“Music and food have always gone hand in hand,” says singer, songwriter and broadcaster Cerys Matthews, whose boutique festival, the Good Life Experience, gives equal weight to both. “Were feasts ever silent? No. Whether the Romans, or the bards of Wales, music was always present.”
Music can be used to influence both our choices of what and how we eat. It can affect the way we cook. It stirs up emotions and triggers associations, and can just as easily ruin a meal. But we’re beginning to learn that music is more than just a mood-setter, even more than a psychological tool that can get us to shimmy our finger a few more rungs down the wine list: it can actually affect the way we taste food. It’s an ingredient.