#2 Professor Charles Spence - The Fascinating Science of Flavour Psychology скачать в хорошем качестве

#2 Professor Charles Spence - The Fascinating Science of Flavour Psychology

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 Cross Modal 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. 00:00 Why We Experience Flavour 03:45 Introduction to the Cross modal Research Lab 12:30 How Charles Became a Gastrophysicist 18:00 How Big Food Brands Use Science 23:35 Flavour from an Evolutionary Standpoint 35:35 How Taste, Mouthes And Tongues Work - Sweet, Sour, Salt, Bitter, Umami, And More 46:58 The Tongue Map and Tasting Beyond the Tongue 1:00:30 How Smell Impacts Flavour 1:16:30 Imagining and Predicting Flavour 1:25:45 How Colour Impacts Flavour and Impacts Language About Flavour 1:44:00 Flavour Association vs. Real Flavour 1:52:02 The Impact of Sound on Flavour Experience 2:05:06 Weight & Texture in Serviceware and Its Impact 2:21:24 Sonic Seasoning 2:29:57 The Unanswered Questions of Flavour Science 2:35:40 Unpacking Flavour In the Real World 2:39:10 Bay Leaves & Herbs: Dominant vs Subtle Flavours 2:45:06 Closing Words Follow me on Instagram:   / tristanstephenson   Buy Charles' book - Gastrophysics: The New Science of Eating http://tiny.cc/iljyzz This episode is sponsored by Fever-Tree mixers - www.fever-tree.com