Data from an experiment in which subjects listened to a series of pitches played on various instruments while tasting flavors such as lemon, peppermint, and salt showed significant connections between the sounds of the instruments and flavor perceptions.
For example, the taste of sugar was considered inappropriate for trombones, while it matched well with the piano. Orange-flower went with trombones but not with strings, while coffee failed to correspond with brass instruments but suited woodwinds nicely. “Our results”, the researchers noted cannily, “raise important questions about our representation of tastes and flavors, and could also lead to applications in the marketing of food products.”
This according to “As bitter as a trombone: Synesthetic correspondences in nonsynesthetes between tastes/flavors and musical notes” by Anne-Sylvie Crisinel and Charles Spence (Attention, perception, and psychophysics LXXII/7 [October 2010] 1994–2002; RILM Abstracts of Music Literature 2010-7050).
Below, the picante trombones of Willie Colón’s band, ca. 1969.
More posts about synesthesia are here.
In an experiment, 250 adults were offered a glass of wine in return for answering a few questions about its taste. After clearing their palates, each received a glass of either cabernet sauvignon or chardonnay and was taken to one of five rooms: four that each featured a different type of music playing in a continuous loop, and a silent one serving as a control. Participants were asked to spend about five minutes sipping the wine, and were told not to converse.
A smaller pilot study had determined the four types of music:
- “powerful and heavy” (“O Fortuna” from Orff’s Carmina burana)
- “subtle and refined” (“Вальс цветов” [Val’s cvetov/Waltz of the flowers] from Cajkovskij’s Щелкунчик [Ŝelkunčik/Nutcracker])
After drinking the wine and listening to the music, participants were asked to rate the wine’s taste on a scale from zero to ten in the categories represented by the music types. In each case, participants perceived the wine in a manner consistent with the music they had listened to while drinking it.
This according to “Wine & song: The effect of background music on the taste of wine” by Adrian C. North (Wineanorak, 2008). In an earlier experiment, documented in “The influence of in-store music on wine selections” (Journal of applied psychology LXXXIV/2 [April 1999] pp. 271–276), North and two colleagues demonstrated that playing music identified with a particular country in a wine shop had a positive influence on sales of wine from that country.
Below, Mario del Monaco shares observations on wine and synesthesia from Mascagni’s Cavalleria rusticana.
More posts about synesthesia are here.
Filed under Food, Science
Although the notion of pitches being relatively high or low was well-established by the first century C.E., when Pliny used the terms summus, medius, and imus, there is no evidence that earlier Greek theorists espoused this metaphor. The terms νήτη (nētē, “down-located”) and ὑπάτη (hypatē, “up-located”) were used, but they referred to the physical placement of kithara strings, not to a spatial concept of pitch; in fact, the higher the pitch in our terms, the further down-located it was on the instrument.
The commonest adjectives for pitch in ancient Greek writings are ὀξύς (oxys, “sharp, piercing”) and βαρύς (barys, “heavy”). Ptolemy wrote that the former quality was a result of λεπτότης (leptotēs, “fineness”) and πυκνότης (pyknotēs, “close spacing [of notes]”, and that the latter was caused by μανότης (manotēs, “thickness”) and παχύτης ( pachytēs, “loose spacing”) . The idea of higher and lower sounds, and their eventual depiction as such in notation, was a later development.
This according to “The development of vertical direction in the spatial representation of sound” by Eleonora Rocconi, an essay included in Archäologie früher Klangerzeugung und Tonordnung: Musikarchäologie in der Ägäis und Anatolien (Rahden: Leidorf, 2002), pp. 389–392.
Related article: The perfect-pitch puzzle