Bioluminescence experience in the holistic cuisine: Making contact through living light and sound

Abstract

The holistic cuisine is an interdisciplinary work in gastronomy to understand food and gastronomic experiences in different ways. It encompasses different fields and knowledge from natural to social science. This concept created by Rasmus Munk, the chef from Alchemist restaurant in Copenhagen, shows how different fields can work together. Inspired in the concept of alchemy, the chef brings a new vision of gastronomy, understanding the world holistically. Since alchemists tried out to distill light from fireflies, the chemiluminescence phenomenon has been intensively studied by scientist nowadays. It can be defined as the emission of light resulting by chemical reaction between a protein called luciferin and an enzyme called luciferase. Many different microorganisms have the capacity to produce light, like the Dinoflagellates, Pyrocistys lunula (algae). This study measured the capacity of this algae to grow at two different temperatures. It was found that at 21 °C, pH 7 and 35% of salinity was the optimum conditions for the highest growth. Searching for the highest luminosity of the algae by acoustic wave stimulation, it was found that at 18 Hz, algae showed the most. Curiously, 18 Hz appears to be one of the frequencies in which the musical note G is emitted. To see the effect of the blue bioluminescence emitted by applying the musical note G, it was measured the emotional response of a bioluminescent experience. The sensory analysis showed how the blue light evoke curiosity, expectancy, interest, surprise, or admiration. Blue light might be used in a gastronomic experience due to the emotions that evoke, but also in other applications in order to handle emotional challenges and regulate mood over time.