The Taste of Music: A Book Exploring the Fusion of Sound and Flavor

Exploring the Relationship Between Music and Food

Inspired by the idea that certain tones can enhance the taste of food, Ashley Shui Hua Chang created a unique book that delves into the science behind this phenomenon. The book features collages of food images, edited in different tones to emphasize that color and appearance are not the main characteristics when using music to improve the taste of food.

Through extensive research and experimentation, it has been discovered that specific tones can make food taste sweeter or more bitter. Low brass sounds, for example, can induce bitterness, while high-pitched tones, like those of a bright piano, can make food seem sweeter. "The Taste of Music" explores the theory behind this sensory application of food and provides scientific explanations for these intriguing findings.

The design of the book itself is a work of art. With perfect binding and printed on high-quality Epson paper stock, it is a visually stunning piece. The book measures 203.2mm x 279.4mm x 25.4mm, making it a substantial and tactile experience for readers.

Ashley Shui Hua Chang, the sole designer behind this project, faced the challenge of visually translating an abstract concept into a tangible form. The goal was to express the theory of sound-enhanced food without relying solely on food or music as visual elements. The result is a visually experimental book that challenges our ordinary understanding and invites readers to explore the fascinating intersection of sound and flavor.

"The Taste of Music" was created in San Francisco, with the project starting in February 2017 and concluding in May 2017. Throughout the process, Ashley Shui Hua Chang conducted numerous experiments, including taking close-up images of food and manipulating them to create unique visuals. The book's design reflects the experimental nature of the project and aims to challenge our perspectives.

This innovative design project has garnered recognition and accolades. "The Taste of Music" was awarded the Bronze A' Design Award in the Print and Published Media Design category in 2020. This prestigious award recognizes designs that demonstrate creativity, resourcefulness, and a commitment to improving the quality of life through art, science, design, and technology.

With "The Taste of Music," Ashley Shui Hua Chang has created a thought-provoking and visually captivating exploration of the relationship between music and food. This unique book invites readers to delve into the scientific reasons behind the connection and opens up new possibilities for enhancing our culinary experiences.