• #2 Charles Spence - The Multisensory Science of Flavour

  • 2024/12/02
  • 再生時間： 2 時間 46 分
  • ポッドキャスト

#2 Charles Spence - The Multisensory Science of Flavour

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  • Charles is a professor of experimental psychology at Oxford University, the author of Gastrophysics: The New Science of Eating, and the head of the The Crossmodal Research Laboratory, which explores the interactions between senses when we experience flavour. Charles also won the 2008 Ig Nobel Prize for Nutrition for his work on the 'sonic crisp'. On the episode we discuss the evolution of flavour, the differences between taste and flavour, how our tongues and noses work, learned flavour associations, the impact of sound, texture, temperature, colour and weight on flavour perception, the tongue map, imagined flavour, Louis Cheskin and how corporations manipulate flavour through shape and packaging, 'sonic seasoning', desserts that make you cry, hairy cutlery and much, much more.


    Follow me on Instagram

    Buy Charles' Book, Gastrophysics

    This episode is sponsored by Fever-Tree

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あらすじ・解説

Charles is a professor of experimental psychology at Oxford University, the author of Gastrophysics: The New Science of Eating, and the head of the The Crossmodal Research Laboratory, which explores the interactions between senses when we experience flavour. Charles also won the 2008 Ig Nobel Prize for Nutrition for his work on the 'sonic crisp'. On the episode we discuss the evolution of flavour, the differences between taste and flavour, how our tongues and noses work, learned flavour associations, the impact of sound, texture, temperature, colour and weight on flavour perception, the tongue map, imagined flavour, Louis Cheskin and how corporations manipulate flavour through shape and packaging, 'sonic seasoning', desserts that make you cry, hairy cutlery and much, much more.


Follow me on Instagram

Buy Charles' Book, Gastrophysics

This episode is sponsored by Fever-Tree

続きを読む 一部表示

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