][1]The 5pm Dining blog is getting its lab coat cleaned and brushing up on its molecular mixology for the gastrofest elements of next month’s Edinburgh International Science Festival.
The festival has often had food-related events which have attracted a wide range of food nerds, flavour explorers and people interested in the psychology of food.
The blog is particularly looking forward to the Sensation event which is being organised by the ever inspired Jelly & Gin duo.
It’s billed as a theatrical dining experience that looks at the science behind the flavours, textures, shapes and smells of our food.
Working with scientists, food and drink producers, artists and thinkers, Edinburgh-based food pioneers Jelly & Gin have created a unique feast.
Chew your words
Diners will get the opportunity to choose which shape is sweeter, chew on the taste of words and sample the bitterest of beers.
The brains involved include the University of Birmingham’s Dr Jennifer Norton; beer writer Pete Brown; Andrew Barnett of Barney’s microbrewery and top mixologists Zoe Burgess and Max Venning from London’s 69 Colebrooke Row/Drinks Factory.
Blumenthal collaborations
Of particular note is the appearance of Oxford University’s Prof Charles Spence who has worked with chefs such as Heston Blumenthal on the sensory psychology of foods.
The event takes place at Summerhall on Saturday 5th April. Tickets cost £45 a head and include a three course meal and what’s listed as ‘a glass of something special’.