Scientists have studied how people react to tasting different flavours. They found, for instance, frowning, eye-widening and the lip corners being turned down are related to bitter and sour tastes. Facial expressions further show a liking or disapproval of what's on the plate.
That's the idea behind Mad Face Week 2018, a food fair that will run from Friday to Sunday at Sermsuk Warehouse, Pepsi Pier near BTS Saphan Taksin.
Those under 18 won't have to pay the entry fee of 100 baht in order to join in the nibbling, crunching and slurping of scrumptious food created by the Mad Face community, whose members come from all walks of life.
From home cooks and professionals to bloggers and gastronomes, members are encouraged to creatively cook in a fun and freestyle manner, connecting with one another, as well as their diners.
A lively marketplace of more than 30 stalls, hosted by chefs, home cooks, restaurants, families and foodies, will have each vendor making one or two dishes that have never been featured on their regular menus.
The Screening Room will show food-related documentaries, short films, and video excerpts from 3-6pm, while transforming into a dining venue after dark.
Offering a unique gastronomic experience, the private dinners will be hosted by chef Joke Pairoj from 7 Spoons, chef Top Russell from Freebird and chef Garima Arora from Gaa.
A pop-up restaurant will be run by Big Boys of Downtown led by Jarrett Wrisley and Paolo Vitaletti -- the duo behind Appia's homemade pastas and Peppina's Neapolitan slices.
They will be recreating the highly anticipated Appia Guest List dinners, wherein a group of chefs will be challenged to cook out of their comfort zone and under impromptu concepts and conditions. The chefs' identities, along with what they're cooking, will be kept secret until the very start of the meal.
The other culinary team, Old Town Revivalists, comprises Joe Jantraget (80/20), Van Rohitratana (Rarb), Noom Triyasenawat (Samuay & Sons) and Black Bulsuwan (Blackitch), who are part of the F*cking Chefs, one of the most edgy and informed cooking collectives.
For their Mad Face pop-up restaurant, the chefs will be working in collaboration with Charlie Boonyavinij of Uncle Ree's Farm, who will not only be supplying ingredients but ensuring zero waste with the help of a specially designed on-site compost machine.
Their menu will feature everything from Isan fare to whole spit-roast animals to a nine-course "no waste" eating extravaganza.
Following this year's "Never Been So Hungry'' concept, foodies joining the festival won't be able to hold back the uncontainable facial expressions, as well as the burps.
