Research suggest that smaller animals with a shorter lifespan can experience the world at a slower pace than humans, making them able to experience a similar length of lifespan. This ability is dependent on the velocity at which organisms process information and it’s affected by their metabolic rate and body temperature. A link between time perception, body structure and physiology suggests that different nervous systems have developed to balance pressures from natural environment with energy conservation. Just as small animals, children’s and athlete’s metabolism is a lot faster than an average person’s one. (NEURAL ADAPTATION THEORY). Perceiving time at a slower piece is strongly dependent on the quantity of data that the mind can process in a specific timeframe.
Training the body to intake a vaster amount of information directly elevates the perception of the five senses, giving the individual the possibility of heightening its detection of stimuli in the surrounding environment. However, the slow-motion capabilities are commonly associated with auditory, visual or somatic senses as the features of the effect are more clearly perceived in the mentioned areas. Smell and taste form the duo that allows the sensorial impression of food or other substance onto the perception centre in our brain. In comparison with other senses, the pair demands additional attention in order to emphasize their sensorial intensity. Their ability to interpret complex chemical stimuli can be trained by memorizing written associations and comparing the different flavours described by the same word.
The project was designed as part of the brief for the Pernod Ricard company.