Posts Tagged ‘Line Holler Mielby’

Copenhagen MG seminar: Complexity (part 4)

Sunday, March 13th, 2011

Michael Bom Frøst addressed complexity in meals based on experiments done at noma

What’s in a meal? – The title of associate professor Michael Bom Frøst‘s presentation at the recent seminar on molecular gastronomy in Copenhagen may seem surprisingly simple, but it turned out that a main topic of his presentation was in fact complexity and how it influences the meal experience. Together with PhD student Line Holler Mielby he conducted experiments in a real restaurant setting and given that the experiment took place in noma‘s chambre séparée and that some of noma’s chefs helped out in the kitchen you can imagine how easy it was to find volunteers. Previous studies have suggested a correlation between complexity and liking following an inverted U-shaped curve, suggesting that there is an optimum amount of complexity for maximum pleasure as shown in the figure below [1]. The main purpose of the experiment was to test this hypothesis. The theory also suggests that due to the exposure effect, diners who often eat “complex” food at high end restaurants would prefer more complexity compared to people who eat high end food less often. To address this question it was made sure that the test group included people with and without experience of high end restaurant food. (more…)