour using similar methods used above

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A10_Wenwen Zhuang

The taste of the chocolate can vary in its different shape and temperature. Here is a bar of dark chocolate with a flavour of almond and coconut. I ate the whole piece of chocolate. In the beginning, I can feel the flavour of cocoa, a little bit bitter but with aroma; then when I started to chew it, the almond flavour came; finally, I can taste more shredded coconut flakes. By tasting, I experienced not only the flouver of the cholocate but also the texture. The texture of the chocolate is an entirely different attribute, from smooth to coarse. Overall, accompanied with increasing temperature, the flavour of cocoa was becoming stronger and stronger.

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A10 | Kathryn Pierre

In-class exercise: tasting chocolate. I tried to represent the sensory expression leading up to eating the chocolate, followed by tracking the spread of the chocolate throughout my mouth as it melted and oozed with the heat and saliva. Finally, I strived to capture the feeling of the oozy coating that chocolate leaves in one’s mouth and throat.
Documentation of a tasty sandwich I ate that was both salty and sweet because of the prosciutto and pear.
Baroque dance notation used to describe the experience of eating the sandwich. I was inspired by the partnership of the salty and sweet, which work together to frame the experience. Their rhythm is interrupted by the other flavours but ultimately they work together to create a singular whole.

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