The sense of taste arises from the interaction, or exchange of fields and frequencies, between food and taster and is mediated by microorganisms and the test environment.
All matter is frequency and vibration. By engraving a surface with a line, we obtain a waveguide that directs vibration into the air of the groove.
Using then a studied set of lines, in fractal geometry, we can compose complex frequencies and, through color, give a specific direction to the composition, increasing or evanescence.
Using this principle and thanks to the use of black copper that confines vibrations to a defined space […]