Hi all, you may or may not remember me from the thread 'how do you link musical scales with food' but here I am again... I'm a music major at a university and every so often I voluntarily provide food for lectures that are open to the public. What compelled me to do this was when I found that the food provided was just chips and a dip, that to me, was hardly food. Whenever I prepare the food, since I have training in music and since I am also a former life as a cook in a kitchen, I have tried to make sure that the food tied in with the music. Sometimes it was challenging - representing musical scales through good was challenging, most of the time it was a lot of fun. This time the theme of the talk is : Determinants of skill as an ensemble performer: A psychological perspective Does anybody have any ideas on how on earth to represent this through food? I have one idea, but would love to hear yours first.