Foodfrequency is a synesthetic and cross-modal experience based on sound and food. Participants experience a deep immersion in the tastes of Italian cuisine while listening to binaural immersive sounds of the origin of the ingredients (via headphones) alternating a multichannel soundscape without headphones.
The sound content creates a connection with the tastes and flavors, telling the stories of the ingredient and using specific frequencies able to enhance the food experience.
This project is an idea of the amazing chef Giulia Massimiliani and the performer, sound designer and composer Marco Galardi. It's partly based on published research by Prof. Spence from the Oxford Cross Modal Research Lab and his team, a research well known to Sara Lenzi from Lorelei who contributed to the development of the idea. And of course, we are all personally in love with sound and food.
Michael Byrne is the supercool DJ who created the multichannel soundscape and performes it during the Foodfrequency experience.
Lorelei crew worked on the binaural sounds that participants enjoy during the experience. We recorded all the binaurals travelling to the very place of the ingredients' origin in Tuscany, Italy with the whole group.
The outstanding chef of the Foodfrequency experience is Giulia Massimiliani, and our favourite oste (and sommelier) is Giulio Bettarini, who guides the experience leading the participants through sounds&food.
A great thanks to the Beecom crew for this video, to Ilaria Bucciarelli for the graphics and all their assistance on the way!