Gastrophysics: The Science of Dining from Restaurant Music to Sonic Crisps
Thursday 30 March 2017
Oxford Martin School: Seminar RoomVenue
World-leading expert in sensory science Professor Charles Spence explains how our senses affect our dining experience and plays some ‘tasty tracks’ of sounds and music to prove his case.
Spence is an expert in gastrophysics – the study of how we experience food and drink. He explains how what we perceive has an impact on what we taste, how the level of sound affects how crunchy and fresh our experience of a crisp, how the colour of a plate can change our perception from something salty to something sweet, and how background music affects our dining experience.
Spence is a professor of experimental psychology at the University of Oxford.
He has consulted for big food businesses and worked with the experimental chef Heston Blumenthal. His work on the sonic crisp earned him an Ig Nobel prize – awarded for achievements that ‘make people laugh and then think’.