GASTROPHYSICS

The New Science of Eating

Why do we consume 35% more food when eating with one more person, and 75% more when with three?

Why are 27% of drinks bought on aeroplanes tomato juice?

How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home?

Prof Charles Spence, winner of the Ig Nobel Prize for Nutrition for his work on the ‘sonic crisp’, and the man behind Heston Blumenthal’s experimental cooking, examines how all of our senses play a part in our experience of food.

He reveals the importance of all the ‘off-the-plate’ elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more.

Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience.

Mealtimes will genuinely never be the same again.

Watch Prof Spence’s short video on how our senses are inextricably linked:

 

Watch Charles on ‘The Perfect Meal‘.

About Professor Charles Spence

Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof. Spence has published over 800 articles and edited or authored, 10 academic volumes including, in 2014, the Prose prize-winning “The perfect meal”, and “Gastrophysics: The new science of eating” (2017; Penguin Viking).

Much of Prof. Spence’s work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, perfumiers, and the food and beverage, and flavour and fragrance industries. Prof. Spence has also worked extensively on the question of how technology will transform our dining experiences in the future.

(Image of Prof. Spence – Kitchen Theory)

Sunday 29 October
1.30pm-2.30pm
Venue: The Forum’s Auditorium
Cost: £8, £6 concessions
Age: 14+

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