We held a feast of flavours in a Georgian country house on the historic Yorkshire coast. Part of The Cookbook Project, the lunch celebrated the launch of a community cookbook inspired by local recipes.

Artist Ahilapalapa (Ahi) Rands has been the artist-in-residence at Sewerby Hall and Gardens, and produced a community cookbook inspired by recipes from the local areas and further afield. Food plays an important role in our lives, and says a lot about who we are and where we come from. Ahi’s Sewerby Cookbook continues a tradition established by one of the Hall’s previous owners, Alicia Maria Spencer – her 18th century collection of recipes and remedies includes some supplied from friends.

We explored the science of flavour at the launch of Ahi’s cookbook. Using a series of edible demos, we tricked guests’ senses and discovered how food interacts with tongues, noses and brains. Food scientist Imogen Ramsey hacked taste buds using multisensory activities, and uncovered why smell, touch, sight and hearing have a big impact on what we taste.

Lunch guests received a mini packed lunch to share with a friend, featuring a range of flavour-twisting nibbles and handheld experiments that exposed the secret world of flavour perception. This smorgasbord of scientific snacks featured tastes, colours, textures, and sound to reveal that flavour is not always what you expect…

The Cookbook Project is part of a programme of artists residencies and exhibitions on environmental themes curated by Invisible Dust, produced by the Humber Museums Partnership, and funded by The Arts Council England and Wellcome Trust.

 

 

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