The Sound of Food: Why flavor begins before the first bite

When Food Speaks Before It’s Tasted

A few days ago, I was sitting in a café in the Netherlands. Across the table, I was chatting with another Italian who has been living here for a while. And like every self-respecting Italian abroad, we ended up talking about food.

Obviously.

But instead of listing what he missed eating, he looked at me and said:"You know what I really miss? The sound of the bar."

At first I laughed — and then I paused.

Because he was right.

The sound of an Italian bar is unmistakable.

It doesn’t matter if you're in Rome, Naples, or a tiny village in the middle of nowhere — the soundtrack is always the same.

Porcelain cups clinking fast and sharp. The pshhhhh of the steam wand, screeching like it’s in a rush. The firm, almost aggressive knock of the portafilter being emptied and cleaned. Spoons swirling sugar, chairs dragging, people talking loudly — sometimes to no one in particular.

It’s chaotic, messy, and absolutely perfect. It’s not background noise — it’s belonging.

What Sound Adds to a Meal

We often think about food in terms of taste or smell, but sound plays a more important role than we realize — especially when it comes to memory.

Growing up, I never thought about the way my kitchen sounded. But now I do.

The sizzle of olive oil meeting garlic in a pan. The rhythm of a wooden spoon knocking gently on the side of a pot. The crisp tear of crusty bread. The clatter of forks being set.

When these noises disappear, you feel their absence. Because they’re not just sounds —  they’re familiar signals. You hear them and you know exactly what stage of the meal you’re in.

You hear them and your body prepares to eat before your brain even catches up.

Science Confirms It: Sound Shapes Flavor

This isn’t just sentimental. Scientific studies back up the idea that sound influences how we perceive food.

Psychologist Charles Spence, at Oxford University, has shown that the way food sounds can affect how we interpret its texture and freshness. For example, when participants in one study heard quieter crunch sounds through headphones while eating chips, they rated them as staler — even though the chips were exactly the same as before.

It goes further. Background noise impacts flavor perception: loud environments can reduce how sweet or salty something tastes. High-pitched sounds have been linked to enhancing sour or citrusy flavors. In other words, what you hear while eating — whether it’s your own chewing, a sizzling grill, or the music in a restaurant — is part of what you’re tasting.

Cultural Differences You Can Hear

Every country has its own food culture — that’s no surprise. But what’s less obvious, and maybe more fascinating, is that each culture also has its own soundscape of eating.

Italy: Food Is Noise, and Noise Is Comfort

In Italy, food is rarely quiet. The kitchen is a place of constant movement and overlapping voices. You can hear a meal being made from the next room — the rhythmic chopping, the sizzle of garlic in olive oil, someone shouting “assaggia!” while waving a wooden spoon.

Eating is equally noisy: forks scraping, conversations flowing, wine glasses clinking, people interrupting each other mid-bite.

The Netherlands: Food as Structure and Calm

Then you land somewhere else — maybe in a calm, design-forward café in Amsterdam — and suddenly, food gets quiet. Conversations are low and evenly paced. The kitchen is clean, efficient, nearly silent. Even espresso machines seem more restrained. There’s a sense of calm, of space around each movement.

Thailand: Heat, Motion, and Rhythm

But then, you go to places like Thailand — and the sound of food changes again, completely.

In Bangkok’s street food stalls, food has a rhythm that feels almost musical. Metal spatulas hitting hot woks in rapid succession.

The shhhhhhhh of noodles meeting searing oil. The sharp crack of an egg against the pan. Scooters honk in the background, vendors call out orders, someone is pounding chili and garlic into a mortar for som tam — and through it all, the aroma of fish sauce and lime rides on the steam.

You hear everything. And you follow the sound. The louder the wok, the fresher the food.

Morocco: Food as a Gentle Constant

In Morocco, food sounds quieter but just as meaningful. You hear the slow simmer of tagines, the gentle stretch and slap of semolina dough, the soft bubbling of mint tea being poured.

In the medina, vendors call out in rhythm, punctuated by the occasional clang of a grill. It’s less about volume and more about continuity — the sound of food unfolding over time.

So each of these cultures brings a different acoustic vocabulary to food — and it teaches you to listen. Because the way a culture sounds when it cooks and eats often reflects how how people feel about food. Is it sacred, casual, efficient, shared, chaotic, or calm?

Relearning How to Listen

So here’s a thought: next time you cook, or sit down to eat, try to really listen.

Don’t just focus on the flavor. Pay attention to the sounds around it. The chop of the knife. The oil hitting the pan. The rhythm of someone setting the table. The way a dish lands in front of you with a soft thud.

They’re everywhere — in your own kitchen, your favorite café, even your morning routine.

And if you’ve ever felt disconnected from a place, or even from yourself, this might help more than you think.

Because sometimes, reconnecting with food starts not with a bite — but with a sound.Just be quiet for a second. The kitchen will tell you everything.

With Love Maggy