Lauren Wildbolz

It is an essential ethical ingredient of our new, gastrosophic cuisine that we would like to emphasize: Art in the form of an exploratory process that addresses questions about cooking and artistic staging. Inspiration for this comes from the chefs of the Nordic Food Lab, who report on food making through philosophizing and critical self-reflection: “Why do we work with the ingredients we do, why do we choose to work with them in the ways we do, and are these decisions, taken together, a ‘cuisine’?” Making food and creating an ambience not only require skillful craftsmanship, but above all the willingness to combine science and subtlety, human intelligence and creativity.

We use the tools of emotionalization, for example with background music, because the sound whets the appetite. Thanks to neurogastronomic experiments, we are following a recommendation from Oxford University, which has investigated in several studies how sounds sensitize our taste buds.

We not only smell, see and taste the food, we also feel and hear it. Our enjoyment is multisensory. For example, dinner plates are chosen in different colors to sharpen the subjective perception through complementary contrasts. We promise auspicious color associations of the food. With this scientific knowledge and with the help of a self-developed gastronomy method, we realize an ethical and aesthetic temporary restaurant concept. We always think of the act of eating as an artistic medium. Our multi-course menu achieves an ethical cleansing.

Picture: Part of the “Good food for you” collective.