Our project proposes a culinary adventure where textures sublimate the five fundamental tastes by stimulating the senses. Synesthesia is a neurosensory phenomenon where the activation of one sense provokes a perception in another sense. Wassily Kandinsky, for example, used synesthesia a lot in his artistic work. If painters use the three fundamental colors, chefs also have their palette, and create from the five fundamental tastes: sweet, salty, sour, bitter, and umami. We wanted to see how the senses of touch and sight could impact the taste experience. Each spoon has a texture associated with a specific taste, to stimulate the senses and offer an atypical culinary experience
