Food and Senses ppt

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This presentation's focus lies as to how the human senses effect and enhance the food experience and beyond.

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  • G.I. Gurdjieff taught that man takes in three different types of ‘food’, ranging from gross to subtle.The grossest form is food and water, taken in through the mouth.  A subtler form of ‘food’ is air, taken in through the nose.  The most subtle form of ‘food’ is sensory impressions, taken in through the senses.  In each case, the organism must ‘digest’ what is taken in, such that it can separate what it can use from what it cannot, transmute the usable into energy, and excrete the unusable.
  • Through the senses we acquire information as well as sensations, which are related to the senses in a more than etymological way.The wider meaning of the word senses refers to not only the range of feelings, not simply what we experience through our senses but also the sentiments surging within us. For instance the feelings for love, the sense of beauty.
  • Food and Senses ppt

    1. 1. Food and Senses
    2. 2. Narrow and Wider Reference Refer Notes
    3. 3. Windows to the world Sizzling !! Aroma Appeal Sweet Grainy Refer Notes
    4. 4. ““Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?” -Frank McCourt, 'Angela's Ashes' (1996)
    5. 5. The most subtle form of ‘food’ is sensory impressions, taken in through the senses.
    6. 6. Creating Chemistry Heston Blumenthal Food For The Senses Alice Waters Sat Bains Ferran Adria Food and Wine Concerts Julia Child Gordon Ramsay Nobu Blinde Kuh
    7. 7. A decadent feast for the senses
    8. 8. Senses, Illusions and Exploitation "Deceptions of the senses are the truths of perception". - Purkinje (Czech Physiologist)
    9. 9. GASTROGASMIC: WHERE FOOD AND SEX COLLIDE
    10. 10. Thank You! ‘For there is no conception in man’s mind, which hath not at first been begotten upon the organs of senses’ - Thomas Hobbes Compiled By:Karishma Dang C-1120

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