The Curious Bartender Podcast

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

Please subscribe wherever you watch or listen to podcasts as it helps support the show. Alice Lascelles is an award-winning drinks journalist, author and presenter. On the episode expected to find out why I don’t garnish my martinis, the bizarre way that Hemingway liked to drink martinis, Ian Fleming’s tip for ordering a martini in a pub, why an espresso martini IS a martini, whether a £25 Martini is really worth it, how Alice found er guest shift at Quo Vadis, what it was like being part of the founding team at Imbibe Magazine, the current state of Non-alc, Alice’s experience judging the ‘Leafies’ aka the world tea awards, the rise of the Speaksleezy, and much more. Buy Alice's new book The Martini: The Ultimate Guide to a Cocktail Icon: https://www.alicelascelles.com/books-the-martini