Taste is ‘multisensory’, says experimental psychologist

We are going through very exciting times when it comes to gastronomy. Science in its many and varied forms has met with culinary artistry to give us wonderful dining food and dining experiences. When it comes to understanding what makes an experience remarkable, Professor Charles Spence (experimental psychologist) has worked with some of the best in both the worlds of academia and gastronomy to understand more about what he terms “Gastrophysics”.

Gastrophysics is the new science of the table. It is the study of the everything else, it is the study of off-the-plate dining. We have a 4-part article defining gastrophysics here.

Read this insightful interview Spence gave to FoodBev Media and get a glimpse of the future of dining by the professor himself.

For further reading click here.

Leave a Reply

Your email address will not be published. Required fields are marked *