The Multi-Sensory Experience of Food

Professor Charles Spence, an experimental psychologist and gastro physicist, discusses the multi-sensory nature of food. He explains how food engages all of our senses, including sight, sound, smell, taste, and texture. Professor Spence shares his research on how different sensory stimuli, such as color, sound, and texture, can influence our perception and enjoyment of food. He also discusses collaborations with world-renowned chefs like Heston Blumenthal, where scientific insights have been applied to create unique dining experiences. Overall, the podcast highlights the importance of understanding how our senses interact with food to enhance the overall eating experience.