Koekeittiö/Test Kitchen

Pairing

Koekeittiö in collaboration with Heta Bilaletdin and Samuli Tanner

Experiments with food and sound

28.2.2025

Samuli Tanner together with Heta Bilaletdin are doing a collaboration with us based on taste and sound frequencies as a joint experience. Their idea:

When we eat, we rarely think about the surrounding soundscape and its possible effect on the taste experience. However, there is some research data on the subject: high sounds emphasize sweet flavors and low sounds boost bitter. Legato in music makes chocolate taste creamier. The loud noise in the airplane makes everything taste milder. In our experience, tastes also have speed, they appear and disappear at different tempos. Can you make a slow beat with flavors? We are interested in exploring the interaction of sound and taste in the context of a party and a workshop, also as a test session for a wider scale composition combining sonic elements and edible components.

I could share my notes from last time, don't know if it's all there..:we talked about having the event on friday feb 28th - not to compete with openings in the centre. Finding frequencies that align with the taste of Sichuan peppers (green and red), we made sound clusters.

Current idea: divide the front and back room so that the kitchen is more focused on tasting of ingredients (with a certain colour filter on the lights) on headphones? In Sali we would serve a series of dishes combined with a changing plateau of sound ranging from sweet and unctious textures, feelings.

-Konvehti? Sahtikonvehti?

-Rosewater etc as ingredients that can't quite be located

-A form to fill out (which would also be the invitation or exhibition text): which frequency you associate with sichuan pepper or something similar ??

TASK: -Start a discord where we invite H&S to discuss in advance what could be the dishes we try out next time when we also try to find the sound selection (they will work on more sounds for next time, spending one week at mökki). Our meeting is February 12. -find out what kind of taste neutralisers are required in between the dishes, sound- or tastewise (cucumber, silence, rice cracker) -Do we buy some sound equipment or is it enough what the they bring -Think about afterparty at Pihlajisto bar or something.

Linking here plenty of articles on sound + taste research. I also enjoy the language in that research article about cheese, how small bubbles that are formed as a result of fermentation are responsible for creating audible acoustic responses. We could make some type of food with porous texture.

• cool highlights bitter, umami, salt

        warm highlights fruitiness and sour

-> we can make our own tests

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• 2:00 PM
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We will bring some pile of sounds. Here are some random ideas what to taste: näkkileipä, kyssäkaali?, kurkku for reset, something very bitter, something very sour, something very sweet, vaahterasiirappi? some chili ? suklaa.. is there something that explodes in mouth to something else ?

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February 12, 2025 -decided to rent a sound system for Sali, which lets us play with physicality of low sound frequencies; let’s buy the projector so it can be used for lighting sali in various colours!

Sali: All vegan servings by Koekeittiö with sound pairings by Samuli Tanner and Heta Bilaletdin

on Kingdon Hi-Fi soundsystem

Keittiö: Workshop by Heta Bilaletdin & Samuli Tanner

from Koekeittiö: Sonja Donner, Eeva Peura, Jani Anders Purhonen, Eeva Rönkä & Joona Sorsa

Ingredients:

Welcoming cocktail: Strawberry shake on almond milk and rye whiskey

Shooter’s sandwich: Wheat & chickpea flour, vegetable broth, tomato, lettuce, pickle, mustard, horseradish, soy milk

Confectionery: Sahti, banana, szechuan pepper, chocolate, chocolate in da capo -style, fennel seed, rice  

Marmalade: Tomato juice, mandarin, blood orange, orange blossom, pepper oil, on sugar bed

Refreshments: Herbal Mehukatti, Sahti, Acorn coffee