Want to cook up a delicious meal? It’s not just about the food. We chat to psychologist Prof Charles Spence about the strange science of gastrophysics.
What exactly is gastrophysics?
It’s a combination of ‘gastronomy’ and ‘psychophysics’, which involves the scientific study of how our experience of food and drink is affected by our senses and our surroundings, not just the food itself. It’s a small but growing area of research which brings together psychologists, neuroscientists, marketers, chefs, product designers and even musicians.
So what kinds of things can affect our sense of taste?
Pretty much everything! From the colour and shape of the plates to the weight and material of the cutlery, through to the shape of the table and the feel of the chair you’re sitting on. Then there’s the number of people you’re with, the mood you’re in, the lighting and background music in the restaurant, and memories associated with the food. When you put all these factors together, it adds up to a lot.
Just how important are these effects?
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