Italiano
As Professor Charles Spence from Oxford University has amply demonstrated, the taste of food depends not only on the sense of taste itself but also on the other four.
This is the concept behind “Gastrophysics“, a new interdisciplinary science that aims to understand how hearing, sight, smell and touch play as important a role as the taste buds in the perception of food quality.
In short, according to Spence, we enjoy a dish even before having tasted it: smelling its perfume, feeling its consistency, or admiring its colours.
And this is exactly what I am doing now: I am “tasting” the shades of these pieces of art made by the Danish pastry chef Klaus Antons with the help of Inox Bim‘s Retarder Proofer!
If you want to try’em with your mouth and not only with your eyes, then I recommend paying a visit to Klaus’ pastry shop (ANTONS – spis brød til) in Nivå, just outside Copenhagen.
If, on the other hand, you are interested in making leavened pastry (or pizza or bread) with the help of a simple but complete (and, above all, reliable) equipment, just ask for more info.
If, you want to continue to devour these desserts with your eyes, go ahead and zoom.
You don’t even have to worry about calories!
