Welcome to Next Gen sound studies! In the month of November, you will be treated to the future. . . today! In this series, we will share excellent work from undergraduates, along with the pedagogy that inspired them. You’ll read voice biographies, check out blog assignments, listen to podcasts, and read detailed histories that will inspire and invigorate. Bet. –JS
Today’s post comes from Binghamton University junior David Lee, former student in SO! Editor-in-Chief J. Stoever’s English 380W “How We Listen,” an introductory, upper-division sound studies course at Binghamton University, with a typical enrollment of 45 students. This assignment asked students to
write one researched, multimedia blog post on our class WordPress in the style of Sounding Out! on a sound studies topic of interest to you (approximately 1500 words). Your post should involve an issue involving power and social identity, use our in-class readings as a springboard and quotes and analyzes at least 2 in the post, relate our course topic at hand to a contemporary event, conversation, or issue and includes evidence of research of that topic (3-5 quotations/links to credible online sources), include audio, visual, and/or audio-visual elements as a key part of your analysis (this can include recordings, still photos, you tube clips, videos, etc.) and follow SO!’s submission guidelines on form, style, tone, and content: (https://soundstudiesblog.com/to-blog-2/).
For the full assignment sheet, click How We Listen_Final Blog Assignment For the grading rubric, click Blog Assignment Grading Rubric (1). For the full Fall 2018 syllabus, click english-380w_how-we-listen_fall-2018
Mukbang is the newest wave in trends for ASMR; it is an online audiovisual broadcast in which the host enjoys his/her food while interacting with the audience. Adopted from Korea, Mukbang’s literal translation is a portmanteau—it is a combination of two Korean words: “mukja” (let’s eat) and “bangsong” (broadcast). The first time I watched these eating broadcasts was in 2018, before major surgery. Prior to the surgery, I could not eat for twenty-four hours. It came to the point where I was so hungry that I would chew up the meat and spit it out and I would make a mental list of foods that I wanted to eat after the surgery. In an effort to satisfy my hunger, I watched a lot of videos on the Tasty network and stumbled upon Mukbangs. I had heard of the term prior to that day but had never watched the videos myself. The experience could be expressed as an oxymoron: sweet torture. I remember salivating uncontrollably but at the same time watching someone eat began to ease my own stomach.
In recent years Mukbang has blown up on streaming sites like Youtube, and has been met with a subsequent huge audience growth. Mukbang was most notably referenced in the company’s Youtube Rewind 2018 video:
Interestingly, Mukbangs have only been considered ASMR once they were adopted by American content creators. According to journalist Matthew Sedacca, viewers explain that they experience what they call a “braingasm”, described as a tingling sensation down one’s spine from the sounds of cooking and eating. The sizzling sounds of the broth or the slurping sounds of noodles are what is said to relax the listeners. In Touch the Sound, Evelyn Glennie communicates that to hear is to also touch. Likewise, the viewers experience a sensation of touch from the audio and visual elements that the video stimulates. The sounds of food that many associate with tingling, pleasant sensation can also provide viewers with a sense of comfort and reassurance.
In today’s busy society, it is hard to have a formal meal with our family and friends, so oftentimes we are found eating alone. Watching Mukbangs can mitigate the feeling of loneliness through the presence of what Steve Connor calls the vocalic body, so while we are eating alone, the presence of another is real and felt. According to Connor, “[t]he principle of the vocalic body is simple. Voices are produced by bodies: but can also themselves produce bodies. The vocalic body is the idea—which can take the form of dream, fantasy, ideal, theological doctrine, or hallucination—of a surrogate or secondary body, a projection of a new way of having or being a body, formed and sustained out of the autonomous operations of the voice” (35). The voice in these videos takes the form of a body sitting next to us, eating and talking to us.
Simply put, viewers are watching another individual enjoy his/her meal, but Mukbangs have a greater social implication. The rise in popularity of Mukbangs coincide with the rapid technological advancements occurring in society and the shift in entertainment focus on streamable content. Eating is a routine and everyday experience, so Mukbangs portray a vital aspect of life where viewers can passively watch while experiencing the sensory feeling that sound evokes. When the host visually and audibly enjoys his/her meal the viewers can feel the presence of a body ,which accounts for the chills down one’s spine characteristic of ASMR videos. As this phenomenon demonstrates, sound can lessen feelings of loneliness by bringing the audience a sense of human comfort.
Mukbangs are also helpful to those who have restrictions in their diet. For someone who may be deadly allergic to shellfish, he/she can imagine that experience by watching another person enjoy the dish. While it is not the same as twisting off the claws of a lobster and eating the meat, watching and listening to another person do just that allows the viewer to be a part of that experience. Moreover, a deadly food allergy may keep someone from sharing a communal meal with friends; the sounds of a Mukbang video could recreate that experience. Lastly, and no less important, Mukbangs act in opposition to the unrealistic beauty standards of society; while society’s expectations push us to always keep our figure, a Mukbanger’s response is to eat senselessly. Therefore, Mukbangs embody our fantasies; we live vicariously through the broadcaster.
Mukbangs have introduced a new format for cooking shows. Rather than emphasizing cheesy background music and eccentric hosts on cable tv, Mukbangs strip all these effects away, so that viewers can truly appreciate the essence of cooking in the kitchen: it’s not just about what the dish tastes like in the end, but also the auditory experience. On cooking shows, a lot of the focus ends up on what the plate looks like, or what steps go in what order—it is a visual experience, in general. When it comes to Mukbangs, people watching the videos get to enjoy the relaxing sounds of cooking, and the focus is not on copying the recipe: Sedacca states, “with ASMR it becomes more about the sound than the taste.” The alternate format promotes cooking to a larger audience instead of gearing towards stay-at-home moms. Mukbang cooking videos tend to be more of a minimalist everyday perspective rather than displaying cooking as a luxurious commodity. Mukbangs show us that it is no longer about becoming the cook, but appreciating the cooking being done, and the sound adds to the intimacy of the event. With Mukbangs it is as if your mom were cooking in the kitchen.
In doing so, Mukbangs can also advocate for cultural awareness, as viewers are exposed to different foods that the host enjoys. By seeing a host they trust enjoy foreign food, it encourages the viewer to possibly try that food or visit that country in the future. A popular example of this would be when kpop idol Hwasa from group Mamamoo went on a South Korean tv show called I Live Alone and ate gopchang (cattle intestines) at a nearby restaurant. After the video went viral, the Korean BBQ restaurant industry exploded within a day, so much so, that the dish was reportedly sold out in all of Seoul, Korea.
As for me, nowadays I watch Mukbangs when I miss home. Now that I am away at college, many of my meals consist of dining hall food. Where I go to school, Korean restaurants are scarce and do not taste the same as home. There is something about a well-cooked Korean meal that Korean restaurants at school cannot replicate. So, when I am away at college, I often watch Korean Mukbangs to tap into the comfort of home, through sound and images.
Mukbang watchers have an array of audience members; people watch it to lose weight, for ASMR, or simply when they are eating alone. Mukbangs challenge social norms; although it may be rude to slurp spaghetti noodles in public, Mukbang is evidence that some people enjoy those exact sounds. Likewise, as more people begin to live individualistic lives, the eating broadcasts make up for this difference in human interaction. For those trying to lose weight, Mukbangs offer the option of seeing someone “eat their feelings” without you yourself having to overindulge or feel guilt.
More importantly, Mukbang is a relevant example that listening can be a tactile experience: through vibrations and also from sensations through the body. It challenges the listening audience to be present and appreciate the essence of food, and cooking as a sustaining artform. The aforementioned is especially true for cooking shows where the audience listens for the calming sounds that come with cooking instead of listening to what seems like a sales pitch to best copy the recipe. Mukbang makes cooking and, consequently, eating into healing activities instead of something that is reserved solely for those who have the time. Mukbangs are making a social difference by promoting Korean culture, spreading cultural awareness through food, and helping to lessen the feeling of loneliness. While Mukbangs were previously seen as fetishized or weird they are now challenging our preconceived notions on how, what, and with who we should enjoy food.
Featured image: “Korean Food – Korean Kimchi and BBQ Cooking Meat (Creative Commons)” by Flickr user Sous Chef, CC BY 2.0
David Lee is a Korean American Junior at Binghamton University studying Finance and Marketing. In his free time he likes to read, work out, or watch TV. He is an avid fan of Game of Thrones, Rick and Morty, and Got7.
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Toward A Civically Engaged Sound Studies, or ReSounding Binghamton–Jennifer Stoever
After a rockin’ (and seriously informative) series of podcasts from Leonard J. Paul, a Drrty South banger dropped by SO! Regular Regina Bradley, and a screamtastic meditation from Yvon Bonenfant, our summer Sound and Pleasure series serves up some awesomeness on a platter this week with the return of Steph Ceraso, who makes us wish all those food pics on instagram came with recordings. Take a big bite out of this! –-JS, Editor-in-Chief
Lightly I tap the burnt surface with a cold metal spoon until it cracks; it fractures like a fine layer of sugary glass; silent, smooth custard mixes with the sticky sweet crunch of the caramelized shards.
An otherwise bland and unmemorable dessert, crème brûlée is always my go-to treat. The sonic pleasures of this indulgence keep me coming back: the tapping, cracking, crunching.
Though the taste and visual presentation of food usually get most of the hype, it’s no secret that sound can amplify the enjoyment and delight of eating. Indeed, sound has become an increasingly important ingredient in the design, advertising, and experience of food: from “junk” food to gourmet dining. What is especially fascinating and disconcerting about this strategic use of sound is the powerful connection between pleasure and sensory manipulation. To my mind, the myriad ways sound is employed to manipulate perceptions of food underscores the need to pay more attention to when, how, and why sound influences our thoughts, feelings, and sensory experiences.
* * *
Food engineers and marketing teams have been taking advantage of the pleasures of sound for years. Rice Krispies’ “Snap, Crackle, Pop” trademark has been around since the late 1920s. And of course there are Pop Rocks, my favorite sounding retro product. The carbonated sugar crystals were invented in the 1950s, but thanks to commercials that celebrated the candy in all of its sonic glory, Pop Rocks’ popularity reached a fever pitch in the 1970s and it’s still going strong today. The official Pop Rocks website boasts that the product continues to be the “leading popping candy brand worldwide.”
Sound is a crucial part of the pleasurable experience of food’s packaging, too. Consider Pringles’ famous “Once you pop you can’t stop” slogan. A neatly stacked chip cylinder with a pleasant-sounding lid is marketed as a refreshing alternative to crinkly chip bags.
Designing sound for the things that contain food may seem like a silly marketing gimmick, but the sounds of packaging can make or break the product. For instance, in an attempt to make its SunChips brand more environmentally friendly, in 2010 Frito-Lay introduced a compostable chip bag. Consumers found it to be ridiculously noisy and complained. The bag had so many haters, in fact, that a facebook group called “SORRY I CAN’T HEAR YOU OVER THIS SUN CHIPS BAG” attracted nearly 30,000 fans. Sales fell, and the financial loss caused Frito-Lay to go back to the un-environmentally friendly bags. Just this year, the company introduced yet another version of the compostable bag. It’s too early to tell if consumers will deem its sound acceptable.
While many companies strive to hit the right note when it comes to the pleasurable sounds of food and its packaging, recent research on taste and sound has been more focused on how external sounds affect the experience of eating. In a noteworthy study, the food company Unilever and the University of Manchester found that the experience of sweetness and saltiness in food decreased in relation to high levels of background noise (perhaps one of the reasons that airplane food generally sucks). They also identified a correlation between the increased volume of background noise and the eater’s perception of crunchiness and freshness.
Additionally, the Crossmodal Laboratory at Oxford University run by professor Charles Spence got a lot of press for discovering that low-pitched sounds tend to bring out bitter flavors while high-pitched sounds heighten the sweetness of food. Go grab a snack (chocolate or coffee work best) and you can try this experiment for yourself.
Armed with scientific knowledge, many chefs and entrepreneurs have been teaming up to put these ideas into practice. For a limited time London restaurant House of Wolf served what they called a “sonic cake pop.” The treat came with a phone number that presented callers with the choice of pushing 1 for sweet (to hear a high-frequency sound) and 2 for bitter (to hear a low-frequency sound). The experiment was a success. People seemed to want to hear their cake and eat it too. The same Guardian article reports that Ben and Jerry’s plans to put QR codes on its packaging so that customers can use their smartphones to access sounds that compliment the flavor of ice cream they are eating.
For some, making sound a more prominent feature of eating experiences is more than a fun experiment or savvy marketing strategy: it’s a full-blown artistic performance. World-renowned chef Heston Blumenthal uses sound to draw attention to the holistic sensory experience of dining. His dish “Sound of the Sea,” for example, consists of seafood, edible seaweed, tapioca that looks like sand, decorative shells, and an iPod so that diners can listen to the sounds of the ocean.
Blumenthal has also performed sound experiments while eaters spooned up his bacon and egg ice cream (Yep. That’s a thing!). When the sound of bacon frying in a pan was played, people rated the bacon flavor of the ice cream to be more intense than the egg flavor, and vice versa when the sound was clucking chickens.
In a similar vein, Boston chef Jason Bond and composer Ben Houge have paired up to create food operas, or what they call “audio-gustatory events.” They use real-time musical scoring techniques based off of Houge’s work in video games to design eating experiences that explicitly link sound and taste.
Clearly, when it comes to the pleasures (and displeasures) of eating, sound matters. I’ll admit that I’m a fan of the more imaginative, experimental uses of sound in experiences like the food opera or Blumenthal’s edible sonic creations. There is a sense of play and discovery in these designed experiences; and, people know what they are signing up for and willingly choose to participate. Such endeavors have the potential to heighten participants’ sensitivity to how sound figures into eating and other kinds of everyday activities.
Yet, along with the sonic branding and marketing of edible products, these experiments raise some troubling questions about the relationship between pleasure and sensory manipulation: When is it wrong or unethical to use sensory manipulation to create pleasurable experiences? At what point does manipulation become pleasurable? Is all pleasure a form of manipulation?
Perhaps more significantly, the ways that people are applying scientific knowledge about sound and taste opens up another can of worms: What are the implications of trying to standardize pleasurable sounds via commercial products? What kinds of bodies are invited to participate in pleasurable sensory experiences, or not? I’m thinking particularly of individuals who are deaf and hard-of-hearing, or who have different cultural cues when it comes to recognizing a sound as “pleasurable.”
The sounds of food do not necessarily have to be engineered to be pleasurable. However, because new information about the relationship between sound and other senses is being used to explicitly and implicitly manipulate our experiences, it seems that there is a real need for cultivating a keener, more critical sensory awareness. This means questioning when, how, and why sound is being employed to create pleasurable experiences in a range of products and environments; it means paying careful attention to the ways that sound interacts with all of our senses to influence everyday experiences. So, the next time you’re having what seems to be a simple “feel good” eating experience, be sure to open your ears along with your mouth.
Featured image by Flickr user Wizetux, CC BY 2.0
Steph Ceraso received her doctorate in 2013 from the University of Pittsburgh, specializing in rhetoric and composition, pedagogy, sound studies, and digital media. In addition to being a three-peat guest writer for Sounding Out!, her work has been featured in Currents in Electronic Literacy, HASTAC, and Fembot Collective. She is also the coeditor of a special “Sonic Rhetorics” issue of Harlot. Her current book project, Sounding Composition, Composing Sound, examines how expansive, consciously embodied listening and sonic composing practices can deepen our knowledge of multimodal engagement and production. Steph will be joining the faculty in the English department at the University of Maryland, Baltimore County this fall. You can find more about her research, media projects, and teaching at http://www.stephceraso.com.
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