Musical Pairing

Background

Founded by chef and author Barbara Werner, Musical Pairing: The Art of Harmonizing Music to Your Meal and Beverages is the first book in this series. It explains the process of applying simple mathematics to food by looking at four components, then applying those same mathematics to four categories to music. The theoretical basis is that when both food and music are matched by equal ‘weight’ using this criteria, the enjoyment of the meal is enhanced.

Musical Pairing takes these scientific concepts and, by applying simple mathematics, helps diners to enhance the experience of both food and music.

Science

In the early 1900s the tongue map evolved from a paper published by German scientist D.P. Hanig. His research determined areas of taste sensitivity on the tongue based on volunteer responses. In 1942 Harvard psychologist Edwin G. Boring expanded upon these findings and he presented them in his book Sensation and Perception in the History of Experimental Psychology.

It has since been shown that there are only minute differences in the detection of taste by receptors on the tongue. Actual mapping of these sensory perceptions has since been debunked by Virginia Collings, however, the tongue map did serve to introduce the concept of taste and fuel the interest of countless grade school children

In his book Tasty, John McQuaid notes that during early childhood development, the connections or synapses between neurons that are forming in the brain multiply from 2500 to 15000 synapses per neuron. These synapses eventually level at approximately 9000 in the adult brain and their reactions to the sensation of taste has led to the discovery of umami, which has been described as the sixth sense. The recognition of this sensation has led to advanced studies by scholars such as Edmund Rolls, among others.

In 2017, Musical Pairing concluded and published research that spanned over two years. The paper, written by Werner and Dr. Robert Bernstein, reported research findings which concluded that music can impart both positive and negative effects on a diner’s enjoyment of his/her meal. One hundred surveys were given to guests and of the 67 respondents, 62 (93%) reported a noticeable increase in the enjoyment of a dish when properly paired with music using the Musical Pairing algorithm.

Process

Books such as Musical Pairing: The Art of Harmonizing Music to Your Meal and Beverages uses a mathematical process to enhance a meal using the sense of hearing. By taking the basic elements of a dish; the primary protein, the sauce that covers or accompanies it, the cooking method used, and the spice level of the dish based on salt content, discernible acid and the sensation of capsaicin on the tongue. Specific numerical values are assigned to each of these elements.

Once the Food Pairing Number (FPN) is established, the musical match must be found. This is acquired by seeking out musical pieces based on genre, tempo, primary musical instrument and dynamics there again assigning each of these components a numerical value.

The phenomena of Musical Pairing is when the numerical value of the food pairing number equals the numerical value of the musical accompaniment, or Musical Pairing Number (MPN), an elevation of both the dish and music occurs.

Mobile application

The Musical Pairing mobile app is designed to take the user through the process of Musical Pairing alleviating the necessity of doing the mathematics. The app also suggests beverages to compliment a chosen meal and then offers an assortment of songs for selection to complete the dining experience.