Supperviewing

Supperviewing is a qualitative practice in culinary study and dining criticism that centers on observing, documenting, and reflecting on a complete supper experience. The term suggests a structured approach to evaluating not only the flavors and textures of food but the broader dining context, including plating, aroma, service, pacing, and ambience. While it is not widely standardized, supperviewing is used in culinary education, restaurant development, and sensory research as a means to capture a holistic impression of a meal.

Origins and scope and purpose are typically described as emerging in the early 21st century within hospitality schools and independent gastronomy communities, where practitioners sought to pair tasting notes with contextual observations. The method is flexible enough to apply to tasting menus, everyday dinners, or research settings, and it often emphasizes replicability and reflective practice over individual spontaneity.

Process and methodology involve several stages. Preparation includes defining objectives, selecting a framework or template, and arranging a suitable setting for observation. During the meal, observers record sensory cues such as aroma, texture, temperature, and visual presentation, as well as service quality and pacing. After the meal, notes are organized, analyzed, and sometimes scored against predefined criteria, yielding a structured report or critique.

Applications and limitations: Supperviewing is used in critic training, menu development, product testing, and academic research. It aims for mindful, comprehensive evaluation but is inherently subjective and vulnerable to personal bias. Ethical considerations include consent for recording observations in social settings and respect for diners and staff.

Related concepts include sensory analysis, gastrophotography, and experiential dining studies.