Eustacia Huen, Forbes, writes about “Charles Spence, a gastrophysicist and Professor of Experimental Psychology who has spent the past 20 years researching on the influence of our four other senses on our assessment of taste at the University of Oxford.” Huen wonders about how “incredibly noisy restaurants in the States (especially in NYC)” affect our ability to taste and enjoy the food.” So she looks at whether and how sound affects our taste, if at all. And for this she turns to Spence, who shares an excerpt from his new book, Gastrophysics: The New Science of Eating.
What follows is a fascinating discussion about how “the sounds that we hear when a food fractures or is crushed between our teeth generally provide a much more accurate sense of what is going on in our mouths.” Says Spence, “it makes sense that we have come to rely on this rich array of auditory cues whenever we evaluate the textural properties of food.”
Click the first link to read the entire piece. It s short but informative piece.
Originally posted at Silencity.com.
