PAIRINGS 2.0: TASTING SPACE
Environments are empirically managed in terms of catering. However, that is one of the richest areas to put forward and experiment with states of conscience and social behaviors.
Sommeliers always go through tasting and pairing processes, taking into account the suggestion entailed by their interpretation. Establishing them only with the drink-food binomial turns out to be almost a canon.
So, if we could set different spaces within a restaurant, considering angles, circulation flows, lights, communicative space, music, etc., wouldn’t that be a way to have a bearing on the final experience of our patron?