In my overall focus on everyday soundscapes (and by ‘focus’ I mean purist preoccupation) I do tend to overlook the vast and exciting domain of auditory sensory training in the food and beverage industries, something that has not escaped the watchful eye of @multisensorymel. While it seems that taste and smell are more prevalent as ‘constructed’ sensory competencies in areas such as perfumery and wine sommelier training, I suspect there are ‘folk’ ways of using the sonic characteristics of food and beverages as ways of evaluating their quality and comment of their characteristics. Mel McBride’s work focuses precisely on critiquing the received wisdoms of smell-based training in such industries as techniques that are needlessly constructed, culturally-defined and prohibitive of lay entry as ways of differentiating professional from everyday sensing. Something that Bourdieu critiques in terms of distinctions between low, high and middle-brow art. I’m even more interested in the ways that the emergent genre of the ‘hipster foodie’ and celebrity chef television references, in mostly sidebar manner, the sound of cooking food as a form of auditory culinary expertise. I’m sure those of us who cook can come up with at least several unique examples of using sound as a guiding mechanism in cooking: sizzling oil at the right temperature, the pop of opening something sealed to evaluate its freshness, crushing bits of food to gauge their freshness or cooked-ness, etc. Here’s a research idea: interview practicing chefs about how they utilize sound awareness in cooking, consciously or subconsciously; hand in hand with, code instances where the sound of cooking is explicitly referenced on cooking shows on television.
With this long preamble, my fun introduction into this area was Mel’s spread of bubbly drinks (along with goats cheese, baguettes and olive oils) for our Making Sense, Sensing Place workshop at RE/Lab. I recorded the sound of four different types of drinks being poured: two kinds of sparkling wine (not champagne), perrier soda water and a can of san pelegrino orange soda. The two examples below are the Crement and Brut. While the Crement has a pretty consistent high-frequency fizz throughout, the Brut has a more dynamic fizz that intensifies as poured and goes into lower registers as it generates more froth before it fizzes out. It almost sounds like a low-pass filter, almost melodic in its short lifespan. Interesting to note the fizz-out for sparkling wine is much much longer in both cases than soda/pop, perhaps due to the different fermentation processes?
Between sparkling water and orange soda, what’s interesting to observe is how soda water starts out with a really thin, sharp carbon evaporation and pours in wet-sounding bubbles, fizzing out pretty quickly after. Orange soda on the other hand goes into deeper registers while pouring suggesting greater frothing – perhaps due to the orange flavoring? Or the tin can storage? The sound itself begs questions of chemical composition, material interaction and manners of preservation – to me the beauty of a ‘sound-based’ inquiry!